This Cajun Shrimp Pasta is creamy and packed with a kick of heat. It’s a quick and flavorful dinner that brings restaurant-style comfort straight to your kitchen.
Jessica’s Recipe Science
- Tossing the shrimp with seasoning and oil before cooking helps protect the spices from burning and draws out fat-soluble flavors.
- Adding vegetables and tomatoes to the same pan helps deglaze and incorporate the flavorful browned bits into the sauce.
- Stirring in reserved pasta water helps emulsify the cream and cheese, creating a smooth, glossy sauce that clings to the noodles.
Featured Comment 2
“This recipe is great, my grandkids ask for it all the time.”—Zac
Why It Works
Inspired by my trips to New Orleans, this Cajun shrimp pasta brings the bold, spicy flavors I fell in love with right into your home kitchen. Searing the shrimp gives them a golden crust and savory flavor. The vegetables and fire-roasted tomatoes are added to the same pan to soak up all the tasty browned bits, creating a rich base for the sauce. A splash of cream and Parmesan melts in, giving you that silky texture that clings perfectly to the pasta.
This dish is quick yet impressive! It comes together in about 30 minutes, making it perfect for busy weeknights. The Cajun seasoning brings the right amount of heat and spice. Using a little reserved starchy pasta water further thickens the sauce. If you’re not in the mood for seafood, try making my Cajun chicken pasta instead.
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Ingredients You’ll Need
- Shrimp: I use 16/20 count peeled and deveined shrimp. They are large enough to stay juicy and make a hearty, satisfying bite.
- Cajun Seasoning: I use my homemade Cajun seasoning blend, which is made with smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. You can also use store-bought—give it a taste first to adjust the spice level to your liking.
- Oil: Olive oil is used to coat and sear the shrimp and sauté the vegetables. It helps shield the spices from scorching while unlocking their fat-soluble aromas and depth.
- Vegetables: I add a holy trinity of vegetables for Cajun cooking using a mix of diced onions, red and green bell peppers, and minced garlic. This adds color, texture, and a layer of natural sweetness.
- Tomatoes: Fire-roasted diced tomatoes bring depth and a subtle smokiness from their charred edges.
- Pasta: I use linguine because its flat, thin, ribbon-like shape clings to the creamy sauce, ensuring every bite is flavorful. It has a pleasant chew that complements the tender shrimp without overpowering the delicate seafood.
- Cream: Heavy whipping cream (with at least 36% milk fat) lends the sauce a rich, velvety texture that coats the noodles.
- Cheese: Grated Parmesan adds saltiness and umami, enhancing the depth of the creamy Cajun sauce.
- Garnish: A sprinkle of chopped parsley adds a pop of freshness to brighten the pasta dish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This creamy Cajun shrimp pasta recipe is easy to customize! Try these delicious options:
- Pasta Swaps: Any type of pasta will pair with the creamy sauce. Try long strands of spaghetti, fettuccini, or lighter angel hair. Use short pasta, such as penne, farfalle, or rotini.
- Shrimp Options: Consider using other types of shrimp, such as sweeter white shrimp or Argentinian red shrimp, for a lobster-like taste. Smaller shrimp can be used, but will cook much faster.
- Make it Creamier: Use ¾ to 1 cup of heavy whipping cream, reducing the sauce until thickened. Try my Cajun alfredo sauce recipe for a rich and cheesy consistency.
- Extra Protein: Add slices of spicy Andouille sausage, or diced chicken breast or thighs.
- Add More Veggies: Sauté sliced mushrooms, zucchini, asparagus, green beans, broccoli, or corn.
- Make it Spicier: Add red pepper flakes for a lingering heat. Add hot sauce, like Crystal, for tanginess and spice.
How to Make Cajun Shrimp Pasta
Step 1: Defrost the Shrimp
If fresh shrimp is not available, use frozen. Defrosting shrimp in cold water thaws them quickly and safely in just 10 minutes. This helps retain moisture and ensures even cooking for tender, juicy results.
Step 2: Season the Shrimp
Tossing the shrimp with oil and seasoning helps the spices stick, protects them from burning, and draws out fat-soluble flavors for a deeper taste.
Step 3: Cook the Pasta
Salted water infuses the pasta with flavor, and cooking pasta al dente ensures it holds its shape in the sauce.
Pro Tip: The reserved starchy pasta water helps emulsify the cream and cheese, creating a smooth, glossy consistency that clings beautifully to the noodles.
