This creamy cajun shrimp pasta is bursting at the seams with a rich parmesan cream sauce, tender noodles, and juicy shrimp sprinkled with homemade cajun seasoning.
Why this recipe works
We’ve found the perfect balance between creaminess and spice in this cajun shrimp pasta recipe. Each bite brings forth the comforting warmth of bold cajun seasoning, creamy parmesan sauce, and tender shrimp in a bed of penne pasta. Honestly, what more could you ask for in a shrimp pasta dish?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You can use frozen or fresh, but if they are frozen, allow them to thaw completely before beginning and pat them dry. You can typically find grilling shrimp at the seafood counter at your local grocery store.
PASTA – Penne pasta is our go-to for this dish, but you can easily substitute it with your favorite noodle shape. Ziti, rigatoni, fusilli, and cavatappi are all great substitutes but even long noodles such as fettuccine, spaghetti, or angel hair would work well.
SEASONING – I highly recommend using our homemade cajun seasoning. Not only can you use it on a ton of other recipes, but it’s super quick to make and packs powerful flavor!
How to Make Cajun Shrimp Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, in a large bowl, toss the shrimp with half of the Cajun seasoning and 2 tablespoons of the olive oil.
- Place remaining olive oil into a large deep sided skillet and warm over medium-high heat until shimmering.
- Add shrimp and cook for 4-5 on each side. Remove shrimp to a paper towel lined pan and set aside.
- Add the heavy cream to the remaining oil and seasonings in the pan. Whisk in garlic salt (to taste), remaining Cajun seasoning, and black pepper (to taste).
- Sprinkle in the grated parmesan cheese and heat through until cheese has melted. Bring sauce to a gentle boil.
- To thicken the sauce, make a slurry from the cornstarch and water. Whisk the slurry into the sauce in the skillet. Cook an additional 2-4 minutes to thicken.
- Add cooked pasta and shrimp to the skillet and stir to coat.
Frequently Asked Questions & Expert Tips
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
Store leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat just until warmed through. You can add a dash of water or additional cream to loosen it back up if needed.
Serving Suggestions
Though this cajun shrimp pasta is hearty and satisfying all on its own, you can pair it with chunks of bread for dipping and mopping up any excess sauce. It also pairs well with a crisp dinner salad on the side. Optionally garnish with fresh chopped parsley and extra parmesan cheese.
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Cajun Shrimp Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ pound penne pasta
- 1 pound raw grilling shrimp peeled, deveined, tails removed
- 1 ½ Tablespoons homemade Cajun seasoning divided
- 3 Tablespoons olive oil divided
- 2 cups heavy whipping cream
- garlic salt to taste. see note below
- black pepper to taste
- 3 Tablespoons grated parmesan cheese
- 2 Teaspoons cornstarch
- ¼ cup water
Things You’ll Need
Before You Begin
- There is salt already added in both pre-bottled and our homemade Cajun seasoning, so feel free to omit the extra garlic salt called for above if desired.
- You can use frozen or fresh shrimp, but if they are frozen, allow them to thaw completely before beginning and pat them dry. You can typically find grilling shrimp at the seafood counter at your local grocery store.
- Penne pasta is our go-to for this dish, but you can easily substitute it with your favorite noodle shape. Ziti, rigatoni, fusilli, and cavatappi are all great substitutes but even long noodles such as fettuccine, spaghetti, or angel hair would work well.
- Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
- Store leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat just until warmed through. You can add a dash of water or additional cream to loosen it back up if needed.
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, in a large bowl, toss the shrimp with half of the Cajun seasoning and 2 tablespoons of the olive oil.
- Place remaining olive oil into a large deep sided skillet and warm over medium-high heat until shimmering.
- Add shrimp and cook for 4-5 on each side. Remove shrimp to a paper towel lined pan and set aside.
- Add the heavy cream to the remaining oil and seasonings in the pan. Whisk in garlic salt (to taste), remaining Cajun seasoning, and black pepper (to taste).
- Sprinkle in the grated parmesan cheese and heat through until cheese has melted. Bring sauce to a gentle boil.
- To thicken the sauce, make a slurry from the cornstarch and water. Whisk the slurry into the sauce in the skillet. Cook an additional 2-4 minutes to thicken.
- Add cooked pasta and shrimp to the skillet and stir to coat.
Nutrition
Chef Antoine Davis
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