I’m excited to share my Creamy Cajun Shrimp Pasta, a healthy, lightly spicy alfredo studded with juicy shrimp and crisp veggies made with everyday pantry staples.

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I never planned to make weeknight dinner feel like Bourbon Street but that is exactly what happened when I tossed juicy large shrimp with pasta in a lightly spicy, creamy sauce. This Creamy Cajun Shrimp Pasta somehow tastes fancy yet is so easy, and yes its a little naughty but not heavy.

I kept it simple and forgiving so you can grab your favorite pasta and go. I call it Cajun Shrimp Pasta cause the flavors are bold enough to make you stop scrolling and actually cook.

Dont tell me you wont try it.

Ingredients

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pasta: carbs for energy some fiber depending on type, fills you up fast.
Shrimp: lean protein, low fat, high in selenium and B12, cooks super quick.
Cajun seasoning: smoky spicy flavor, adds heat and depth, little to no calories.
Heavy cream: makes sauce rich and silky, high in fat, it’s an indulgent treat.
Parmesan cheese: salty umami bite, adds protein and calcium, boosts savory flavor.
Garlic: pungent aromatics, adds sweetness when cooked, possible health perks too.
Red bell pepper: crunchy sweetness, vitamin C and fiber, brightens the whole dish.
Parsley: fresh herb tang, small vitamins and freshness, helps cut richness.

Ingredient Quantities

12 oz pasta (penne, linguine, or your favorite)

1 lb large shrimp, peeled and deveined

2 tbsp Cajun seasoning

1 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, thinly sliced

1 red bell pepper, thinly sliced

3 cloves garlic, minced

1 cup low sodium chicken broth

1 cup heavy cream or half and half for a lighter sauce

3/4 to 1 cup grated Parmesan cheese, plus extra for serving

1 tbsp lemon juice

2 tbsp chopped fresh parsley

Salt and black pepper to taste

Pinch of crushed red pepper flakes, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz pasta (penne, linguine or your fave) until al dente; reserve about 1 cup of the pasta water, then drain the pasta.

2. Pat 1 lb shrimp very dry with paper towels, toss with 2 tbsp Cajun seasoning and a pinch of salt and black pepper so they’re evenly coated.

3. Heat a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sear the shrimp 1 to 2 minutes per side until pink and just cooked through, don’t overcook, then transfer shrimp to a plate and set aside.

4. In the same skillet add the remaining 1 tbsp butter, then 1 small thinly sliced yellow onion and 1 red bell pepper sliced; sauté until softened about 5 minutes. Add 3 cloves minced garlic in the last 30 seconds and a pinch of crushed red pepper flakes if you want extra heat.

5. Pour in 1 cup low sodium chicken broth to deglaze the pan, use a wooden spoon to scrape up the browned bits, and let it simmer for 1 to 2 minutes to reduce slightly.

6. Stir in 1 cup heavy cream (or half and half for lighter) and bring to a gentle simmer, cook until the sauce starts to thicken about 3 to 4 minutes.

7. Reduce heat to low and whisk in 3/4 to 1 cup grated Parmesan cheese a little at a time until smooth, then stir in 1 tbsp lemon juice; if the sauce gets too thick add reserved pasta water a splash at a time to reach the consistency you like.

8. Return the cooked shrimp to the skillet and add the drained pasta, toss everything together over low heat until the shrimp are warmed through and the pasta is well coated, about 1 to 2 minutes.

9. Stir in 2 tbsp chopped fresh parsley, taste and adjust salt and black pepper, then serve immediately with extra Parmesan and another pinch of crushed red pepper flakes if you like it spicy.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet (10 to 12 inch) for searing shrimp and making the sauce
4. Wooden spoon or spatula to scrape up browned bits
5. Tongs or a pasta fork to toss pasta and shrimp
6. Measuring cups and spoons for broth, cream, cheese etc
7. Chef’s knife and cutting board for slicing onion + pepper
8. Microplane or box grater for fresh Parmesan
9. Plate and paper towels to pat and rest the shrimp

FAQ

Q: Can I use frozen shrimp? A: Yes. Thaw shrimp overnight in the fridge or quick thaw in cold water, pat them dry really well, then toss with the Cajun seasoning before cooking. If they're wet they won't sear properly.

Q: How do I avoid overcooking the shrimp? A: Cook shrimp on medium high heat about 2 to 3 minutes per side until pink and just opaque, then take them off the heat. They keep cooking a bit in the sauce so remove early, trust me.

Q: Can I make the dish lighter? A: Sure. Use half and half or even whole milk instead of heavy cream, cut back on Parmesan, and use olive oil instead of some butter. The sauce will be thinner so simmer a bit longer to concentrate flavor.

Q: What if I need gluten free or want a different pasta? A: No problem. Use your favorite pasta shape, just follow package cook time for al dente. For gluten free pasta, watch the texture closely so it does not get mushy.

