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Creamy Cajun Shrimp Pasta Recipe

Spice up your dinner with this Creamy Cajun Shrimp Pasta recipe! Juicy shrimp, al dente pasta, and a rich Cajun-seasoned cream sauce make this a quick and flavorful meal your family will love.
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Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta fettuccine, linguine, or penne
  • 1 lb shrimp peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup chicken broth or pasta water
  • 1 teaspoon smoked paprika optional
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Cook the Pasta:
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water and drain the rest. Set the pasta aside.
  3. Season the Shrimp:
  4. Toss the shrimp with 1 tablespoon of Cajun seasoning, ensuring they're evenly coated.
  5. Cook the Shrimp:
  6. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  7. Prepare the Sauce:
  8. Lower the heat to medium and add butter to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
  9. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.
  10. Add the heavy cream, Parmesan cheese, and remaining Cajun seasoning (and smoked paprika, if using). Stir until smooth and creamy. Simmer for 2–3 minutes.
  11. Combine the Ingredients:
  12. Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  13. Return the cooked shrimp to the skillet and toss to combine.
  14. Serve:
  15. Plate the Cajun shrimp pasta and garnish with fresh parsley. Serve hot with extra Parmesan cheese on the side.