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Cajun Shrimp Pasta

Shrimp and pasta are made to go together. This Cajun shrimp pasta recipe is a perfect blend of seasonings along with few to raise the heat level up. If your family is big on shrimp, I would suggest that you add at least another 1/2 pound or maybe even double it to 2 pounds.


  • 1 lb. Large Shrimp, peeled and deveined tail off
  • 3 tablespoons Butter
  • 3 cups Chicken Broth, low salt
  • 2 cups diced Canned Tomatoes, drained
  • 1/2 cup Green Onions, chopped
  • 1/2 cup Parmesan Cheese, grated
  • 2 tablespoon Olive oil
  • 1 tablespoon Sugar
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Thyme, ground
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Basil, ground
  • 1/2 teaspoon Tabasco sauce
  • 1 lb. angel hair pasta, cooked
  • Red pepper flakes (to taste)


  1. Cook your pasta till it is just al dente
  2. In a large pot over medium heat add the olive oil, add the green onions, saute for about 5 minutes
  3. Add the garlic, thyme, cayenne pepper, black pepper and basil
  4. Cook for another 4 minutes
  5. Add the chicken broth, sugar, Worcestershire sauce, canned tomatoes, and Tabasco sauce
  6. Reduce heat and cook over low heat for 30 minutes or until the liquid has reduced down
  7. While this is reducing, in another skillet over medium heat add the butter and the shrimp
  8. Saute them until they are cooked and have turned opaque
  9. Add the shrimp and butter to your large pot
  10. Add your cooked pasta and parmesan cheese, toss well
  11. Sprinkle with red pepper flakes to taste
Serves 4 to 6


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