Listen up pasta lovers – if you’re craving something with a kick that doesn’t take forever to make, this creamy cajun shrimp pasta is gonna be your new go-to dinner. Made this last night and OMG the flavor combo is insane. The spicy cajun seasoning mixed with that creamy sauce just hits different, ya know? And the best part? Ready in under 30 mins! Stick around – gonna share all my tips for making this dish absolutely perfect every time.
Why You’ll Love This Creamy Cajun Shrimp Pasta
Sometimes you just need something that’s easy but still impressive enough for company. That’s exactly what this creamy cajun shrimp pasta delivers. Back when I first started cooking, pasta was always my safe zone but I wanted something with more pizzazz. Tried adding cajun seasoning to a basic creamy pasta one night when friends were coming over last-minute and everyone kept asking for the recipe!
What makes this dish so great:
- Ready in under 30 mins (perfect for weeknight cooking)
- Uses just one pot for less cleanup
- Customizable heat level (make it as spicy or mild as you want)
- Works with frozen shrimp too if you forget to plan ahead
- Leftovers taste even better the next day
Plus you can switch things up depending on what’s in your fridge. No shrimp? Chicken works too. Want extra veggies? Throw em in!
Ingredients You’ll Need
For the Cajun Seasoning:
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne (more if you like it spicier)
The homemade cajun seasoning is so much better than store-bought cuz you can control exactly how spicy you want it. If you’re short on time tho, store-bought works fine – just check the salt content first.
For the Pasta:
- 8 oz penne pasta (or whatever shape you’ve got)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced (or 1 tbsp from the jar – no judgment!)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan
- Salt and pepper to taste
- Fresh parsley for garnish (optional but adds nice color)
The heavy cream is what makes this creamy cajun shrimp pasta so rich and amazing. If you’re watching calories, half-and-half works too but the sauce won’t be as thick. For the parmesan, go for the real stuff not the powdery kind in the green can if possible – melts way better.
How to Make This Amazing Creamy Cajun Shrimp Pasta
Step 1: Cook the pasta and prep the shrimp
Boil your pasta in salted water according to package directions until al dente. While that’s happening, pat your shrimp dry with paper towels and toss them with about 1-2 tsp of the cajun seasoning mix. Super important to dry the shrimp first – helps the seasoning stick better and they’ll sear instead of steam.
Step 2: Cook the shrimp
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 mins per side until they turn pink and start to curl up. They should have a nice little crust from the seasoning. Don’t overcook! Nobody wants rubbery shrimp. Remove from pan and set aside.
Step 3: Make the sauce base
In the same pan (don’t wash it – all that flavor!), add the other tbsp of oil. Throw in your peppers and onions and cook until they start to soften, about 3-4 mins. Add the garlic and cook for another 30 seconds – careful not to burn it or it gets bitter.
Step 4: Create the creamy sauce
Sprinkle another 1-2 tsp of cajun seasoning over the veggies and stir. Pour in the chicken broth to deglaze the pan (fancy way of saying “scrape up all those yummy brown bits”). Let it bubble for a minute, then pour in the heavy cream. Bring to a simmer and let it cook until it starts to thicken slightly, about 3-4 mins.
Step 5: Bring it all together
Add the parmesan cheese and stir until melted smooth. Taste and add more cajun seasoning if needed. Drain the pasta (save a little pasta water in case sauce needs thinning) and add it to the sauce along with the cooked shrimp. Toss everything together until well coated. If sauce is too thick, add a splash of that pasta water. Top with fresh parsley if using.
Your creamy cajun shrimp pasta is ready to serve! The sauce should coat the pasta nicely but still be saucy enough to sop up with some bread.
Tasty Variations of Creamy Cajun Shrimp Pasta
Want to switch things up? Try these awesome variations:
- Chicken Cajun Pasta – Swap the shrimp for diced chicken breast. Cook it the same way, just a little longer to make sure it’s done all the way through.
- Veggie Packed Version – Add zucchini, mushrooms, and cherry tomatoes for extra nutrition and color.
