Creamy Cajun Shrimp Pasta – Bold, Comforting, and Weeknight-Friendly
Creamy Cajun Shrimp Pasta is the kind of dish that brings restaurant vibes to your kitchen without much fuss. It’s rich, a little spicy, and loaded with juicy shrimp and tender pasta. The creamy sauce comes together in one pan, and the seasoning does most of the heavy lifting.
If you love big flavor with minimal effort, this is your meal. It’s the perfect choice when you want something special but still need dinner on the table fast.
Creamy Cajun Shrimp Pasta – Bold, Comforting, and Weeknight-Friendly
Ingredients
Method
- Cook the pasta. Bring a large pot of salted water to a boil.Cook the pasta until just al dente. Reserve 1/2 cup of pasta water, then drain.
- Season the shrimp. Pat the shrimp dry. Toss with 1 tablespoon Cajun seasoning and a pinch of salt and pepper.Set aside.
- Sear the shrimp. Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled.Transfer to a plate.
- Sauté aromatics. Lower heat to medium. Add butter to the same pan. Stir in onion and red bell pepper.Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Build the sauce. Stir in the remaining 1 tablespoon Cajun seasoning, smoked paprika, and red pepper flakes. Add chicken broth and simmer 2 minutes, scraping up browned bits.
- Make it creamy. Pour in heavy cream and bring to a gentle simmer.Stir in Parmesan until melted and smooth. Taste and adjust salt and pepper.
- Toss with pasta. Add drained pasta to the sauce. Toss to coat, splashing in reserved pasta water as needed to loosen and gloss the sauce.
- Return the shrimp. Add shrimp back to the pan and warm through for 1 minute.Squeeze in lemon juice and stir.
- Finish and serve. Sprinkle with chopped parsley. Serve hot with extra lemon wedges and more Parmesan if you like.
What Makes This Special
This recipe balances heat, creaminess, and freshness in the best way. The Cajun spices add warmth and depth, while the cream smooths everything out.
You get a silky sauce that clings to every strand of pasta, with sweet pops of shrimp in every bite. A quick squeeze of lemon and a sprinkle of fresh parsley brighten it all up. It’s hearty but not heavy, and it feels like a treat even on a Tuesday.
Ingredients
- 12 ounces pasta (fettuccine, linguine, or penne)
- 1 pound large shrimp, peeled and deveined, tails optional
- 2 tablespoons Cajun seasoning (store-bought or homemade), divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 red bell pepper, thinly sliced
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth (or seafood stock)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika (optional for extra smokiness)
- 1/4 teaspoon red pepper flakes (optional for extra heat)
- Juice of 1/2 lemon, plus wedges for serving
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil.Cook the pasta until just al dente. Reserve 1/2 cup of pasta water, then drain.
- Season the shrimp. Pat the shrimp dry. Toss with 1 tablespoon Cajun seasoning and a pinch of salt and pepper.Set aside.
- Sear the shrimp. Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled.Transfer to a plate.
- Sauté aromatics. Lower heat to medium. Add butter to the same pan. Stir in onion and red bell pepper.Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Build the sauce. Stir in the remaining 1 tablespoon Cajun seasoning, smoked paprika, and red pepper flakes. Add chicken broth and simmer 2 minutes, scraping up browned bits.
- Make it creamy. Pour in heavy cream and bring to a gentle simmer.Stir in Parmesan until melted and smooth. Taste and adjust salt and pepper.
- Toss with pasta. Add drained pasta to the sauce. Toss to coat, splashing in reserved pasta water as needed to loosen and gloss the sauce.
- Return the shrimp. Add shrimp back to the pan and warm through for 1 minute.Squeeze in lemon juice and stir.
- Finish and serve. Sprinkle with chopped parsley. Serve hot with extra lemon wedges and more Parmesan if you like.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it chills.
- Reheating: Warm gently on the stove over low heat with a splash of milk, cream, or water to loosen the sauce.Stir often to prevent the cream from splitting.
