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very easy
Prep Time
10 mins
Total Time
15 mins


¾ lb
340 g
¾ lb
small shelled frozen shrimp (91-110), thawed and patted dry
340 g
2 tbsp
olive oil
30 ml
onion, chopped
garlic clove, chopped
1 tsp
Cajun spice mix, or more to taste (see note)
1 14 oz
can diced tomatoes
398 ml
¾ cup
15% cooking cream or 35% cream
180 ml
¼ cup
cream cheese, diced and softened
65 g
3 tbsp
parsley, finely chopped (optional)


Step 1

In a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta.

Step 2

Meanwhile, in a large skillet over medium-high heat, cook the shrimp for 2 to 3 minutes in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.

Step 3

In the same skillet over medium heat, soften the onion in the remaining oil. Add the garlic and spice mix. Cook for 1 minute while stirring. Add the tomatoes and cook, stirring, until the liquid from the tomatoes has evaporated.

Step 4

Add the reserved pasta cooking water, cream, cream cheese and parsley. Season with salt and pepper. Mix well until smooth. Add the shrimp and pasta. Mix to coat well in the sauce.

Step 5

Divide the pasta among four bowls. Sprinkle with parsley and serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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