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.
Natalie
I make a lot of shrimp dishes, and holy crow, this one blows them all out of the water. Your Cajun seasoning is mandatory (although I paired down the cayenne and red pepper flakes due to pregnancy heartburn). This recipe is absolutely going in my rotation!!! I added a bunch of cut spinach right at the end for some extra vitamins. 10/10 recipe. I'm going to have to peruse the rest of your recipes now!
Krissy
Thank you! I always love throwing spinach into dishes like this too. Glad you liked it and it was able to satisfy those pregnancy cravings!
Shanda
I followed this recipe to the T...it was so good! Thank you, I will make this again!!!
Kim
SO GOOD! I made the homemade cajun seasoning but used Onion powder, and added about a tablespoon of Tony Chachere’s (salt added) plus a little iodized salt and it was perfect! My fiance said that "it's a keeper." Thank you!
Christina
My kids loved this dish so much. Thank you ☺️
LaDusta Brown
This is the best dish ever. Love the Cajun spices recipe! We use it for other dishes too! I would rate this dish a 10 plus!!
Ellen
A keeper! Thank you. I'm currently watching my husband inhale a plateful.
Madison
Always a crowd pleaser at my house!
Myke
This recipe was great!!! I added andouille sausage. In addition to melting the Parmesan cheese as stated in the recipe, i sprinkled Parmesan cheese on top with parsley.
Dennis Crowley
Several comments. I use Tony Chachere’s salt free Cajun seasoning. I buy it in my supermarket. They also have a web site.
Jerry
Krissy,
I found the site for seasoning recipe thank you so much
Kaye
I always sneak veggies into recipes linked this, so I added a small onion, zucchini and mushrooms. Family loved it and kids ate veggies with no complaints because they were tossed in the yummy spicy sauce. Served over rice with roasted cauliflower on the side. Super delish❣️
Jerry
Krissy
Where do I find the Cajun Seasoning Recipe for this particular dish.
Thank you for your time.
Lisa
I've literally made this recipe dozens of times. Don't use store-bought cajun seasoning...this recipe is much more flavorful. The only thing I do differently is to add only 1/4 tsp of the cayenne to cut down on the spiciness.
Taylor
What brand of smoked paprika do you use? Also, is this recipe really spicy? Reason being I have a 8 year old and 2 year old . Thank you!!
Krissy
I used Trader Joe's smoked paprika. This isn't too spicy, but I would definitely start with just a small amount of spice, taste, and continue adding more until it's just how you like it. The cream sauce definitely tames the heat, but not for sensitive taste buds.
Brandye C.
ABSOLUTELY DELICIOUS!!! I made the Cajun seasoning as recommended, used block Parmesan that I grated, added red bell pepper, minced garlic and zumo sausages along with the shrimp and everything else the recipe calls for. My husband and kids looooved it! It was not too salty or too spicy at all (my youngest is 8years old and no complaints) I will be making this regularly for sure!! Thank you for sharing this recipe.
Theta
I made this tonight and it was delicious. I did add a few things such as bell pepper and mushrooms along with the shrimp. After reading the notes I only used 1 Tbsp of Cajun Seasoning so it wouldn’t be too salty. Next time I make it I will try the homemade Cajun Seasoning.
Amanda Becerra
Did everything in the recipe and added cherry tomatoes. So easy and delicious! I used cheese stuffed pasta pillows and everyone loved it! Adding this to our nightly rotation!
Deb K
Delicious and so easy! I used Penzies Cajun spice and didn't add any additional salt. Just a wonderful recipe - thanks!
Michelle
Amateur question
I haven’t worked with shrimp a lot. Do you keep the shrimp frozen or defrost them? Thanks so much!
Krissy
When frozen, they hold a lot of liquid and if you cook them frozen, you'll have way too much shrimpy liquid in your meal. Definitely defrost fully and even pat them dry before you cook them. Thanks for asking!
April
Great recipe! A few notes from my kitchen:
- made it GF using a 1 # box of GF spaghetti
- Instead of the cream and cheese, I used 1 cup cream and 2 egg yolks as the sauce (works in another recipe). I put the parmesan on the table for folks to use as they wished as not all were parmesan-friendly :).
- I marinated the shrimp for 30 minutes in the homemade Cajun seasoning (loved it!) plus about 2 tsp of olive oil, then sautéed the shrimp (two batches).
- used 1 lb. 8 oz bag of frozen raw small shrimp (what I had in my freezer); didn't increase anything else and it came out fine.
- this made about 6 servings.
- seasoning: I used 1/4 red pepper flakes instead of 1/2 to be on safe side and put the flakes on the table (and extra Cajun seasoning) for those who might want a bigger kick.
Tori
Love love love this! I’ve made it probably 5X now. It’s super easy and I love how it’s in 1 pan for even easier clean up. I used McCormick Cajun seasoning because I’m lazy and like things to be as EASY as possible and I personally didn’t think it was too salty.
If I wanted this to be thicker/creamier what would you suggest?
Krissy
glad you like it! If you want the sauce to be thicker/creamier, I would just increase the amount of parmesan you use or slightly reduce the amount of cream.
Camil G
Very tasty and great for a “quick” weeknight dinner. Will definitely make this again.
Michael Pfaffinger
Do not use slap your mama Cajun seasoning it is extremely salty x2
Also parmesan Regina melts all that better all in all the recipe was very good. Protect my word for it the slap your mama seasoning is extremely salty You will not be happy.