Cajun Shrimp Spaghetti

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Cajun Shrimp Spaghetti


  • 1 package Cappello's Spaghetti

  • 2 tablespoons avocado oil

  • 1/2 pound large shrimp, peeled and deveined

  • fresh ground black pepper

  • 2 tablespoons Cajun seasoning

  • 1/2 red pepper, cut into thin slices

  • 1/2 yellow pepper, cut into thin slices

  • 1/4 red onion, sliced thin

  • 1/2 tablespoon cornstarch

  • 3/4 cup heavy cream

  • 3 ounces cream cheese

  • 1/2 cup freshly grated parmesan

  • dried parsley, for garnish


  • In a large skillet over medium heat, heat oil. Add shrimp and season with salt, pepper and Cajun seasoning. Cook until pink, 2 minutes per side, then transfer to a plate.

  • Add the peppers and onions to the skillet and cook for 3-5 minutes or until just beginning to soften; remove from skillet.

  • Wipe out the skillet and whisk together the cornstarch and heavy cream. 

  • Add to the pan along with the cream cheese and stir until melted, then add parmesan. Whisk until creamy, then taste and season with salt and pepper.

  • Reduce heat to low. 

  • Add the package of frozen spaghetti to 3-4 quarts of boiling water. Stir to separate strands. Cook for approximately 90 seconds. 

  • Drain the pasta, add to the skillet and toss until creamy, then add shrimp, peppers and parsley and toss until combined.

  • Garnish with parsley and serve.

Kids Can Do

  • Whisk the cream and cornstarch

  • Sprinkle the parsley