This shrimp and pasta dish is super simple to make, incredibly flavorful, and completely satisfying.
This recipe has an ideal combination of flavors from hot and spicy to tangy and creamy. It also has a nice balance of contrasting textures from the firm shrimp to the soft pasta. And, if that’s not enough to win you over, maybe this will, it can be ready to eat and on your table in less than 30 minutes!
1 pound shrimp shelled and deveined
1/2 teaspoon ground red pepper
1 teaspoon paprika
1/2 teaspoon Tony Chacheres Seasoning cajun/creole seasoning
2 tablespoons olive oil
1/4 cup water
1 teaspoon chicken bouillon paste
2 tablespoons chili sauce
1/2 cup onion finely chopped
1/2 cup bell pepper finely chopped
4 cloves garlic minced
2 cups tomato sauce
2 tablespoon Worcestershire sauce
1/2 - 2/3 cup heavy cream
8- ounce angel hair pasta
juice of 1/2 lemon
salt and pepper to taste
2 tablespoons fresh parsley chopped
Peel and devein shrimp. Pat shrimp dry with a paper towel.
Season shrimp on both sides with red pepper, paprika, and cajun seasoning.
Heat olive oil in a large skillet
Add onion and bell pepper. Saute 3 to 4 minutes or until soft.
Add shrimp and garlic and cook shrimp 2 minutes per side.
Remove shrimp from pan leaving the oil in the skillet.
To skillet add tomato sauce, water, chicken bouillon paste, chili sauce, and worcestershire sauce. Bring to a boil then reduce to simmer for 10 to 15 minutes.
Remove from heat and stir in heavy cream.
Season with more salt, pepper, and more cajun seasoning to taste.
Boil pasta and drain.
Add pasta and shrimp to sauce.
Squeeze lemon juice over pasta and stir well to combine.