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Cajun Shrimp Pasta

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Cajun Shrimp Pasta



Ingredients :

  • ⅓ cup butter
  • ⅔ cup all-purpose flour
  • 4 tablespoons butter
  • 2 large stalks celery
  • chopped
  • 1 medium yellow onion
  • chopped
  • 1 green bell pepper
  • chopped
  • 4 cloves garlic
  • minced
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
  • 1 (6 ounce) can tomato paste (such as Hunt’s®)
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons white sugar
  • ½ teaspoon cayenne pepper
  • or to taste
  • 2 (15 ounce) cans tomato sauce (such as Hunt’s®)
  • ¼ cup vegetable oil
  • 3 cups water
  • divided
  • 1 pound large shrimp
  • peeled and deveined
  • 1 (14 ounce) package spaghetti
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Methods :

  • To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
  • Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
  • Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
  • Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.
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