- Freezer: Not recommended. Cream-based sauces tend to separate after thawing, and the shrimp can turn rubbery.
Why This is Good for You
- Lean protein: Shrimp provides high-quality protein with minimal fat, helping you feel satisfied without weighing you down.
- Vitamins and minerals: Shrimp is a source of selenium, B12, iodine, and zinc. The peppers and onions add fiber and vitamin C.
- Balanced comfort: While creamy, the dish can be adjusted to suit your needs—use half-and-half, light cream, or more veggies to lighten it up.
- Smart carbs: Pair with whole-wheat pasta or chickpea pasta for extra fiber and a steadier energy release.
What Not to Do
- Don’t overcook the shrimp. They cook fast.If they’re tightly curled and stiff, they’re overdone. Aim for plump and just pink.
- Don’t skip salting the pasta water. This is your chance to season the pasta from the inside out.
- Don’t boil the cream hard. Keep it to a gentle simmer to prevent curdling and to keep the sauce silky.
- Don’t add cheese off the heat too soon. Add Parmesan while the sauce is hot so it melts smoothly and doesn’t clump.
- Don’t overcrowd the shrimp in the pan. Sear in batches if needed for good color and flavor.
Recipe Variations
- Lighter version: Use half-and-half instead of heavy cream and add an extra splash of broth. Thicken gently by simmering a bit longer.
- Andouille twist: Add sliced andouille sausage with the onions and peppers for a heartier, smoky flavor.
- Veggie boost: Fold in spinach at the end or add mushrooms and cherry tomatoes with the peppers.
- Extra heat: Stir in hot sauce or cayenne along with the Cajun seasoning.
- Dairy-free: Use coconut milk and skip the Parmesan, or use a dairy-free Parmesan alternative.Add a squeeze more lemon to balance richness.
- Gluten-free: Use gluten-free pasta and check your Cajun seasoning for hidden wheat or fillers.
- Lemon-garlic style: Reduce Cajun seasoning slightly, add more garlic, and finish with extra lemon zest for a brighter profile.
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely in the fridge overnight or quickly under cold running water. Pat dry well before seasoning so they sear, not steam.
What if my sauce is too thick?
Add a small splash of reserved pasta water or broth and stir until it loosens.
The starch in pasta water helps the sauce cling without getting watery.
What if my sauce is too thin?
Simmer a few extra minutes to reduce, stirring often. You can also add a little more Parmesan to help thicken and enrich the sauce.
Is Cajun seasoning very spicy?
It varies by brand. Many blends are more smoky and savory than fiery.
Start with less, taste, and add more if you want extra heat.
Can I make this ahead?
It’s best fresh, but you can prep components. Cook the pasta slightly under al dente and store separately. Slice veggies and season shrimp ahead.
Combine and cook the sauce when you’re ready to eat.
What pasta shape works best?
Fettuccine and linguine are great for a creamy sauce, but penne or rigatoni catch the shrimp and peppers nicely. Use what you have.
Can I substitute the shrimp?
Absolutely. Chicken thighs or breast work well—slice thin and cook until browned and done.
You can also use scallops or a mix of seafood.
How do I prevent the cream from curdling?
Keep the heat moderate, avoid sudden temperature shocks, and don’t let the sauce boil hard. Add acidic ingredients like lemon at the end.
How salty should the pasta water be?
It should taste pleasantly salty, like the sea. A general guide is about 1–1.5 tablespoons of kosher salt per pound of pasta.
What can I serve with it?
Garlic bread, a crisp green salad, or roasted broccoli make simple sides.
A light, citrusy white wine pairs well with the creamy, spicy sauce.
Final Thoughts
Creamy Cajun Shrimp Pasta brings big flavor with straightforward steps, making it ideal for weeknights and date nights alike. The sauce is velvety, the shrimp are tender, and the spice is just right. Customize it to match your heat level and pantry, and don’t forget that squeeze of lemon at the end.
With a few fresh touches and a hot skillet, you’ll have a satisfying, standout meal in under 40 minutes.
