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
RECIPE VIDEO
Ingredients
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning *see note below
- 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.
Notes
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.
Why 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!
You’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!
Are you going to add PIN options
Hi Larry, There should be a “pin it” option over the photos. Is it not showing for you?
Does it matter if the shrimp is already cooked prior or is it better to buy it raw?
Nope. You would just want to heat it through and not overly cook it. That’s all! Otherwise it’ll work great.
I 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!
Hi 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!
This pasta was so good. We love Cajun anything and this really hit the spot.
Shrimp dinners are my weakness!! I love how much flavor this one packs!! Thanks!!
I wish I could eat this 7 days a week! Beyond delicious.
My husband is a HUGE shrimp lover and these look so amazing! Can’t wait to make these for him for dinner!
We love this shrimp pasta….so good!!! We have it at least a couple times a month!
What are the ingredients that you have used like he type of Cajun season and pasta sauce ?
I 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.
How many does this recipe feed?
Hi Bri, This recipe makes about 6 servings.
Looked for q quick and easy dish to make. I am so glad I came across this recipe.. Delish!
Would substituting whole milk for heavy cream still work?
Hi Beth, It would probably work but the heavy cream makes for a much creamier, decadent sauce.
What kind of heavy cream
I always buy the half gallon of Darigold at Costco, but I’m pretty sure the types your stores offer is regional depending on the dairies. Any kind of heavy cream will work. -Krissy
Beth, did it work??
Can chicken be used instead of shrimp in this recipe?
absolutely! YUM!!
Me and my husband made this with my mother, and it turned out delicious! Absolutely enjoyed cooking and eating it!
How is this when served cold? Anyone try it?
Delicious. I used “Slap Ya Mama” Cajun seasoning.
The only substitute I made was for Coconut Cream instead of heavy cream.
Awesome, 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.
This 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!
I 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.
Hi 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. 🙁
I 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!!
This 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.
This 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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I 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!
Can coconut milk be used as a substitute? If yes, does it matter if it’s freshly blended or store bought?
I’ve never made this recipe with coconut milk but I honestly think using store bought lite coconut milk might work. Not entirely sure though.
II 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!
Was absolutely amazing!!! So easy to cook and so tasty.
I wonder if adding green and red peppers and onions would be good. Has anyone tried?
I think both would be fantastic additions!
I made this last night and it was fabulous! Talk about and elevated Mac and Cheese!! There was no left overs for sure.
I am one of those who enjoy eating but not necessarily enjoy cooking. That being said, I made this recipe last night and it was fabulous. I will be making it again. I’m a little slow and it took me longer that 5-10 minutes but the outcome was well worth it. My husband and my dad really enjoyed it. They both had leftovers today! Thank you!
Great recipe. Had to have my veggies, so I added broccoli. Umm umm good.
I tried this and salted the water like it said, noodles turned out very salty. Thought that it would even out but it was like eating salt. I don’t recommend 🙁 very dissatisfied
Hi Rayah, Sorry it didn’t turn out for you. My guess is that you didn’t use enough water because my pasta always turns out just barely salted.
THE BEST PASTA DISH I HAVE EVER HAD!! I DO NOT cook and just recently switched over to a gluten free diet. I substituted regular pasta for gluten free pasta but that is ALL i did and it is hands down the best pasta dish I have ever had. THANK YOU for sharing your easy yet delicious recipe!!
So glad you enjoyed! Thank you so much for the kind comment.
What brand of heavy cream is preferred? I want to make this for dinner, it looks delicious!
Hi Flor, I always buy the half gallon heavy cream at Costco because I use it for so many recipes. My preferred brand is Organic Valley but it’s expensive.
Hi Krissy! First off, THANKS FOR SHARING!!! I don’t know if you ever had the Queensland Pasta from Outback Steakhouse but it used to be my favorite dish. They discontinued it years ago and I haven’t had any creamy pasta that resembled it’s amazing taste (only it has shrimp and chicken) until last night! Your recipe brought back memories and everyone loved it from my 2 year old granddaughter to my mom whose visiting for the summer. 😊 It was super easy and I cannot wait to make it again!
So glad you liked it!!! -Krissy
Good recipe, I switched it up and served it over white rice. We’re more rice than pasta ppl. You just follow the recipe except for the pasta. Hubby loved it!
typically how long does it take for the shrimp to cook? also, if the shrimp is frozen, does it need to be fully defrosted before cooking?
It’s best to use shrimp that has fully thawed. If not, it will release a lot of moisture when you cook it. I have cooked frozen shrimp if I’m in a hurry but will discard any liquid it produces. Krissy
Too salty
I’m sorry to hear that! Did you use store bought cajun seasoning or did you use my recipe for homemade?
