Directions
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and cooked through. Sprinkle with Cajun seasoning, smoked paprika, and optional red pepper flakes for a spicy, Southern-inspired kick. Remove half the shrimp and set aside for topping.
- Build the Sauce: In the same skillet, melt butter. Add minced garlic and diced red bell pepper, sautéing until fragrant and softened, about 2–3 minutes. Stir in drained diced tomatoes and heavy cream. Let simmer for 3–4 minutes until the sauce thickens slightly and becomes creamy.
- Mix in Cheese and Spinach: Add shredded mozzarella, Parmesan, and chopped spinach (if using). Stir until the cheese melts and the sauce is smooth and velvety. Toss in the cooked pasta and half of the sautéed shrimp to coat evenly in the creamy sauce.
- Transfer & Bake: Pour the pasta mixture into a lightly greased 9×13-inch (23×33 cm) baking dish. Arrange the remaining shrimp on top and sprinkle a little extra mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 15 minutes until the top is golden, bubbly, and irresistible.
- Garnish & Serve: Remove from oven and sprinkle with chopped parsley and a pinch of extra Cajun seasoning. Serve hot, and watch as this creamy, cheesy, spicy pasta bake disappears in minutes!
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap shrimp for cooked chicken or crab meat for a different protein twist.
- Add diced zucchini, mushrooms, or spinach for extra veggies and nutrients.
- Use half-and-half instead of heavy cream for a lighter version.
- Sprinkle panko breadcrumbs mixed with Parmesan on top for a crunchy baked finish.
Serving Suggestions
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