Cajun Shrimp Pasta Recipe

Looking for a simple, show-stopping weeknight dinner that’s bursting with zest and comfort? Cajun Shrimp Pasta is your answer! Plump shrimp get tossed with bold Cajun spices, then nestled into a luxuriously creamy sauce that clings to every strand of pasta. This recipe is my personal celebration of Southern flavors: rich, spicy, and absolutely irresistible, ready in under 30 minutes but special enough for a Saturday night. Whether you’re a seasoned home cook or just dipping your toes into Cajun cuisine, this dish will bring a little bit of Louisiana magic to your kitchen—and leave everyone swooning for seconds.

Ingredients You’ll Need

The beauty of Cajun Shrimp Pasta is how every ingredient, from pantry staples to flavorful Cajun spices, plays its part in creating layers of taste and color. Each component earns its place at the table, ensuring a lively, creamy pasta that you’ll crave again and again.

• Pasta (16 ounces linguine or fettuccine): Choose a long, tender noodle soaks up all the luscious sauce.
• Shrimp (16 ounces, peeled and deveined): Fresh or thawed shrimp cook fast and deliver juicy bites in every forkful.
• Old Bay seasoning (2 tablespoons): This classic blend gives our shrimp real Cajun character.
• Chili powder (1 teaspoon): Adds gentle, earthy heat to the spice mix.
• Smoked paprika (1 teaspoon): Offers a subtle smoky sweetness that rounds out the flavor.
• Crushed red pepper flakes (½ teaspoon): For a little extra fire—but adjust for your spice preference.
• Salted butter (3 tablespoons): Starts our sauce with rich, creamy depth.
• Extra virgin olive oil (1 tablespoon): Prevents burning and brings a hint of fruitiness to the shrimp.
• Heavy cream (2 cups): Forms the lush, silken base of the sauce.
• Parmesan cheese (4 ounces, freshly shredded): Melts into the sauce for that perfect, savory finish.
• Fire roasted tomatoes (14.5 ounces): Their smoky acidity balances the creamy richness beautifully.
• Fresh parsley (for garnish): Brightens up the plate and adds a pop of color.
• Extra Parmesan cheese (for serving): There’s no such thing as too much cheese when it comes to pasta!

How to Make Cajun Shrimp Pasta

Step 1: Cook the Pasta

Bring a large stock pot of generously salted water to a boil, just like any proper pasta night. Toss in your linguine or fettuccine and cook until perfectly al dente, following the package instructions. Drain and set aside. The pasta should be tender but still have just the right amount of bite, ready to soak up all our spicy, creamy sauce.

Step 2: Prep and Season the Shrimp

Pat your shrimp super dry with paper towels—this little trick ensures they sear beautifully, not steam. In a bowl or zip-top bag, combine your Old Bay, chili powder, smoked paprika, and crushed red pepper. Give the shrimp a generous toss in this sultry Cajun blend. Already, things are smelling absolutely delicious!

Step 3: Sauté the Shrimp

Melt the butter and olive oil together in a large skillet over medium heat. When it starts to sizzle, add the shrimp in a single layer—don’t crowd the pan! Sauté for 2 to 3 minutes per side until they’re beautifully pink and just opaque. Quickly remove your shrimp to a warm plate so they stay tender. It’s hard not to sneak a taste at this point!

Step 4: Make the Creamy Cajun Sauce

Reduce your skillet heat to medium low and pour in the heavy cream. Stir gently for 2 to 3 minutes until the cream just starts to bubble at the edges. With the heat on low, gradually sprinkle in the Parmesan, about a quarter cup at a time, whisking until it’s fully melted and your sauce is dreamily smooth. It’s all coming together!

Step 5: Add the Tomatoes and Heat Through

Stir in the fire roasted tomatoes and increase the heat to medium. Keep things moving around the pan as the tomatoes release their flavor and everything gets piping hot—about 2 to 3 minutes. The tomatoes add a wonderful hint of tang and a splash of color.

Step 6: Finish the Pasta

Turn off the heat and add your cooked pasta right into the skillet. Toss everything together with tongs, making sure every strand is coated in that rich, spicy sauce. The pasta will soak up all those gorgeous flavors!

Step 7: Serve and Garnish

Top the creamy pasta with the sautéed Cajun shrimp, shower with fresh parsley and extra Parmesan cheese, and serve immediately. You’ll want to dive in while it’s piping hot and wonderfully fragrant.

How to Serve Cajun Shrimp Pasta

Garnishes

Don’t skip the garnish! A sprinkling of vibrant fresh parsley and a shower of extra Parmesan cheese lift the whole dish, adding freshness, color, and even more cheesy goodness. A crack of black pepper or a wedge of lemon for squeezing can give it a little extra pop, too.

Side Dishes

Since this Cajun Shrimp Pasta is luxuriously rich, I love to pair it with something light and crisp—think a lemony arugula salad or barely-steamed green beans. Warm, crusty bread makes the perfect vehicle for mopping up every last drop of that Cajun-spiced sauce.

Creative Ways to Present

To really make your Cajun Shrimp Pasta feel dinner-party special, serve individual portions in shallow bowls or swirl the pasta into elegant nests before topping with shrimp. For a modern twist, sprinkle with microgreens or tuck in some grilled asparagus spears for restaurant vibes right at home!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the Cajun Shrimp Pasta cool completely and transfer to an airtight container. It’ll keep well in the fridge for up to two days. The flavors linger beautifully, but just keep in mind that shrimp will keep the best texture if you reheat gently.

Freezing

You technically can freeze this pasta, but because the creamy sauce and delicate shrimp are prone to textural changes, I don’t usually recommend it. If you must freeze it, store in individual portions and thaw slowly in the refrigerator before reheating—just know it may not be quite as luxurious as fresh.

Reheating

The key to reheating Cajun Shrimp Pasta is going low and slow. Gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. If possible, reheat the shrimp separately and add them at the last moment, so they stay juicy and tender instead of rubbery.

FAQs

Can I use frozen shrimp for Cajun Shrimp Pasta?

Absolutely! Just make sure your frozen shrimp are fully thawed and patted dry before tossing them with the Cajun seasoning. This helps them cook up beautifully and get that tasty sear.

Is there a way to make this dish less spicy?

Of course. If you’re sensitive to heat, simply reduce the amount of crushed red pepper flakes and chili powder. You’ll still get authentic flavor without overpowering spice. Taste as you go so you can find your perfect balance!

Can I use a different type of pasta?

Definitely! While linguine and fettuccine are classic choices for this Cajun Shrimp Pasta, penne or rigatoni work well for soaking up the sauce and are great if you want something a bit heartier. Use whatever pasta shape makes you happy.

What if I don’t have fire roasted tomatoes?

No worries! You can substitute with regular diced tomatoes, or even fresh tomatoes if that’s what you have on hand. Fire roasted tomatoes give a smoky twist, but the dish is still fabulous without them.

Can I make Cajun Shrimp Pasta ahead for entertaining?

You bet. Prep the pasta and season/cook the shrimp ahead of time. When guests arrive, just finish the sauce and toss everything together at the last minute for ultimate freshness and flavor. Your friends will think you pulled off a minor miracle in the kitchen!

Final Thoughts

There’s just something about the bold, creamy, and utterly satisfying flavors of Cajun Shrimp Pasta that brings everyone to the table with big smiles and empty plates. I hope you make this recipe your own, share it with people you love, and come back to it whenever you crave a no-fuss, flavor-packed meal. Happy cooking!

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