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Creamy Cajun Shrimp Pasta

Oftentimes when you see that the total time for making a dish is only 30 minutes it is hard to believe, but trust me, this meal really only takes 30 minutes! Honestly, the longest part is waiting for the water to boil! I love making this meal when I am in a pinch because shrimp cooks quickly and you really can dump in any veggies you like and it will still taste fantastic. Bell pepper and kale are other great veggies I will sometimes add to this pasta. The use of coconut cream in this recipe is intentional, and not just a dairy substitute. The sweet nuttiness it adds is a great balance to the kick that the cajun seasoning brings.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Serves 4:


1 lb Shrimp

1 Box GF Pasta

1 cup Cherry Tomatoes, diced

3 cups Spinach

½ of a Yellow Onion

3 cloves of Garlic

2 tbsp Olive Oil

2 tbsp Butter

1 can Coconut Cream

2 tsp Paprika

1 tsp Oregano

1 tsp Thyme

½ tsp Garlic Powder

½ tsp Onion Powder

¼ tsp Cayenne (plus more if you want it spicy)

¼ tsp Black Pepper

¼ tsp Salt

¼ cup Parmesan Cheese

  1. Put a pot of water on to boil for your pasta and while it heats up, dice your onion, garlic, and tomatoes and add them to a pan over medium-low heat with the olive oil.

  2. Once the garlic starts to brown and the tomatoes start to soften, add in all of your spices. Let it marinate for 2-3 minutes.

  3. Add the butter and shrimp to the pan and combine. The shrimp will cook quickly, so make sure to lower the heat when you see them turning pink.

  4. Put the stove on low, add the spinach to the pan, cover it with a lid and let the spinach wilt, stirring occasionally.

  5. Once the water has boiled, cook the pasta according to the instructions.

  6. While the pasta is cooking, add the coconut cream and parmesan cheese to the pan.

  7. Once the pasta is done cooking add it into the pan with your cream sauce and veggies. For a thinner sauce, gradually add pasta water to the pan.


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