This Cajun Shrimp Pasta delivers a vibrant, flavor-packed meal that balances spice and creaminess effortlessly.
The dish features tender, protein-rich shrimp paired with fiber-rich pasta and a medley of aromatic spices, creating a satisfying weeknight dinner.
With the addition of fire-roasted tomatoes and a touch of heavy cream, it’s rich without being overly heavy, providing good fats and essential nutrients such as vitamin A, calcium, and potassium.
This recipe is perfect for everyday cooking because it’s quick, taking under an hour from prep to plate, and requires minimal cleanup.
Its versatile flavor profile appeals to both spice enthusiasts and those preferring a mild kick, making it an ideal option for meal prep or family dinners.
Must-Have Tools for Perfect Results
Large Skillet
Perfect for searing shrimp evenly and sautéing onions and garlic; its wide surface ensures quick evaporation and caramelization, making it a versatile tool for stir-fries, sauces, and more.
Large Pot
Essential for boiling pasta efficiently; a heavy-duty pot ensures even heat distribution and prevents sticking, ideal for soups, pasta, and blanching vegetables.
Measuring Spoons
Provides precision for spices and seasonings, critical for balanced flavor; also invaluable for baking, dressings, and marinades.
Wooden Spoon
Ideal for stirring sauce without scratching cookware; durable and heat-resistant, perfect for sauces, stews, and delicate dishes.
Colander
Ensures perfectly drained pasta or vegetables; a kitchen essential for rinsing, draining, and straining with ease.
Easy Cajun Shrimp Pasta
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Colander
- 1 Wooden spoon
- Measuring Spoons
Ingredients
- 8 oz 226 g linguine or spaghetti
- 1 ½ tsp smoked paprika
- ¾ tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper adjust for heat
- ¼ tsp ground black pepper
- ½ tsp table salt plus more to taste
- 1 lb extra-large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion 140 g, diced
- 2 tsp minced garlic 2–3 cloves
- 1 tbsp all-purpose flour
- ⅔ cup 157 ml chicken broth
- 14.5 oz 411 g fire-roasted tomatoes, drained
- ¾ cup heavy cream
- ½ cup 50 g freshly grated parmesan cheese, plus extra for serving
Instructions
- Cook Pasta Perfectly: Bring a large pot of well-salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package directions until just al dente, ensuring it’s tender but still firm to the bite. Once cooked, drain the pasta in a colander and return it to the pot or a warm bowl, tossing lightly with a teaspoon of olive oil to prevent sticking. Keep it covered while you prepare the sauce and shrimp, ensuring it stays warm and ready to combine.
- Prepare Cajun Seasoning: In a small mixing bowl, combine smoked paprika, dried oregano, dried thyme, dried basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir thoroughly to ensure the spices are evenly blended. Set aside one teaspoon of this mixture for the sauce later, while reserving the rest to coat the shrimp. This allows the shrimp to absorb the full bold flavor of the Cajun spices.
- Season and Sear Shrimp: Place the shrimp in a large resealable plastic bag or shallow bowl and toss with the reserved Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat, then sear the shrimp in batches to avoid overcrowding. Cook each batch for 2–3 minutes per side, until the shrimp turn pink, opaque, and slightly caramelized on the edges. Transfer the cooked shrimp to a plate and set aside while making the sauce.
- Sauté Aromatics and Build Sauce: Reduce heat to medium and add butter to the same skillet, scraping up any flavorful bits left from the shrimp. Once melted, add diced onions and cook until soft and translucent, about 3–5 minutes. Stir in minced garlic and cook until fragrant, around 30 seconds. Sprinkle in flour and the reserved teaspoon of Cajun seasoning, stirring constantly to form a roux that thickens the sauce and incorporates the spices evenly.
- Combine Liquids and Simmer Sauce: Slowly drizzle in chicken broth while continuously stirring, scraping up any browned bits from the bottom of the skillet to enhance flavor. Cook the mixture until the broth reduces by roughly half, concentrating the flavors. Add the drained fire-roasted tomatoes and stir to combine, then pour in heavy cream, mixing until the sauce is smooth and creamy. Allow the sauce to simmer gently for 2–3 minutes, thickening slightly while the flavors meld together.
- Finish Pasta and Serve: Add the cooked pasta directly into the skillet with the sauce and sprinkle in parmesan cheese. Toss gently but thoroughly, ensuring every strand is coated in the creamy, spicy sauce. Return the cooked shrimp to the skillet, warming them through without overcooking. Serve immediately, topped with additional parmesan cheese if desired, and garnish with fresh herbs or a sprinkle of paprika for visual appeal and extra flavor.
Notes
- Use large or extra-large shrimp for the best texture and flavor; smaller shrimp may overcook quickly.
- Adjust cayenne pepper to your preferred spice level; start small and add more gradually.
- Toss cooked pasta with a teaspoon of olive oil if preparing ahead to prevent sticking.
- Fire-roasted tomatoes add a smoky depth, but fresh diced tomatoes can be substituted in a pinch.
- Parmesan cheese can be swapped with Pecorino Romano for a sharper flavor profile.
Chef’s Secrets To Flavorful Pasta
For a truly standout Cajun shrimp pasta, sear the shrimp in batches to prevent overcrowding, which ensures a caramelized, slightly crispy exterior.
Always save a portion of the Cajun spice blend for the sauce; this intensifies the overall flavor.
Deglazing the pan with chicken broth after cooking the aromatics lifts all those concentrated flavors from the pan, creating a rich, layered base.
For an even silkier sauce, ensure the cream is added off the heat briefly before combining with pasta.
Serving Suggestions For Maximum Enjoyment
This dish pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal.
Garnish with freshly chopped parsley or a sprinkle of paprika to add color and extra flavor.
Serve alongside a slice of warm garlic bread or a crusty baguette to soak up the creamy sauce.
For a lighter option, substitute half of the heavy cream with Greek yogurt or unsweetened coconut milk without compromising the flavor.
Storage Tips For Leftover Pasta
Store leftover Cajun shrimp pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore the sauce’s silky texture.
Avoid microwaving at high heat as it may overcook the shrimp and make them rubbery.
This recipe can also be frozen for up to 1 month, but it’s best to freeze the pasta and sauce separately from the shrimp for optimal texture.
Frequently Asked Questions About Recipe
1. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to ensure even searing and prevent excess moisture from diluting the sauce.
2. What pasta works best?
Linguine or spaghetti is ideal as it holds the creamy sauce well, but fettuccine or penne can be used for variety.
3. Can I make it less creamy?
Absolutely. Reduce the heavy cream by half and use extra chicken broth or a splash of milk to keep the sauce light yet flavorful.
4. How can I make it spicier?
Increase cayenne pepper or add a pinch of crushed red pepper flakes while sautéing the shrimp for an extra kick.
5. Is this recipe suitable for meal prep?
Yes! Store pasta and shrimp separately, then combine and reheat when ready to eat. This keeps the shrimp tender and the sauce creamy.
This recipe has been adapted and simplified from the original version by sugarspunrun. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