- Andouille Combo – Add sliced andouille sausage along with the shrimp for a more authentic cajun experience. So good!
- Lighter Option – Use milk and a bit of flour instead of heavy cream, and whole wheat pasta for a healthier twist.
- Seafood Extravaganza – Mix in some scallops or chunks of fish along with the shrimp for a seafood feast. Just remember different seafood cooks at different rates.
If you’re into seafood pastas, you might also like our Creamy Garlic Shrimp Pasta or these amazing Margarita Grilled Shrimp Skewers as an app before the main dish!
FAQs About Creamy Cajun Shrimp Pasta
Can I make creamy cajun shrimp pasta ahead of time?
You can prep components ahead but best to assemble just before serving. Cook pasta, make sauce, and cook shrimp separately – store in fridge up to 24hrs. When ready to eat, reheat sauce, add pasta and shrimp, and heat through. Add splash of cream if sauce too thick.
How do I store leftover creamy cajun shrimp pasta?
Store leftovers in airtight container in fridge up to 3 days. Sauce might thicken in fridge – add splash of milk or cream when reheating. Microwave on med power or reheat gently on stove.
Is creamy cajun shrimp pasta spicy?
It’s all about how much cayenne you add to your cajun seasoning! Start with less if you’re sensitive to heat. Can always add more later. The cream helps balance the spice too.
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw completely and pat dry before seasoning. If short on time, run under cold water to thaw quick. Make sure to remove any excess water or shrimp won’t sear properly.
What can I substitute for heavy cream?
Half-and-half works but sauce will be thinner. For dairy-free version, try full-fat coconut milk (gives slight coconut flavor tho) or cashew cream. Evaporated milk works in a pinch too.
What to serve with creamy cajun shrimp pasta?
Simple green salad and garlic bread are perfect sides. Our Shrimp Avocado Salad would be amazing starter too! For bigger appetites, add some crusty bread to soak up extra sauce.
Can I make this creamy cajun shrimp pasta gluten-free?
Yep! Just use your fave gluten-free pasta. The rest of ingredients should be naturally gluten-free, but always check your cajun seasoning if using store-bought.
Final Thoughts
This creamy cajun shrimp pasta has saved dinner at my house more times than I can count. From last-minute dinner parties to those nights when I’m just too tired to think about what to make – it never disappoints.
My neighbor Sara (who claims she doesn’t cook) even mastered this recipe and now makes it for her boyfriend regularly. That’s how easy it is! There’s something special about that moment when the cream sauce comes together with the spicy cajun seasoning – it’s the perfect balance of comfort and excitement.
Make it your own – adjust the spice, switch up the protein, or try our Honey Garlic Shrimp Sausage and Broccoli for another quick meal option. Whatever you do, just don’t skip that final sprinkle of good parmesan on top – makes all the difference!
Let me know how your creamy cajun shrimp pasta turns out – tag us in your pics!
Creamy Cajun Shrimp Pasta
Equipment
- Large skillet
- Medium pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Colander
- Measuring cups/spoons
Ingredients
- For Cajun Seasoning:
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper adjust to taste
- For the Pasta:
- 8 oz penne pasta
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook Pasta:
- Boil pasta in salted water until al dente. Drain and reserve 1/4 cup pasta water.
- Season Shrimp:
- Pat shrimp dry, toss with 1–2 tsp of Cajun seasoning.
- Cook Shrimp:
- Heat 1 tbsp olive oil in a skillet. Sear shrimp 2 mins per side until pink and slightly crispy. Remove from skillet.
- Sauté Veggies:
- Add 1 tbsp olive oil. Sauté peppers and onions 3–4 mins until soft. Add garlic, cook 30 seconds.
- Make Sauce:
- Sprinkle more Cajun seasoning. Deglaze with chicken broth, add cream, simmer 3–4 mins.
- Finish Dish:
- Add parmesan, stir until melted. Add pasta, shrimp, toss to coat. Adjust consistency with pasta water if needed.
- Serve:
- Top with fresh parsley and more parmesan. Serve hot!