Cajun Shrimp Pasta Bake
A deliciously creamy and spicy Cajun Shrimp Pasta Bake, perfect for family dinners or gatherings.
Equipment
- 1 Large skillet
- 1 Baking dish 9x13 inches
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 12 ounces pasta cooked al dente
- 2 cups heavy cream
- 1 tablespoon Cajun seasoning
- 2 cloves garlic minced
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
- Season the shrimp with Cajun seasoning. In a large skillet over medium heat, cook the shrimp for 2-3 minutes until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add garlic, onion, and bell pepper. Sauté until the onion is translucent and the pepper is tender. Stir in heavy cream and bring to a simmer.
- Reduce heat to low and stir in cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning as desired.
- In a large mixing bowl, combine cooked pasta, shrimp, and sauce. Mix until the pasta is evenly coated.
- Pour the pasta mixture into the prepared baking dish, spreading evenly. Sprinkle additional cheese on top for an extra cheesy crust.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Allow the pasta bake to cool for a few minutes before serving. Garnish with chopped parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a preheated oven at 350°F until warmed through, approximately 15 minutes.
Notes
Pro Tips: Use fresh shrimp and adjust the seasoning to your taste. Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter dish. How to Serve: Pair with a crisp green salad and a glass of white wine. Storage & Freshness: Keep in an airtight container and consume within 3 days. Make-Ahead Tips: Prepare the sauce and pasta separately a day ahead, then bake before serving.