Cajun Shrimp Pasta

  • 8 oz. short pasta (I used radiatore)
  • 3 T. butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 T. Cajun seasoning
  • 1 tsp. cayenne pepper
  • Salt and pepper, to taste
  • 8 oz. medium shrimp, peeled
  • ⅓ c. chicken broth
  • ½ c. heavy cream
  • ⅓ c. grated sharp cheddar cheese
  • 4 oz. halved cherry tomatoes

Prepare the pasta according to the package instructions. When it's done cooking, strain it and keep it warm while you finish any sauce preparations.

While the pasta is cooking, melt the butter in a nonstick skillet over medium-high heat. Add the onion and garlic and sauté until soft and fragrant. Add the seasonings and stir well to coat the onion and garlic. Add the peeled shrimp and cook, stirring constantly, until the shrimp is pink and well-coated in seasonings as well.

Add the chicken broth to the skillet and bring to a simmer. Add the cream and cheese and stir until the cheese has melted and a creamy sauce has formed. Add the tomatoes and the drained pasta and toss to evenly coat everything. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 15 minutes