Creamy Cajun Smoked Salmon Pasta

1. Cook the Pasta: Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a splash of the water, then drain.
2. Infuse the Oil: In a separate pan, heat the oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in Shemin’s Cajun Spice Blend and let it cook gently for 1 minute to release its full flavour.
3. Make it Creamy: Reduce the heat to low. Add the yogurt and stir quickly to make a smooth sauce (add a splash of the pasta water if it thickens too much).
4. Combine & Serve: Stir in the cooked pasta until coated in the sauce. Add the smoked salmon and gently toss everything together. Season with salt and pepper, garnish if you like, and serve immediately.

Tips:

• Try different flavours: Swap the Cajun Blend for any other Shemin’s Spice Blends for a whole new twist — or even use a teaspoon of Shemin’s Curry Paste for a creamy curry style pasta.
• Make it veggie: Replace the smoked salmon with pan-fried mushrooms, sun-dried tomatoes, or roasted veg.
• Add a green boost: Stir through a handful of spinach or peas with the pasta for colour and freshness.
• Use crème fraîche, cream or cream cheese: Instead of yogurt for a richer, silkier texture — perfect if you want to make it a little indulgent
• Whisk the yoghurt: If you whisk the yoghurt before adding it, there is less chance of it curdling.