Cajun Shrimp Pasta (From Leftover Paprika Sauce)
- Feb 23
- 2 min read
Updated: Mar 12
This one started with a simple question:
What can I do with this leftover creamy paprika sauce?
It turned into a bold Cajun-style shrimp pasta with crushed tomatoes, Old Bay, and just enough heat to change the direction completely.
Same base. New dinner.
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Ingredients:
• 12 oz wide egg noodles (or pasta of choice)
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 tablespoon flour
• ½–1 cup milk (as needed)
• 2 cups leftover creamy paprika sauce
• 14 oz can crushed tomatoes
• Old Bay seasoning, to taste
• Creole seasoning, to taste
• Salt and black pepper, to taste
• Shredded cheese blend or grated Parmesan, for serving
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Tools from the Kitchen:
• Medium pot
• Wooden cooking utensils
• Garlic press or mincer
• Measuring cups and spoons
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Prepare:
1. Bring a medium pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
2. In a cast iron skillet over medium heat, add olive oil. Sauté minced garlic for 1–2 minutes until fragrant.
3. Add shrimp and lemon juice to the skillet. Cook until shrimp are pink and opaque, about 2–3 minutes per side. Remove shrimp from skillet and set aside.
4. In the same skillet, melt butter. Stir in flour and cook, stirring constantly, until bubbly to create a roux.
5. In a separate bowl, whisk milk into the leftover creamy paprika sauce. Slowly pour this mixture into the skillet, stirring continuously to combine with the roux.
6. Bring to a gentle boil, then reduce heat and simmer until the sauce begins to thicken.
7. Stir in crushed tomatoes, Old Bay, Creole seasoning, salt, and pepper. Simmer a few more minutes to blend flavors.
8. Add cooked pasta to the skillet and toss to coat evenly in the sauce.
9. Fold in the cooked shrimp and simmer briefly until everything is heated through.
10. Serve topped with shredded cheese or grated Parmesan and a slice of garlic toast if desired.
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Notes from the Kitchen:
• Adjust milk depending on how thick your leftover paprika sauce is.
• Old Bay adds depth; Creole seasoning brings the heat — start light and build.
• If the sauce thickens too much, add a splash of reserved pasta water.
• This recipe began with the leftover sauce from Creamy Chicken Paprika.
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