Shrimp Cajun Pasta combines tender pasta and Cajun-seasoned jumbo shrimp with a veggie-filled, creamy, cheesy sauce. Easy to make, it’s the perfect comfort food dinner!
Looking for more shrimp pasta recipes? Try our Shrimp Alfredo with Broccoli and Lemon and Shrimp Pasta.
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You Will Love this Creamy Cajun Shrimp Pasta
With recipes like my Shrimp Boil and Mango Shrimp Salad, it’s not a secret that we love shrimp around here. Quick and easy to make, it’s one of my go-to protein sources, especially when I need a meal that my whole family will love.
I love making this shrimp recipe all year long! It’s one of my favorite transition meals when the weather is just starting to turn cold.
The fresh veggies lighten it up just slightly. Then, the rich sauce makes it warm and comforting enough for chilly days. As a result, I often make this recipe all year long. Bold and slightly spicy, it’s one meal no one can resist!
I love that it cooks in about 20 minutes or less and can easily be served as a complete meal on its own, and my kids love that they get cheesy pasta in every bite. It’s a win-win! Plus, one batch makes enough to feed up to 6 people, and you can easily double it to satisfy a crowd.
Cajun Shrimp Pasta Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Pasta: I like to use fettuccine or penne pasta, but any shape you like best will work.
- Shrimp: Use peeled and deveined jumbo shrimp with the tails left on or off, and make sure they’re fully thawed before you begin.
- Unsalted butter: This adds rich flavor to the veggies.
- Veggies: Green bell pepper, green onions, diced fresh tomatoes and garlic cloves add flavor, and bulk to the dish.
- Heavy Cream: Enhances the rich flavor and creamy consistency of the sauce.
- Cajun Seasoning: Provides the bold Cajun flavor we want. Different brands may vary in their salt content. So, you might need to adjust the seasoning accordingly to suit your taste preferences.
- Parmesan Cheese: Buy a block of Parmesan, and grate it yourself for the best results.
- Lemon Juice: Adds a touch of brightness. Freshly squeezed is best!
How to Make Cajun Shrimp Pasta
Check out the recipe card below for detailed instructions.
Step 1: Cook the pasta to al dente according to the package instructions.
Step 2: Toss the shrimp with the Cajun seasoning, and season with salt and pepper to taste.
Step 3: Cook the shrimp in olive oil in a large skillet over medium-high heat until they’re pink and both sides cook through. Then, transfer the shrimp to a plate, and cover them to keep them warm.
Step 4: Reduce the heat to medium, and melt the butter in the same skillet. Add the bell pepper and white parts of the green onion, and sauté until they soften.
Step 5: Add the tomatoes and garlic, and sauté until the tomatoes soften and the liquid is reduced.
Step 6: Stir in the remaining sauce ingredients, and season to taste. Then, simmer the mixture until the sauce is slightly thickened.
Step 7: Add the cooked pasta and shrimp to the skillet, tossing to combine.
Step 8: Then, stir in the green onions and lemon juice. Season to taste, allow the pasta to cook for a few additional minutes, and garnish with fresh parsley.
Shrimp Cajun Pasta Variations
You can easily adjust this cajun and shrimp pasta to suit your preferences. Here are a few ideas to get you started:
- Shrimp: Feel free to add to or substitute the shrimp with chicken, scallops, or andouille sausage.
- Pasta: Substitute the pasta with any shape or variety you like best such as spaghetti, bow tie, whole wheat, or gluten-free varieties.
- Vegetables: Add even more veggies like mushrooms, zucchini, or eggplant for extra color and nutrients.
- Parmesan: Substitute with Romano or Asiago cheese.
Storing Cajun Shrimp and Pasta
Store leftover cajun pasta with shrimp in an airtight container in the fridge for up to 4 days.
I do not recommend freezing this recipe! The dairy and shrimp won’t thaw well.
When you’re ready to eat, reheat your pasta in a skillet over low heat. Add a splash of heavy cream as needed to freshen it back up. Do not warm your pasta in the microwave! Your shrimp will become rubbery if you do.
Creamy Cajun Shrimp Pasta FAQs
Yes for this dish, you’ll want to peel and devein the shrimp or purchase shrimp that’s already been cleaned. Feel free to keep or take tails off.
Simmer your sauce over medium heat to thicken. Make sure to use heavy cream and not half and half as it will not thicken without a roux. Or, if that isn’t working, create a roux with equal parts flour and fat, and slowly stir it into the sauce.
If you try cajun shrimp pasta, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Shrimp Cajun Pasta combines tender pasta and Cajun-seasoned jumbo shrimp with a veggie-filled, creamy, cheesy sauce. Easy to make, it’s the perfect comfort food dinner!
- 8 oz. pasta, such as fettuccine, penne, or your favorite pasta
- 1 lb. jumbo shrimp (21-25), peeled & deveined, feel free to keep or take tails off
- 3 1/2 tsp. Cajun seasoning, divided, plus more to taste
- 1–2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1/2 large green bell pepper, small diced, about 3/4 cup
- 2 green onions, green and white parts sliced and separated
- 1 1/2 cups diced fresh tomatoes, such as tomatoes on the vine
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. fresh lemon juice
- Fresh finely chopped parsley, for garnish
- Kosher salt and fresh black pepper
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, toss the shrimp with 1 ½ teaspoons of Cajun seasoning until well coated. Season with salt and pepper to taste. See note about salt in Cajun seasoning.
- Heat olive oil in a large non-stick deep skillet or saute pan over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp to a plate and cover to keep warm.
- Reduce the heat to medium. Add butter to the same skillet. When butter is melted, add bell pepper and white parts of the green onions. Saute until they are softened, about 4-5 minutes.
- Add tomatoes and garlic. Saute for about 2-3 minutes or until tomatoes are softened and the liquid is slightly reduced.
- Stir in heavy cream, 2 teaspoons of Cajun seasoning, and Parmesan cheese. Season with salt and pepper, to taste. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce is slightly thickened.
- Add the cooked pasta and shrimp to the skillet, tossing everything together until the pasta is well coated in the sauce. Stir in green onions and lemon juice. Taste for salt, pepper, and Cajun seasoning, and add more as needed. Cook for an additional minute to let the flavors meld together. Serve immediately, garnished with fresh parsley.
Notes
- Cajun Seasoning: Different brands may vary in their salt content, so you might need to adjust the seasoning accordingly to suit your taste preferences.
- Shrimp: Shrimp cook very quickly. Make sure not to overcook it as it will taste rubbery. If using smaller shrimp you’ll need to reduce the cooking time.
- Leftovers: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of cream or broth to help loosen the pasta and sauce.
Nutrition
- Serving Size: 1/6
- Calories: 401
- Sugar: 3.4 g
- Sodium: 1573.2 mg
- Fat: 19.9 g
- Carbohydrates: 32.2 g
- Protein: 24.1 g
- Cholesterol: 170.5 mg
