Cajun Shrimp Pasta is the kind of dish that turns a regular weeknight into a restaurant-worthy experience. With juicy shrimp, a silky cream sauce, and just the right amount of heat, this pasta delivers bold Southern flavor in every bite. It’s fast, flavorful, and easy enough for beginners — but impressive enough to serve guests.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy: Ready in about 20 minutes start to finish
- Bold flavor: Homemade Cajun seasoning gives it a perfect kick
- Creamy indulgence: Rich, velvety sauce clings to every bite
- Flexible: Use your favorite pasta, add veggies, or swap in chicken
- Perfect for spice lovers: You control the heat!
Ingredients
- 8 oz penne pasta (or pasta of choice)
- 1 tbsp kosher salt (for boiling pasta)
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp Cajun seasoning (homemade preferred)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese (freshly grated recommended)
- Reserved pasta water (optional, for thinning sauce)
Instructions
- Prep the shrimp: In a bowl, toss shrimp with Cajun seasoning and olive oil. Set aside.
- Boil pasta: Bring a large pot of salted water (1 tbsp salt) to a boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Sauté shrimp: Heat butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until golden and opaque. Remove and set aside.
- Make the sauce: Lower heat to medium. Add heavy cream to the same skillet, scraping up browned bits. Let it simmer. Stir in Parmesan until melted and smooth.
- Combine: Return pasta and shrimp to the pan. Toss to coat. Add pasta water, 1 tbsp at a time, if sauce is too thick.
- Serve: Taste and adjust seasoning. Serve hot with extra Parmesan or fresh herbs, if desired.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
Nutrition Facts (Per Serving – Approximate)
- Calories: 429
- Protein: 24g
- Carbs: 30g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 255mg
- Sodium: 1919mg
- Fiber: 2g
- Calcium: 247mg
- Iron: 2.7mg
Tips & Variations
- Make your own Cajun seasoning: Lower sodium, more flavor control
- Try other proteins: Chicken, scallops, or andouille sausage work great
- Use fresh cheese: Pre-grated won’t melt as smoothly
- Want less heat? Reduce cayenne or skip red pepper flakes
- Add veggies: Bell peppers, spinach, or cherry tomatoes add color and nutrition
Cajun Shrimp Pasta
Equipment
- – Large pot
- – Large skillet
- – Cheese grater
- – Wooden spoon
- – Tongs
Ingredients
- – 8 oz penne pasta
- – 1 tbsp kosher salt for boiling water
- – 1 lb raw shrimp peeled and deveined
- – 2 tbsp Cajun seasoning
- – 1 tbsp olive oil
- – 1 tbsp butter
- – 1 cup heavy cream
- – ½ cup Parmesan cheese finely grated
- – Reserved pasta water if needed
Instructions
- Toss shrimp with Cajun seasoning and olive oil.
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of water.
- In a large skillet, melt butter and cook shrimp until golden. Remove.
- Add cream to the same skillet. Simmer and stir in Parmesan.
- Return shrimp and pasta to pan. Toss to coat.
- Thin with pasta water if needed. Serve hot.
Notes
– Freshly grated cheese melts better
– Don’t overcook shrimp — they cook fast!
FAQs
Can I use a different pasta?
Yes! Penne works well, but fettuccine, linguine, or rotini are great too.
Is it very spicy?
It depends on your Cajun seasoning. Start mild and build heat as desired.
Can I make it dairy-free?
Substitute the cream with coconut milk and use vegan Parmesan for a dairy-free version.
Can I prep it ahead?
It’s best fresh, but you can store leftovers in the fridge and reheat gently with a splash of milk or cream.
Can I freeze Cajun Shrimp Pasta?
Not recommended — the cream sauce may separate upon thawing.
Conclusion
This Cajun Shrimp Pasta is everything you want in a weeknight dinner: fast, flavorful, and incredibly satisfying. With just a handful of pantry staples, you can whip up a creamy, spicy pasta dish that feels like it came straight from a bistro in New Orleans.