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When it comes to satisfying our taste buds, Cajun Shrimp Pasta is a go-to dish that never disappoints. This recipe combines succulent shrimp, a rich cream sauce, and a tantalizing blend of spices to create a meal that bursts with flavor.
If you love seafood with a little kick, you’ll surely also love my Shrimp and Grits recipe as well as my Blackened Salmon and Crawfish Etouffee.
Whether you’re a fan of spicy cuisine or simply looking for a quick and easy dinner recipe, Cajun Shrimp Pasta is a must-try dish that will please the entire family.
Continue reading to see why this recipe works, what it tastes like, and why you should add it to your repertoire of pasta recipes.
Quick and Easy for Busy Weeknights
With its simple preparation and cooking process, Cajun Shrimp Pasta is an ideal choice for easy weeknight meals. In just a few steps, you can have a satisfying dinner ready on the table in no time.
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 minutes, you can have a complete dinner.
By following the package instructions for cooking the pasta and sautéing the shrimp in a large skillet over medium-high heat, you’ll have a hearty and delicious meal without the fuss.
The Perfect Combination of Spices
Cajun Shrimp Pasta owes its distinct flavor to the harmonious blend of spices used in the dish.
The homemade Cajun seasoning, featuring spices like smoked paprika, cayenne pepper, garlic powder, onion salt, herbs, and black pepper, imparts just the right amount of kick without overpowering the other flavors.
This heat level can be adjusted to suit your preference, making it versatile for those who enjoy both mild and spicy food.
A Creamy Sauce That Makes a Difference
The spicy alfredo sauce is the heart and soul of this pasta dish. With ingredients like heavy cream, Parmesan cheese, and butter, the sauce becomes velvety and indulgent, enveloping the penne pasta and shrimp in a luscious coating.
It adds depth and richness to the overall flavor profile, ensuring each bite is a delight for the senses.
Tender Shrimp
One of the highlights of this recipe is undoubtedly the succulent shrimp. The Cajun spice brings out the best in the shrimp, enhancing its natural sweetness while adding a touch of heat.
If you love Creole flavored seafood, you should check out my Instant Pot Jambalaya and Blackened Salmon recipes too!
Each bite offers a burst of flavor, perfectly complementing the creamy sauce and al dente pasta.
Versatility in Ingredients
Cajun Shrimp Pasta is highly adaptable to personal preferences and dietary needs. You can experiment with different types of pasta, such as whole wheat or gluten-free options, to make it even healthier. Additionally, you can incorporate colorful veggies like green and red bell peppers, diced tomatoes, or even andouille sausage to further enhance the dish’s depth of flavor.
Recipe Tip
For best results, use a Microplane cheese grater to grate the parmesan. The super fine shreds will instantly melt in the hot cream sauce.
How to Make It
- 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.
FAQs
Yes, you can use any type of pasta you prefer, but penne pasta works well as it holds the sauce and seasonings effectively.
The spiciness can be adjusted to your taste by controlling the amount of Cajun seasoning used. It offers a flavorful kick without being overwhelmingly hot.
Absolutely! While shrimp adds a delightful seafood element, you can substitute it with chicken, sausage, or even vegetables to suit your preferences or dietary restrictions.
It’s best to enjoy Cajun Shrimp Pasta immediately after cooking, as the creamy sauce may thicken upon refrigeration. However, you can store leftovers in an airtight container and reheat them the next day for a tasty meal.
Definitely! In fact, with this recipe, it is recommended so that you can control the amount of salt. Making your own Cajun seasoning allows you to adjust the flavors according to your preference.
Yes, you can substitute the heavy cream and butter with dairy-free alternatives like coconut milk or cashew cream. Vegan parmesan cheese can also be used to achieve a similar flavor.
Yes! Feel free to add colorful vegetables such as bell peppers, diced tomatoes, or even spinach to incorporate more nutrients and textures into the dish.
It is not recommended to freeze the dish, as the creamy sauce may separate upon thawing. It is best enjoyed fresh for the optimal taste and texture.
If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it entirely from the Cajun seasoning. Adjust the heat level to suit your taste preferences.
Cajun Shrimp Pasta pairs well with a healthy green salad, steamed broccoli, or a side of crusty bread to soak up the creamy sauce. It’s a versatile dish that allows for a range of complementary sides.
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Ingredients
To cook pasta:
- 1 tablespoon kosher salt
- 8 ounces penne pasta
To cook shrimp and sauce:
- 1 pound raw shrimp deveined, cleaned, tail removed (best results if patted dry with paper towels)
- 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
- 1/2 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
Prior to cooking, prep all of your ingredients. You will want to add the pasta to the water around the same time you start cooking the shrimp.
- Combine the shrimp with the Cajun seasoning and the olive oil in bowl. Toss to combine.
- Add salt to pot of water and bring to a boil. At the same time, heat a large skillet over medium high heat.
- Add the pasta to the salted boiling water and cook to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. This will be reserved to thin the sauce, if needed. Drain pasta and set aside.
