Delish Cajun Shrimp Pasta

Creamy, spicy, and just a little messy in the best way—this Cajun shrimp pasta is the weeknight dinner I make when I want something that tastes like a restaurant but still lets me wear my slippers. Think: juicy shrimp seared with smoky Cajun seasoning, tossed with buttery peppers, garlic, and a silky Parmesan-cream sauce that clings to every noodle like it’s meant to be there. It hits fast—about 25 minutes start to finish—and it absolutely slaps.

My husband has declared this “the one” (rude to the others, but fine). The first time I made it, he brought the entire skillet to the table like a caveman and kept “quality checking” the shrimp. Our kiddo eats the noodles and steals the shrimp when she thinks I’m not looking—little bandit. Now it’s our Tuesday-night thing, and I keep a bag of frozen shrimp exactly for the nights when I’m teetering on ordering takeout. This wins, every time.

How to Make It

Boil 12 ounces of pasta in salty water until just shy of al dente. While that’s happening, pat dry 1 pound of large shrimp and toss with 1 tablespoon Cajun seasoning and a pinch of salt. Get a big skillet hot with a swirl of olive oil and a pat of butter, then sear the shrimp 1–2 minutes per side. Out they go—don’t overcook, they’ll finish in the sauce.

Same pan, add another spoon of butter and a sliced red bell pepper. Soften it. Toss in 3 minced garlic cloves, let them do their perfumey thing for 30 seconds, then splash in 1/2 cup chicken broth to deglaze all the tasty bits. Pour in 1 cup heavy cream and bring it to a lazy simmer. When it thickens slightly, stir in 1/2 cup freshly grated Parmesan until smooth. If it feels too thick, splash in reserved pasta water. Too thin? Give it another minute.

Drain pasta (save about a cup of that liquid gold), add it to the sauce, toss-toss-toss. Shrimp goes back in with a squeeze of lemon and a sprinkle of parsley. Taste. More Cajun? Do it. More salt? Yes, chef. Then put it on the table and brace yourself.

✔Ingredient Notes

– Shrimp: Big guys (16–20 per pound) stay juicy. Pat them dry or they’ll steam and go rubbery. If using frozen, thaw in cold water and drain well.
– Cajun seasoning: Store-bought is fine. If it’s salty, ease up on extra salt. No Cajun? Mix paprika, garlic powder, onion powder, cayenne, thyme, and a tiny pinch of sugar.
– Pasta: Penne, rigatoni, linguine—whatever holds sauce. Gluten-free works; just cook it a touch under and toss gently so it doesn’t break.
– Heavy cream: Creates that silky sauce. Half-and-half works with a teaspoon cornstarch slurry if you want it lighter.
– Parmesan: Freshly grated melts smooth; bagged shreds can get gritty or stringy. Been there.
– Bell pepper: Sweet crunch, color, happiness. Skip if you’re out; add spinach at the end instead.
– Garlic: Don’t burn it. If it smells sharp and bitter, toss it and try again. Sorry. Worth it.
– Chicken broth: Adds depth and keeps the sauce from getting too thick. Water works in a pinch—just season a smidge more.
– Lemon: The squeeze at the end wakes everything up. Don’t skip unless you like flat flavors.
– Butter + olive oil: Combo for sear and flavor. If you only have one, use it. No one will call the cops.

✔Recipe Steps

1. Boil 12 oz pasta in salted water until al dente; reserve 1 cup pasta water and drain.
2. Toss 1 lb shrimp with 1 tbsp Cajun seasoning and a pinch of salt; sear in 1 tbsp oil + 1 tbsp butter, 1–2 minutes per side; remove.
3. Sauté 1 sliced red bell pepper in the same pan with 1 tbsp butter until softened; add 3 minced garlic cloves for 30 seconds.
4. Deglaze with 1/2 cup chicken broth; stir in 1 cup heavy cream and simmer gently until slightly thickened.
5. Stir in 1/2 cup freshly grated Parmesan; add cooked pasta and toss, loosening with splashes of pasta water as needed.
6. Return shrimp to the pan; squeeze in 1/2 lemon, adjust Cajun/salt, sprinkle parsley, and serve hot.

