Thursday, March 11, 2010

Cajun Shrimp Pasta

This is a pretty healthy pasta dish I tossed together. I had some left over coconut milk so I decided to try and make a pasta sauce with it much like you would with cream. I think it turned out really well and will make again.


  • 1 pound shrimp
  • 3 teaspoons Cajun Spice Mix, More To Taste
  • 1 pound whole wheat Fettuccine
  • 1 Tablespoons Canola Oil
  • 1 whole Green Bell Pepper, sliced
  • 1 whole Red Bell Pepper, sliced
  • ½ whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 1 15 oz can diced tomatoes
  • 2 cups Vegetable Broth
  • ½ cups White Wine
  • 1 cup Coconut Milk
  • Cayenne Pepper To Taste
  • Freshly Ground Black Pepper, To Taste
  • Sea Salt To Taste
  • Chopped Fresh Parsley

Cook pasta according to package directions. Drain when pasta is still al dente. Make sure not to overcook whole wheat pasta.

Toss the shrimp with 1 1/2 teaspoons Cajun spice mix and set aside. Heat 1 tablespoon oil in a heavy skillet over high heat. Add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and vegetable broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in coconut milk, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until sauce starts to thicken (if the sauce needs help thickening just add a little corn starch mixed with water. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Add the vegetables to sauce, making sure to include all the juices that have drained onto the plate. Then finally, add the shrimp. Stir and cook for 1 to 2 minutes, until shrimp are opaque and mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with fresh parsley.

Recipe by me.

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