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One-Pot Cajun Shrimp Pasta

One pot is the only thing that stands between you and a delicious dinner tonight. Why not give One-Pot Cajun Shrimp Pasta a try? Recipe inspired by Puay Hoon T. Here’s more inspiration:

Prep Time: 25 minutes

Cook Time: 20 minutes

Serves: 4-6


Spice Marinade

1 ½ tsp fine kosher salt

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp dried thyme

¼ tsp black pepper

⅛ - ¼ tsp cayenne pepper

½ cup Campbell’s Vegetable Broth

400g thawed raw jumbo shrimp, peeled and deveined (21-25 count)


2 tbsp olive oil

2 celery stalks, chopped

1 large green bell pepper, sliced

1 medium yellow onion, thinly sliced

400g bow tie pasta

2 ½ cups Campbell’s Vegetable Broth

5 sprigs fresh parsley, finely chopped (stems and leaves)

4 sprigs green onion, thinly sliced

Juice of half a lime

Extra kosher salt to taste


1. In a large bowl mix all spices for marinade together.

2. Remove 1 tablespoon of the spice mix and set aside for later.

3. Add a half cup of Campbell’s Vegetable Broth to your large bowl and whisk until spices are incorporated.

4. Toss shrimp in marinade, set aside and let sit for at least 20 minutes in the fridge.

5. Heat a large sauce pot over medium high heat. Add olive oil, celery, green pepper and onions, stir and cook for 2-3 minutes, or until slightly softened.

6. Add reserved spice mix and cook vegetables for another 2-3 minutes, stirring frequently; spices will darken in colour and become very aromatic.

7. Add bow tie pasta and 2 ½ cups of Campbell’s Vegetable Broth to your sauce pot and stir.

8. Cover sauce pot with a lid, turn heat to high and cook for 5 minutes (stirring gently halfway through).

9. Next, gently stir in shrimp and marinade, turn heat down to medium and cover. Cook for an additional 4-6 minutes (stirring gently halfway through), or until pasta is al dente and shrimp are pink and fully cooked.

10. Remove sauce pot from the heat and stir in parsley and green onion, reserving 1 tablespoon of each for garnish.

11. Next squeeze in lime juice, stir and taste; season with extra salt if desired.

12. Garnish with reserved parsley and green onion. Enjoy!

Tip! This dish can also be served cold as a pasta salad. After cooking, let rest at room temperature for 20 minutes plus a minimum of 10 minutes in the fridge in a large covered bowl or tupperware. For serving, if cold pasta is sticking together, add an extra drizzle of olive oil and a splash of lime juice. Lightly toss and enjoy!