spaghetti shrimp

Easy cajun shrimp spaghetti

Time: 20 min | Serves 4

This easy and tasty recipe gives a good kick with some crushed red pepper. The shrimp and veggie of your choice make this a perfect light summer pasta dish.


1 pkg D’Agostino Spaghetti Pasta

1 tbl Extra Virgin Olive Oil

3 large sliced garlic cloves

1 cup of sliced veggies we recommend zucchini, mushrooms, summer squash, or diced plum tomatoes

1/2 tsp crushed red peppers (or spice as desired)

2 tbl salted butter

1 lb peeled, deveined, and dried gulf shrimp

1/4 cup parmesan cheese

Salt and pepper to taste


Bring a large pot of water to a boil, add a pinch of salt.  Drop the D’Agostino pasta in the boiling water and cook until al dente (around 9 minutes), then drain saving 1 cup of reserve water.

Heat olive oil in a large pan over medium-high heat.  Add the vegetable, garlic, and as much crushed red pepper as you like, stirring occasionally until the vegetable is browned, 2-3 minutes. Transfer to bowl.

Add butter, once melted add the shrimp and cook stirring occasionally, until pink and just cooked through, 3-4 minutes.

Return vegetable mixture to the pan with the shrimp, add half of the parmesan and 1/4 cup of reserved pasta water.  Season generously with salt and pepper to taste.  Add spaghetti and toss until everything is thoroughly combined. 

TIP: If needed stir in more reserved cooking water a splash at a time until pasta is coated in sauce.

Serve pasta with the remaining parmesan and a drizzle of olive oil.