Skip to main content New<> this month
Get the Allrecipes magazine

Cajun Shrimp Pasta

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"A delicious Cajun turn on an old Italian pasta favorite, this spaghetti turns into explosion on your taste buds. If you are allergic to shrimp or crawfish, you can always use chicken."
Added to shopping list. Go to shopping list.


1 h 20 m servings 524
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
  2. Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
  3. Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
  4. Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Nutrition Facts

Per Serving: 524 calories; 22 63.3 20.2 122 1093 Full nutrition

Explore more


Read all reviews 0