- As soon as you add the pasta to the water, add the butter to the skillet and melt. Add the seasoned 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 they are done cooking, transfer the cooked shrimp to a clean plate and reduce the heat to medium.
- Add the heavy cream to the pan and scrape the bottom with a flat shaped wooden spoon to release any seasoning that stuck to the skillet. Allow the cream to bubble around the edges. Reduce the heat to low and stir in the parmesan cheese to melt.
- Add the cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved. Taste and add additional salt, if desired depending on your tastes.
Notes
- Salt level: I highly recommend making my homemade Cajun Seasoning Mix. If you use a store bought Cajun seasoning blend, which most likely contains much more salt than I use in my blend, you should start with a small amount, taste, and continue to add to your liking. Note: because my seasoning blend is purposely less-salty, you may need to add additional salt to your serving depending on your tastes.
- Cajun Seasoning: You can decrease the amount of spice by lowering the amount of Cayenne Pepper and/or red pepper flakes.
- Protein variations: I often like to make this exact same recipe but with a flattened tenderized chicken breast or wild caught scallops. Both are delicious.
- Parmesan cheese: It is highly recommended that you grate the cheese from a block using a microplane. It will melt instantly in the cream. If you have pre-grated, I recommend mincing it as fine as you can.
- Double the recipe! You can click the 2x button and it will scale the ingredients to double the recipe. I always double it to feed my hungry family of four with leftovers to spare. My homemade Cajun mix will make 4 Tablespoons of seasoning which is the exact amount needed if you choose to double this Cajun Shrimp Pasta Recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created for Centsless Meals where I was a contributor. It was originally published in 2019 and has been updated with more information to make the recipe more helpful.
Awesome recipe… Been cooking for 49 years, and take it seriously! I’ve never heard of onion salt, (in your Cajun seasoning recipe) There’s a huge difference between garlic salt vs garlic powder. I have onion powder on hand and used it. So I added 1/2 teaspoon salt to seasoning. And then another 1/2 teaspoon to finished with Alfredo mix In pan and stirred it in! It came out perfect! There seems to be a lot of controversy over salt with your recipe. Salt is I. The shaker on most tables, and. Can be added easily to preferences. So My note to this recipe is: onion powder.- not onion salt? And add 1/2 tsp salt to Cajun seasoning recipe! I also immediately doubled your recipe. It states 6 servings… For birds! And dumped the whole Cajun seasoning I to the mix @ 1 full teaspoon. Salt with 2 pounds shrimp and 16 oz. Of pasta. Scraping the bits into the Alfredo is a must. Where most Alfredo is made in separate pan. It would have killed the flavor doing this! Bottom line… It’s now added to My personal favorites at 5 stars with a 6 person dinner party 2 thumbs up! Thank you!
It’s a tall request… I’m a seasoned cook and never made this before. We’re having a dinner party, That We love to do; but haven’t in a long time / covid! After putting out a menu to Our guests, of very complicated personal and mastered fave’s… My guests asked Me to do this! They’re a younger couple, who said: They had this at a mom and pop’s restaurant, years ago when they were dating, and loved it… They’ve been looking for a match since, un-successfully! As a master chef… I’m praying this does the trick? Can’t wait to see If I can weave their dream! I follow up with a report!
Very good recipe however the sauce doesn’t reheat well at all. The ingredients separate and basically it’s like reheating grease, which sucks because we like leftover pasta.
Yes, you definitely have to reheat low and slow. Either on the stove or in the microwave at low power.
This is true of all authentic Alfredo (without stabilizers like a shelf sauce). Reheating on the stove will give you the best results, but Alfredo is best earing fresh.
Delish…I didn’t have penne pasta so used tortellini instead. Grandson couldn’t stop eating!!! Its a win hes 5 yrs old.
Best pasta recipe! Just enough heat in the seasoning to have flavor without being too hot.
Exceptional! If you like Cajun, as I do, tweaked by sauteing 2 tbsp of minced garlic, 5-6 green onions, 3 tbsp of parsley, add 1-tbsp more of butter and then add shrimp. I used Tony’s instead of homemade..my bad lol. Dyyynooomite. Enjoy.
Love this recipe I’ve made it with the shrimp, chicken, and even a smoked sausage! I love the homemade seasoning it’s perfect I always make extra and keep it on hand for other meals!
Second time I’ve made this with your cajun seasoning, but this time I steamed six 4oz lobster tails and substituted it for the shrimp and also added garlic to the butter before I threw the lobster in for two minutes. AMAZING!!! This first time with shrimp was AMAZING also!!!
We’ve made this recipe several times, and it’s perfect. Do not use store bought Cajun seasoning.. the homemade Cajun seasoning is simple and well balanced.
Give it try you won’t regret it! Thank you again
This recipe is so scrumptious and very simple once the shrimps are peeled. I’ve made it twice.
I like spicy but I’m not too fond of it taking away from inhaling my noodles so I reduced the cayenne in the homemade seasoning and now it is the perfect heat:noodle ratio. I also tried adding about double the seasoning, the cream & the parm as another commented and UGH it’s the cajun pasta i have been craving for years🙏🏽👯♀️ THANK YOU