Creamy Cajun Shrimp and Pasta

A large pan with fettuccini topped with Cajun shrimp.

5 from 1 vote

Creamy Cajun Shrimp and Pasta

Our quick and easy Cajun Shrimp and Pasta recipe uses simple ingredients for a flavor packed dinner. The recipe comes together quickly with tender shrimp in a creamy Cajun sauce.

Course Main Course

Cuisine American

Keyword cajun shrimp pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 658kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

For the Pasta:

4 quarts water (enough water to fill large pasta pot)
1 Tablespoon kosher salt (for boiling water)
8 ounces wide pasta noodle note 1

For the Cajun Shrimp:

1 pound large shrimp , peeled and deveined
1 Tablespoon Cajun seasoning
1 Tablespoon olive oil
1 Tablespoon unsalted butter

For the Creamy Cajun Sauce:

1 Tablespoon olive oil
3 cloves minced garlic
1 cup heavy cream
½ cup chicken broth (or pasta water)
½ cup grated Parmesan cheese
1 teaspoon Cajun seasoning (adjust to taste)
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional, for extra spice)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper
¼ cup chopped parsley optional garnish
1-2 Tablespoons grated Parmesan cheese optional garnish

Instructions

How to make the pasta

Bring a large pot of 4 quarts water and 1 Tablespoon kosher salt to a boil. Cook 8 ounces wide pasta noodle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

How to make Cajun Shrimp

In a medium-sized mixing bowl, toss 1 pound large shrimp with 1 Tablespoon Cajun seasoning until evenly coated. Heat 1 Tablespoon olive oil and 1 Tablespoon unsalted butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

How to make Creamy Cajun Sauce

In the same pan, drizzle and heat 1 Tablespoon olive oil, add 3 cloves minced garlic, and saute for 30 seconds until fragrant. Pour in 1 cup heavy cream, ½ cup chicken broth (or reserved pasta water), ½ cup grated Parmesan cheese, 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt,and ¼ teaspoon black pepper. Stir and let simmer for 2-3 minutes until slightly thickened.
Add cooked pasta to the sauce and toss until fully coated. Return the shrimp to the pan and mix well. If the sauce is too thick, add a bit of the pasta water to loosen it up.
Sprinkle with ¼ cup chopped parsley and 1-2 Tablespoons grated Parmesan cheese (optional garnish). Serve immediately and enjoy.

Notes

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.

Note 1: Use any favorite wide noodle such as fettuccini, pappardelle, linguine, or bucatini.

Storage - This Cajun shrimp pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.

Freezer tips - You can freeze this dish for 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or microwave.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition