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Creamy, spicy, and packed with plump shrimp, this Cajun shrimp pasta comes together fast with bold flavor and just the right kick. It’s a weeknight dinner win that tastes like something you’d get at a restaurant—ready in 20 minutes or less!
Creamy Cajun Shrimp Pasta
Our creamy Cajun Shrimp Pasta takes the bold taste of my Cajun shrimp and Bang Bang shrimp recipes and transforms it into a rich, comforting, creamy pasta dish with a tomato alfredo sauce twist. The creamy cajun sauce serves as the perfect foundation for this flavorful meal, with its thick, velvety texture perfectly coating each piece!
Ingredients
- Penne pasta: Any short pasta will work for this recipe. I prefer rigatoni, ziti, elbow pasta, or bow-tie if I do not have penne.
- Shrimp: Use fresh or frozen large shrimp that’s been peeled, deveined and have tails removed.
- Creole (Cajun) seasoning: I used a store-bought cajun seasoning (use your favorite brand, like McCormick’s, Ragin’ Cajun, Louisiana, and Tony Chachere’s Original), but you can make your own cajun seasoning with a mix of smoked paprika, salt, garlic powder, onion powder, cayenne pepper, and oregano.
- Olive oil
- Unsalted butter
- Minced garlic
- Fire roasted diced tomatoes: You can substitute the can of fire roasted tomatoes with plain diced tomatoes or diced tomatoes with peppers and onions (such as Rotel). Keep in mind that if using a tomato substitute that contains added peppers and onions, it will increase the spice or heat level of the sauce.
- Heavy cream: 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.
- Parmesan 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 taste delicious in this recipe.
- Fresh parsley
See the recipe card for full information on ingredients and quantities.
How to Make Cajun Shrimp Pasta (Step-by-Step)
- Prepare The Pasta: In a large pot on high heat, boil and drain the pasta according to the package instructions for al dente. Set aside.
- Season the Shrimp: Toss the shrimp and Cajun seasoning together in a bowl to coat.
- Saute the Shrimp: Heat the olive oil and butter in a large skillet over medium-high heat until melted. Add the seasoned shrimp and garlic and cook until the shrimp turn pink and opaque. Transfer to a clean plate and set aside.
- Simmer the Sauce: Reduce the heat to medium-low. Add the tomatoes, heavy cream, parmesan, and remaining cajun seasoning to the same skillet. Stir to combine. Allow the sauce to simmer until it begins to thicken.
- Combine To Coat: Add the prepared pasta to the skillet along with half of the cooked shrimp, including the juices from the plate. Stir to coat the pasta and shrimp with the sauce.
- Serve: Remove from the heat, top with the remaining shrimp, and sprinkle with grated Parmesan cheese and freshly chopped parsley. Serve warm and enjoy!
Tips & Variations
- Avoid Overcooking Shrimp: Cook shrimp just until they turn a deep pink color, about 2-3 minutes per side. Overcooking can make them tough.
- Adjust the Cajun Spice Level: Start with a little Cajun seasoning and taste as you go. Add more for heat, or reduce it for a milder dish.
- Perfect Creamy Texture: The key to an ultra-creamy shrimp pasta sauce is using a combination of heavy cream and Parmesan cheese. This creates a rich, velvety coating that sticks to the shrimp and pasta. Mix a dollop of cream cheese or mascarpone into the sauce for extra creaminess. If it’s too thick, thin it out with reserved pasta water for the perfect consistency.
- Sausage, anyone? Incorporate andouille sausage to add some additional protein. This will give the dish a smoky, spicy flavor and add another layer of depth.
Best Pasta for Cajun Shrimp Pasta
- Long Noodles (like Fettuccine or Linguine): Longer noodles provide a luxurious, elegant feel, and their length allows for a great sauce-to-pasta ratio. Long noodles work well if you prefer a lighter, more delicate texture.
- Short Noodles (like Penne or Rigatoni): Short noodles with ridges or tubes tend to trap more sauce inside, offering a heartier, more substantial bite. They work well if you prefer a heavier bite with each forkful.
