Creamy Cajun Shrimp Pasta
Cajun shrimp pasta is creamy, rich, and full of Louisiana flavor—which means it’s spicy! Add a kick to your pasta night with this easy recipe.
Cajun shrimp pasta is a flavorful way to jazz up your typical pasta dinner. Instead of a jar of marinara (YAWN), this pasta recipe tosses fettuccine in a rich cream sauce with a blend of Cajun spice and succulent shrimp.
I love Cajun seasoning because it’s not just hot—it’s got depth and layers of flavor, too. The creamy sauce in this creamy shrimp pasta helps balance the heat with its richness, and the sautéed shrimp makes the pasta dish extra mouthwatering. (If you can’t resist a shrimp pasta recipe, try my Pesto Pasta with Peas and Grilled Shrimp too.)
Lest you think this recipe sounds like a lot of work, I also have to add that it’s easy enough for a weeknight! Tender shrimp cooks up lightning fast, so you can finish that up while the pasta cooks and then start putting together the sauce. This is a restaurant-style dinner that doesn’t take much more time than that box of mac and cheese sitting in your pantry—and needless to say, it’s WAY better.
Ingredients for Cajun Shrimp Pasta
Here’s a quick rundown of the simple ingredients you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Pasta – Fettuccine is the classic choice, but you can use another shape you like or have on hand. Penne pasta works well, too, because the sauce fills in the nooks and crannies.
- Raw Shrimp – Peel and devein the large shrimp.
- Olive Oil and Butter – You’ll use a combination of both for cooking the shrimp.
- Lemon – You’ll need the zest and the juice.
- Cajun Seasoning – Store-bought or homemade Cajun Seasoning. It’s made with a blend of cayenne pepper, garlic powder, onion powder, kosher salt and black pepper.
- Kosher Salt and Black Pepper – Freshly ground black pepper is best!
- Sweet Onion and Garlic – For infusing flavor into the sauce.
- Seafood Stock – You can buy this at the store or make your own from the shrimp shells.
- Cherry Tomatoes – Grape tomatoes also work. Either way, cut them in half.
- Tomato Paste – Adds tomato flavor to the cream sauce.
- Heavy Cream – Because we’re using heavy cream, we don’t need to thicken the sauce with roux or cream cheese. This is the real deal!
- Grated Parmesan Cheese – Grate your own for the best flavor and texture.
- For Serving – Minced parsley, chopped green onions, and red pepper flakes.
How to Make Cajun Shrimp Pasta
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the pasta. Bring a large pot of water to a boil, cook pasta in salted water until al dente according to the package instructions. Reserve a cup of the water before draining.
- Season the shrimp. Toss the raw shrimp with half of the olive oil, 1 tablespoon of the lemon juice and half of the Cajun spice in a large bowl.
- Cook the shrimp. Heat the remaining olive oil and butter in a large skillet set medium-high heat. Add the shrimp and cook until opaque, about 2-3 minutes per side. Transfer to a plate.
- Cook the onion and garlic. Add the onion to the skillet and cook until it’s softened, then stir in the garlic and cook for a minute.
- Simmer. Stir in the seafood stock and simmer until it reduces by half.
- Make the sauce. Lower the temperature to medium-low heat. Add the remaining ingredients (except for the garnishes). Simmer until the sauce thickens.
- Add the pasta. Toss to coat, adding the reserved pasta water if needed. Stir in the shrimp and season to taste.
- Serve. Garnish with additional Parmesan, parsley and red pepper flakes, if desired.
Tips for Making Cajun Shrimp Pasta
This Cajun shrimp pasta is an easy dinner, but these tips will help you make sure it turns out perfect.
- Cook the pasta to al dente. This means the pasta will still have a slight bite to it, which is ideal for this dish. Overcooked pasta can become mushy when mixed with the sauce.
- Don’t overcrowd the pan when cooking the shrimp. Overcrowding can prevent the shrimp from cooking evenly and getting a nice sear.
- Know when the shrimp is done. It will curl into a C shape when it’s cooked through. You don’t want it to cook to the point where the tail touches the body; when the shrimp curls that tightly, it means it’s overcooked.
- Adjust the spice level to your preference. If you prefer less heat, you can reduce the amount of Cajun seasoning, but I don’t recommend omitting it altogether. It’s key to the flavor of this recipe!
