Bold Spicy Beef Jerky
◷ 5 hr 10 min
Main Course
Creamy Cajun Shrimp Pasta Bake
This dish combines tender shrimp with a rich, spicy sauce that's perfect for a cozy night in. Creamy, flavorful, and easy to make, it's sure to become a family favorite in no time.
◷
45 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by setting your pressure cooker to the sauté function and melt the butter. Toss in the shallot and garlic and cook them until they smell amazing, about a minute. Then, turn off the sauté and let the pot cool down a bit. Add the pasta and give it a good stir to coat it in the buttery shallot mixture. Pour in the milk and cream, close the lid, and set the cooker to high pressure for 10 minutes. It’ll take around 10 to 15 minutes to come up to pressure.
2
Step 2
Once the time’s up, let the pressure release naturally for about 10 minutes, then carefully finish releasing any leftover pressure before opening the lid. While that’s happening, preheat your oven to 350°F and grease an 8x8-inch baking dish.
3
Step 3
Stir the evaporated milk, cooked shrimp, cheeses, and both seasonings into the pasta mixture until everything’s well combined. Pour it all into your prepared dish. For the topping, mix the panko with the seasonings and melted butter, then sprinkle it evenly over the pasta.
4
Step 4
Pop the casserole in the oven and bake until it’s bubbly, about 5 minutes. Finally, switch on the broiler and keep an eye on it as the top browns nicely in 2 to 4 minutes. Enjoy!
Why You’ll Love This Recipe
This dish combines rich, creamy sauce with spicy Cajun flavors, making every bite full of bold taste. The shrimp adds a nice texture, while the pasta bake is comforting and easy to share with family or friends.
Serving Suggestions
Serve this pasta bake with a simple green salad or steamed vegetables to balance the richness. A crusty bread or garlic bread also pairs well to soak up the creamy sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk to keep it creamy. This dish also freezes well for up to 2 months.
