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Creamy Cajun Shrimp Pasta Bake

This Creamy Cajun Shrimp Pasta Bake is irresistibly comforting with tender shrimp, creamy cheesy sauce, and a spicy kick. Perfect for an easy, flavorful weeknight meal!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 1 pound shrimp deveined and peeled
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced (any color works)
  • 1 teaspoon Cajun seasoning
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and softened.
  • Toss the peeled and deveined shrimp with the Cajun seasoning, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the skillet from heat once cooked.
  • Pour the heavy cream into the skillet with the shrimp and vegetables. Stir in the grated Parmesan cheese until melted and combined into a creamy sauce. Adjust seasoning with salt and pepper as needed.
  • Add the cooked penne pasta to the skillet and toss gently to coat all the pasta with the creamy Cajun sauce and shrimp mixture.
  • Transfer the pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake in the preheated oven for 15-20 minutes, until the cheese is melted, bubbly, and golden brown on top.
  • Remove from the oven and sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Baking Dish
  • Mixing spoon
  • Cheese Grater

Notes

  • Use rigatoni or fusilli as a pasta substitute for similar texture.
  • For a dairy-free version, swap heavy cream with coconut cream.
  • Store leftovers in an airtight container in the fridge for up to 3 days.