Spicy Cajun Shrimp Lumache
Mardi Gras is near and WOW! is it a special event for yummy food and fun traditions!
Before you dig into the king cake for Mardi Gras, serve up a little taste of New Orleans with this easy Cajun shrimp pasta recipe I made with the Spicy Calabrian Chili Lumache from Sfoglini – organic and made right here in the U.S.
If you like a kick, then you will enjoy this recipe. Between the heaping amount of Cajun seasoning and the chili infused pasta, this dish will have your mouth on fire (in the best way!). It’s also a bit healthified by using Greek yogurt instead of heavy cream. You can absolutely use heavy cream, but I like that the yogurt adds a little extra protein and less fat. Between the shrimp, yogurt and spinach, this dish will defintely help you hit your protein goals while getting into the Mardi Gras spirit.
Ingredients
- 16 oz Sfoglini Spicy Calabrian Chili Lumache
- 1 lb shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp minced garlic
- 1 cup plain Greek yogurt
- ½ cup grated Parmesan cheese
- ½ cup pasta water
- 1 tsp smoked paprika
- 2 cups fresh spinach
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions. (Save 1/2 cup pasta water) While pasta is cooking, season the shrimp with 1 tbsp Cajun seasoning. Stir/toss until shrimp is fully coated.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook about 3 minutes on each side or until pink and fully cooked. Remove shrimp from heat and set aside.
- In the same skillet, over medium heat, add butter, garlic and reserved pasta water. Stir to deglaze pan, then mix in yogurt, Parmesan, paprika and remaining Cajun seasoning until well combined.
- Add spinach and cook down slightly. Then add back shrimp. Let simmer for 2 minutes.
- Remove from heat and add to pot of cooked pasta. Mix until well combined.
- Serve warm and garnish with parsley and/or additional grated Parmesan (optional)
Laissez les bons temps rouler!
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