Cajun Shrimp Pasta with a spicy and rich cream sauce.
This is a quick and easy dinner recipe with just the right amount of kick! Tender whole shrimp smothered in a quick and easy spicy cream sauce with just the right amount of perfectly cooked pasta. YUM!
CAJUN SHRIMP PASTA
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This Cajun Shrimp Pasta dinner recipe has everything you could possibly want. Tender and succulent shrimp is coated in the cajun seasoning which adds just the right amount of flavor. The cream sauce only takes a few minutes to come together and the pasta soaks up all the flavor.
There are two things I can always make for dinner that will have my family drooling: shrimp and pasta. On the nights when I go that extra mile and actually make homemade pasta, we all eat way too much because nothing quite beats the taste of fresh pasta. But, most nights call for a quick and easy dinner, so dried pasta from the store is in order.
I wasn’t sure if my kids would like the cajun seasoning, and although it was more spicy than the foods they typically eat, they simply couldn’t resist the fact that I made sauteed shrimp with pasta in a cream sauce. It’s basically their love language. The apples don’t fall far from the tree!
How to make Cajun Shrimp Pasta:
This really is a quick and easy dinner recipe perfect for a busy weeknight. Since there is little measuring and no chopping, the entire recipe can pretty much be cooked in the amount of time it takes to cook the pasta. That means that in 10-15 mintues, you can have a complete dinner.
This recipe starts by boiling the pasta in salted water. It’s important to use a full tablespoon of salt in your pasta water because the salt will flavor the pasta. Before you drain the pasta, be sure to reserve some of the pasta water to thin out the sauce later, if needed.
While the pasta is cooking, saute the shrimp. They will cook quickly over relatively high heat. You’ll remove the shrimp from the pan and set them aside and then use that same pan to make the sauce.
The cajun cream sauce is simply a mixture of heavy cream that you bring to a boil and parmesan cheese that melts in creamy smooth. There’s enough cajun seasoning ont he shrimp and in the pan to give the sauce plenty of flavor. The sauce thickens within minutes and then you simply toss everything together to serve.
What to serve with Cajun Shrimp Pasta:
Since this recipe is rich and heavy, this pasta dish is wonderful with vegetables of some kind. Either a healthy green salad or a side of steamed broccoli or spinach goes great with this dinner. The Cajun Shrimp Pasta has so much flavor the the vegetable side dish you choose should be simple and light to help balance everything out.
What type of shrimp is best for Cajun Shrimp Pasta:
I always opt for wild caught shrimp over farmed shrimp. I find that there is a huge difference in taste and texture and it’s worth it to eat wild caught.
Also, with shrimp, I most often recommend bigger is better. I’m not a fan of those teeny tiny bay shrimp. I prefer my shrimp be at least two bites worth.
Rather than buying fresh shrimp, I often buy frozen shrimp by the pound so that I always have some at the ready in the freezer!
Cajun Shrimp Pasta
Ingredients
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Instructions
- Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
- While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.
- Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.
- Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved.
Nutrition
This post was originally created for Centsless Meals where I was a contributor and has been updated with more fun facts and tidbits for your reading pleasure.
Debi
January 17, 2019 at 3:18 pmWhy are you sorry? A few simple modifications and dieters can have it too! Zoodles, fat free half and half,… I can make this work on Weight Watchers!
Krissy
January 17, 2019 at 3:38 pmYou’re the best, Debi! Yes – so many modifications you guys can make to adapt the recipe to any dietary needs. Plus – shrimp is a great source of protein!
Larry Gaines
January 17, 2019 at 3:48 pmAre you going to add PIN options
Krissy
January 19, 2019 at 6:02 amHi Larry, There should be a “pin it” option over the photos. Is it not showing for you?
Victoria
January 22, 2019 at 1:24 pmDoes it matter if the shrimp is already cooked prior or is it better to buy it raw?
Krissy
January 23, 2019 at 9:14 amNope. You would just want to heat it through and not overly cook it. That’s all! Otherwise it’ll work great.
Shari
January 24, 2019 at 5:24 amI might have missed it but what do you do with the 1/2 cup of water you took out of the pasta water? Thank you!
Krissy
January 25, 2019 at 9:18 amHi Shari, I just updated the recipe to include this: If sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved. Sorry I left that part out!
Alli
February 6, 2019 at 5:32 amThis pasta was so good. We love Cajun anything and this really hit the spot.
Cheryl S
February 6, 2019 at 5:47 amShrimp dinners are my weakness!! I love how much flavor this one packs!! Thanks!!
Sommer
February 6, 2019 at 6:25 amI wish I could eat this 7 days a week! Beyond delicious.
Steph
February 6, 2019 at 7:27 amMy husband is a HUGE shrimp lover and these look so amazing! Can’t wait to make these for him for dinner!
Jennifer
February 6, 2019 at 12:54 pmWe love this shrimp pasta….so good!!! We have it at least a couple times a month!
