Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta loaded with tender shrimp and the perfect amount of spice. Ready in under 30 minutes, enjoy this gourmet meal any night of the week!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 596kcal

Author John Kanell

Equipment

Large Pot
Large skillet

Ingredients

12 ounces pasta (linguine, penne, fettuccine) (338g)
1½ pounds raw large shrimp peeled and deveined (675g)
1½ tablespoons cajun seasoning divided
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves minced
1½ cups heavy cream (360mL)
½ cup canned fire-roasted diced tomatoes drained (121g)
½ cup grated parmesan cheese plus more to serve (40g)
Chopped fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ¼ cup of pasta water, then drain the pasta well.
While the pasta is cooking, season the shrimp with 1 tablespoon of cajun seasoning, salt, and pepper.
Heat the butter and oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until they are pink and opaque, 2 to 3 minutes. Using a slotted spoon, remove the shrimp from the skillet and set aside. Reduce to medium heat.
Add the garlic to the skillet and stir for 30 seconds. Stir in the cream, tomatoes, ¼ cup reserved pasta water, and remaining ½ tablespoon cajun seasoning. Bring to a simmer and gradually stir in the cheese until melted. Continue to simmer until the sauce thickens, about 2 minutes.
Add the shrimp and cooked pasta to the skillet and toss to coat in the sauce. Serve immediately with more cheese and garnished with parsley, if desired.

Notes

Heavily salt the pasta water. Generously salt the pasta water before you bring it to a boil. Shoot for at least 1 tablespoon of salt for every 2 quarts of water. This will give the pasta a delicious flavor and tender texture.
Make sure to reserve some pasta water! Don’t skip this important step. Before you drain the noodles, save at least ¼ cup of the pasta water. The starch in the leftover water adds a nice thickness to the cajun pasta sauce.
Add cajun seasoning slowly. Cajun seasonings can vary in flavor and saltiness. Start with ½ to 1 tablespoon of the seasoning in the sauce, then add more to taste.
Garnish your pasta. Add a pop of flavor and presentation by topping the finished pasta with freshly grated parmesan cheese, parsley, chives, a squeeze of fresh lemon juice, or red pepper flakes for an extra kick.
To make your own cajun seasoning, stir together 1 teaspoon each of paprika, garlic powder, onion powder, dried thyme and oregano, and salt, and ¼ - ½ a teaspoon each of cayenne pepper and black pepper. Store the spice blend in an airtight jar and use within 6 months.
Optional variations. Add extra veggies like chopped bell peppers, spinach, or extra diced tomatoes. You can also add more protein by mixing spicy andouille sausage with the shrimp or cooking it with seasoned chicken breast chunks to make cajun chicken and shrimp pasta. Additionally, you can substitute the canned tomatoes with 1-2 tablespoons of tomato paste to taste.

Nutrition