This creamy Cajun Shrimp Pasta has juicy shrimp and penne tossed in a garlicky Parmesan cream sauce with tomatoes and a Cajun kick. It’s ready in under 30 minutes, and you can adjust the spice to your taste with whatever Cajun seasoning you have.
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Helpful Reader Review
“So darn good! Comes together quickly with just a little prep work. Worth making a big batch of Cajun seasoning – you’ll be making this again and again.“ – Allison ★★★★★
Creamy Cajun Shrimp Pasta Recipe
My Cajun Shrimp Pasta is a spin on our Creamy Shrimp Pasta and Cajun Chicken Pasta, with buttery shrimp, a creamy Parmesan sauce with tomatoes, and penne to catch every bit of it.
If you love the smoky and spicy Cajun flavors of Shrimp Boil or Shrimp Fajitas, you will love this Cajun Chicken Pasta.
Cajun Shrimp Pasta Ingredients
- Pasta – I use penne pasta because the ridges hold the sauce, but rigatoni, ziti, mostaccioli, or elbow pasta work too.
- Shrimp – Large, peeled and deveined. I prefer the 21-25 count bag. If frozen, thaw according to package directions. Avoid pre-cooked shrimp, which gets rubbery when re-cooked.
- Cajun Seasoning – use to taste to adjust the spiciness. Store-bought Cajun seasoning brands vary significantly in spiciness and salt, so start with half the amount and add more to taste.
- Garlic – mince fresh cloves (it tastes much better than pre-minced).
- Tomato – use a medium ripe tomato.
- Heavy whipping cream – the base of the sauce. Its higher fat content helps the sauce thicken.
- Parmesan cheese – adds so much flavor and helps thicken the sauce. I like to sprinkle more on top.
Substitutions and Variations
- Add Veggies – Try adding vegetables for a more complete meal, such as sautéed onion, bell peppers, asparagus, green beans, or mushrooms, chopped or diced.
- Chicken (see Cajun Chicken Pasta)- Cut chicken breasts in half into cutlets, season both sides, and sauté until cooked through then slice.
- Adjust the spice – Cajun seasoning is typically spicy because it includes cayenne pepper. For even more heat, add a pinch of red pepper flakes.
How to Make Cajun Shrimp Pasta
Everything comes together while the pasta cooks.
- Boil the pasta – Cook penne in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Cook the shrimp – Toss the shrimp with 1 Tbsp of the Cajun seasoning. Heat 1 Tbsp oil in a large deep pan over medium heat in a single layer, 1 to 2 minutes per side, until no longer translucent. Set aside.
- Start the sauce – In the same skillet, melt the butter with the garlic for 30 seconds, then add the tomato and cook 2 to 3 minutes.
- Thicken the sauce – Stir in the cream, the remaining Cajun seasoning, and the Parmesan. Bring to a simmer, then reduce to medium-low and cook 2 to 3 minutes until thickened.
- Serve – Add the shrimp and pasta and toss to coat, thinning with a splash of the reserved pasta water if needed. Garnish with Parmesan and parsley.
Pro Tip: Getting the Sauce Just Right
Too thick? Splash in some reserved pasta water until it’s the consistency you like. Too runny? Let it simmer longer. For the creamiest results, use heavy whipping cream, which has more fat than regular whipping cream. It will thicken better and be less likely to break. Parmesan also helps thicken it.
Tips for the Best Cajun Shrimp Pasta
- Cook shrimp in a single layer: You want them to sear, not steam.
- Don’t overcook shrimp: Take them out as soon as they are cooked through and opaque.
- Season to taste: Some Cajun spice blends can be especially salty and spicy.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container within 2 hours and use within 4 days. Do not freeze, or the sauce will break.
- Reheat: Warm in a skillet over medium-low heat, or in the microwave, stirring every 30 seconds, until heated through to 165°F. Add a splash of cream or chicken stock to loosen the sauce.
What to Serve with Cajun Shrimp Pasta
This Cajun Shrimp Pasta is hearty enough to serve on its own, but I love to pair it with a fresh Caesar Salad or any of these easy sides:
- Easy Garlic Bread
- Roasted Cauliflower
- Cucumber Tomato Avocado Salad
- Grilled Zucchini
- Corn on the Cob
Cajun Shrimp Pasta
Juicy Cajun shrimp and penne tossed in a creamy parmesan sauce with tomatoes. An easy pasta dinner ready in under 30 minutes.
Ingredients
Servings: servings
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp Cajun seasoning, divided *or added to taste depending on brand used.
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1 medium tomato, diced (about 1/2 cup)
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese, plus more to serve
- 2 Tbsp parsley, chopped, to garnish (optional)
Instructions
- Boil the penne pasta in a pot of salted water until al dente according to package instructions. Keep some of the pasta water for the sauce then drain the pasta and cover to keep warm.
- Cook the shrimp – Coat the shrimp with 1 Tbsp of the Cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, 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. Remove from the skillet and cover to keep warm.
- Start the sauce – In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and sauté for about 2-3 minutes.
- Thicken the sauce – Pour in the heavy whipping cream, the remaining 1 Tbsp Cajun seasoning, and grated Parmesan cheese. Bring to a simmer, then reduce to medium/low heat and continue for 2-3 minutes or until the sauce thickens.
- Serve – Add the shrimp and pasta back into the skillet and stir until the noodles are coated in sauce and everything is heated through. If needed, add a splash of the reserved pasta water to thin the sauce. To serve, garnish with more parmesan and chopped parsley, if desired.
Notes
*Cajun seasoning brands vary a lot in salt and spiciness, so start with half of the seasoning and add more to taste.
Pasta: Any short pasta, such as rigatoni or ziti, works in place of penne.
Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 4 days. Reheat in a skillet over medium-low heat, or in the microwave stirring every 30 seconds, until heated through to 165°F. Add a splash of cream or chicken stock to loosen the sauce.
Nutrition Per Serving
523kcal Calories33g Carbs25g Protein32g Fat
Nutrition Facts
Cajun Shrimp Pasta
Amount per Serving
Calories
523
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Cholesterol
289
mg
96
%
Sodium
745
mg
32
%
Potassium
303
mg
9
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
25
g
50
%
Vitamin A
2348
IU
47
%
Vitamin C
7
mg
8
%
Calcium
265
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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