Step 4: Cook the Shrimp
Searing the shrimp in a single layer over medium heat promotes even browning and boosts flavor through the Maillard reaction. Removing them when they curl into a loose “C” shape keeps the texture tender and prevents overcooking.
Step 5: Sauté the Vegetables
Cooking the onions and garlic over gentle heat draws out their sweetness without burning. Adding the bell peppers after the aromatics allows them to soften slightly while still retaining some texture. Stirring in the tomatoes and scraping the pan lifts the flavorful browned bits from the bottom, adding depth to the sauce.
Step 6: Make the Sauce
Adding the cream, seasoning, and Parmesan over low heat keeps the sauce smooth and prevents separation. Toss in the pasta and shrimp to heat them through. A bit of the starchy reserved pasta water helps create a silky, glossy sauce that coats the noodles.
Step 7: To Serve
I like to sprinkle on some fresh parsley for a pop of color and brightness. Pair it with my sweet cornbread, gumbo, a crisp salad, and bananas foster for dessert for the ultimate Louisiana-inspired meal!
Frequently Asked Questions
Leftovers taste the best when stored in the fridge and enjoyed within 3 days. However, you can freeze the pasta in a large storage freezer bag in a flat layer, then defrost. However, the cream sauce won’t be as smooth.
Thin slices of andouille sausage or diced chicken pair well with the shrimp for a hearty meal. Coat the chicken with olive oil and Cajun seasoning, then pan sear it like the shrimp. The sausage can be browned in the pan, as it’s already packed with flavoring.
I like to pair it with jambalaya, cornbread muffins to soak up the creamy sauce, Shrimp po boy for a big feast, Cajun chicken for extra protein, and bread pudding for dessert. A glass of sweet tea or lemonade is a perfect refreshing sip alongside.
More Pasta Recipes
If you tried this Cajun Shrimp Pasta, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Cajun Shrimp Pasta
Ingredients
- 1 pound shrimp, 16/20 count size, peeled and deveined
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons olive oil, divided
- 2 quarts water
- 1 ½ teaspoons kosher salt
- 8 ounces linguine
- 1 tablespoon minced garlic
- 1 cup diced yellow onion, ¼" dice
- ½ cup diced red bell pepper, ¼" dice
- ½ cup diced green bell pepper, ¼" dice
- 14.5 ounce canned fire-roasted diced tomatoes
- ½ cup heavy whipping cream
- ¼ cup grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Defrost the Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge in cool water until defrosted, about 10 minutes. Drain well and pat dry with paper towels.
- Season the Shrimp – In a medium bowl, combine shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon olive oil. Set aside.
- Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 ½ teaspoons of salt until dissolved. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup of pasta water. Drain and cover to keep warm. Meanwhile, prepare the shrimp and sauce.
- Cook the Shrimp – Heat a large high-sided skillet or Dutch oven over medium heat. Once hot, add 1 tablespoon of olive oil. Add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and start to curl, about 2 minutes. Flip and cook until curled into a loose “C” shape, about 1 to 2 minutes. Transfer to a clean bowl and cover to keep warm.
- Saute the Vegetables – Reduce the heat to medium-low and add 1 tablespoon olive oil. Add the onion and minced garlic, and saute for 2 minutes. Add the bell peppers and saute for 2 minutes. Stir in the fire-roasted tomatoes with the juice, cook for 2 minutes.
- Make the Sauce – Stir in the heavy cream and let it simmer for 3 to 5 minutes to slightly thicken. Add 2 teaspoons of Cajun seasoning and the Parmesan cheese, stirring to combine. Taste and add more seasoning if desired. Reduce the heat to low, then stir in the pasta and cook until heated through, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water until smooth and glossy. Add the shrimp on top—if it has cooled, stir it in and cook until warmed through.
- To Serve – Serve the garnished with parsley, parmesan, and a sprinkle of Cajun seasoning.
Recipe Video
Notes
- Using Store-Bought Cajun Seasoning: Use no-salt Cajun seasoning, then add ½ teaspoon kosher salt, plus more to taste. If using low-sodium Cajun seasoning, wait to add more salt.
- Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a pot on the stovetop over medium-low heat, stirring occasionally. Add more cream or water if needed. Alternatively, microwave in 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Zac says
This recipe is great, my grandkids ask for it all the time. I usually use the smaller shrimp and add chicken and sausage so there is plenty of protein to go around. And linguine is definitely the right pasta. I have some Zatarains spice and it is pretty salty so I use it to taste.
Jessica Gavin says
Thank you for the feedback on the cajun shrimp pasta, Zac! I love that you add chicken and sausage too. I’ll have to try that next time!