Creamy Cajun Shrimp Pasta
A quick and easy creamy Cajun shrimp pasta with a spicy, velvety sauce that clings to every strand of pasta, perfect for weeknight dinners with a restaurant-style punch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Cajun
Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons Cajun seasoning (smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, pepper)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 8 ounces fettuccine or linguine pasta
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine or linguine and cook according to package instructions until al dente (about 10-12 minutes). Drain and set aside, reserving 1/2 cup of pasta water.
- Pat the shrimp dry with paper towels. Season lightly with salt and 1 tablespoon of Cajun seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until just pink and opaque. Remove shrimp from pan and set aside.
- Lower heat to medium. In the same pan, add 2 tablespoons butter. Once melted, add the chopped onion and sauté until translucent and soft, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle in 1 tablespoon Cajun seasoning and optional crushed red pepper flakes. Stir for 30 seconds to toast the spices gently.
- Slowly pour in 1 cup chicken broth, scraping up any browned bits from the pan. Let simmer and reduce slightly, about 3 minutes.
- Lower heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer and cook until sauce thickens slightly, about 4-5 minutes.
- Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth.
- Add cooked shrimp back to the pan, tossing to coat in the sauce. Add drained pasta and toss everything together, adding reserved pasta water a little at a time if sauce is too thick.
- Finish with 1 tablespoon fresh lemon juice and adjust seasoning with salt, pepper, and remaining Cajun seasoning to taste.
- Sprinkle chopped fresh parsley over the top and serve immediately.
Notes
Pat shrimp dry before cooking to avoid steaming and ensure a good sear. Toast Cajun spices gently to avoid burning and bitterness. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast. Use gluten-free pasta if needed. Reheat leftovers gently with broth or milk to maintain creamy texture.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 520
- Sugar: 3
- Sodium: 720
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 2
- Protein: 32
Keywords: Cajun shrimp pasta, creamy shrimp pasta, spicy pasta, quick dinner, weeknight meal, restaurant-style sauce, Cajun seasoning, seafood pasta