What to Serve It With

– Garlicky bread or a baguette for sauce swiping.
– A crunchy salad with lemony vinaigrette to balance the richness.
– Roasted broccoli or green beans—toss with olive oil and salt, 425°F until crispy.
– Cold crisp white wine or sparkling water with lime if that’s your vibe.

✔Tips & Mistakes

– Overcooking shrimp = bouncy erasers. Pull them as soon as they curl and turn opaque.
– Grainy sauce? Usually pre-shredded cheese. Use fresh Parm and keep heat medium-low when adding.
– Sauce too thick? Pasta water is your best friend. Too thin? Simmer 1–2 more minutes.
– Taste the Cajun blend. If it’s salty, hold back on extra salt until the end.
– Don’t skip the lemon. It makes everything pop.

✔Storage Tips

Fridge it in an airtight container up to 3 days. Reheat gently on the stove with a splash of water or cream so it loosens and stays silky. Microwave works in short bursts—stir between so the sauce doesn’t split. Cold, straight from the container? Honestly good. Breakfast pasta? Live your truth.

✔Variations and Substitutions

– Chicken or sausage: Swap shrimp for sliced chicken thighs or andouille. Sear first, then carry on.
– Veg it up: Spinach, peas, or mushrooms jump in nicely. Add spinach at the end so it wilts, mushrooms with the peppers.
– Dairy-free: Use full-fat coconut milk and a squeeze of extra lemon; skip the Parm or use a dairy-free alternative.
– Lighter: Half-and-half with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to help it thicken.
– No Cajun blend: DIY with paprika, garlic/onion powders, cayenne, thyme, black pepper, tiny pinch of sugar or honey if you like a little balance.
– Gluten-free: Any sturdy GF pasta. Also check that your Cajun seasoning is gluten-free.
– Umami bump: A tiny splash of soy sauce (or tamari if gluten-free) can deepen the sauce—non-traditional but sneaky-good.

Frequently Asked Questions

Delish Cajun Shrimp Pasta

Creamy, spicy Cajun shrimp pasta loaded with juicy shrimp, sweet peppers, and a velvety Parmesan sauce — weeknight easy, restaurant-quality.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce linguine pasta
• ▢ 1 pound large shrimp peeled and deveined
• ▢ 2 teaspoon Cajun seasoning divided
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.25 teaspoon cayenne pepper
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.25 teaspoon kosher salt plus more to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 1 cup red bell pepper thinly sliced
• ▢ 0.5 cup yellow onion thinly sliced
• ▢ 4 clove garlic minced
• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tablespoon tomato paste
• ▢ 0.5 cup Parmesan cheese finely grated
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 2 tablespoon fresh parsley chopped

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 0.5 cup pasta water, then drain.
• Pat shrimp dry. Toss with 1.5 teaspoons Cajun seasoning, smoked paprika, garlic powder, kosher salt, and black pepper.
• Heat olive oil and butter in a large skillet over medium-high. Sear shrimp 1.5 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
• In the same skillet, add onion and bell pepper. Sauté 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Stir in tomato paste and cook 30 seconds. Pour in chicken broth, scraping up browned bits. Simmer 1 to 2 minutes.
• Reduce heat to medium-low. Add heavy cream and the remaining 0.5 teaspoon Cajun seasoning and cayenne. Simmer gently 2 to 3 minutes until slightly thickened.
• Stir in Parmesan until melted and smooth. Season to taste with additional salt and pepper. Add a splash of reserved pasta water if needed to loosen.
• Add shrimp and cooked pasta to the skillet. Toss to coat. Stir in lemon juice and parsley and cook 1 minute to heat through.
• Serve immediately, garnished with extra Parmesan and parsley if desired.

Notes

Adjust heat by increasing or reducing cayenne. For extra richness, add an additional 0.25 cup cream. Leftovers keep up to 2 days refrigerated; reheat gently with a splash of broth or water.