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
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Ingredients
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp (deveined, cleaned, tail removed)
- 2 tablespoons cajun seasoning (*see note below, use this quantity if making my homemade seasoning blend; may turn out too salty if using store bought )
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- ½ cup parmesan cheese (finely grated from a block (a microplane works best); pre-grated or not real authentic parmesan won't melt as nicely)
Instructions
- Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least ½ 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 INFORMATION
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.
Joey
This was so good! It was a bit spicy for my kiddo, but next time I'll put in less pepper for the seasoning. From a Cajun woman, this was fantastic!
Sarah
Definitely worth trying. I double everything but the pasta anf it was great. My people aren't huge pasta fans so the meat to pasta ratio was better for us. Super quick and easy.
Maggie
My son is a very picky eater. He won't eat any pasta but spaghetti, but this dish had him asking me if I could make it again. Thanks!
sandra
Perfect! Absolutely loved it. Used cajun spice mix as listed, very best.
Em
What size shrimp do you use?
Krissy
Any kind will work, but I prefer large. It's a matter of preference and cooking times need to be adjusted based on size.
Myra
Is the spice mix all equal parts?
Krissy
No. You can go to https://selfproclaimedfoodie.com/homemade-cajun-seasoning-mix/ and scroll down to the recipe to see the quantities. Enjoy!
Loïc
Thanks for this recipe. I just tried it and followed instructions for the Cajun spices. I never add salt to water and let the Parmesan add its salt to the recipe just to be safe. I used salted butter and I was out of olive oil so I replaced it with avocado oil. Followed all other instructions and ingredients and it came almost perfect and that’s because I overlooked the shrimps (first time cooking shrimps). My wife is Jamaican and she absolutely loved the seasoning . Thanks a lot !!
Jo ann seals
I would love to add some garlic. Do you think that would ruin the flavor or I Han ever it?
Krissy
I'm always a fan of garlic! It will work with this recipe.
Margaret
I’ve made this pasta with many different twists .. like throw some black olives or peppers or even andouille sausage all together .. sauce is excellent for dipping so make extra
Dar
Oh my I made the Cajun shrimp pasta dish for my friend and I and it was delicious… I used onion powder instead of onion salt and doubled the Cajun seasoning so I will have more for something else.. awesome and thanks for the recipe. Would really like to go to New Orleans. Just for the food. Have a great night!!
Sara
Amazing recipe - make this recipe all the time, my grand daughter personally requests it
Kristine
I made the spice blend and added a little extra by caramelizing some onions in the pan before cooking the shrimp and it was everything I was craving.
James
Spend the extra 5 minutes and make the cajun seasoning (amazing btw) very restaurant quality overall. I didn't have onion salt so I used the onion powder w kosher 50/50. Def recommended
Rhonda
I love this recipe! I did, however, use a bit more Cajun seasoning than the recipe called for. I’ve made it a few times and I’ve never been disappointed! I wonder if andouille sausage and chicken as opposed to the shrimp would work well? Has anyone tried it?
Cayla B
Would like to make with 2 lbs of shrimp. Do I just double everything?
Krissy
Yep!
Denise
Do you defrost the shrimp if using frozen
Krissy
yes
Shelly
I just made this tonight and it was simple, fast and delicious! Thanks sharing! A keeper in our recipe book!