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jambalaya pasta

Jambalaya Pasta

Ashley
This creamy pasta dish incorporates plump, tender shrimp, bell pepper, onion and tomatoes with Cajun spices for a fun play on a classic New Orleans dish!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 362 kcal

Ingredients
  

  • 1.5 lbs large shrimp peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper
  • 2 tablespoon extra-virgin olive oil or butter
  • 1 yellow onion cut into short strips
  • 1 green bell peppers seeded and cut into short strips
  • 1 orange bell pepper seeded and cut into short strips
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ - ½ teaspoon red pepper depending on spice preference
  • 1 cup almond milk unsweetened
  • ½ cup plain Greek yogurt
  • ¼ cup cornstarch slurry 2 tablespoons each of corn starch and water combined into a thin paste
  • 1 lb linguine cooked to al dente following package instructions
  • 1 15 oz can fire roasted diced tomatoes
  • ½ cup shredded mozzarella
  • ½ cup grated Parmesan
  • Freshly grated Parmesan and fresh chopped parsley for serving

Instructions
 

  • Season your shrimp with salt, pepper, garlic powder and red pepper in a small bowl and set aside.
  • Heat two tablespoons of butter or olive oil in a large skillet or dutch oven over medium high heat. Add onion and bell pepper and saute until onion is translucent, about 4-5 minutes. Season veggies with salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme and red pepper. Add minced garlic and cook until fragrant.
  • Next, add almond milk to the pan with veggies and stir to break up any charred bits stuck to the bottom. Cook until boiling then reduce heat to medium and stir in Greek yogurt. Use a whisk to fully incorporate the yogurt. Some tiny clumps will remain - that is totally fine. Add corn starch slurry to pan and stir to incorporate.
  • Continue to simmer for about 5 minutes, allowing sauce to thicken, then add shrimp. Cook until shrimp are pink and opaque, about 5-7 minutes. Continue to stir while shrimp are cooking. Season with more salt and pepper to taste. You may also add more red pepper at this point if you'd like more spice.
  • Add cooked pasta and tomatoes to the pan with your sauce and stir to incorporate all ingredients. Remove pan from heat and add cheeses and stir until cheeses are melted. Serve warm and garnish with shaved Parmesan and parsley if desired!

Nutrition

Calories: 362kcal
Keyword cajun cuisine, jambalaya pasta
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