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Easy Cajun Shrimp Pasta

Jessica T. Brown
Creamy Cajun Shrimp Pasta combines succulent, spiced shrimp with linguine, fire-roasted tomatoes, and parmesan in a rich, flavorful sauce—an easy, satisfying dinner ready in under an hour.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine American

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.