Ingredients
12ozuncooked pasta any shape (I used penne)
2tbspolive oil
1lblarge raw shrimppeeled and deveined
2pcsmediumbell pepperscored and thinly sliced (I used one red, one yellow)
1pcsmall red onionpeeled and thinly sliced
1 batchCreamy Cajun Alfredo Sauce
1largehandful baby spinach
2tbspolive oil or butter
4largecloves garlic,minced or pressed
⅓cupall-purpose flour
1cupchicken or vegetable stock
3cupsmilk
15ozfire-roasted diced tomatoes,drained
1cupParmesan cheesefreshly-grated
2tbspCajunseasoning,(homemade or store-bought)
salt and freshly-cracked black pepperto taste
Preparation
Cook pasta al dente according to package instructions in a large stockpot of generously salted water. Drain. For optimal timing, I recommend saving this step until the end of the recipe so that your pasta is nice and hot.
Heat oil in a large sauté pan over medium-high heat. Add shrimp, onions, and bell peppers and sauté for 4 to 5 minutes, stirring occasionally, until the shrimp are pink and opaque and cooked through. The veggies should be softened but not soggy.
Meanwhile, in a separate saucepan (or you can opt to re-use the sauté pan after the shrimp and veggies have been cooked), make the Creamy Cajun Alfredo Sauce. Heat oil or butter over medium-high heat. Add garlic and sauté for 1 to 2 minutes, stirring occasionally, until fragrant.
Whisk in the flour until completely combined, then cook for 1 more minute, stirring occasionally. Whisk in the stock until the mixture is completely smooth. Then whisk in the milk, drained diced tomatoes, Parmesan, and Cajun seasoning until combined.
Continue cooking the sauce until it nearly reaches a simmer and thickens. Taste, and season with salt and pepper (and extra Cajun seasoning, if needed) to taste.
Stir together the cooked pasta, veggies, shrimp, alfredo sauce, and baby spinach until combined. Then serve warm, garnished with thinly-sliced green onions and extra Parmesan, if desired.
