Cajun Shrimp Pasta

5 from 1 vote

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 Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Servings: servings (approximately 1 ½ cups each)

Calories: 695kcal

Author: Jennifer Fishkind

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

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.

Tips:

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