Cajun Shrimp Pasta is a creamy pasta dish packed with parmesan cheese, garlic, Cajun seasoning and tender shrimp. This restaurant quality meal is so quick and easy to make!
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Cajun Shrimp Pasta Recipe
If you love pasta, shrimp and Cajun seasoning this is the perfect dish for you! Pasta is a pantry staple ingredient that is budget friendly and can be transformed into so many amazing dishes. This Cajun shrimp pasta is sure to become a family favorite for you and your family!
Weeknight dinners need to be quick, easy and delicious. Pasta is a great option for a quick weeknight dinner. The best part about this recipe is that it's quick enough for weeknights and fancy enough for weekend dinners, date nights and special occasions.
What is Cajun Shrimp Pasta?
This dish is a combination of tender Cajun seasoned shrimp with penne pasta in a creamy tomato based Cajun seasoned tomato sauce. The sauce is packed with flavor from garlic, parmesan cheese, Cajun seasoning, diced tomatoes and cream.
Cajun shrimp pasta is a quick recipe to prepare as the protein, shrimp, cooks incredibly quickly. While the pasta is boiling the shrimp is cooked and the sauce is prepared. In the time it takes to prepare the sauce and shrimp the pasta is fully cooked.
What to Serve with Cajun Shrimp Pasta
- Kale Apple Salad
- Olive Garden Copycat Salad
- Jalapeno Popper Pull Apart Garlic Bread
- Stuffed Mushrooms
- Olive Garden Breadsticks
What is in Cajun Shrimp Pasta?
- Shrimp - for the quickest recipe use peeled, tail-off, deveined shrimp. Fresh or frozen shrimp can be used for this recipe.
- Canned Crushed or Diced Tomatoes - the base of the sauce.
- Penne Pasta - you can use any pasta shape you like for this recipe, we just love the way penne pairs with the shrimp and creamy sauce.
- Cream - for the sauce.
- Garlic - everything is better with garlic. Minced garlic is part of the pasta sauce.
- Butter - for cooking the sauce.
- Oil - for cooking.
- Cajun Seasoning - store-bought or homemade can be used. If you cannot find this in your local grocery store this recipe includes a homemade version as well.
- Paprika
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Dried Oregano
- Cayenne Pepper
- Dried Thyme
How to Make Cajun Shrimp Pasta
Full Printable Recipe at Bottom of Page
1 If using frozen shrimp, thaw them first by running cold water over them, or let thaw in fridge.
2 NOTE: While you are preparing the shrimp and the sauce, you can start cooking the pasta according to the package instructions to al dente and drain when finished. Be sure to add salt to the pasta water. Reserve 1 cup of the cooked pasta water in case you need to thicken the sauce.
3 Toss the shrimp with half of the Cajun seasoning mix. In a deep skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp in a single layer and sauté for about 1-2 minutes per side, or until the shrimp is no longer translucent and turns pink. Remove the shrimp from the pan and cover to keep warm.
4 In the same pan make the sauce. Do not wipe the pan clean. Over medium heat, add the butter, minced garlic and remaining Cajun seasoning. Cook for about 1 minute, or until butter is completely melted and garlic is fragrant.
5 Add in the diced tomatoes and sauté for 1 – 2 minutes.
6 Reduce heat to low. Slowly pour in the cream, stirring well to combine. Add in the Parmesan cheese and let simmer until sauce thickens.
7 Return the shrimp to the pan and add in the cooked pasta. Stir until all the pasta is coated with the sauce.
8 Garnish with more Parmesan cheese and chopped parsley. Serve and enjoy!
Tips for the Best Cajun Shrimp Pasta
- Add In's - this pasta dish is customizable. Feel free to add in your vegetables or another protein. You can add anything from red onion, asparagus, peppers, mushrooms, or spinach. Instead of just shrimp you can add in smoked sausage, cooked bacon, cooked chicken breast, or cooked sliced steak. Season the additional protein with Cajun seasoning and pan fry before cooking the shrimp then follow the recipe as usual.
- Shrimp - we suggest using uncooked shrimp that have already been peeled and deveined. This helps reduce the prep time because all you need to do is defrost the shrimp.
