Ingredients
Scale
- 1 pound uncooked shrimp (peeled, deveined)
- 12 ounces bowtie pasta
- 2 bell peppers (1 green, 1 red)
- 3/4 cup heavy cream
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons flat leaf parsley (chopped + more for serving)
- 1/2 cup reserved pasta water
Instructions
- Cook the bowtie pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a bowl, mix the spices: paprika, garlic powder, onion powder, cayenne, salt, pepper, oregano, and thyme.
- Toss shrimp in olive oil and most of the spice mixture until coated.
- In a Dutch oven over medium heat, melt butter and cook shrimp for 1-2 minutes on each side until curled.
- Sauté diced bell peppers and onions in the same skillet with remaining butter and spices for about 4 minutes.
- Stir in heavy cream and bring to a gentle boil before adding cooked shrimp and drained pasta. Mix well.
- Use reserved pasta water as needed to reach desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg