When you need dinner on the table fast but still want something indulgent, flavorful, and satisfying, Cajun Shrimp Pasta is one of those go-to recipes that never fails me. It’s creamy, spicy, and packed with bold flavor—comfort food with a bit of flair. I’ve made this countless times on busy weeknights when I barely have the energy to chop an onion, and it still comes out like something you’d order at a cozy bistro.
Quick and Easy for Busy Weeknights
This dish is a lifesaver when you’re running low on time but still want to eat well. The beauty of it is how hands-off it can be. I often start boiling the pasta while I prep the shrimp and gather the rest of the ingredients. By the time the pasta is done, everything else comes together in one pan. If you keep frozen shrimp in your freezer (like I do), you’ve always got what you need for this meal ready to go.
Even better—no chopping required if you’re working with pre-minced garlic or if you skip extra veggies. You’re still getting a hearty, restaurant-worthy pasta that looks and tastes like you fussed, even when you didn’t.
The Perfect Combination of Spices
Let’s talk Cajun seasoning. I love making my own blend because I can control the heat—sometimes I go heavier on the paprika and lighter on the cayenne if I’m cooking for my spice-sensitive family. Other times, I go full throttle when I want that bold kick. One thing I always do: make a big batch of the seasoning and store it in a mason jar. It’s handy for tossing on roasted veggies, grilled chicken, or even fries.
If you’re using store-bought Cajun spice, just be mindful of the salt—it can sneak up on you. Taste before adding more!
A Creamy Sauce That Makes a Difference
This isn’t just any cream sauce—it’s rich and luscious, the kind that coats your pasta perfectly and clings to every bite of shrimp. I use heavy cream and real Parmesan, freshly grated (none of that powdered stuff!). If you don’t have a Microplane grater, it’s worth investing in—it makes the cheese melt instantly and smoothly into the sauce.
On nights when I want to lighten things up a little, I’ve also had success with half-and-half or even evaporated milk. Just simmer it gently so it doesn’t curdle.
Tender Shrimp
Shrimp cook fast, which is why they’re ideal for quick meals like this. I usually buy peeled, deveined shrimp to save time, and if I’m being totally honest, I’ve even used pre-cooked shrimp in a pinch. Just toss them in at the end and warm them through—you still get that juicy texture and flavor from the sauce.
To avoid rubbery shrimp, I sear them quickly on high heat until they just turn opaque. It takes barely a few minutes. Keep a close eye—they’re easy to overcook.
Versatility in Ingredients
This pasta recipe is a great base you can tweak depending on what you have. I’ve thrown in spinach, sautéed mushrooms, and even leftover grilled chicken. Andouille sausage is a favorite when I want to stretch the meal further for guests. Bell peppers add color and crunch—plus, they balance the richness of the sauce with a sweet bite.
Pasta-wise, I’ve tried it with penne, fettuccine, even rotini. Use whatever is in your pantry—it all works.
How to Make It
Here’s a little tip I’ve learned the hard way: don’t skip salting your pasta water. I go for a generous tablespoon because it’s the only chance you have to season the pasta itself. And before draining, always reserve some of that starchy water—it’s like liquid gold for adjusting the cream sauce consistency without watering it down.
FAQs
Can I use a different type of pasta?
Yes! I often use whole wheat penne or even spaghetti if that’s all I have. I’ve also made this with gluten-free pasta for a friend, and it turned out great—just follow the package instructions carefully, as cook times vary.
How spicy is it?
Totally up to you. I usually tone down the cayenne when making it for kids, but when I’m cooking for friends, I’ll add an extra pinch or two for a little heat. Start small—you can always add more later.
Can I substitute the shrimp?
Definitely. I’ve made a version with leftover grilled chicken and even cubed salmon once. Andouille sausage is a flavorful swap if you want a smoky twist.
Can I make it ahead?
The pasta tastes best fresh, but I’ve made the sauce ahead and just reheated it gently while the pasta cooks. If it thickens too much in the fridge, a splash of milk or broth brings it right back.
Can I make my own Cajun seasoning?
Yes, and I highly recommend it. I mix smoked paprika, garlic powder, cayenne, onion powder, oregano, thyme, salt, and black pepper. Keep it in a spice jar—it’ll come in handy for more than just pasta.
Can I make it dairy-free?
I’ve tried it with cashew cream and coconut milk for friends who are dairy-free. It’s not quite the same richness as heavy cream, but it’s still really tasty.
What’s the best side dish?
We usually serve this with a crisp green salad and warm garlic bread. If I want something lighter, I go for sautéed green beans or steamed broccoli.
Can I freeze it?
I wouldn’t. Cream sauces tend to separate when thawed. It’s best eaten fresh or reheated the next day from the fridge.
Final Thoughts
Cajun Shrimp Pasta is one of those meals that feels fancy enough for a date night at home but is simple enough to throw together after a long workday. It’s comfort food with a little fire, and I love how customizable it is. Once you make it once, I promise it’ll become a staple in your dinner rotation—just like it did in mine.
Cajun Shrimp Pasta
When you need dinner on the table fast but still want something indulgent, flavorful, and satisfying, Cajun Shrimp Pasta is one of those go-to recipes that never fails me.
Ingredients
To cook pasta:
- 1 tablespoon kosher salt
- 8 ounces penne pasta
To cook shrimp and sauce:
- 1 pound raw shrimp deveined, cleaned, tail removed (best results if patted dry with paper towels)
- 2 tablespoons Cajun seasoning *see note below, use this quantity if making my homemade seasoning blend; may turn out too salty if using store bought
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese finely grated from a block (a microplane works best); pre-grated or not real authentic parmesan won't melt as nicely
Instructions
- Prior to cooking, prep all of your ingredients. You will want to add the pasta to the water around the same time you start cooking the shrimp.
- Combine the 1 pound raw shrimp with the 2 tablespoons Cajun seasoning and the 1 tablespoon olive oil in bowl. Toss to combine.
- Add 1 tablespoon kosher salt to pot of water and bring to a boil. At the same time, heat a large skillet over medium high heat.
- Add the 8 ounces penne pasta to the salted boiling water and cook to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. This will be reserved to thin the sauce, if needed. Drain pasta and set aside.
- As soon as you add the pasta to the water, add the 1 tablespoon butter to the skillet and melt. Add the seasoned shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room.
- Once they are done cooking, transfer the cooked shrimp to a clean plate and reduce the heat to medium.
- Add the 1 cup heavy cream to the pan and scrape the bottom with a flat shaped wooden spoon to release any seasoning that stuck to the skillet. Allow the cream to bubble around the edges. Reduce the heat to low and stir in the 1/2 cup parmesan cheese to melt.
- Add the cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
- Taste and add additional salt, if desired depending on your tastes.
Notes
Salt level: I highly recommend making my homemade Cajun Seasoning Mix. If you use a store bought Cajun seasoning blend, which most likely contains much more salt than I use in my blend, you should start with a small amount, taste, and continue to add to your liking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 327Total Fat 22gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 8gCholesterol 153mgSodium 2396mgCarbohydrates 16gFiber 1gSugar 1gProtein 16g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
