Cajun Pasta with Shrimp
Add Preferred SourceEvery once in a while I get a craving for a dish so bold, so flavorful, and so packed with spices that it sets my taste buds tingling. This Cajun Pasta with Shrimp is one of those dishes, and for all that big, bold flavor you might think it’s hard to make. Nope! It’s an easy fix and with quick-cooking shrimp, dinner is on the table in a jiffy!
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Cajun Pasta with Shrimp is creamy, shrimpy and bursting with flavor. It’s got a big ol Cajun kick of spice, and you can amp it up as much as you like if you like it spicier. And the best part? It’s ready in about as long as it takes to boil the pasta!
I love this quick meal when I’m looking for a stick-to-your-ribs meal that’ll fire up my taste buds. Sometimes I make it with chicken, but that takes longer to cook. Shrimp are my go-to, and you can use any size of shrimp. I like nice, big plump shrimp but make it easy on yourself and get the peeled or ez-peel shrimp.
Whether you’re looking to spice up your weeknight dinners or need a dish that will impress guests, this Cajun Pasta with Shrimp is the recipe you’ll want to add to your collection. Trust me, it’s a family-pleaser!
Ingredients
- Dried pasta – Cooked according to the package directions.
- Butter – Divided. I cook with salted butter.
- Green bell pepper – Seeded and diced.
- Red onion – Chopped.
- Garlic – Minced.
- Cajun seasoning – Divided. Use your favorite Cajun seasoning.
- All purpose flour
- Tomato paste
- Heavy cream
- Chicken broth – Use low or no sodium-added broth or stock.
- Shrimp – Peeled and deveined.
- Diced tomato – Optional garnish.
- Sliced green onion – Optional garnish.
- Grated parmesan cheese – Optional.
- Fresh parsley – Optional garnish.
- Lemon
How To Make Cajun Pasta with Shrimp
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the pasta according to the package directions, stopping about 2 minutes short of the recommended time so it stays al dente. Drain and set the pasta aside, since it will finish cooking in the sauce.
Melt 1 tablespoon of butter in a large skillet over medium heat. While the butter melts, toss the shrimp with 1 tablespoon of Cajun seasoning so they are evenly coated.
Add the seasoned shrimp to the hot skillet, working in batches if needed, and sauté just until they are barely cooked through. Transfer the shrimp to a plate to keep warm, as overcooking can make them rubbery.
Add the remaining butter to the same skillet, then stir in the green bell pepper, red onion, and garlic. Sauté for 3 to 4 minutes, until the vegetables are tender and fragrant.
Sprinkle the remaining 1 tablespoon of Cajun seasoning over the vegetables and stir to combine. Cook for about 1 minute to lightly toast the spices and deepen their flavor.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. This helps thicken the sauce as it cooks.
Pour in the chicken broth and stir in the tomato paste, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a simmer and cook for about 10 minutes, until it reduces slightly and thickens.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, until smooth and creamy.
Squeeze fresh lemon juice over the shrimp, then return them to the skillet. The lemon brightens the dish and balances the richness of the sauce.
Add the cooked pasta to the skillet and toss until it is fully coated with the sauce and vegetables. Sprinkle with Parmesan cheese if using, garnish with diced tomato, green onions, and chopped parsley, then serve hot.
Chef Jenn’s Tips
- If you love a little extra heat, don’t be shy about adding more Cajun seasoning! You can also sprinkle a bit of cayenne pepper for an added kick.
- Cooking the shrimp separately ensures that they don’t overcook and become rubbery. Once they turn pink and opaque, remove them from the heat right away.
- Make sure the pasta is just al dente, as it will continue to cook a bit once it’s mixed into the sauce.
- You can adjust the thickness of the sauce by adding a bit more chicken broth if you prefer a looser sauce, or let it simmer longer if you want it thicker.
Make It A Meal
This Cajun Pasta with Shrimp is a complete meal in itself, but if you’re looking to round out the dinner table, serve it with a simple green salad or some crusty garlic bread to soak up the extra sauce. A light side dish like roasted asparagus or steamed broccoli pairs well, balancing the richness of the creamy pasta.
Storage
Leftover Cajun Pasta with Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to help loosen the sauce and restore its creamy texture.
Cajun Pasta with Shrimp
Ingredients
- 10 ounces dried pasta cooked according to the package directions
- 2 tablespoons butter divided; I cook with salted butter
- 1 green bell pepper seeded and diced
- ½ cup red onion chopped
- 3 cloves garlic minced
- 2 tablespoons Cajun seasoning divided; use your favorite Cajun seasoning
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 cup chicken broth use low or no sodium-added broth or stock
- 1 ½ pound shrimp peeled and deveined
- ½ cup tomato diced; optional garnish
- ¼ cup green onion sliced; optional garnish
- ¼ cup parmesan cheese grated; optional
- fresh parsley optional garnish
- 1 tablespoon lemon juice
Instructions
- Cook the pasta according to package directions, but cook it for 2 minutes less than recommended so it’s al dente. Drain and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Toss the shrimp with 1 tablespoon of Cajun seasoning and working in batches if needed, saute the shrimp in the hot butter until just barely cooked. Transfer to a plate to keep warm.
- Add the remaining butter to the skillet, then add the green bell pepper, red onion, and garlic. Sauté for 3-4 minutes until the vegetables are tender and fragrant.
- Add 1 tablespoon Cajun seasoning to the sautéed vegetables and stir to combine, cooking for another minute to toast the spices and enhance their flavor.
- Sprinkle with 1 tablespoon of all-purpose flour.
- Pour in the chicken broth and stir in the tomato paste. Let the mixture come to a simmer, cooking for about 10 minutes or until it has reduced a bit and thickened.
- Reduce the heat to low, and add the heavy cream to the skillet. Simmer for another 5 minutes, allowing the sauce to thicken.
- Squeeze fresh lemon juice over the shrimp before adding it back to the skillet for a bright, fresh kick.
- Toss the cooked pasta into the skillet with the creamy sauce and vegetables. Mix to coat the pasta thoroughly.
- Add the cooked shrimp to the pasta then stir to combine.
- Sprinkle the Parmesan cheese over the top (if using), and garnish with diced tomato, green onions, and chopped parsley.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- If you love a little extra heat, don’t be shy about adding more Cajun seasoning! You can also sprinkle a bit of cayenne pepper for an added kick.
- Cooking the shrimp separately ensures that they don’t overcook and become rubbery. Once they turn pink and opaque, remove them from the heat right away.
- Make sure the pasta is just al dente, as it will continue to cook a bit once it’s mixed into the sauce.
- You can adjust the thickness of the sauce by adding a bit more chicken broth if you prefer a looser sauce, or let it simmer longer if you want it thicker.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