Amazing!!!!! I made it and I’m so happy I found your easy simple yet delicious recipe.
Awesome and easy to make, hubby said it’s a keeper
It was a good meal. Used half and half instead of heavy cream. Next time will use 1to 1 1/2,Tbsp Cajun seasoning. Had left overs so I will top it with tomatoes when I eat my next dish
Is the serving size a cup? This recipe was amazing!!
Yeah… only about a cup. This is one of those recipes that needs to be offset with a healthy green salad on the side fo’ sho’!!! -Krissy
For a healthier alternative to Heavy Cream, you can use a mixture of milk and Greek yogurt:).
Good idea .. thank you
It was delicious. I only used 1 T. of Tony Cachere’s cajun seasoning. It was plenty salty. I know they make lower salt varieties, or the homemade recipe would help. Other than that, lip smacking delicious. Glad I read the reviews before I cooked.
Very easy to prepare and tasted better than it looked.
Yummy and easy! My whole family loved it, and that includes three picky teens. I loved how fast it came together. I used Corkscrew pasta and it added lots of texture. Thanks for sharing!
Just made this for dinner tonight and absolutely loved it! Not salty at all like others said. I didn’t mix Cajun ingredients first I just added them directly to shrimp. I’m a “taste” and add if you need kind of cook. Only thing I added was a little extra hot pepper flakes and some salt as I forgot to add it to pasta. Also added some chicken as well. Will definitely make it again.
i added some cooked chicken from a roasted chicken, because one child does not like shrimp. Also added frozen peas to the boiling pasta 2 minutes before it was done. Followed recommendations to reduce salt if using a Cajun mix. This was delicious! Will definitely make again!
This has been the BEST Cajun shrimp pasta !! Thank you so much .. my family and I enjoyed it 😋
Hi! Can I add scallops along with the shrimp as well?!! Thank you for this recipe!!
Absolutely!
Absolutely amazing recipe! Perfectly seasoned and we used extra large wild caught shrimp. I’m gonna used lobster next time. Thanks for sharing!!
Made this last night everything was perfect. I used Kroger’s shrimp from the meat department that already had the Cajun seasoning, the only other thing I did different was add minced garlic as I love garlic. This will be my go to recipe for my pasta needs. Thanks for sharing!
My family loved this recipe. It was so fast and easy. I didn’t have penne pasta so I used rotini, but it turned out well. I’m not a great cook, but my family said it tasted better than a restaurant. I would recommend to everyone!
I’m just not a fan of heavy cream 🥴 it’s too heavy on my stomach. I need an alternate for this.
You could use half and half or canned evaporated milk. The sauce will just be thinner, but it will still taste really good. -Krissy
If we didn’t have to make the sauce could we just buy and use Alfredo Sauce. Also, if I did make the sauce, would you recommend doubling it incase it is too dry? Or do you think it is enough. Thanks so much!! I cannot wait to make it!
You can always use store bought, but I think the sauce in this recipe is heavenly and totally worth it! What I like to do is save some of the salted pasta water to thin the sauce out, if needed. Nothing wrong with doubling if you like extra sauce too!
WAY WAY too salty written as is. I even used unsalted butter and couldnt even add the salted pasta water to it. Don’t even include store bought Cajun seasoning if you make this. I had to rinse my dish and eliminate the sauce and then try to make my own just to save this dish because it wasn’t a cheap one to make. So there goes the rich creaminess. Bummer. I was excited to serve this. At least it’s still edible. Next time I will make it only with the homemade version of your seasoning. Good base to start with, though!
Yes, as stated in the recipe notes, store bought cajun season is WAY more salty than my homemade seasoning. Hopefully you’ll try making it again with my spices!
This was SO GOOD. I used Tony Chchere’s seasoning, but only used about 1.5 tbsp because that stuff is super salty. Also sautéed and added garlic, shallot, and three chopped jalapeños to the sauce to give some extra kick. Deeeeeelicious.
This was delicious and easy! WIll definitely make this again.
Regarding your comment about some readers claiming it to be too salt, the fact that Parmesan cheese is salty and butter has salt on top of the already salty Cajun seasoning maybe some can use unsalted butter and/or less Parmesan cheese. Just a thought/suggestion.
Just made this for the first time and YUM! I used Emeril’s Cajun seasoning (little less that 2 tbs because I was scared for the heat) and it definitely wasn’t too salty!
Amazing! I added sautéed onions, garlic and mushrooms.