Creamy cajun shrimp pasta is what happens when you sauté shrimp with Cajun spices, toss them with pasta in a rich cream sauce with bell peppers and garlic, and end up with something that tastes like you paid $25 for it at a restaurant. I made creamy cajun shrimp pasta after ordering it at brunch one too many times and realizing I could make it myself for a fraction of the price. Now it’s my go-to “I want to feel fancy but it’s Tuesday” dinner.
Creamy cajun shrimp pasta features plump, perfectly seasoned shrimp in a velvety cream sauce with a kick of Cajun heat, colorful bell peppers for crunch and sweetness, and pasta that soaks up all that spicy, garlicky, buttery goodness. The Cajun seasoning adds complexity without being overwhelmingly spicy – it’s got paprika, cayenne, garlic, and herbs that make everything taste layered and interesting.
Best part? Creamy cajun shrimp pasta comes together in 30 minutes. Cook pasta, sauté shrimp and peppers, make cream sauce, combine. One pan (plus the pasta pot), half an hour, restaurant-quality dinner. When you can make something this impressive this quickly, ordering takeout seems like a waste of time and money.
Why Creamy Cajun Shrimp Pasta Beats Restaurant Versions
Restaurant cajun shrimp pasta costs $18-25 per serving and you have no control over spice level, sauce thickness, or shrimp quantity. Homemade creamy cajun shrimp pasta costs maybe $12 total for 4 servings and you control everything – make it spicier, less creamy, more garlic, extra shrimp, whatever you want. Plus no waiting for a table or tipping.
I made creamy cajun shrimp pasta for a date night at home and my partner said “this is better than the restaurant version” which honestly made me more proud than it probably should have. When your home cooking beats professional kitchens, especially dishes you used to pay for regularly, it feels like unlocking a life achievement.
Here’s why you need creamy cajun shrimp pasta:
- Restaurant quality at home in 30 minutes
- The cajun seasoning makes it taste complex and special
- That creamy spicy sauce is genuinely addictive
- Shrimp cooks so fast – perfect for weeknights
- Looks impressive enough for company
- Customizable spice level for different heat tolerances
Plus creamy cajun shrimp pasta works for people who claim they “can’t cook seafood.” Shrimp is the easiest protein – it cooks in 3 minutes and turns pink when done. There’s no technique involved, just timing :/
What You Need for Creamy Cajun Shrimp Pasta
For the Shrimp
Protein:
- Large shrimp (1-1½ lbs – peeled and deveined, tails on or off)
- Fresh or frozen (thawed completely)
- Size 21-25 or 26-30 per pound works best
Cajun Seasoning:
- Store-bought cajun seasoning (2-3 tablespoons total)
- Or make your own: paprika (2 teaspoons), cayenne (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), oregano (½ teaspoon), thyme (½ teaspoon), black pepper (½ teaspoon), salt (½ teaspoon)
Why large shrimp: They’re meatier and harder to overcook than small shrimp. You want them substantial enough to be the star of the dish.
For the Pasta Base
Pasta:
- Penne, fettuccine, or linguine (1 lb)
- Something that holds sauce well
- Long pasta like fettuccine is classic, tube pasta like penne works great too
Vegetables:
- Bell peppers (1-2 – red, yellow, or orange, sliced)
- Onion (1 small diced – or use shallots)
- Garlic (5-6 cloves minced – don’t hold back)
- Optional: Cherry tomatoes (1 cup halved)
Cooking Fat:
- Butter (3 tablespoons)
- Olive oil (1 tablespoon)
Why butter and oil: Butter adds flavor, oil prevents butter from burning. Together they create the perfect cooking medium.
For the Cream Sauce
Liquid Base:
- Heavy cream (1½ cups)
- Chicken broth (½ cup – or pasta water)
Flavor:
- Cajun seasoning (1-2 tablespoons – in addition to what’s on shrimp)
- Parmesan cheese (½ cup freshly grated)
- Dijon mustard (1 teaspoon – adds depth)
- Worcestershire sauce (1 teaspoon – optional umami boost)
- Hot sauce (to taste – optional extra heat)
Finish:
- Fresh parsley (¼ cup chopped)
- Lemon juice (from ½ lemon)
- Extra parmesan for serving
- Red pepper flakes (optional garnish)
Why heavy cream is important: Half-and-half or milk won’t create the same rich, silky sauce. The fat content in heavy cream is what makes it luxurious.
