The Easiest Cajun Shrimp Pasta Recipe

Why You’ll Love This Cajun Shrimp Pasta

If you’re anything like me, you love a meal that’s bold in flavor but easy on effort—and this Cajun Shrimp Pasta checks all the boxes. It’s got that deep, smoky kick from the Cajun spices, a creamy sauce that clings to every noodle, and tender shrimp that cook up in minutes. It’s the kind of dish that feels fancy enough for company but simple enough for a Tuesday night when your brain’s already halfway in bed.

What makes this recipe really shine is how it brings the heat without going overboard. It’s got just enough spice to wake up your taste buds, balanced by the richness of the cream and the sweetness of the shrimp. And don’t worry—you won’t need a pantry full of specialty ingredients. If you’ve got pasta, shrimp, some cream, and a handful of spices, you’re good to go.

I love making this when I want something comforting but with a little edge. It comes together in about 30 minutes, which means less time at the stove and more time catching up with your people (or just putting your feet up). It’s great for feeding a hungry crowd or just treating yourself to something special after a long day.

So if you’re craving something that’s creamy, spicy, and downright satisfying, give this Cajun Shrimp Pasta a try. It’s a little bit Southern, a little bit spicy, and a whole lot of delicious.

Ingredients You’ll Need

This Cajun Shrimp Pasta is made with simple, everyday ingredients that come together to create a dish full of bold flavor and creamy comfort. Here’s everything you’ll need, broken down by the shrimp and the sauce. Don’t worry—nothing fancy, just good, honest ingredients you probably already have on hand.

For the Cajun Shrimp

• 1 pound large shrimp, peeled and deveined (tails on or off, your call)

• 1 tablespoon olive oil

• 1 tablespoon Cajun seasoning (store-bought or homemade)

• ½ teaspoon smoked paprika (for extra depth)

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• Salt and black pepper, to taste

• Juice of ½ a lemon (optional, but adds brightness)

This simple spice mix gives the shrimp a smoky, spicy crust that sears up beautifully in the skillet. If you’re sensitive to heat, feel free to reduce the Cajun seasoning a bit—there’s still plenty of flavor to go around.

For the Pasta Sauce

• 8 ounces fettuccine or linguine (or your favorite pasta)

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth (low-sodium works best)

• ½ cup grated Parmesan cheese (freshly grated is best for melting)

• 1 teaspoon Cajun seasoning (you can adjust to taste)

• ¼ teaspoon red pepper flakes (optional, for a touch more heat)

• Salt and black pepper, to taste

• Chopped fresh parsley, for garnish

• Grated Parmesan, for serving

The sauce is rich and creamy with just enough spice to keep things interesting. The Cajun seasoning in the sauce ties everything together with the shrimp, and the Parmesan adds a salty, nutty finish that makes each bite irresistible.

Optional Add-Ins:

• ½ cup diced tomatoes (for a touch of sweetness and acidity)

• ½ cup baby spinach (stir in at the end for a little green)

• Splash of white wine (use in place of some of the broth for depth)

This dish is super adaptable, so don’t be afraid to play around with what you have. Whether you’re making it for a weeknight dinner or a cozy Sunday meal, these ingredients come together in the best kind of way—quick, flavorful, and comforting.

How to Make Cajun Shrimp Pasta

This Cajun Shrimp Pasta comes together in three simple steps, and it’s every bit as delicious as it looks. The shrimp are juicy and full of smoky heat, the sauce is rich and creamy with just the right kick, and the whole dish feels like something you’d order at a restaurant—without the fuss. Let’s get cooking!

---

Step 1: Season and Cook the Shrimp

Start by patting your shrimp dry with a paper towel—this helps them sear nicely. In a bowl, toss the shrimp with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a little salt and pepper to taste. If you like a pop of citrus, go ahead and squeeze in the juice of half a lemon. Let the shrimp marinate while your pasta water comes to a boil.

Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2 minutes per side, or until they turn pink and get a bit of char on the edges. Be careful not to overcook them—they’ll finish cooking a bit more in the sauce later. Remove the shrimp from the pan and set them aside.

---

Step 2: Make the Creamy Cajun Sauce

In the same skillet (don’t wipe it clean—you want those flavorful bits!), reduce the heat to medium and melt 2 tablespoons of butter. Add 4 cloves of minced garlic and sauté for about 30 seconds, just until fragrant. Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring to combine and scrape up any bits from the bottom of the pan.

Add ½ cup of grated Parmesan cheese, 1 teaspoon Cajun seasoning, and ¼ teaspoon red pepper flakes if you like it spicy. Stir well and let the sauce simmer gently for 4–5 minutes, or until slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

Meanwhile, cook 8 ounces of pasta in salted boiling water according to package directions. Drain, reserving about ½ cup of pasta water just in case you need to loosen the sauce later.

---

Step 3: Combine Everything

Once the sauce has thickened and your pasta is cooked, add the drained pasta directly to the skillet. Toss gently to coat the noodles in the creamy sauce. If the sauce feels too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Now, add the cooked shrimp back into the skillet, along with any juices they released. Toss everything together and let it cook for another minute or two, just to heat the shrimp through and let the flavors mingle.

Garnish with chopped fresh parsley and a sprinkle of grated Parmesan, and serve it up hot. Whether you’re making it for family, guests, or just yourself after a long day, this Cajun Shrimp Pasta is hearty, flavorful, and downright comforting—just the way food should be.

Tips for Best Results

To make sure your Cajun Shrimp Pasta turns out creamy, flavorful, and downright irresistible every time, here are a few tried-and-true tips from my kitchen to yours:

1. Don’t Overcook the Shrimp

Shrimp cook fast—we’re talking just 2–3 minutes per side. The moment they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp can turn rubbery, so keep an eye on them and pull them off the heat as soon as they’re ready.

2. Use Freshly Grated Parmesan

I know it’s tempting to grab the pre-shredded stuff, but freshly grated Parmesan melts smoother and adds a richer, nuttier flavor to the sauce. It makes a real difference.

3. Adjust the Heat to Your Taste

Cajun seasoning can vary in spice level depending on the brand. If you’re heat-sensitive, start with less and add more gradually. For extra kick, toss in a pinch of red pepper flakes or a dash of hot sauce.

4. Save Some Pasta Water

Before draining your pasta, scoop out a bit of that starchy water. It’s perfect for loosening up the sauce if it gets too thick—and it helps everything cling to the noodles beautifully.

5. Let the Sauce Simmer Gently

Don’t rush the sauce. Letting it simmer for a few minutes gives it time to thicken and develop flavor. Keep the heat low to avoid scorching the cream or curdling the cheese.

6. Serve Right Away

This dish is best enjoyed fresh, while the sauce is silky and the shrimp are still tender. If you need to reheat leftovers, do it gently on the stovetop with a splash of cream or broth to bring the sauce back to life.

With these simple tips, you’ll have a restaurant-worthy pasta dish that’s full of bold Cajun flavor and creamy comfort.