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Creamy Cajun Shrimp and Broccoli Pasta
5 from 42 votes

Creamy Cajun Shrimp and Broccoli Pasta

This recipe brings together sautéed shrimp seasoned with Cajun spices and tender broccoli florets tossed through bowtie pasta coated in a creamy Parmesan sauce. The half and half enriches the sauce without heaviness, while the garlic and paprika add depth. The shrimp cook quickly to a pink and opaque finish, complementing the slightly crisp-tender broccoli. This pasta dish balances protein, vegetables, and comfort in one pot.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 461 kcal
Course: Main Course

Ingredients

  • 25 Shrimp see notes, medium, raw
  • 2 cups bowtie pasta
  • 1.5 cups broccoli chopped florets
  • ½ tsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp parsley
  • ⅛ tsp salt
  • 1 clove garlic smashed and minced
  • ¼ cup half and half half cream and half milk
  • ¼ cup Parmesan Cheese freshly grated
  • ½ tsp Cajun seasoning blend
  • salt to taste, additional
  • black pepper to taste, additional
  • paprika a sprinkle
  • Parmesan Cheese for topping, extra

Instructions

    Cup of Yum
  1. Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
  2. If using fresh, set aside and grab your pasta!
  3. Cook pasta as directed until tender.
  4. Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
  5. While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
  6. Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
  7. Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
  8. Drain the pasta and add back into the pot.
  9. To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
  10. I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
  11. Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
  12. Stir constantly until the dairy thickens into a delicious sauce.
  13. Add in your shrimp along with your broccoli and stir to coat.
  14. Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
  15. At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
  16. Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!

Notes

  • Use either fresh or frozen shrimp, avoiding pre-cooked types for better texture.
  • You can buy peeled and deveined shrimp or do it yourself; any size works as long as you season according to quantity.
  • If sauce is too thick after resting, thin with a little extra half and half or milk.
  • Slice only the broccoli florets' top for small vegetable bits in the pasta, avoiding stalks for texture balance.

Nutrition Information

Calories 461kcal (23%) Carbohydrates 52g (17%) Protein 38g (76%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 305mg (102%) Sodium 1266mg (53%) Potassium 480mg (10%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 876IU (18%) Vitamin C 66mg (73%) Calcium 389mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 461

% Daily Value*

Calories 461kcal 23%
Carbohydrates 52g 17%
Protein 38g 76%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 305mg 102%
Sodium 1266mg 53%
Potassium 480mg 10%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 876IU 18%
Vitamin C 66mg 73%
Calcium 389mg 39%
Iron 4mg 22%

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