Description
A bold, creamy pasta dish that combines succulent shrimp with a spicy Cajun-inspired sauce. The rich, flavorful sauce is paired with perfectly cooked pasta for a deliciously indulgent, Southern-inspired meal.
Ingredients
For the Creamy Cajun Shrimp Pasta:
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) fettuccine or linguine pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth (or seafood broth)
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
Optional:
- 1 tablespoon lemon juice (for a fresh, zesty kick)
- ½ cup spinach or other greens (for added color and nutrition)
- 1 tablespoon fresh thyme or basil (for an herbaceous note)
- 1 small bell pepper (for added texture and sweetness)
Instructions
Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions, usually for 8-10 minutes until al dente. Once cooked, drain the pasta, reserving about 1 cup of pasta water for later use. Set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the shrimp to the skillet.
Season the shrimp with salt, pepper, and 1 teaspoon of Cajun seasoning, making sure they are well-coated. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set aside. You can also squeeze a little fresh lemon juice over the shrimp at this stage if you want a zesty note.
In the same skillet, add a little more olive oil if needed. Add the chopped onion and cook over medium heat for about 2-3 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Reduce the heat to medium-low and pour in the heavy cream, stirring to combine with the onions and garlic. Add the chicken broth (or seafood broth), smoked paprika, garlic powder, onion powder, and the remaining Cajun seasoning. Stir everything together and bring the sauce to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
For extra richness, stir in the Parmesan cheese at this stage. It will melt into the sauce, making it extra creamy and smooth. Taste the sauce and adjust the seasoning if needed with salt, pepper, or additional Cajun seasoning.
Add the cooked shrimp back into the skillet and toss to coat with the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Now, add the cooked pasta to the skillet, tossing it gently to combine with the sauce and shrimp. Let everything heat through for 2-3 minutes. If you’re using spinach or bell peppers, toss them in at this stage to let them wilt or soften slightly.
Once the pasta is well-coated and everything is heated through, transfer the pasta to serving plates. Garnish with fresh parsley and, if desired, extra grated Parmesan cheese. You can also add a squeeze of lemon juice for a fresh finish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 600-650 kcal
- Fat: 25-30g
- Carbohydrates: 70-75g
- Protein: 28g