This Creamy Cajun Shrimp Pasta delivers restaurant-quality flavor in under 30 minutes. The spicy, smoky Cajun seasoning is perfectly balanced by a rich, creamy sauce that clings to every strand of pasta. It’s an impressive yet simple weeknight dinner that feels anything but ordinary.
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Why You’ll Love This Creamy Cajun Shrimp Pasta
- Restaurant-Quality Flavor: Enjoy a luxurious, deeply flavorful sauce with a wow factor.
- Quick & Easy: Comes together in under 30 minutes with minimal fuss.
- Perfectly Balanced: Cream and Parmesan beautifully mellow the Cajun spice.
- Endlessly Adaptable: Easily swap proteins or add extra veggies.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 340 g fettuccine or linguine pasta
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning blend
- 240 ml heavy cream (double cream)
- 120 ml chicken or vegetable broth
- 60 g freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
- To taste salt and black pepper
Tools: A large pot for boiling pasta, a large skillet or sauté pan, a microplane or box grater for the Parmesan.
Notes: Use a good quality Cajun seasoning and freshly grate your Parmesan for the best silky sauce.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 48 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Prep Everything First. This recipe moves quickly once you start cooking, so having all your vegetables chopped, shrimp patted dry, and seasonings measured out will make the process smooth and enjoyable. It’s the classic “mise en place” approach.
- Don’t Skip Drying the Shrimp. Pat your shrimp thoroughly with a paper towel before seasoning. Any excess moisture will steam them instead of giving them a nice sear, and it can also water down your beautiful creamy sauce later on.
- Customize Your Cajun Spice Level. Store-bought blends can vary wildly in saltiness and heat. Taste a tiny pinch! If you’re sensitive to spice, start with one tablespoon and add more later. If you love heat, feel free to add a pinch of cayenne pepper.
- Freshly Grated Parmesan is Non-Negotiable. I know I mentioned it before, but it’s worth repeating. Pre-grated cheese contains anti-caking agents like potato starch or cellulose, which prevent it from melting smoothly into your sauce, leaving you with a slightly grainy texture.
How to Make Creamy Cajun Shrimp Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions for al dente. You want it to still have a little bite because it will continue to cook slightly in the sauce. Before draining, reserve about a cup of the starchy pasta water—this liquid gold is key for adjusting the sauce consistency later.
Step 2: While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium-high heat. Pat your shrimp completely dry, then toss them with about one tablespoon of the Cajun seasoning. Once the oil is shimmering, add the shrimp in a single layer. Cook for just 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan—cook in batches if needed. Remove the shrimp to a clean plate and set aside; they will finish cooking later in the sauce.
Step 3: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add your diced onion, bell pepper, and celery—this is your “holy trinity.” Sauté for about 5-7 minutes, until the vegetables have softened and the onion is translucent. You’ll notice a wonderful aroma starting to build. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Step 4: Now, sprinkle the remaining tablespoon of Cajun seasoning over the vegetables and stir to coat everything. This toasts the spices for a moment, unlocking their full depth of flavor. Immediately pour in the chicken broth to deglaze the pan, using your spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for a minute to reduce slightly.
Step 5: Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you don’t want it to boil vigorously. The sauce will start to thicken slightly. Now, stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Add the butter and stir until it’s incorporated, giving the sauce a lovely gloss.
Step 6: Add the drained al dente pasta directly into the skillet with the creamy sauce. Use tongs to toss everything together, ensuring every strand of pasta is beautifully coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starch in the water helps the sauce cling to the pasta perfectly.
Step 7: Return the cooked shrimp to the skillet, along with any juices that have accumulated on the plate. Gently fold them into the pasta and sauce to warm them through. This should only take about a minute. Taste and adjust the seasoning with salt and black pepper if needed. Finish by sprinkling with the fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; note that the creamy sauce may separate slightly upon thawing.
- Reviving: Reheat gently in a skillet with a splash of cream or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the pasta beautifully, cleansing the palate between bites.
- Garlic bread or cheesy breadsticks — It’s almost mandatory, right? They’re perfect for sopping up every last bit of that incredible creamy Cajun sauce left on your plate.
- Sautéed green beans with almonds — A simple, crisp-tender vegetable side adds a nice textural contrast and a bit of green to balance the meal.
Drinks
- A crisp, cold lager or pilsner — The carbonation and clean finish of a light beer are fantastic for washing down the spicy, creamy flavors and refreshing your taste buds.
- An off-dry Riesling — A slightly sweet white wine with bright acidity complements the spice and stands up to the creaminess without being overpowered.
- Sparkling water with lemon — A non-alcoholic option that provides a bubbly, clean contrast to the dish’s richness, making each forkful feel new again.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a scoop of bright, tart, and refreshing sorbet is the perfect palate cleanser and a light way to end the evening.
