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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 596 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While the pasta is cooking, season the shrimp with 1 tablespoon of cajun seasoning, salt, and pepper.
  3. 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.
  4. 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.
  5. 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 Information

Calories 596kcal (30%) Carbohydrates 49g (16%) Protein 28g (56%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 227mg (76%) Sodium 1036mg (43%) Potassium 378mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2217IU (44%) Vitamin C 1mg (1%) Calcium 202mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 596

% Daily Value*

Calories 596kcal 30%
Carbohydrates 49g 16%
Protein 28g 56%
Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 227mg 76%
Sodium 1036mg 43%
Potassium 378mg 8%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 2217IU 44%
Vitamin C 1mg 1%
Calcium 202mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.