This Cajun Shrimp Pasta is one of those easy dinners with a kick that you can make in 25 minutes! It consists of perfectly cooked shrimp tossed with pasta smothered in a mildly spicy creamy sauce. So good!
Table of Contents
- 1 Ingredients and Substitutions
- 2 What type of shrimp use
- 3 Cooking the shrimp for this Cajun Shrimp Pasta Recipe
- 4 What type of pasta to use in this Creamy Cajun Shrimp Pasta
- 5 How to Make Cajun Shrimp Pasta
- 6 Pro Tips
- 7 What to serve with
- 8 Variations
- 9 Cajun shrimp pasta FAQS
- 10 How to store
- 11 Other shrimp pasta recipes
- 12 Other Cajun recipes
- 13 Cajun Shrimp Pasta
Ingredients and Substitutions
- Whole wheat fettuccine (or linguine or pappardelle) – Cook it according to the directions on the package and drain. Make sure to reserve ½ cup of the pasta water to use later before draining. Choose any wide, flat pasta for sopping up creamy sauces. The heavier the sauce, the wider the noodles. Although you can use white flour pasta, I prefer to make use of whole wheat ones that contain complex carbs and are perfect for diabetics and those on a Mediterranean diet. If you are on a gluten-free diet, use gluten-free noodles. If you are on a keto diet, use zoodles.
- Shrimp – Make sure to use either large or jumbo raw shrimp, thawed, peeled, and deveined. Because this is the main dish, remove the tail!
- Spice blends -- Cajun seasoning (either homemade or store-bought for the shrimp) and also Italian seasoning for the creamy pasta sauce. Remember not all Cajun seasonings are made equal, some are spicier and some are saltier. Choose one that you enjoy!
- Seasonings – I used salt and black pepper to season the shrimp. But you can add garlic powder or any other spice.
- Olive oil – to sauté the shrimp and also the garlic for the sauce. You may replace it with avocado oil or vegetable oil that you have at home.
- Lemon – It will add some acidity to the shrimp that complements and contrasts well with the creamy sauce.
- Garlic – use fresh minced garlic to make the sauce.
- Cream cheese – it has to be at room temperature or softened and cut into chunks in order to melt easily and mix with the rest of the ingredients for the sauce.
- Whole milk -- Make sure to use either whole milk or half-and-half for a lighter dish than the traditional sauce using heavy cream. It’ll make the sauce creamy with a less fatty ingredient. However, avoid using anything lighter than whole milk such as reduced-fat milk because it won’t work well in creamy sauces. If on a keto diet, prefer Greek yogurt or heavy cream. If the sauce gets lumpy toward the end of making just add some extra splashes of half and half (heavy cream for a keto sauce) and stir well to smooth out.
- Cheeses -- Parmesan cheese (or Parmigiano Reggiano) will add some saltiness while mozzarella cheese will melt, adding extra creaminess and cheesiness to the sauce.
- Parsley – chopped to sprinkle on top of the final dish although you can replace it with another fresh herb of choice.
What type of shrimp use
Prefer the following:
- Fresh – Of course you can use thawed shrimp that has been cleaned, peeled, and pat dry in order to sauté. But fresh shrimp will taste better (fresh-caught or wild shrimp)! But if you only have access to farm-raised or frozen shrimp is Ok.
- Large – The larger the shrimp, the easier it is to clean. Large shrimp will also offer less risk to overcook while absorbing the seasonings.
- Raw – It is key to use raw shrimp in order to sauté and don’t get rubbery.
Cooking the shrimp for this Cajun Shrimp Pasta Recipe
Shrimp takes only minutes to cook, depending on its size.
Once they turn pink and acquire an open C shape, they are done and any extra time spent cooking will just make them tough and chewy.
Raw shrimp go from clear white to pink when they cook. Watch them carefully in order to not overcook and become tough and rubbery.
What type of pasta to use in this Creamy Cajun Shrimp Pasta
For this Cajun shrimp pasta, use any wide, flat pasta that helps creamy sauces stick better on the pasta. Example: linguine, fettuccine, and pappardelle.
Also make sure to strain the cooked pasta, reserving part of the starchy water, but do not rinse it. Otherwise, the sauce will have a hard time sticking to the pasta.
How to Make Cajun Shrimp Pasta
- Cook the pasta according to the package directions, or until al dente. SEE PIC. 1 Right before draining, reserve ½ cup of the pasta water. Then, drain the pasta and set it aside!
- While the pasta is cooking, pat the shrimp dry very well with a paper towel and season it with Cajun seasoning, salt, and pepper. SEE PIC. 2
- Heat a large skillet over medium heat, add the 2 tablespoons of olive oil and cook the shrimp for about 3-4 minutes, stirring often, or until it has just turned pink on both sides with an open C shape. SEE PIC. 3 If needed, cook the shrimp in 2 batches! Transfer the shrimp to a plate, squeeze the lemon juice over, and reserve.
- Using the same skillet, add 1 ½ tablespoon of olive oil and cook the minced garlic over medium heat, stirring often, for about 1 minute. Do not let it brown!
- Add the cream cheese and Italian seasoning. Whisk to smooth and slowly pour in the milk while continuing to whisk. Whisk in the reserved pasta water!
