Search thousands of recipes reviewed by home cooks like you.

Cajun Shrimp Orecchiette

Cajun Shrimp Orecchiette

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Dawn Drouin

Dawn Drouin

This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
  2. Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Saveur
42

Saveur

4/7/2007

We loved this dish! I tweeked the preparation a bit, starting with only two tablespoons of butter, and added about one tablespoon of olive oil to the pan. I then added my cajun spice seasoned shimp, sauted for a minute, then the onions and garlic. I added the wine, allowed for a few minutes to cook off the alcohol, and added a can of diced tomatoes, pasta, and spinach. More cajun seasoning, and viola! a smashing dish. Thanks for a great recipe!

Mrs.B.
33

Mrs.B.

7/18/2007

We loved this dish. The seasonings, 1-1/2 tsp. Louisiana Cajun seasoning and 1 tsp. black pepper were perfect. I did, however, make a few simple changes to suit our diet and my ease of preparation. Campanelle for the Orecchiette, I couldn't find the Orecchiette, 2 Tbsp. unsalted butter and 2 Tbsp. olive oil, a 14 oz. can of Hunt's diced tomatoes, drained, and a 1 lb. bag of frozen, all-ready cooked, shelled, and deveined shrimp. I think next time I make it, I will add 2 - 3 cups of spinach. I really liked it and more would have been nice. The sauce is very light and thin, but oh-so flavorful and we liked it that way, especially with the warmer summer weather. I will definitely be making this again very soon.

naples34102
32

naples34102

7/6/2010

While I thought this was tasty enough, Hubs enjoyed this a lot more than I did. For me, I would have liked this much better leaving out the Cajun seasoning altogether! I did prepare this a little differently - I coated the shrimp in olive oil and rubbed them with Cajun seasoning (just to my liking, didn't measure). I had them set awhile until I was ready to have Hubs throw them on the charcoal grill. Meantime, I prepared the pasta and sauce, of course without the shrimp and Cajun seasoning. Hubs and I are not big eaters, but I found scaling this recipe to three servings was barely enough pasta for the two of us, so please keep that in mind! I found I had to add more of the spinach as well - except I used baby arugula, since that's what I had in the fridge. I piled the pasta (again, wonderful as is, without the seasoning!) into big, individual pasta bowls, then topped it with the grilled shrimp. For those having trouble locating the orecchiette (they're so darned cute!), you'll find it wherever the DeCecco brand of pasta is sold.

Similar recipes