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Creamy Cajun Shrimp Pasta

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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.