top of page

Cajun Shrimp Pasta

In this episode, we explore the topic of kid-friendly hospitality without sacrificing adult comfort. Cat Kim is a mom of three small children who is accomplished in the art of hosting friends and family with kids in tow. She shares her tips and tricks for making kids feel welcome and included in the hosting process, while still ensuring that the adults can enjoy themselves too. From involving the kids in the prep work to creating designated play areas, she has thought of everything to make hosting stress-free and enjoyable for everyone. Tune in to discover how you can create a welcoming and comfortable environment for all ages in your home! We're so glad you're here! (Visit for recipes, product links, and more!)

Cajun Shrimp Pasta (By Cat Kim) Serves 4-6 20-ish minutes Easy to double, which I almost always do EVOO = Extra Virgin Olive Oil Inspired by:

Ingredients: 3 tablespoons EVOO and/or butter, divided 1 pound shrimp, tails off, deveined (Alternative: chicken thighs, boneless, skinless, trimmed) 3-4 tablespoons Cajun spice, divided, see recipe 3+ garlic cloves, minced 1 shallot or small onion, finely chopped 1 ½ cups white wine

1 tablespoon cornstarch 1 ½ cups heavy cream (Alternative: full-fat coconut milk, do not use lite!) 1 tablespoon vanilla extract ¼+ cup Parmesan cheese, shredded 1 pound pasta, either long or short (Alternative: Rice! Especially delicious with coconut rice, see recipe) 2 tablespoons EVOO or butter 1 tablespoon lemon juice (about ½ a fresh lemon), optional ¼ cup fresh parsley or basil, finely chopped

Cajun Spice: (Delicious with enchiladas, fish, chicken, pork, etc.) 5 tablespoons paprika (Sweet paprika recommended, Hungarian hot if you want spicy) 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon oregano, dried 1 tablespoon thyme, dried 2 teaspoons ginger, ground 2+ teaspoons cayenne, optional for spice (Whisk all ingredients together.) Coconut Rice: (Delicious with Thai food, fish, chicken, pork, etc.) 2 cups jasmine rice 1 can coconut milk, full fat 1 tablespoon lime juice, optional & delicious 1 tablespoon oil, EVOO preferred but another oil will work 1 ½ cups water (Rinse the rice. While not necessary, this step removes extra starches and improves texture. Stir rice with the coconut milk, lime juice, and water. Cook in rice cooker on normal white rice setting.)

Serve with: Seasonal Salad & Dressing Classic Tiramisu


1. Prep your ingredients - defrost, devein, de-tail, chop, mince, and measure. The sauce is quick once you get started.

2. Cook pasta according to package directions. Drain and toss with the EVOO, lemon juice, and fresh herbs. (The sauce will probably take 8-10 minutes, which is about how long it takes for store-bought pasta to cook.)

3. Heat your pot over medium-high heat with 1 tablespoon EVOO/butter. Allow it to heat up but not smoke!

4. Toss the shrimp with 1 tablespoon Cajun spice and then cook with the garlic and onion, stirring consistently until the shrimp is opaque.

5. Alternative: Preheat oven to 350°F. Toss the chicken with the Cajun spice, sear on both sides for 2-3 minutes on medium-high heat, then pop it into the oven and serve when the sauce is ready. By that time, the chicken should be fully cooked with an internal temp of 160-165°F.

6. Lower the heat to medium. Pour in the wine, bring it to a boil, let it reduce to half, 3-5 minutes.

7. Stir in the cornstarch, heavy cream, vanilla, 2-3 tablespoons Cajun spice, and Parmesan cheese.

8. Lower the heat to low until ready to serve. Give it a quick stir every couple of minutes if not serving right away. The sauce is not particularly thick; if you prefer it to be thicker, leave it on low for a few extra minutes.

9. Serve hot with the pasta and sauce in separate serving dishes.

Cajun Shrimp Pasta
Download PDF • 134KB
Seasonal Salad and Dressing
Download PDF • 107KB
Classic Tiramisu
Download PDF • 110KB

Inspired by:

Recommended Items:

"These mini spatulas do not have removable tops, so the whole thing can go into the


"These are the best tongs I have ever used. Worth every penny. I have 3 and use them every day. Make sure you get the 13” ones with the little stand."

"Only good can opener."

Recent Posts

See All

Easy Mulligatawny

Today's guest, Valerie Austin, tells the story of her time at L'Abri Fellowship in Switzerland. Inspired by the Schaeffers, she studied and worked at L'Abri, learning firsthand the transformative powe

Mary Berry's Quick Chicken Curry

Today's guest, Anna Ayling, has a unique perspective on hospitality through raising a family and her mission work in Japan and Wales. Join us as she discusses the British take on Indian food, the impo

Big Hospitality Series #3

All 4 ladies, Bel Hawthorne, Carolyn Wilson, Bekah Merkle, and Jen Bunch join me for a live debrief and the stories start to fly! You'll hear about the arrival of lots of unexpected guests, coffee tha

bottom of page