Creamy Cajun Pasta with Shrimp

Shrimp and pasta is a great combo in my book, as you can tell from the recipes already posted here: Creamy Dilled Shrimp Fettucine, Creamy Shrimp Linguine, Mediterranean Shrimp and Pasta, Pasta with Garlic Shrimp and Broccoli, Seafood Lasagna, Shrimp Pad Thai, Shrimp with Orzo.

This is another take on that great combination, this time adding in Cajun spices and flavors. I also added spinach to ramp up the veggie quotient. This was a big hit at my house; feel free to adjust the spices to your family's tastes and tolerance. And it was even better for lunch the next day, so the lucky winner of the leftovers tells me. (Do you "fight" over the leftovers at your house? I love it when the kids would prefer to take leftovers for lunch over sandwiches.)

So, whether you eat this for dinner or lunch, you're sure to enjoy it. Shrimp and veggies in a creamy tomato sauce. It doesn't get much better than that!

Find other great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice, Awesome Life.

Cajun Shrimp Pasta

10 ounces small pasta shape
1 1/2 teaspoons Cajun seasoning
12 ounces large cooked shrimp, thawed and tails removed
1 Tbsp. canola oil
1 cup chopped onion
1 cup chopped red/orange/yellow bell pepper
1 tsp. thyme
1/4 - 1/2 tsp. cayenne pepper
5 garlic cloves, minced
3/4 tsp. salt
1 (14.5-ounce) can fire roasted diced tomatoes, undrained and pureed
1/2 cup half-and-half
2 cups baby spinach

Cook pasta according to package directions. Drain in a colander over a bowl, reserving up to a cup pasta cooking liquid.

Combine Cajun seasoning and shrimp in a medium bowl; toss to coat.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion, pepper and thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add 1/2 cup reserved cooking liquid, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Remove pan from heat; stir in shrimp and pasta. Add more pasta water if needed.

Stir in half-and-half and spinach. Cook 1 minute over medium heat or until thoroughly heated and spinach is mostly wilted.

Recipe Source: Adapted from Cooking Light