Q: My sauce is too thin or it split, how do I fix it? A: To thicken, simmer gently to reduce, or stir in more grated Parmesan a little at a time. For a quick fix mix 1 teaspoon cornstarch with cold water then stir into simmering sauce until it thickens. If it split, warm it gently and whisk in a splash of cream or broth to bring it back together.

Q: How long will leftovers keep and how do I reheat them? A: Store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a splash of chicken broth or cream so the sauce loosens up, or microwave in short bursts stirring between. Shrimp can get rubbery if reheated too hot or too long.

Cajun Shrimp Pasta Recipe Substitutions and Variations

Pasta: swap for whole wheat or gluten free pasta, or try zoodles (zucchini noodles) for a low carb option. If using zoodles toss in the sauce just long enough so they dont get soggy.
Shrimp: use cooked shredded rotisserie chicken, scallops, or firm tofu for a vegetarian version. If using tofu press it first so it soaks up the flavors.
Heavy cream: substitute half and half for a lighter sauce, or full fat coconut milk for dairy free. Coconut milk will add a slight coconut flavor, and dont over-simmer or it can separate.
Parmesan cheese: swap with Pecorino Romano, Asiago, or nutritional yeast for a vegan twist. Pecorino is saltier so taste before adding extra salt.

Pro Tips

1. Pat the shrimp bone dry before you season them, seriously. If theyre wet theyll steam not sear and you lose that nice browned flavor and texture.

2. Undercook the pasta a little, it will finish in the sauce; save at least a cup of pasta water and add it a splash at a time. That starchy water is magic for loosening the sauce and making the Parmesan meld instead of getting grainy.

3. Add the grated Parmesan off heat or on the very lowest burner and stir it in slowly. Tossing cheese into a rolling simmer will make it clump and turn grainy, so be patient and gentle.

4. Taste as you go and tweak at the end. A squeeze of lemon brightens, a small pat of butter or a splash more cream adds sheen, and you probably wont need much extra salt because the Cajun and Parmesan bring a lot already.

Cajun Shrimp Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Creamy Cajun Shrimp Pasta, a healthy, lightly spicy alfredo studded with juicy shrimp and crisp veggies made with everyday pantry staples.

Servings

servings

Calories

835

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet (10 to 12 inch) for searing shrimp and making the sauce
4. Wooden spoon or spatula to scrape up browned bits
5. Tongs or a pasta fork to toss pasta and shrimp
6. Measuring cups and spoons for broth, cream, cheese etc
7. Chef’s knife and cutting board for slicing onion + pepper
8. Microplane or box grater for fresh Parmesan
9. Plate and paper towels to pat and rest the shrimp

Ingredients

12 oz pasta (penne, linguine, or your favorite)
1 lb large shrimp, peeled and deveined
2 tbsp Cajun seasoning
1 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 cup low sodium chicken broth
1 cup heavy cream or half and half for a lighter sauce
3/4 to 1 cup grated Parmesan cheese, plus extra for serving
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Salt and black pepper to taste
Pinch of crushed red pepper flakes, optional

Directions

Bring a large pot of salted water to a boil and cook 12 oz pasta (penne, linguine or your fave) until al dente; reserve about 1 cup of the pasta water, then drain the pasta.
Pat 1 lb shrimp very dry with paper towels, toss with 2 tbsp Cajun seasoning and a pinch of salt and black pepper so they’re evenly coated.
Heat a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sear the shrimp 1 to 2 minutes per side until pink and just cooked through, don't overcook, then transfer shrimp to a plate and set aside.
In the same skillet add the remaining 1 tbsp butter, then 1 small thinly sliced yellow onion and 1 red bell pepper sliced; sauté until softened about 5 minutes. Add 3 cloves minced garlic in the last 30 seconds and a pinch of crushed red pepper flakes if you want extra heat.
Pour in 1 cup low sodium chicken broth to deglaze the pan, use a wooden spoon to scrape up the browned bits, and let it simmer for 1 to 2 minutes to reduce slightly.
Stir in 1 cup heavy cream (or half and half for lighter) and bring to a gentle simmer, cook until the sauce starts to thicken about 3 to 4 minutes.
Reduce heat to low and whisk in 3/4 to 1 cup grated Parmesan cheese a little at a time until smooth, then stir in 1 tbsp lemon juice; if the sauce gets too thick add reserved pasta water a splash at a time to reach the consistency you like.
Return the cooked shrimp to the skillet and add the drained pasta, toss everything together over low heat until the shrimp are warmed through and the pasta is well coated, about 1 to 2 minutes.
Stir in 2 tbsp chopped fresh parsley, taste and adjust salt and black pepper, then serve immediately with extra Parmesan and another pinch of crushed red pepper flakes if you like it spicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.