Cajun-Spiced Shrimp & Mushroom Cavatappi
with Creamy Tomato Sauce, Green Pepper & Scallions
- Wheat
- Shellfish
- Tree Nuts
Get ready for a rich, luscious vegan pasta dinner! Coconut milk may sound like an odd addition to your go-to red sauce, but trust us, it’s what gives our vegan veggie-packed pasta its next-level creaminess. You’ll start by sautéing mushrooms and green pepper, adding scallion and garlic, then creating a creamy spiced roux right in the pan for maximum Cajun flavor. Diced tomatoes and coconut milk bring it all together for a sauce so delicious that cavatappi pasta can’t resist hopping right in. If you’re feeling the bayou in you, finish with hot sauce and let the good times roll!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 unit
Crushed Tomatoes
4 ounce
Button Mushrooms
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Long Green Pepper
2 clove
Garlic
2 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Core and thinly slice green pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and season with salt and pepper; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Stir in garlic, scallion whites, flour, Blackening Spice, and another large drizzle of oil; cook, stirring, until fragrant, 1-2 minutes.
Use pan used for shrimp or chicken here.
• Add crushed tomatoes to same pan and cook, stirring, until jammy, 2-3 minutes. Stir in coconut milk (shaking first), stock concentrates, ½ tsp sugar, and ¼ cup reserved pasta cooking water (1 tsp sugar and 1⁄3 cup pasta cooking water for 4 servings). • Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.
• Stir drained cavatappi and a drizzle of olive oil into pan with sauce; toss to coat.
Add shrimp or chicken to sauce along with cavatappi.
• Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this dish, especially with the shrimp add-on. Those who enjoy spice found adding the hot sauce packet perfect 🌶️.
- Suggestions: Consider adding the hot sauce directly to the sauce while cooking for an extra kick of spiciness.
Reviews from our home cooks
Went with the shrimp add on...and because we like things spicy, I added the hot sauce packet to the sauce. Came out perfect for our tastes!
Okay, now this was awesome with the shrimp! Only bad thing in kit was the green onion. Had to toss and use my own.
The family really enjoyed this one! I will be ordering this one again for sure.
