Creamy Cajun Shrimp Pasta Recipe

Introduction

This Creamy Cajun Shrimp Pasta is a delightful blend of spicy, savory, and creamy flavors perfect for a comforting weeknight dinner. Succulent shrimp tossed in a rich, velvety sauce coats tender linguine for a dish that’s both quick and impressive.

Ingredients

• 12 ounces linguine or fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 4-5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated, plus more for serving
• 2 tablespoons Cajun seasoning (adjust to taste)
• 1/4 cup fresh parsley, chopped, plus more for garnish
• Salt and black pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve at least 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: Meanwhile, pat the shrimp dry and season with 1 tablespoon Cajun seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Step 3: Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to the skillet. Once butter melts, add minced garlic and cook for 30-60 seconds until fragrant.
4. Step 4: Stir in tomato paste and cook for 1 minute, pressing it into the pan to deepen flavor. Pour in chicken broth and simmer gently for 3-5 minutes until reduced by about one-third, scraping up browned bits.
5. Step 5: Lower heat to low. Stir in heavy cream and half of the Parmesan cheese. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Add reserved pasta water little by little if the sauce is too thick.
6. Step 6: Add drained pasta into the sauce, tossing well to coat. Fold in cooked shrimp gently to combine.
7. Step 7: Stir in remaining Parmesan cheese and chopped parsley. Adjust seasoning with salt, pepper, or more Cajun seasoning if desired. Serve immediately, garnished with extra parsley and Parmesan.

Tips & Variations

• Use the reserved pasta water to adjust sauce consistency and help it cling to the noodles perfectly.
• For extra heat, add a pinch of cayenne or red pepper flakes along with the Cajun seasoning.
• Swap shrimp for chicken or sausage if preferred, adjusting cooking times accordingly.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture and ensure proper searing.

What pasta works best for this sauce?

Linguine or fettuccine are ideal as their flat shapes hold the creamy sauce well, but spaghetti or penne can work if you prefer.

Creamy Cajun Shrimp Pasta Recipe

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★★★★★

4.8 from 117 reviews

This Creamy Cajun Shrimp Pasta is a perfect balance of spicy, savory, and creamy flavors. Tender shrimp are seasoned with Cajun spices and sautéed to perfection, then tossed with al dente linguine in a rich, velvety sauce made from tomato paste, chicken broth, heavy cream, and Parmesan cheese. The clever use of reserved pasta water and a broth reduction ensures a thick, clingy sauce that beautifully coats every strand. Garnished with fresh parsley, this dish is an indulgent, comforting meal ideal for seafood lovers craving a flavorful pasta dinner.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces linguine or fettuccine pasta

Shrimp

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 4–5 garlic cloves, minced
• 2 tablespoons Cajun seasoning, divided (1 tbsp for shrimp, 1 tbsp for sauce)
• Salt and black pepper, to taste

Sauce

• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, chopped, plus more for garnish

Instructions

1. Cook the Pasta and Reserve Water: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Before draining, scoop out and reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
2. Cook the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with 1 tablespoon Cajun seasoning, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside to avoid overcooking.
3. Build the Flavorful Sauce Base: Lower heat to medium. Add remaining 1 tablespoon olive oil and butter to the same skillet. When butter melts, add minced garlic and cook for 30-60 seconds until fragrant without browning. Stir in tomato paste and cook for 1 minute, pressing it against the pan bottom to deepen flavor.
4. Concentrate and Thicken the Sauce: Pour in the chicken broth and bring to a gentle simmer while scraping up browned bits from the skillet. Let the broth reduce by about one-third over 3-5 minutes. This intensifies flavors and creates a robust sauce base.
5. Creamy Perfection: Reduce heat to low. Stir in heavy cream and half of the grated Parmesan cheese. Simmer gently for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Adjust sauce consistency by whisking in reserved pasta water as needed, or continue simmering to reduce further.
6. Combine and Coat: Add cooked pasta directly into the sauce. Toss well to coat every strand thoroughly. Gently fold in the cooked shrimp, ensuring even distribution.
7. Finish and Serve: Stir in remaining Parmesan cheese and fresh chopped parsley. Toss everything until warmed through. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired. Plate immediately and garnish with extra parsley and a crack of black pepper for a beautiful presentation.

Notes

• Reserving starchy pasta water and reducing chicken broth are essential steps to achieve a thick, non-watery sauce.
• Do not overcook the shrimp; they only need 1-2 minutes per side until just pink and opaque for tender bites.
• Adjust Cajun seasoning to your spice preference; start with 2 tablespoons total and add more if desired.
• Fresh parsley adds a bright, herbaceous finish—feel free to add more for garnish.

Keywords: Cajun shrimp pasta, creamy shrimp pasta, spicy shrimp pasta, linguine with shrimp, Cajun seasoning pasta, seafood pasta dinner