Thalia
February 21, 2019 at 9:07 amWhat are the ingredients that you have used like he type of Cajun season and pasta sauce ?
Krissy
March 13, 2019 at 9:51 amI used these two recipes when making my Cajun shrimp pasta: https://selfproclaimedfoodie.com/homemade-cajun-seasoning-mix/ and https://selfproclaimedfoodie.com/alfredo-sauce/. Everything should be in the cajun shrimp pasta recipe itself though.
Bri
March 5, 2019 at 9:06 amHow many does this recipe feed?
Krissy
March 6, 2019 at 12:19 pmHi Bri, This recipe makes about 6 servings.
Lisa T
March 8, 2019 at 11:11 pmLooked for q quick and easy dish to make. I am so glad I came across this recipe.. Delish!
Beth
March 21, 2019 at 8:59 pmWould substituting whole milk for heavy cream still work?
Krissy
March 27, 2019 at 7:40 amHi Beth, It would probably work but the heavy cream makes for a much creamier, decadent sauce.
Jill
May 8, 2019 at 2:25 pmBeth, did it work??
Marjorie
March 27, 2019 at 12:15 pmCan chicken be used instead of shrimp in this recipe?
Krissy
March 28, 2019 at 7:05 amabsolutely! YUM!!
Liv
April 4, 2019 at 10:11 amHow is this when served cold? Anyone try it?
Kristin
April 12, 2019 at 9:26 amDelicious. I used “Slap Ya Mama” Cajun seasoning.
The only substitute I made was for Coconut Cream instead of heavy cream.
Grace Hill
April 16, 2019 at 12:31 pmAwesome, quick recipe. Made it when unexpected company came. Always have frozen raw shrimp in the freezer. Came together so quickly and it looked as if I cooked for HOURS. Thank you for a fantastic, quick and easy recipe.
KH
April 21, 2019 at 4:22 pmThis was tasty with a really good spice level. I added minced garlic to the sautéing cream step. I used 18% cream, brown rice fusilli, and added baby scallops and broccoli. I’ll make it again, my husband really liked it. Thank you!
Cindy
April 23, 2019 at 3:52 pmI made this tonight. Not sure what I did wrong it was extremely salty. To the point I had to throw it out. So upset I so wanted to love it.
Krissy
April 25, 2019 at 5:31 amHi Cindy, The salt is to be added only to the boiling water to cook the pasta. Did you add it to the sauce instead? My only other thought is that maybe you didn’t use enough water to boil the pasta which may have made it super salty, and then you added some of that extra salty cooking water to the final dish? Sorry it didn’t work out. 🙁
Kelley Cameron
May 16, 2019 at 5:57 pmI had the same result but I think I may know why. I didn’t use your recipe for cajun seasoning, I used Tony Cacheres. I told my husband as I was doing it that I had never used that mauch (2 tblspn) Tony’s in a recipe before. It was definitely the 2nd scoop that overpowered it! I think that possibly your cajun seosoning has less salt. Will make again with half (or less) of Tonys and I can tell it will be a recipe we will love. Thanks!!
Elly
May 2, 2019 at 9:37 amThis was amazing and so easy to make! I didn’t have shrimp on hand but used chicken instead I also added some spinach at the end. It was so simple and such a great flavor.
Kay
May 21, 2019 at 4:58 pmThis was so good! Made a few modifications. I live in South Louisiana. We like our food spicy and with rice. I substituted rice for the pasta and added Hot Rotel Tomatoes, onions and red and green bell peppers. I sprinkled green onions on top and served with garlic bread. Family was very happy. I will definitely make again and serve to family and friends in the very near future. Thanks so much for the recipe.
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Rebecca Wachovec
May 21, 2019 at 7:01 pmI was looking for an easy work night dinner when I came across this recipe. This was quick, easy and sooooo good!! I made this exactly like the recipe and it turned out fabulous. My Husband absolutely love this! Thank you so much for sharing!
mh
May 31, 2019 at 3:11 pmCan coconut milk be used as a substitute? If yes, does it matter if it’s freshly blended or store bought?
Krissy
June 3, 2019 at 8:48 amI’ve never made this recipe with coconut milk but I honestly think using store bought lite coconut milk might work. Not entirely sure though.
Annabel
June 3, 2019 at 7:53 pmII made this recipe today and it was my very first time cooking shrimp! The Cajun seasoning was the real MVP here. The only modification I made was sautéing onions and garlic and then cooking the shrimp in it. This recipe is a keeper. Delish!
Chantel
June 10, 2019 at 8:37 pmWas absolutely amazing!!! So easy to cook and so tasty.
Kim Clements
June 19, 2019 at 8:29 amI wonder if adding green and red peppers and onions would be good. Has anyone tried?
Krissy
June 19, 2019 at 9:30 amI think both would be fantastic additions!