Cajun Spaghetti

This Cajun spaghetti features a spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 585 Calories

Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• 1 ¼ cups water
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 2 tablespoons cold water
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• ½ onion, chopped
• ¼ teaspoon dried basil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 8 ounces tomato sauce
• 12 ounces spaghetti
• 1 teaspoon crushed red pepper flakes (Optional)
• 1 pound small shrimp, peeled and deveined
• 8 green onions, minced

Recipe Instructions

Step 1

Mix 1/2 cup oil, tomato sauce, 1 1/4 cups water, basil, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon salt in a 4- to 6-quart pot over medium heat. Bring to a boil, then reduce heat to medium-low; stir occasionally.

Step 2

Meanwhile, season shrimp with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and set aside.

Step 3

Warm 2 tablespoons oil in a medium saucepan over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic. Cook and stir until slightly softened, 3 to 5 minutes.

Step 4

Add vegetables to tomato sauce and cook over medium heat for 3 minutes. Reduce heat to low and cook, stirring occasionally, for 20 to 25 minutes.

Step 5

When sauce has 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.

Step 6

Mix cornstarch and 2 tablespoons cold water in a small bowl; add mixture to sauce when sauce has 2 minutes left until completion and mix well.

Step 7

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and place in a serving bowl.

Step 8

Pour sauce over pasta and sprinkle with green onions.