Creamy Cajun Shrimp Pasta

This creamy Cajun shrimp pasta transforms ordinary ingredients into a restaurant-worthy dinner that's ready in just 30 minutes. The rich sauce clings perfectly to the pasta while the seasoned shrimp adds that distinctive Louisiana kick that makes this dish unforgettable.

I first created this recipe when I needed to impress my in-laws without spending hours in the kitchen. The combination of creamy sauce and perfectly seasoned shrimp had them asking for the recipe before they even finished their plates.

Ingredients

• 1 pound large shrimp: peeled and deveined for quicker cooking and that beautiful pink curl when cooked perfectly
• 8 ounces fettuccine or linguine pasta: provides the perfect base to hold the creamy sauce
• 1 tablespoon Cajun seasoning: the soul of this dish bringing authentic Louisiana flavor
• 1/2 teaspoon paprika: adds color and subtle smokiness
• 2 tablespoons olive oil: helps achieve that perfect sear on the shrimp
• 3 tablespoons butter: creates the foundation of the luxurious sauce
• 4 cloves garlic: minced fresh garlic is non-negotiable for proper flavor development
• 1 cup heavy cream: the key to achieving that velvety sauce texture
• 1/2 cup grated parmesan cheese: use freshly grated for best melting properties
• Salt and black pepper: to taste for final seasoning adjustments
• Fresh chopped parsley: brings a bright finish and visual appeal

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until just al dente according to package directions usually 8-10 minutes. Reserve half a cup of pasta water before draining in case your sauce needs thinning later.

Season the Shrimp:

Pat shrimp completely dry with paper towels first which allows better seasoning adhesion and promotes proper searing. In a medium bowl toss the shrimp with Cajun seasoning and paprika ensuring each piece is thoroughly coated. The vibrant red coating will create a beautiful presentation and infuse the shrimp with flavor.

Sear the Shrimp:

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is foamy but not browning. Add seasoned shrimp in a single layer making sure not to overcrowd the pan. Cook for exactly 2 minutes on the first side until you see a pink edge creeping up the side then flip and cook just 1-2 minutes more until opaque. Remove immediately to prevent overcooking.

Create the Sauce Base:

Using the same skillet with all those flavorful bits reduce heat to medium and add remaining butter. Once melted add minced garlic and sauté for exactly 60 seconds stirring constantly to prevent burning. The aroma will bloom intensely signaling the garlic has released its flavors.

Develop the Cream Sauce:

Pour in heavy cream while stirring to incorporate all the seasoned bits from the bottom of the pan. Allow cream to come to a gentle simmer for 2-3 minutes until it begins to thicken slightly. Add parmesan cheese in small batches stirring continuously until completely melted and incorporated. The sauce should coat the back of a spoon.

Final Assembly:

Add drained pasta directly to the sauce tossing thoroughly to coat every strand. If sauce seems too thick add a splash of reserved pasta water. Return the shrimp to the skillet along with any accumulated juices and gently fold everything together. Allow to simmer for just 1-2 minutes until everything is heated through and the flavors meld.

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The first time I made this dish was for my husband after a particularly challenging week at work. The look on his face when he took that first bite made me realize I had found a new staple in our dinner rotation. The way the cream sauce balances the spicy Cajun elements creates this perfect harmony that feels indulgent but comes together so easily.

Make-Ahead Options

This pasta reheats beautifully making it ideal for meal prep. Store in airtight containers for up to 3 days in the refrigerator. When reheating add a small splash of milk or cream to revive the sauce as it tends to thicken when chilled. I often make a double batch specifically to have convenient lunches throughout the week.

Perfect Pairings

This rich dish pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright acidity cut through the creaminess of the pasta. For a complete Cajun-inspired meal consider serving with garlic bread and a chilled glass of Sauvignon Blanc or a light beer like Abita from Louisiana.

Common Substitutions

Protein alternatives include chicken breast cut into strips pan-fried Andouille sausage or even blackened tofu for a vegetarian option. The pasta can be swapped for gluten-free varieties without compromising texture. For a lighter version substitute half the cream with chicken broth and increase the parmesan slightly to maintain a creamy consistency.

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Frequently Asked Questions

→ How do I make the sauce creamy?

Use heavy cream and parmesan cheese to create a rich and smooth sauce. Stir until the cheese melts completely into the warm cream.

→ Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as spaghetti, penne, or fettuccine, to suit your taste or what's available.

→ How do I ensure the shrimp is cooked properly?

Cook the shrimp for about 2–3 minutes per side, or until they turn pink and opaque. Avoid overcooking to keep them tender.

→ Can I make it less spicy?

Yes, reduce the amount of Cajun seasoning and paprika, or opt for a milder Cajun blend to adjust the spice level.

→ What can I use as a garnish?

Fresh chopped parsley is a great garnish for both flavor and presentation. You can also add a sprinkle of parmesan on top.