How to Peel and Devein Shrimp
Peeling and deveining shrimp can seem daunting if you’ve never done it, but once you get the hang of it, it’s pretty simple.
- Hold the shrimp by the tail and gently pull off the legs.
- Peel back the shell starting from the wider end, being careful to keep the shrimp intact.
- If the tail is still attached, you can leave it on for presentation or remove it by pinching it between your fingers and pulling it off.
- To devein the shrimp, use a paring knife to make a shallow cut along the back of the shrimp, then use the tip of the knife to lift out the dark vein. (The “vein” is actually the shrimp’s intestine. Yes, you just pulled out the poop shoot.)
- Rinse the shrimp under cold water to remove any remaining bits of the vein.
Variations
Try these variations to put your own spin on this Cajun pasta recipe.
- Make it with chicken. Skip the whole step of seasoning and cooking the shrimp and instead, dice Oven Baked Chicken Breast into bite-sized pieces and stir it in at the end of the cooking time.
- Add vegetables. Diced bell peppers, mushrooms, or spinach would all make delicious additions to Cajun shrimp pasta. Cook bell peppers or mushrooms with the onions, while spinach can be stirred in at the end until it wilts.
- Make it dairy-free. If you have a dairy allergy or sensitivity, you can use full-fat coconut milk to make this recipe.
How to Store and Reheat Leftovers
Store leftover Cajun shrimp pasta in the refrigerator for up to 3 days in an airtight container. For stovetop reheating (which is best), transfer the pasta to a skillet and add a splash of broth or water to loosen the sauce. Heat over medium-low, stirring occasionally, until warmed through. The microwave works if you have no other option, but you run the risk of having rubbery shrimp.
What to Serve With Cajun Shrimp Pasta
- Homemade Garlic Bread
- Buttermilk Cornbread
- Our Best House Salad
- Parker House Rolls
- No Knead Sourdough Bread
- Spring Mix Salad
More Pasta Recipes
- Penne Pomodoro
- Pasta Carbonara
- Slow Cooker Baked Spaghetti
- Tuscan Chicken Pasta
- Chicken Fettuccine Alfredo
- Lemon Garlic Angel Hair Pasta
- Buffalo Chicken Pasta
For more easy pasta recipes, follow us on Instagram and Facebook!
Get the Recipe: Cajun Shrimp Pasta
Ingredients
- 12 ounces fettuccine or other pasta shape
- 1 pound raw large shrimp, peeled and deveined.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon, juiced and zested
- 2 tablespoons cajun seasoning
- ½ teaspoon kosher salt
- 1 cup diced sweet onion
- 4 garlic cloves, minced
- ½ cup seafood stock
- 1 ½ cups cherry tomatoes, cut in half
- 1 tablespoon tomato paste
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for serving
- ½ tablespoon fresh black pepper
- Minced parsley, for garnish
- Chopped green onions, for garnish
- Crushed red pepper flakes, for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the water and drain the pasta. Set aside.
- In a medium bowl, toss the shrimp with 1/2 the olive oil, 1 tablespoon of the lemon juice and 1/2 of the cajun seasoning until coated.
- Heat the remaining olive oil and butter in a large skillet medium-high heat. Add the shrimp to the skillet in a single layer being sure not to crowd the pan and cook until no longer transluscent, approximately 2 minutes per side. Transfer the shrimp to a plate. (You may need to work in batches.)
- Add the onion to the skillet and cook until softened, approximately 3-4 minutes. Stir in the garlic and cook until fragrant, stirring constantly, about 1 minute. Stir in the seafood stock and simmer about 3-4 minutes until it’s reduced by half.
- Add the tomatoes, tomato paste, heavy cream, parmesan, remaining cajun seasoning, remaining ½ teaspoon salt, and remaining lemon juice and zest. Simmer over low heat, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, approximately 5 minutes.
- Add the pasta to the skillet and toss until coated. Cook until the pasta is tender and coated in the sauce. If the sauce seems too thick, stir in the reserved pasta water 1 tablespoon at a time until the desired consistencly. Stir in the shrimp and season to taste with salt and pepper.
- Serve the pasta with the shrimp and sprinkle with parmesan, parsley and red pepper flakes, if desired.