Description
Creamy Cajun Shrimp Pasta brings the warmth of Southern flavors into your kitchen with bold spice, juicy shrimp, and a velvety sauce that clings to every bite of pasta. A comfort classic made in under 30 minutes.
Ingredients
Units
Scale
Homemade Cajun Seasoning (Yields ~4 tbsp):
- 3 tsp paprika
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 lb penne pasta (or your favorite pasta)
- 1 lb shrimp (peeled & deveined)
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning (divided)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Additional Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- If using frozen shrimp, thaw by running under cold water or refrigerating overnight.
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water, drain, and set aside.
- Toss shrimp with 1 tbsp Cajun seasoning.
- Heat olive oil in a deep skillet over medium. Sauté shrimp 1–2 minutes per side until pink and opaque. Remove and keep warm.
- In the same pan, melt butter over medium heat. Add garlic and remaining Cajun seasoning, cooking until fragrant (about 1 minute).
- Add diced tomatoes and sauté for 1–2 minutes.
- Reduce heat, pour in heavy cream while stirring. Add Parmesan and simmer to thicken slightly.
- Return shrimp and pasta to the pan. Toss to coat evenly. Add pasta water if needed to loosen sauce.
- Top with more Parmesan and fresh parsley. Serve immediately.
Notes
Use full-fat cream and freshly grated Parmesan for the best texture. Substitute chicken or scallops for the shrimp, or use coconut cream and plant-based cheese for a dairy-free version. This dish is easily made gluten-free with GF pasta.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 195mg
