Careme

Instructions

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1. 1.

   If necessary, thaw 8 ounces shrimp beforehand. Pat the shrimp very dry with paper towels.

2. 2.

   Stem, seed, and dice 1 medium orange bell pepper. Dice 1/2 medium yellow onion and mince 2 garlic cloves.

3. 3.

   Toss the shrimp with 1 teaspoon Diamond Crystal kosher salt flakes, 1 teaspoon salt-free Cajun seasoning, and 1/4 teaspoon black pepper. Let stand for 10 minutes.

4. 4.

   Heat 1 tablespoon olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Sear the seasoned shrimp for 1 to 2 minutes per side, pulling them at 140°F in the center; transfer to a plate.

5. 5.

   Add the prepared onion and bell pepper to the same pot and cook over medium heat for 4 minutes, stirring occasionally. Add the prepared garlic, 1 teaspoon salt-free Cajun seasoning, and 1/2 teaspoon smoked paprika; stir for 30 seconds.

6. 6.

   Stir in 8 ounces cavatappi, 1 can (14.5 ounces) no-salt-added diced tomatoes, 2 1/2 cups unsalted chicken broth, and 4 teaspoons Diamond Crystal kosher salt flakes. Bring to a lively simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring frequently, until the pasta is al dente and the liquid has thickened into a sauce.

7. 7.

   Remove the pot from the heat. Stir in 1/3 cup half-and-half, 1 tablespoon fresh lemon juice, and 1 teaspoon hot sauce, then fold in the seared shrimp. Cover and let stand for 2 minutes so the shrimp warms through and the sauce thickens without curdling.

8. 8.

   Divide the Cajun shrimp cavatappi and peppers between two shallow bowls, spooning the creamy tomato sauce over the top.

Want more detail? See the temperature guide.