- Then stir in the Parmesan and mozzarella cheeses and the pepper until combined. Let the sauce cook for 2-3 minutes, stirring often, until it gets bubbly and thickens enough. SEE PIC. 4
- Remove from the heat and toss the cooked pasta into the sauce until evenly coated. SEE PIC. 5
- Distribute the shrimp on top of the pasta and sprinkle chopped parsley on top. Serve our Cajun shrimp pasta right away! SEE PIC. 6
- If you want, add steamed peas, sautéed chopped red bell peppers, or halved grape tomatoes and olives.
Pro Tips
Here are a few tips when making this Cajun shrimp pasta:
- Use a Cajun seasoning that you enjoy! Not all of them are made equal. Some are saltier while others are spicier.
- Don't overcook the shrimp!
- Choose wide, flat pasta that is able to hold the creamy sauce well and stick to it.
- Use the right temperature. Medium heat is perfect for shrimp and also to sauté the garlic for the sauce. If your temperature is too low your shrimp won't get a good sear. If it's too hot your shrimp will get crispy and can overcook.
- Salt your starchy pasta water! Reserve some to add to the sauce and thicken.
- To lighten the pasta sauce, use either whole milk or half-and-half instead of heavy cream.
What to serve with
Because Cajun shrimp pasta is rich and heavy, serve with veggies of some kind.
Here are a few options that would pair well with it:
Either a healthy green salad or a side of steamed broccoli or baby spinach.
Because the pasta is already quite flavorful, a simple side will help balance everything out.
Variations
To make this pasta recipe a little different to vary your dinner menu, add one or two simple ingredients to it:
- Cajun chicken and shrimp pasta – Season, and cook some chunks of chicken before cooking the shrimp and add to the final pasta dish.
- Cajun shrimp and sausage pasta – Cook some slices of sausage before cooking the shrimp and add them to the final pasta. Andouille is a good choice!
- Also, Cajun seafood pasta – You can add one more variety of seafood such as oysters to this pasta.
- Blackened shrimp pasta -- Replace Cajun seasoning with blackening seasoning!
Cajun shrimp pasta FAQS
How can I fix a lumpy sauce?
After you are done preparing the sauce if it gets lumpy add a few splashes of half and half in and whisk in well until smooth out use softened cream cheese.
Can I make this pasta gluten-free?
Yes just by using gluten-free pasta!
How can I reheat this?
Heating the Cajun pasta on low on the stovetop would be the preferred method to not overheat the shrimp. You may add a few splashes of half-and-half if needed to make it creamy again.
How to store
Store leftovers in an airtight container for up to 2 days. Please do not freeze it; otherwise, the shrimp can become rubbery and tough.
Other shrimp pasta recipes
- Shrimp Carbonara
- One Pot Shrimp Scampi Pasta Recipe
- Shrimp Thai Noodles Stir-Fry
- Garlic Shrimp Spaghetti
Other Cajun recipes
- Air Fryer Shrimp
- Blackened Shrimp
- Cajun Dirty Rice Recipe
- Baked Blackened Salmon
- Air Fryer Salmon (Crispy/Cajun)
PIN & ENJOY!
Cajun Shrimp Pasta
Equipment
- 1 pot
- 1 skillet
Ingredients
FOR THE PASTA:
- 12 ounces dry whole-wheat fettuccine or pappardelle, cooked according to the directions on the package and drained (NOTE: Reserve ½ cup of the pasta water to use later before draining)
FOR THE SHRIMP:
- 1 ½ pound large shrimp thawed, peeled, and deveined
- 2 tablespoons Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- ½ lemon
FOR THE CREAMY SAUCE:
- 1 ½ tablespoon olive oil
- 6 garlic cloves minced
- 1 8-ounce package of cream cheese, cubed or cut into chunks
- 1 teaspoon Italian seasoning
- 2 cups whole milk plus the ½ cup reserved pasta water, or half-and-half
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- ½ teaspoon freshly ground black pepper
GARNISH:
- 2 tablespoons fresh chopped parsley to sprinkle on top
Instructions
- Cook the pasta according to the package directions, or until al dente. Right before draining, reserve ½ cup of the pasta water. Then, drain the pasta and set it aside!
- While the pasta is cooking, pat the shrimp dry very well with a paper towel and season it with Cajun seasoning, salt, and pepper.
- Heat a large skillet over medium heat, add the 2 tablespoons of olive oil and cook the shrimp for about 3-4 minutes, stirring often, or until it has just turned pink on both sides with an open C shape. If needed, cook the shrimp in 2 batches! Transfer the shrimp to a plate, squeeze the lemon juice over, and reserve.
- Using the same skillet, add 1 ½ tablespoon of olive oil and cook the minced garlic over medium heat, stirring often, for about 1 minute. Do not let it brown!
- Add the cream cheese and Italian seasoning. Whisk to smooth and slowly pour in the milk while continuing to whisk. Whisk in the reserved pasta water!
- Then stir in the Parmesan and mozzarella cheeses and the pepper until combined. Let the sauce cook for 2-3 minutes, stirring often, until it gets bubbly and thickens enough.
- Remove from the heat and toss the cooked pasta into the sauce until evenly coated.
- Distribute the shrimp on top of the pasta and sprinkle chopped parsley on top. Serve our Cajun shrimp pasta right away!
- If you want, add steamed peas, sautéed chopped red bell peppers, or halved grape tomatoes and olives.
Recipe Notes
Nutrition
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John / Kitchen Riffs says
This looks wonderful! Love shrimp. And pasta. And Cajun. All three in the same dish? Wow! Really good -- thanks.