Serving Suggestions
This shrimp and pasta dish is perfect on its own, but if you want to add some extra nutrients, serve it with a side of steamed veggies or salad. For a lower carb count, consider swapping the pasta for zucchini noodles, cauliflower breadsticks, or broccoli slaw.
Storage and Reheating Instructions
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 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: Leftovers can be reheated in a skillet over medium-low heat until the pasta and shrimp are warmed through. You may need to add a splash of water or chicken broth to the skillet to thin the sauce when reheating.
More Shrimp Recipes
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Cajun Shrimp Pasta
Serves — 4
Cajun Shrimp Pasta is perfectly coated in a rich and creamy tomato sauce. Quick and easy to make with the right amount of kick.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- ½ pound penne pasta cooked and drained according to package directions
- 1 pound large raw shrimp (31-40 count – peeled, deveined and tails removed), patted dry with a paper towel
- 1½ tablespoons + 1½ teaspoons cajun seasoning blend divided (1 ½ tablespoons to season the shrimp and 1 ½ teaspoons to season the sauce)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 14.5 ounce can fire roasted diced tomatoes excess juices drained
- 1 cup heavy cream room temperature
- 1 cup grated parmesan cheese (plus additional 1-2 tablespoons for optional garnish)
- 1 tablespoon fresh parsley chopped (optional garnish)
Instructions
- In a large stock pot on high heat, cook your penne pasta according to the package directions. This will typically take 9-11 minutes for al dente. Once cooked, drain the pasta and set aside.½ pound penne pasta
- While the pasta is cooking, add the shrimp and 1 ½ tablespoons cajun seasoning blend to a bowl and toss to completely coat the shrimp with the cajun seasoning.1 pound large raw shrimp, 1½ tablespoons + 1½ teaspoons cajun seasoning blend
- Heat a large (12 inch) skillet over medium-high heat. Add the olive oil and butter, and once the butter has melted, add the seasoned shrimp and minced garlic to the skillet in a single layer.2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 tablespoon minced garlic
- Cook the shrimp for 2-3 minutes per side or until deep pink color. Transfer the cooked shrimp and garlic to a clean plate and set aside.
- Turn the heat to the skillet down to medium-low. Add the fire roasted diced tomatoes, heavy cream, 1 cup grated parmesan cheese and remaining 1 ½ teaspoons cajun seasoning to the skillet. Stir to combine.14.5 ounce can fire roasted diced tomatoes, 1 cup heavy cream, 1 cup grated parmesan cheese
- Allow the sauce to simmer over medium-low heat for 4-6 minutes, stirring often, or until the sauce begins to thicken.
- Add the cooked and drained pasta to the skillet along with half of the cooked shrimp and all the juices, from the plate of reserved shrimp, to the skillet. Stir to coat the pasta and shrimp with the sauce.
- Remove the skillet from the heat, top the sauce coated pasta with the remaining reserved shrimp and optional sprinkle of grated parmesan cheese and freshly chopped parsley before serving.1 tablespoon fresh parsley
Jenn’s Notes
Storage:
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 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: Leftovers can be reheated in a skillet over medium-low heat until the pasta and shrimp are warmed through. You may need to add a splash of water or chicken broth to the skillet to thin the sauce when reheating.
- Avoid Overcooking Shrimp: Cook shrimp just until they turn a deep pink color, about 2-3 minutes per side. Overcooking can make them tough.
- Adjust the Cajun Spice Level: Start with a little Cajun seasoning and taste as you go. Add more for heat, or reduce it for a milder dish.
- Perfect Creamy Texture: The key to an ultra-creamy shrimp pasta sauce is using a combination of heavy cream and Parmesan cheese. This creates a rich, velvety coating that sticks to the shrimp and pasta. Mix a dollop of cream cheese or mascarpone into the sauce for extra creaminess. If it’s too thick, thin it out with reserved pasta water for the perfect consistency.
- Sausage, anyone? Incorporate andouille sausage to add some additional protein. This will give the dish a smoky, spicy flavor and add another layer of depth.
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
