Go Back

Creamy Cajun Shrimp Pasta

A delightful and rich dish combining succulent shrimp with a luscious cream sauce infused with Cajun spices, perfect for any occasion.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 550

Ingredients
  

Main ingredients
  • 1 lb Large shrimp, peeled and deveined Fresh or frozen
  • 2 tbsp Cajun seasoning For seasoning the shrimp
  • 1 cup Heavy cream For the sauce
  • 8 oz Pasta (linguine or penne) Recommended for sauce adherence
  • 1 medium Bell pepper, diced Adds sweetness and texture
  • 1 medium Onion, diced Adds sweetness and texture
  • 2 cloves Garlic, minced For flavor
  • 2 tbsp Olive oil For cooking the shrimp and vegetables
  • 1 tbsp Butter For added richness in cooking
  • 2 tbsp Tomato paste Enhances the sauce flavor
  • 1 tbsp Lemon juice For brightness in flavor
  • 2 tbsp Fresh parsley, chopped For garnish

Method
 

Cooking
  1. In a large pot of generously salted water, cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet over medium-high heat, add olive oil and butter. Season the shrimp with Cajun seasoning and sear for 1-2 minutes per side until pink. Remove and set aside.
  3. Lower the heat to medium and add more oil if needed. Cook the onion and bell pepper with a pinch of salt until soft, about 4 minutes. Stir in garlic and toast for 30 seconds until fragrant.
  4. Incorporate the tomato paste and additional Cajun seasoning. Cook for another minute, then pour in the heavy cream, bringing it to a gentle simmer. Adjust thickness with reserved pasta water as necessary.
  5. Add the drained pasta to the sauce and toss to combine. Allow it to simmer for 1 minute, then fold in the shrimp and any juices. Finish with lemon juice and fresh parsley.

Notes

Don’t overcrowd the pan for proper shrimp searing. Bring shrimp to room temperature for even cooking. Double the sauce ingredients for a richer experience.