This Cajun Shrimp Spaghetti is my kind of meal; a delicious, spicy, satisfying plate of pasta with succulent grilled Cajun shrimp. It is based upon a restaurant meal I had a couple of years ago where chicken was used instead of the shrimp in this Cajun-Italian Fusion dish.
You could very easily substitute boneless skinless chicken breast strips in this recipe if you prefer. The original recipe added Parmesan cheese which you can also add back in if you prefer and especially if you are using chicken.
The sauce was also finished with cream which you can also do if you prefer but here I have used some strained yogurt to keep the fat content low and make for a bit of a healthier version.
Creamy Cajun Shrimp Spaghetti
- 2 or 3 dozen large shrimp
- kosher salt to season
- Cajun spice blend
- 3 – 4 cloves minced garlic
- 4 cups canned crushed tomatoes
- 3 tbsp olive oil
- 2 chopped anchovy fillets
- 2 tbsp capers
- 4 tbsp chopped fresh basil
- salt and pepper to season
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1/2 tsp chili flakes more or less to taste
- 1/2 cup low fat yogurt or 1/3 cup whipping cream
Season the shrimp with the salt and then roll them in the Cajun spice. You can use a prepared spice mix or try our recipe for The Best Cajun Spice Rub
Lightly grill the shrimp for only about a couple of minutes per side. Set aside to add to the sauce when it is ready.
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.
Saute 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 Mix 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 (or whipping cream). Simmer for just a minute or two before serving.