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Cajun shrimp pasta in a white bowl topped with finely minced parsley. deep red sauced noodles with boiled shrimp, onion, bell pepper, garlic and seasonings.

Cajun Shrimp Pasta

Creamy Cajun shrimp pasta loaded with bold spices, smoky heat, and tender shrimp in a rich, velvety sauce—ready in under 30 minutes!
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Course: Main Course
Cuisine: American
Keyword: easy, Fall, quick, seafood, spring, Summer, Winter
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

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 

  1. Boil 1 lb Shrimp. Do not overcook, internal temperature should be 120 °F. Remove and set aside.
  2. Boil 1 lb pasta until just shy of al dente. [1] strain and coat with olive oil to keep from sticking. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the heat off and stir in pasta with tongs. Add shrimp at the end and stir to coat. Top with parsley
  7. Serve: with more parmesan and parsley flakes.

Notes

  1. Boiling pasta until just short of al dente allows the pasta to absorb more of the sauce flavors later.