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skillet toasted penne with cajun shrimp

Skillet Toasted Penne with Cajun Shrimp

Course Main Course
Cuisine Cajun, Italian
Keyword pasta, shrimp
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Cajun shrimp

  • 1 lb shrimp peeled, deveined
  • 1 tablespoon Creole seasoning
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper

Remaining toppings

  • 6 strips bacon chopped
  • 8 ounces mushrooms sliced
  • 2 bell peppers chopped


  • 6 cups unsalted chicken stock
  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 8 ounces penne pasta uncooked
  • ½ cup grated Parmesan
  • chopped parsley for garnish


  • Combine seasonings for shrimp from Creole seasoning - black pepper in a small bowl, setting aside 1 tablespoon Toss together shrimp with seasoning mix in a Ziploc bag until shrimp are evenly coated.
  • Heat large skillet over medium heat. Add chopped bacon and cook until browned. Remove bacon and set aside. Discard all but 1 tablespoon bacon fat. Return pan to heat. Add sliced mushrooms and cook 3 minutes, stirring frequently. Add bell peppers and cook 1 minute. Make a well in the center and add shrimp. Cook shrimp until firm and opaque, about 3-4 minutes. Add the bacon back to the pan and stir all together. Remove toppings from heat and set aside.
  • Heat stock in a saucepan over medium heat until simmering, but not boiling.
  • Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When the oil is hot, add onion and garlic. Saute until onions are softened, about 4 minutes. Add pasta and toast until golden brown, about 5 minutes. Add stock, 1 cup at a time, stirring constantly until the stock has been almost all absorbed before adding more liquid. The pasta will take about 35 minutes total.
  • Add the shrimp mixture to the penne and stir to combine. Stir in grated parmesan and reserved 1 tablespoon seasoning mix. Garnish with parsley. Serve.