Creamy Cajun Shrimp Pasta
Ingredients
For the Grilled Cajun Shrimp:
- 2 or 3 dozen large shrimp
- Kosher salt, to taste
- Cajun spice blend
For the Pasta Sauce:
- 3 – 4 cloves garlic, minced
- 4 cups canned crushed tomatoes
- 3 tbsp. olive oil
- 2 anchovy fillets, chopped
- 2 tbsp. capers
- 4 tbsp. fresh basil, chopped
- Salt and pepper, to taste
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1/2 tsp. chili flakes, or to taste
- 1/2 cup low fat yogurt
For the Pasta:
- 12 – 16 ounces pasta, your choice
Instructions
To prepare the Cajun shrimp:
- Season the shrimp with the salt and then roll them in the Cajun spice.
- Lightly grill the shrimp for only about a couple of minutes per side; set aside to add to the sauce when it is ready.
To prepare the pasta sauce:
- Place a coffee filter in a colander or mesh strainer.
- Add the yogurt and allow to stand in the fridge over a bowl to drain for an hour or two.
- In a large skillet, sauté the garlic in olive oil for only a minute before adding the anchovies and tomatoes; season with salt and pepper.
- Add the capers, brown sugar, balsamic vinegar and about 1 tbsp. of the Cajun spice blend and cook until the sauce begins to thicken to a jam-like consistency.
- Add the basil in the last minute or so of cooking along with the grilled Cajun shrimp and strained yogurt.
- Simmer for just a minute or two before serving.
To prepare the pasta:
- Cook pasta al dente according to package instructions in a large stockpot of generously-salted water; drain.
- For optimal timing, I recommend saving this step until the end of the recipe so that your pasta is nice and hot.