Cajun Shrimp Pasta is a flavorful, creamy dish that brings together spicy, tender shrimp and perfectly cooked pasta in a rich, garlicky sauce. The Cajun seasoning adds just the right amount of heat and smokiness, making every bite exciting without overpowering the creamy texture.
I love making this dish when I want something that feels a little special but not complicated. The shrimp cook quickly, and the sauce comes together with just a handful of ingredients, so it’s one of my go-to meals for a tasty weeknight dinner. I find that adding a squeeze of fresh lemon at the end brightens everything up and keeps it feeling fresh.
Whenever I serve Cajun Shrimp Pasta, I like to sprinkle some chopped parsley on top for a pop of color and a little extra flavor. It’s great paired with a simple green salad or some crusty bread to soak up all that delicious sauce. This dish always brings friends and family together around the table, and everyone asks for seconds!
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for quick cooking and great texture. If you prefer, frozen shrimp work well too—just thaw and pat dry first.
Cajun Seasoning: This is the star for flavor. If you don’t have Cajun seasoning, mix paprika, cayenne, garlic powder, and black pepper for a quick homemade version.
Heavy Cream: Adds richness to the sauce. For a lighter option, use half-and-half or coconut milk, but the sauce will be less creamy.
Parmesan Cheese: Gives a nice cheesy touch. Pecorino Romano is a great substitute if you want a sharper flavor.
Penne Pasta: I like penne because the sauce clings to the ridges, but feel free to use rigatoni, fettuccine, or any pasta you have on hand.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very fast, about 2-3 minutes per side, so keeping an eye on them is key! Overcooked shrimp become rubbery and tough.
- Heat your skillet well before adding shrimp to get a good sear.
- Cook shrimp in one layer so they brown evenly on each side.
- Watch for the shrimp to turn pink and curl into a loose ‘C’ shape — that’s your cue to flip or remove them.
- Once cooked, take them off the heat right away; they’ll continue cooking slightly with residual heat.
Equipment You’ll Need
- Large skillet – I prefer it because it fits all ingredients and heats evenly for perfect searing and sauce simmering.
- Large pot – for boiling pasta easily and quickly.
- Mixing bowls – handy for tossing the shrimp with seasoning and prepping ingredients.
- Cooking spoon or spatula – for stirring everything together smoothly.
- Measuring spoons and cups – to keep ratios accurate and consistent.
- Colander – for draining pasta without mess.
Flavor Variations & Add-Ins
- Swap shrimp for chicken pieces or andouille sausage for a different protein and flavor profile.
- Add sautéed bell peppers, mushrooms, or spinach for extra veggies and color.
- Use feta or Monterey Jack instead of Parmesan for different cheese tastes.
- Sprinkle with additional hot sauce or a pinch of smoked paprika for more heat and smoky flavor.
How to Make Cajun Shrimp Pasta
Ingredients You’ll Need:
- 8 oz penne pasta (or your preferred pasta)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 medium tomato, diced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon juice (optional, for finishing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can enjoy a delicious Cajun shrimp pasta in just around 25 minutes total—perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and shrimp.
2. Season and Cook the Shrimp:
In a bowl, toss the shrimp with the Cajun seasoning until they are nicely coated. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, until they turn pink and have a beautiful sear. Remove the shrimp from the skillet and set them aside.
3. Make the Sauce:
In the same skillet, add the chopped onion and sauté until it becomes translucent, about 3 minutes. Add the minced garlic and cook for another minute until you smell that lovely aroma. Pour in the chicken broth and scrape the bottom of the pan to lift up any tasty bits. Add the diced tomato and cook for about 2 minutes until the tomato softens.
4. Finish the Sauce and Combine:
Reduce the heat to medium. Stir in the heavy cream and grated Parmesan cheese. Let it simmer gently for 3 to 5 minutes until the sauce thickens a bit. Season the sauce with salt and black pepper to your liking. Return the cooked pasta and shrimp to the skillet and toss everything together, making sure all the pasta is nicely coated with the creamy Cajun sauce.
5. Serve and Garnish:
Remove the skillet from the heat. Sprinkle freshly chopped parsley on top for a fresh, colorful touch. If you like, add a squeeze of lemon juice to brighten the flavors. Serve right away and enjoy your delicious Cajun Shrimp Pasta!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag submerged in cold water for quicker thawing. Pat them dry to avoid extra moisture in the pan.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half or whole milk for a lighter sauce, but the texture will be less creamy. For a dairy-free option, coconut milk works well and adds a subtle sweetness that complements the Cajun spices.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp. Adding a splash of cream or broth when reheating can help refresh the sauce.
Can I Make This Dish Ahead of Time?
Yes! You can cook the sauce and shrimp ahead and store them separately from the pasta. When ready to eat, warm everything up and combine just before serving to keep the pasta from getting soggy.
