This quick and easy Cajun Shrimp Pasta recipe is made perfect when buttery shrimp and rigatoni come together and are coated in a creamy creole sauce with a kick. Ready in 20 minutes from start to finish.
Cajun Shrimp Alfredo Pasta
Our creamy Cajun Shrimp Pasta takes the big, bold flavors of my cajun shrimp recipe and turns them into a rich pasta dish with a tomato alfredo sauce spin.
The creamy cajun pasta sauce creates the foundation for this flavorful meal; made with a mix of flour, heavy cream, diced tomatoes, and butter, it becomes thick and velvety in texture to coat the shrimp and pasta perfectly.
Homemade creamy cajun seafood pasta recipes can be customized to make the whole family happy – adjust the spice level, add your favorite veggies, or even include some chicken or sausage.
Why We Love Cajun Shrimp Pasta Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Tender cajun-spiced shrimp and pasta tossed in a creamy sauce tastes delicious!
- Creamy, cheesy, buttery, and full of cajun flavor.
- Perfect for a family-friendly meal and fancy enough for a date night dinner.
Cajun Shrimp Pasta Ingredients
- Rigatoni pasta: Feel free to use your favorite regular or gluten-free pasta.
- Unsalted butter
- Shrimp: I used large shrimp (21-25 count) for this recipe.
- Creole (Cajun) seasoning: I used a store-bought cajun seasoning (Tony Chachere’s Original), but you can make your own cajun seasoning.
- All-purpose flour: You can use all-purpose gluten-free flour too.
- Diced tomatoes with roasted garlic & onions
- Heavy whipping cream
- Freshly grated parmesan cheese
- Fresh parsley (optional garnish)
Substitutions and Additions
- Pick Your Pasta: Any short pasta will work for this recipe. I prefer penne, ziti, elbow pasta, or bow-tie if I do not have rigatoni.
- Choose Your Cheese: You can substitute the grated parmesan cheese for a grated pecorino-romano or a four-cheese Italian blend. Any of these, or any combination, will all taste delicious in this recipe.
- Add Some Spice: You can use additional cajun seasoning to adjust the heat level to your liking. Add a few teaspoons of hot sauce or Worcestershire sauce with the creole seasoning for an even spicier kick.
- Add Vitamins With Veggies: Add your favorite vegetable to the shrimp pasta. Onion, green or red bell peppers, fire-roasted diced tomatoes, asparagus, or spinach can incorporate more nutrients, flavors, and textures into your dish.
How to Make Cajun Shrimp Pasta
- Prepare The Pasta: Cook your pasta according to the package directions. Drain and set aside.
Pro Tip: This will typically take 9-10 minutes for al dente pasta. - Saute The Shrimp: Melt the butter, add the shrimp in a single layer, sprinkle with creole seasoning, and cook for 5-6 minutes or until no pink remains. Remove the shrimp from the skillet and set aside.
Pro Tip: Do not overcook your shrimp or they will become tough. - Make The Sauce Mixture: Whisk the flour into the butter. Add the diced tomatoes (do not drain the liquid) and whisk until the liquids absorb the flour and butter. Pour in the heavy cream and whisk until fully incorporated. Allow the sauce to gently bubble and thicken for 4-5 minutes. (Image 3)
- Combine The Components: Turn off the heat and add the shrimp, parmesan cheese, and cooked pasta to the sauce. Stir to combine. (Images 2,3 and 4)
- Serve: Top with parmesan cheese and fresh parsley. Serve hot and enjoy!
Tips For Making Cajun Shrimp Pasta
- This cajun shrimp pasta should be served while hot. I recommend eating this dish fresh for the best results.
- You can substitute the heavy cream with half & half or whole milk for a lighter sauce. I do not recommend using low or non-fat milk as you will not get a thick sauce.
- I often buy shrimp in bulk from a big box grocery store in the frozen food section. You can get the shrimp already peeled, deveined, and tails removed.
- If you are using frozen shrimp, be sure to thaw them according to the package directions and pat them dry with a paper towel before adding them to the hot skillet.
- If using fresh shrimp, use it the day you purchase it for the best taste and freshness.
How to Store Cajun Shrimp Pasta
- To Store: Leftovers should be stored in a lidded container in the refrigerator for up to two days.
