Gluten Free Cajun Shrimp and Pasta

PASTAThanks in part to the ridiculous amount of health issues I’m dealing with, we have decided to try gluten free. Let me tell you this….just uttering those words may have sent my body into a carb craving frenzy. No carbs?! Are you kidding me? My body needs a tasty card every now and again. I can’t take antidepressants, I can’t tolerate alcohol (man I miss wine) and I don’t have a sweet tooth….I NEED my carbs people! Carbs and cheese. Those are my vices. I don’t crave carbs regularly….until you take them away.

Ok, here is the recipe my hubby Jeremy found on All Recipes

We made some adjustments due to going Gluten Free around here.  Here is what we used:

Serving Size: 6

  • 1 (16 ounce) package Gluten Free angel hair pasta
  • 1 tablespoons Cajun seasoning
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 handfuls fresh spinach chopped up

Gluten free pasta 1

I have the Gluten Free Fusilli pasta pictured because You can use any type of pasta you like. I have used angel hair, fusilli and penne pasta. All of them worked out fabulously. I also added chicken to it this time so I updated the pics to reflect our most recent meal.

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions until al dente. Be sure not to rinse your pasta. The starch is what binds your sauce to the pasta

pastaIn a separate skillet, heat olive oil and garlic on medium heat allowing the garlic to infuse in the oil. Add frozen or fresh shrimp and fully cook.

Shrimp1If you are adding chicken to this recipe, I suggest baking a few chicken breasts seasoned with salt, pepper and thyme. It only takes about 30minutes, so start the chicken first.

chickenRemove cooked shrimp from skillet and set it aside. Gradually whisk in milk, corn starch, cajun seasoning and chopped spinach and cook an additional 3-5 minutes.

whiskSpinach is a great veggie to add because you can sneak it in there without the kids arguing. Or, you can add other veggies. My niece added mushrooms to my recipe for cheesy chicken and pasta. Improvise and have fun.

spinachRemove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.


Serve with a large side salad. Or add your favorite Gluten Free bread or Rolls.

over pasta

This was SOOO good!! The kids ate it like it was going out of style. No leftovers. That is nearly unheard of around here. We cut the Cajun spice in half because my son is sensitive to spicy foods. He loved it! Quite frankly, I think it had the perfect amount of seasoning. Had a great flavor without too much heat. If you want spicy, go with the full 2 T of Cajun.

I know that in our house, if we are going to do this Gluten Free thing, we are going to shave to find tasty substitutes for pasta and breads. I found all the Gluten Free items I have purchased at Whole Foods. Surprisingly, it wasn’t as expensive as I though t it was going to be. I would say the difference was about $1-2 difference on most things. Worth it really for how much better we all feel after just one week. Compare that to the co-pays for doctor visits and cost of Immodium and Pepto; we are actually spending less.

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Kat Smith is a 39-year-old insanely busy mother of three fantastic young people. Married to an amazing hubby Jeremy, a man 7 years her junior (he had to be younger to keep up with the fun at her house).
She is a full-time working parent dealing with a sometimes debilitating nerve disease, and a part-time ex-husband. She has been writing for decades yet she is new to blogging. She writes to expose her truth, shares her hobbies, feelings, struggles, triumphs and daily survival. She loves a great gel pen, photography, DIY projects and she tries not to let her OCD make other people crazy. Learn more about Kat on her personal blog: Follow her on Twitter: @MrsKatSmith and Pinterest.





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