One-Pot Cajun Shrimp Cavatappi

Sweet late-summer Washington pepper, Cajun-spiced shrimp, and cavatappi simmer together in one pot for a creamy, practical weeknight dinner.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

If necessary, thaw 8 ounces shrimp beforehand. Pat the shrimp very dry with paper towels.
Stem, seed, and dice 1 medium orange bell pepper. Dice 1/2 medium yellow onion and mince 2 garlic cloves.
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.
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 135°F in the center; transfer to a plate.
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.
Stir in 8 ounces cavatappi, 1 can (14.5 ounces) no-salt-added diced tomatoes, and 2 1/2 cups unsalted chicken broth. 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.
Stir 1/3 cup half-and-half, 1 tablespoon fresh lemon juice, and 1 teaspoon hot sauce into the pasta. Fold in the seared shrimp and cook for 1 to 2 minutes, just until warmed through. Let the pasta stand off the heat for 2 minutes to thicken.
Divide the Cajun shrimp cavatappi and peppers between two shallow bowls, spooning the creamy tomato sauce over the top.

Drink pairing: An off-dry Riesling cools the Cajun heat and complements the sweet pepper and shrimp.

Careme