Optional Add-Ins
Protein:
- Andouille sausage (8 oz sliced – adds smoky flavor)
- Chicken (8 oz cubed – for surf and turf version)
Vegetables:
- Spinach (2 cups – wilts right in)
- Sun-dried tomatoes (½ cup chopped)
- Mushrooms (8 oz sliced)
Equipment You Actually Need
- Large pot for pasta
- Large deep skillet or sauté pan
- Tongs for tossing
- Colander for draining
- Measuring cups and spoons
- Sharp knife and cutting board
How to Make Creamy Cajun Shrimp Pasta
Step 1: Cook the Pasta
Bring large pot of salted water to boil. Salt it generously – water should taste like the sea.
Add pasta and cook according to package directions until al dente (usually 8-10 minutes).
Before draining, reserve 1 cup pasta water. This starchy water is gold for adjusting sauce consistency later.
Drain pasta but don’t rinse. Return to pot or set aside.
Step 2: Season and Prep Shrimp
Pat shrimp completely dry with paper towels. Wet shrimp won’t sear properly.
Season shrimp with 1-2 tablespoons Cajun seasoning, tossing to coat evenly.
Set aside while you prep vegetables.
Pro tip: Don’t season shrimp more than 10 minutes ahead or salt draws out moisture and makes them soggy.
Step 3: Sauté the Shrimp
Heat 1 tablespoon butter and 1 tablespoon oil in large deep skillet over medium-high heat.
Once hot and shimmering, add seasoned shrimp in single layer. Don’t overcrowd – cook in batches if needed.
Cook 2 minutes on first side without moving them – let them develop color.
Flip and cook 1-2 minutes on second side until pink and just cooked through.
Transfer cooked shrimp to plate. Don’t overcook – shrimp go from perfect to rubbery in seconds. They’ll finish cooking in the sauce.
Step 4: Sauté Vegetables
In same skillet, add remaining 2 tablespoons butter.
Add sliced bell peppers and diced onion. Cook 3-4 minutes, stirring occasionally, until softened and slightly charred at edges.
Add minced garlic. Cook 1 minute until fragrant, stirring constantly so it doesn’t burn.
If using andouille sausage, add it with the peppers. If using cherry tomatoes, add them with garlic.
Step 5: Make the Cream Sauce
Add remaining 1-2 tablespoons Cajun seasoning to vegetables. Stir and cook 30 seconds to toast the spices.
Pour in chicken broth (or pasta water). Scrape up any browned bits from bottom of pan – that’s flavor.
Add heavy cream. Stir to combine. Bring to gentle simmer.
Reduce heat to medium-low. Let simmer 3-4 minutes until sauce thickens slightly.
Stir in grated parmesan, Dijon mustard, and Worcestershire if using. Mix until cheese melts and sauce is smooth.
Taste and adjust – more Cajun seasoning for heat, more salt for seasoning, splash of hot sauce if you want extra kick.
If sauce is too thick, add pasta water a little at a time. If too thin, simmer longer.
Step 6: Combine Everything
Add cooked pasta to the sauce. Toss with tongs to coat every strand in that creamy cajun goodness.
Add cooked shrimp back to pan. Toss gently to coat and warm through – about 1 minute.
If adding spinach, stir it in now – residual heat will wilt it perfectly.
Add lemon juice and fresh parsley. Toss one more time.
Critical tip: If mixture seems dry, add more pasta water and toss. You want it saucy enough to coat pasta but not soupy.
Step 7: Serve Immediately
Plate creamy cajun shrimp pasta in shallow bowls or on plates.
Garnish with extra parmesan, fresh parsley, and red pepper flakes if desired.
Serve with crusty garlic bread for soaking up sauce and a simple salad.
