Ingredients
- 16 oz box spaghetti
- 1lb shrimp, peeled, deveined, tail off
- 1/4 cup cajun seasoning, divided
- pinch salt + pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 2 14oz can diced tomatoes
- 2 cups milk
- 2 tbsp all purpose flour
- 1/2 cup grated parmesan cheese
- 1 8oz bag baby spinach
- parsley for garnish
Instructions
- Prepare spaghetti according to directions on box. Drain and keep warm by putting lid back on pot.
- In a large bowl, mix together shrimp, half of cajun seasoning, salt and pepper.
- Heat a large dutch oven over medium-high heat. Add oil. Once hot, add in shrimp and cook for 3-4 minutes total, stirring occasionally.
- Remove shrimp from heat and place back in bowl.
- Add butter to hot pan where shrimp was, then add minced garlic. Mix and let cook 30 seconds over medium-high heat, then add in diced tomatoes and milk.
- Take 1/4 cup of the milk mixture out of the pot and place in bowl, whisk in flour. This will create a roux, a thick sauce that will help to thicken our main dish. Once all mixed together, add the roux back into the main pot and whisk until all combined.
- Stir in parmesan cheese and remainder of cajun seasoning. Let simmer over medium heat for 5-6 minutes, or until has thickened. Be sure to stir occasionally. Once thick, turn off heat.
- Add shrimp back into sauce, in addition to spaghetti. Mix together using tongs until all combined. Then add in bag of baby spinach and mix. It will take a few minutes to wilt down, so you can put the lid back on to let it steam, or just keep mixing until spinach has wilted.
- Top with chopped parsley and extra parmesan and serve!
Category: dinner, meal prep, shrimpMethod: stovetopCuisine: Cajun
