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Cajun Shrimp Pasta with Lemon and Veggies
5 from 24 votes

Cajun Shrimp Pasta with Lemon and Veggies

Cajun Shrimp Pasta with Lemon and Veggies combines spiced shrimp sautéed with garlic and corn alongside fettuccine and broccoli. The shrimp are seasoned with Cajun spices and cooked in butter, then tossed with pasta cooked together with broccoli. A lemon juice and Parmesan cheese finish adds a bright, savory touch. This pasta balances spice, citrus, and creamy elements for a flavorful main dish.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 2 servings
Calories: 713 kcal
Course: Main Course

Ingredients

  • 8-12 oz Shrimp fresh or frozen, raw
  • 1 lb broccoli chopped florets
  • 4 oz Fettuccine pasta
  • 1 cup corn fresh, canned, or frozen
  • 3 TBSP butter divided, unsalted
  • 1 tsp Cajun seasoning blend plus extra to taste
  • 1 tsp garlic minced
  • 1/4-1/2 salt to taste
  • ¼ tsp black pepper
  • ½ tsp paprika regular
  • 1/8-1/4 tsp cayenne pepper for an optional kick of heat
  • 1 lemon
  • ½ heavy cream or half cream half milk, 3/4 cup
  • ¼ cup Parmesan Cheese plus extra for topping, grated
  • parsley fresh, chopped, garnish

Instructions

    Cup of Yum
  1. Prep shrimp as needed (clean/peel/defrost). Tails may be left on or off depending on preference. 
  2. Slice your lemon in half. Juice half the lemon into a small bowl and cut the remaining half into wedges. Measure out all remaining ingredients.
  3. Bring a pot of water to boil and add your pasta. 
  4. Boil pasta for 5 minutes, add broccoli florets, then cook an additional minute or so until pasta is al dente and your broccoli is bright green.
  5. Pat shrimp dry and season on both sides with salt, pepper, cajun seasoning, paprika, and optional cayenne.
  6. Heat a large pan or skillet to medium-high heat and add 1 TBSP butter.
  7. Once butter is melted and pan is heated, add your shrimp and garlic.
  8. If you're using fresh corn, add it with the shrimp. Using canned or thawed/frozen corn? Add it towards the end.
  9. Saute until garlic is fragrant and shrimp is pink and opaque, approx. 4 minutes.
  10. Transfer shrimp and garlic to a bowl, leaving the juices behind.
  11. While the pan is still at medium-hot heat, add the juice of half your lemon  and stir to release the brown bits from pan. Hello flavor!
  12. Add the remaining butter and cream (start with 1/2 cup and add more as needed/desired) and any extra cajun seasoning to taste. Whisk until slightly thickened. Then add your broccoli, pasta, and parmesan cheese. Mix to coat then add the shrimp. Top with lemon wedges, optional parsley, and as much parmesan as your heart desires.
  13. Serve immediately.

Notes

  • Use unsalted butter to manage salt levels precisely; if using salted butter, adjust salt to taste at the end.
  • Thaw frozen corn before use or drain and rinse canned corn to reduce excess salt.
  • Pat shrimp dry before seasoning and cooking to ensure even searing.
  • Adjust cayenne pepper quantity to vary the level of heat according to preference.

Nutrition Information

Calories 713kcal (36%) Carbohydrates 79g (26%) Protein 46g (92%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 391mg (130%) Sodium 1165mg (49%) Potassium 1211mg (26%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 3082IU (62%) Vitamin C 240mg (267%) Calcium 449mg (45%) Iron 6mg (33%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 713

% Daily Value*

Calories 713kcal 36%
Carbohydrates 79g 26%
Protein 46g 92%
Fat 27g 42%
Saturated Fat 14g 70%
Cholesterol 391mg 130%
Sodium 1165mg 49%
Potassium 1211mg 26%
Fiber 12g 48%
Sugar 10g 20%
Vitamin A 3082IU 62%
Vitamin C 240mg 267%
Calcium 449mg 45%
Iron 6mg 33%

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