Creamy cajun shrimp pasta is best eaten immediately while hot and creamy. Leftovers keep in fridge for 2 days but sauce thickens – add splash of cream or broth when reheating.
Creative Variations Worth Trying
Cajun Chicken Alfredo
Replace shrimp with chicken breast strips. Same cajun seasoning and cream sauce. More budget-friendly, equally delicious.
Spicy Sausage Cajun Pasta
Use sliced andouille or spicy Italian sausage instead of shrimp. Smokier, heartier version perfect for cold nights.
Cajun Seafood Pasta
Add scallops or crawfish with the shrimp. Lobster if you’re feeling extravagant. Mixed seafood takes it to next level.
Lighter Cajun Shrimp Pasta
Use half-and-half instead of cream. Add extra vegetables. Use whole wheat pasta. Still tasty, fewer calories.
Cajun Shrimp Pasta with Tomatoes
Add diced tomatoes or marinara sauce to cream sauce. Creates pink sauce that’s lighter and tangier.
Blackened Cajun Shrimp Pasta
Crust shrimp heavily with cajun seasoning and sear in very hot cast iron for blackened effect. More intense cajun flavor.
Creamy Cajun Shrimp Pasta
Equipment
- Large Pot for boiling pasta
- Large skillet or sauté pan
- Tongs for tossing pasta and shrimp
- Colander for draining pasta
- Measuring cups and spoons
- Cutting board and sharp knife
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp Cajun seasoning (plus more for sauce)
- 1 lb penne, fettuccine, or linguine pasta
- 1 small onion, diced
- 1–2 bell peppers, sliced (red, yellow or orange)
- 5–6 cloves garlic, minced
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1.5 cups heavy cream
- 0.5 cup chicken broth or pasta water
- 0.5 cup freshly grated parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (optional)
- 0.5 lemon, juiced
- 0.25 cup chopped fresh parsley
- salt and pepper to taste
- red pepper flakes (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Pat shrimp dry with paper towels. Season with 1–2 tablespoons Cajun seasoning and toss to coat.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high. Sauté shrimp in batches for 2–3 minutes, flipping once. Remove and set aside.
- In same skillet, melt remaining butter. Add bell peppers and onion; cook 3–4 minutes until soft. Add garlic and cook 1 minute.
- Add more Cajun seasoning to taste, then pour in broth and scrape the pan. Stir in cream and bring to simmer. Let reduce 3–4 minutes.
- Add parmesan, Dijon, Worcestershire (optional). Stir until melted and smooth. Adjust thickness with pasta water if needed.
- Return pasta to skillet. Toss to coat. Add shrimp, parsley, lemon juice. Toss again. Garnish with more parmesan and red pepper flakes if desired.
Notes
Nutrition
Frequently Asked Questions
My shrimp are rubbery and overcooked – what happened?
Cooked too long. Shrimp cook in 2-3 minutes total. Pull them when just pink – they finish cooking in the hot sauce. Overcooked shrimp can’t be fixed.
The sauce is too spicy – how do I tone it down?
Add more cream, more parmesan, or splash of sugar. The fat and dairy mellow heat. Next time use less cajun seasoning or buy mild version.
Can I make creamy cajun shrimp pasta ahead of time?
Not really – best made fresh. Shrimp get rubbery when reheated and sauce separates. You can prep ingredients ahead and cook when ready to eat.
My sauce broke and looks curdled – why?
Heat was too high or you added cold cheese to hot cream. Keep sauce at gentle simmer (not rolling boil) and make sure cheese is room temperature.
The cajun flavor is too subtle – how do I make it stronger?
Use more cajun seasoning – don’t be shy. Toast the spices in oil before adding cream. Use fresh homemade cajun blend instead of store-bought.
Can I use frozen shrimp?
Yes. Thaw completely, pat very dry, then proceed. Don’t cook from frozen or they’ll release too much water and won’t sear properly.
How do I know when shrimp are done?
They turn pink and opaque, and curl into a C-shape. If they curl into tight O-shape, they’re overcooked. Internal temp should be 120°F.