- To Freeze: I do not recommend freezing this cajun shrimp pasta. The texture of the shrimp tends to get tough once frozen and then thawed, and the pasta becomes too mushy.
- To Reheat: Reheat on the stovetop until heated through.
What To Serve With Cajun Shrimp Pasta
This shrimp and pasta dish is perfect on its own, but if you want to add some extra nutrients, you can serve it with a side of steamed veggies or salad. For a lower carb count, consider swapping the pasta with zucchini noodles, cauliflower breadsticks, or broccoli slaw.
More Easy Pasta Recipes
Other Easy Shrimp Recipes
Cajun Shrimp Pasta
Serves — 4
Cajun Shrimp Pasta is perfectly coated in a rich and creamy sauce. Quick and easy to make with the right amount of kick.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- ½ pound rigatoni pasta cooked according to package directions
- 2 tablespoons unsalted butter
- 1 pound large (21-25 count) shrimp peeled, deveined, and tails removed
- 1½ tablespoons creole Cajun seasoning (Tony Chachere’s Original)
- 1 tablespoon all-purpose flour
- 14.5 ounce can diced tomatoes with roasted garlic & onions
- 1 cup heavy cream
- 1 cup grated parmesan cheese divided into ¾ cup and ¼ cup
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- In a large stock pot on high heat, cook your rigatoni pasta according to the package directions. This will typically take 9-10 minutes for al dente. Once cooked, drain the pasta and set aside.½ pound rigatoni pasta
- In a large skillet (12 inches wide by 2-3 inches deep), on medium-high heat, add the unsalted butter. Once the butter is melted, add the large shrimp in a single layer.2 tablespoons unsalted butter, 1 pound large (21-25 count) shrimp
- Sprinkle the creole seasoning evenly over the shrimp and cook the shrimp for 5-6 minutes or until no pink remains. Do not overcook your shrimp, or they will become tough.1½ tablespoons creole Cajun seasoning
- Remove the shrimp from the skillet and place them onto a plate. Turn the heat down to medium and whisk in the all-purpose flour just until the flour is completely absorbed into the butter.1 tablespoon all-purpose flour
- Add the can of diced tomatoes with roasted garlic & onions (do not drain the excess liquid) and whisk to allow the liquids to absorb the flour and butter.14.5 ounce can diced tomatoes with roasted garlic & onions
- While continuing to whisk, slowly pour in the heavy cream. Whisk gently until all the ingredients are fully incorporated.1 cup heavy cream
- Allow the sauce mixture to gently bubble and thicken for 4-5 minutes.
- Turn off the heat to the skillet and add the shrimp back to the skillet, ¾ cup of the grated parmesan cheese, and the cooked rigatoni pasta. Stir to combine fully.1 cup grated parmesan cheese
- Top the cajun shrimp pasta with the remaining ¼ cup grated parmesan cheese and fresh chopped parsley.1 cup grated parmesan cheese, 1 tablespoon chopped fresh parsley
Jenn’s Notes
Storage:
- To Store: Leftovers should be stored in a lidded container, in the refrigerator, for up to two days.
- To Freeze: I do not recommend freezing this cajun shrimp pasta. The texture of the shrimp tends to get tough once frozen and then thawed, and the pasta becomes too mushy.
- To Reheat: Reheat on the stovetop until heated through.
- This cajun shrimp pasta should be served while hot. I recommend eating this dish fresh for the best results.
- For a lighter sauce, you can substitute the heavy cream with half & half or whole milk. I do not recommend using low or non-fat milk as you will not get a thick sauce.
- I often buy shrimp in bulk from a big box grocery store in the frozen food section. You can get the shrimp already peeled, deveined, and tails removed.
- If you are using frozen shrimp, be sure to thaw them according to the package directions and pat them dry really well with a paper towel before adding them to the hot skillet.
- If using fresh shrimp, be sure to use it the day you purchase it for the best taste and freshness.
Nutrition Info
Calories: 695kcal | Carbohydrates: 54g | Protein: 41g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 287mg | Sodium: 741mg | Potassium: 769mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2251IU | Vitamin C: 13mg | Calcium: 383mg | Iron: 3mg