- Dark chocolate espresso bites — A few pieces of intense, slightly bitter dark chocolate with a hint of coffee echo the deep notes in the Cajun seasoning and satisfy a sweet tooth without being too heavy.
- Cheesecake with a berry compote — If you’re going all out, the cool, creamy texture of cheesecake paired with tangy berries provides a delightful contrast to the warm, spicy main course.
Top Mistakes to Avoid
- Overcooking the Shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. You’re just looking for a quick sear to get color and start the cooking process—they’ll finish warming in the sauce at the end.
- Using Pre-Shredded Parmesan Cheese. I’ve messed this up before too, thinking it would save time. But it creates a grainy, non-emulsified sauce that just isn’t as luxurious. Taking one minute to grate a block of cheese is a game-changer for texture.
- Forgetting the Pasta Water. That starchy, salty water is your secret weapon for a perfectly sauced pasta. It helps thin the sauce to the right consistency and helps it cling to the noodles. Draining it down the sink is a tragic mistake!
- Adding the Cheese Over High Heat. If your sauce is boiling when you add the Parmesan, it can cause the fats and proteins to separate, making your sauce look broken or oily. Always reduce the heat to a gentle simmer before stirring in the cheese.
Expert Tips
- Tip: Make Your Own Cajun Seasoning. It’s simpler than you think and lets you control the flavor profile. A basic blend is: 2 tsp smoked paprika, 1 tsp each of garlic powder, onion powder, and oregano, and ½ tsp each of cayenne pepper, black pepper, and thyme. Mix it up and adjust the cayenne to your liking.
- Tip: Let the Shrimp Come to Room Temperature. Taking your shrimp out of the fridge 15-20 minutes before cooking helps them cook more evenly. Cold shrimp straight from the fridge can steam and release water, preventing a good sear.
- Tip: Undercook Your Pasta Slightly. Always aim for al dente from the pot, as it will continue to cook and absorb liquid when you toss it with the hot sauce. This prevents you from ending up with mushy pasta at the end.
- Tip: Wilt in Some Greens. For an easy veggie boost, stir in a couple of large handfuls of fresh spinach or chopped kale right after you add the sauce to the pasta. The residual heat will wilt them perfectly without making them soggy.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead to save time, but I don’t recommend assembling the entire dish in advance. You can chop the vegetables, make the spice blend, and peel the shrimp a day ahead. Store everything separately in the fridge. The pasta is best cooked fresh, as it can become mushy and the sauce can separate when reheated. If you do have leftovers, gently reheat them in a skillet with a splash of cream or broth to loosen the sauce.
What can I use instead of heavy cream?
For a slightly lighter option, you can use half-and-half, but be aware the sauce will be a bit thinner and you’ll need to be extra careful not to let it boil. Full-fat canned coconut milk is a great dairy-free alternative that provides a similar richness. I wouldn’t recommend using milk, as it’s very likely to curdle when combined with the acidic tomatoes and spice.
My sauce is too thin. How can I thicken it?
First, let it simmer for a few more minutes to reduce and concentrate. The pasta will also absorb some of the liquid as it sits. If it’s still too thin, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. It should thicken up within a minute.
Can I use frozen shrimp?
Absolutely! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which are typically previously frozen and thawed. Just be sure to thaw them properly first. The best method is to place them in a colander in the fridge overnight. If you’re in a pinch, you can run them under cold water in the colander until flexible. The most important step is to pat them completely dry before seasoning and cooking.
Is this dish very spicy?
It has a warm, noticeable kick, but the cream and cheese do a fantastic job of mellowing it out, making it a pleasant heat rather than an overwhelming burn. The spice level is entirely in your control based on the Cajun seasoning you use. Start with less, taste, and add more until it’s perfect for you. You can always add more spice, but you can’t take it away!
Creamy Cajun Shrimp Pasta
Make restaurant-style Creamy Cajun Shrimp Pasta in just 30 minutes! This easy recipe features spicy shrimp in a rich, creamy sauce. Get the step-by-step guide now!
Ingredients
Main Ingredients
-
450 g large raw shrimp (peeled and deveined)
-
340 g fettuccine or linguine pasta
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
1 green bell pepper (diced)
-
2 celery stalks (finely chopped)
-
4 cloves garlic (minced)
-
2 tbsp Cajun seasoning blend
-
240 ml heavy cream (double cream)
-
120 ml chicken or vegetable broth
-
60 g freshly grated Parmesan cheese
-
2 tbsp unsalted butter
-
1 tbsp fresh parsley (chopped)
-
salt and black pepper (to taste)
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