Cajun Shrimp Pasta
- Dakota Delights
- Date Created:
Cajun Shrimp Pasta
- Dakota Delights
- Date Created:
Bring bold, zesty flavors to your dinner tonight with this Cajun shrimp pasta. Juicy, perfectly seasoned shrimp are tossed in a creamy, spicy sauce that clings to tender pasta, creating a dish that’s both comforting and full of flavor. Every bite bursts with Cajun seasoning, garlic, and a touch of heat that keeps things exciting without overwhelming your taste buds.
Quick and easy to make, this pasta is perfect for busy nights or an impressive dinner for guests. Pair it with a simple salad or garlic bread, and you’ve got a restaurant-quality meal right at home. With its rich, creamy sauce and perfectly cooked shrimp, this dish is destined to become a favorite in your dinner rotation.
WHY YOU'LL LOVE THIS CAJUN SHRIMP PASTA
You’ll love this Cajun shrimp pasta because it delivers restaurant-quality flavor with minimal effort. The sweetness of the shrimp complements the creamy, spiced sauce that coats every strand of pasta for a satisfying, indulgent weeknight dinner.
It’s also incredibly versatile—ready in under 30 minutes, easy to customize with your favorite proteins, and is sure to impress family or friends. Bold, comforting, and packed with flavor, this dish makes a simple dinner feel special.
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PRO TIPS
When I developed this recipe, I knew I wanted a Louisiana staple shrimp pasta that would make my Cajun grandma proud. To do so it needs to be spicy, balanced, creamy, and have plenty of delicious umami flavor. Here are my pro tips for achieving the perfect Cajun shrimp pasta
- Don’t overcook the shrimp: They cook quickly—remove from the pan as soon as they turn pink to stay tender.
Deglaze the pan: Use a splash of wine, broth, or pasta water to lift all the flavorful bits off the pan before adding the cream.
Cook pasta al dente: Slightly undercooked pasta will absorb the sauce better.
- Don’t skip the dairy: Milk, parmesan, and even a few ounces of cream cheese will add balance, depth of flavor, and a silky mouthfeel. You can swap for a non-dairy alternative, but don’t skip the dairy entirely
Customize the heat: Adjust the cayenne or hot sauce to suit your spice preference.
KEY INGREDIENTS
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These are the main ingredients you need for making Cajun shrimp pasta. Find the full ingredients and measurements in the recipe card below
Bell Pepper: Adds sweetness and crunch, balancing the heat from the spices and peppers.
Garlic: Provides a fragrant, savory base that enhances all other flavors.
Butter: Adds richness and helps build a creamy, flavorful sauce.
Yellow Onion: Offers a natural sweetness and depth to the sauce when sautéed.
Fire-Roasted Tomatoes with Green Chili: Gives smoky, tangy flavor with a mild kick of heat.
Heavy Cream: Creates a luscious, creamy sauce that coats the pasta and shrimp perfectly.
Cream Cheese: Adds extra creaminess and a subtle tang, making the sauce richer and silkier while balancing the heat from the spices.
Parmesan: Adds umami and a slight nutty flavor while thickening the sauce.
Cajun Seasoning: Delivers bold, spicy, and aromatic flavors characteristic of Cajun cuisine.
Chipotle Smoked Jalapeño: Introduces a smoky heat that complements the Cajun spice.
Paprika: Adds mild sweetness, color, and subtle warmth to the dish.
Chili Powder: Enhances the overall heat and depth of flavor.
Salt & Pepper: Essential for balancing and bringing out all the other flavors.
VARIATIONS TO TRY
Have more fun with your pumpkin shaped dinner rolls with these variations / additions!
- Brush with garlic and herb butter for a savory side or complex snack.
- Drizzle with honey for a sweet compliment to your meal.
- Top with butter and flaky pretzel salt for an essential side.
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making Cajun shrimp pasta. You can find the full set of instructions in the recipe card below.
- Boil shrimp for a couple minutes until no longer translucent. Do not overcook. Internal temperature should be 145F. Remove and set aside.
- Add pasta to the water and boil til just short of al dente. Strain and toss in olive oil or butter to keep from sticking. Set aside.
