Crèole Shrimp Pasta Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot with 1 tbs kosher salt. Add 12 oz penne and cook until very al dente (about 8 minutes) since it will finish cooking in the sauce. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss with 1 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp freshly ground black pepper and 1 tbs olive oil. Let sit while you start the sauce.

In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add seasoned shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover loosely.

In the same skillet, add 1 tbs extra-virgin olive oil if pan looks dry. Reduce heat to medium, add finely diced small yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they begin to blister and release juices. Stir in 4 cups baby spinach and cook 1–2 minutes until wilted. Season vegetables lightly with a pinch of salt and the optional 1/2 tsp red pepper flakes if using.

Stir in 2 tsp tomato paste and 1 tsp Cajun seasoning (for sauce) into the vegetables and cook 30 seconds to bloom the flavors.

Pour in 1 cup low-sodium chicken broth and 1 cup heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium heat.

Whisk in 1 tsp Dijon mustard and 3 tbs grated Parmesan cheese until smooth. Simmer the sauce 3–4 minutes until slightly thickened. Taste and season with 1 tsp salt and additional freshly ground black pepper to taste. Add 1 tsp lemon juice to brighten the sauce.

Add the reserved pasta (penne) to the skillet with the sauce. Toss to combine, adding up to 1/2 cup reserved pasta cooking water as needed to loosen the sauce and help it coat the pasta. Simmer together 1–2 minutes so the pasta finishes cooking and absorbs flavors.

Return cooked shrimp to the skillet and toss gently to combine and reheat shrimp for 30–60 seconds. Stir in 2 tbs chopped fresh parsley.

Remove from heat and sprinkle 2 tbs extra grated Parmesan over the pasta. Serve immediately with extra red pepper flakes and Parmesan at the table.