- Pasta - you can use any pasta shape you like and for a gluten free recipe use a gluten free pasta. Always salt your pasta water! Do not overcook your pasta – cooked to al dente is best for this dish as it will continue cooking in the sauce.
FAQs Cajun Shrimp Pasta
Microwave - Add a splash of chicken broth, water, or milk to the serving. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
Stove Top - For larger portions, reheat pasta stove top. Add a splash of chicken broth, milk or water to thin the sauce because it will have thickened in the refrigerator.
Store in an airtight container in the refrigerator. It is good for up to 3 days (adjust based on the expiry date of each ingredient used)
Yes, this can be made ahead. Since the sauce will thicken in the fridge overnight you may need to add a splash of chicken broth, milk, or water when reheating.
We do not recommend freezing. The cream may separate and change texture when reheated. Also, pre-frozen shrimp should not be frozen again.
For a healthier version you can use low fat milk instead of cream, however the sauce will not be as thick and creamy.
To make this dish vegetarian omit the shrimp. You can use firm tofu in place of the shrimp and/or add in your veggies of choice.
Yes! Simply use your favorite gluten free pasta.
More Easy Pasta Recipes!
- Chicken Bacon Ranch Pasta
- Olive Garden Chicken Scampi
- Cheesecake Factory Pasta da Vinci
- Chicken Alfredo Bake
Enjoy!
- Sab
Cajun Shrimp Pasta
Ingredients
- 4 tablespoon Cajun seasoning (store bought or homemade (see below))
Homemade Cajun Seasoning (Makes Approximately 4 tbsp)
- 3 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
Pasta
- 1 lb penne pasta (or pasta of choice)
- 1 lb shrimp (fresh or frozen, peeled and deveined)
- 1 tablespoon olive oil
- 2 tablespoon cajun seasoning (divided)
- 3 tablespoon unsalted butter (or salted butter)
- 3 cloves garlic (minced)
- 14 ounce can diced tomatoes (or canned crushed tomatoes )
- 1 ½ cups heavy whipping cream
- ½ cup parmesan cheese (grated)
Garnish
- Parmesan cheese (grated)
- 2 tablespoon parsley to garnish (chopped)
Instructions
- If using frozen shrimp, thaw them first by running cold water over them, or let thaw in fridge.
- NOTE: While you are preparing the shrimp and the sauce, you can start cooking the pasta according to the package instructions to al dente and drain when finished. Be sure to add salt to the pasta water. Reserve 1 cup of the cooked pasta water in case you need to thicken the sauce.
- Toss the shrimp with half of the Cajun seasoning. In a deep skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp in a single layer and sauté for about 1-2 minutes per side, or until the shrimp is no longer translucent and turns pink. Remove the shrimp from the pan and cover to keep warm.
- In the same pan make the sauce. Do not wipe the pan clean. Over medium heat, add the butter, minced garlic and remaining half of Cajun seasoning. Cook for about 1 minute, or until butter is completely melted and garlic is fragrant.
- Add in the diced tomatoes and sauté for 1 – 2 minutes.
- Reduce heat to low. Slowly pour in the cream, stirring well to combine. Add in the Parmesan cheese and let simmer until sauce thickens.
- Return the shrimp to the pan and add in the cooked pasta. Stir until all the pasta is coated with the sauce.
- Garnish with more Parmesan cheese and chopped parsley. Serve and enjoy!
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Leander Fernandes says
Awesome, love it
Jaiden says
yum
Stacey says
So easy and DELICIOUS!!!
David says
Very good pasta dish. I mostly followed the recipe but added mushrooms and a red bell pepper which I sautéed then added the shrimp. Also living in south Louisiana where shrimp isn't expensive I used more shrimp.
Toria S. says
Really loved this recipe and its simplicity. I opted to use fresh cut heirloom tomatoes for the sauce and it really added another layer of freshness. Will definitely be making this again!
Talya says
Super delicious and easy! I would definitely say cut down on the cayenne and paprika if you’re sensitive to spice.
Denise says
Soooo yummy!! I added sundried tomatoes and topped with real bacon bits. There's so much, only my husband and I home tonight, tomorrow I will grill some chicken breasts and add to it. Thanks for sharing!
Jerrie Avis says
I like this