3. Next, melt butter over medium heat in the same pan. Add onion and cook for 5-6 minutes until soft. Add garlic, stir. Add bell pepper and stir.
4. Add salt, pepper, and fire roasted tomato can with green chili. Stir to combine and let cook for 4-5 minutes, to soften bell pepper and let the flavors meld together.
5. Add Cajun seasoning, chili, paprika, and chipotle smoked jalapeño seasoning (or smoked paprika). Stir. Now, add milk, parmesan, and cream cheese. Stir until cheese melts.
6. Add pasta and stir with tongs until well combined. Top with parsley if desired. Stir in shrimp last to keep them from getting over-cooked.
Serve with more parsley flakes and extra parmesan.
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Cajun Shrimp Pasta
Equipment
- 1 cutting board
- 1 utility knife
- 1 Large Pan or pot
- 1 Large Strainer
Ingredients
- 1 lb Shrimp (peeled & deveined)
- 1 lb pasta (dry)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1 bell pepper
- 15 oz can Muir Glen fire roasted tomato with green chili
- 2 tbsp Cajun seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp chili powder
- ¼ tsp paprika
- ¼ tsp chipotle smoked jalapeño powder (or smoked paprika)
- 1 c heavy cream
- 1 c parmesan cheese (grated)
- 2 tbsp cream cheese
Instructions
- Boil 1 lb Shrimp. Do not overcook, internal temperature should be 120 °F. Remove and set aside.
- Boil 1 lb pasta until just shy of al dente. [1] strain and coat with olive oil to keep from sticking. Set aside.
- Heat the same large pan over medium heat, melt 2 tbsp butter and 2 tbsp olive oil. Cook 1 large yellow onion for 5-6 minutes until soft. Stir in 4 cloves garlic for about 30 seconds, until fragrant.
- Add 1 bell pepper and 15 oz can Muir Glen fire roasted tomato with green chili. Stir and cook for 4-5 minutes until bell pepper is soft.
- Add 2 tbsp Cajun seasoning, 1 tsp salt, ½ tsp black pepper, ¼ tsp chili powder, ¼ tsp paprika, ¼ tsp chipotle smoked jalapeño powder (or smoked paprika) Stir. Add 1 c heavy cream, 1 c parmesan cheese, 2 tbsp cream cheese, stir until cheeses are melted and cook for a few minutes until cream thickens and sauce is silky.
- Turn the heat off and stir in pasta with tongs. Add shrimp at the end and stir to coat. Top with parsley
- Serve: with more parmesan and parsley flakes.
Notes
- Boiling pasta until just short of al dente allows the pasta to absorb more of the sauce flavors later.
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MAKE AHEAD INSTRUCTIONS
Freeze:
Cream-based sauces don’t freeze perfectly, but if you’d like to, cool the dish completely first. Freeze in an airtight container for up to 2 months. Reheat slowly over low heat, adding a splash of cream or broth to restore smoothness.
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Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a touch of cream or milk to keep it silky and flavorful.
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FREQUENTLY ASKED QUESTIONS
Q: Can I use pre-cooked shrimp?
A: Yes, but add them at the very end to warm through—overcooking will make them rubbery.
Q: Is this recipe very spicy?
A: It has a moderate kick. You can easily adjust the spice level by reducing the chili, Cajun seasoning or skipping the chipotle pepper. You can also use fire roasted tomatoes without green chilis.
Q: Can I make it without heavy cream?
A: Absolutely! Cashew milk or other dairy will work great.
Q: What kind of pasta works best?
A: Spaghetti, fettuccine, linguine, or penne hold the creamy sauce beautifully, but any pasta will do.
Q: How do I keep the sauce creamy when reheating?
A: Warm it gently over low heat and stir in a little milk, cream, or broth to bring the sauce back to its silky texture.
Q: Can I add vegetables?
A: Definitely! Bell peppers, spinach, or even mushrooms blend perfectly with the Cajun flavors.
MORE RECIPES TO TRY
If you love spicy shrimp pasta, try my Korean Shrimp Scampi Spaghetti as pictured above.
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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