Cajun Shrimp Pasta (Gluten-Free)

0.50 tsp Garlic powder
1 tsp Oregano, ground
1 tsp Paprika
1 tsp Pepper, black
0.50 tsp Pepper, red or cayenne
1 tsp Thyme, ground
1 tsp Salt
2 clove Garlic
2 cup, pieces or slices Mushrooms, fresh
1 cup, chopped Onions, raw
1.50 cup, chopped or sliced Red Ripe Tomatoes
680 Shrimp, raw
1 tbsp Extra Virgin Olive Oil
5 cup Campbell's Chicken Broth
2.50 serving Club House - Cajun seasoning (1 tsp)
150 gram(s) Maple Leaf Bacon Reduced Salt (Uncooked)
340 gram(s) Barilla Gluten Free Rotini (1/4 package serving)

Mix shrimp with all the spices (up until bacon). Coat evenly. In saucepan, saute bacon until crispy. Remove bacon and fat except 1 tbsp. Add mushrooms and cook 3 minutes. Add tomatoes and cook 1 minute. Make a well and add shrimp. Cook shrimps until firm and opaque, about 3-4 minutes. Add the bacon back to the pan and stir together. Remove from heat and set aside.

Heat chicken broth until simmering but not boiling.

Heat a large skillet over medium heat. Add olive oil. When oil is hot, add onion and garlic. Saute until softened. Add pasta and toast until golden brown, about 5 minutes. Add broth, 1 cup at a time waiting until liquid is absorbed before adding more.

Add the shrimp mixture to the pasta and stir to combine. Serve with grated parmesan.