Cajun Shrimp Pasta
Looking for a meal that’s quick, flavorful, and just the right amount of spice?
This Cajun shrimp pasta has everything you need! With perfectly seasoned shrimp, a creamy, zesty sauce, and a hearty pasta base, it’s a dish that’s simple to make yet feels like a restaurant-quality treat.
Whether it’s a busy weeknight or a special dinner, this recipe delivers big flavor with minimal effort—no need to break a sweat in the kitchen!
For Cajun Shrimp Pasta
- Pasta – 8 oz of linguine or spaghetti works best for this dish.
- Smoked Paprika – This adds a rich, smoky flavor to the seasoning mix.
- Dried Oregano – A touch of earthiness that balances out the spices.
- Dried Thyme – Complements the other herbs for a well-rounded flavor.
- Dried Basil – Adds a hint of sweetness and freshness.
- Garlic Powder – Brings a savory depth to the seasoning blend.
- Onion Powder – A subtle onion flavor that rounds out the spices.
- Cayenne Pepper – Adds just the right amount of heat (use more if you want a spicier dish).
- Ground Black Pepper – A basic seasoning that enhances all the flavors.
- Table Salt – For seasoning the shrimp and pasta, plus more to taste.
For the Shrimp
- Extra Large Shrimp – 1 lb of peeled, deveined, thawed shrimp (tails on or off).
- Olive Oil – Used to sear the shrimp and add richness.
For the Sauce
- Butter – 2 tbsp, salted or unsalted, for the sauce base.
- Yellow Onion – 1 medium, diced, for a bit of sweetness and depth.
- Minced Garlic – 2 tsp, for added flavor and fragrance.
- All-purpose Flour – 1 tbsp, used to thicken the sauce.
- Chicken Broth – ⅔ cup, for a savory and rich liquid base.
- Fire Roasted Tomatoes – 1 can (14.5 oz), drained, adds a smoky, tangy flavor.
- Heavy Cream – ¾ cup, for a creamy texture and richness.
- Freshly Grated Parmesan Cheese – ½ cup, plus more for serving.
Cajun Shrimp Pasta Recipe
This Cajun shrimp pasta delivers a perfect balance of flavor and heat, without being overwhelmingly spicy. It's a satisfying weeknight meal that’s easy to make, yet feels special enough to serve for any occasion.
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Servings: 4 servings
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Ingredients:
- 8 oz (226 g) pasta (linguine or spaghetti works best)
- 1 ½ tsp smoked paprika
- ¾ tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper (use more for extra heat)
- ¼ tsp ground black pepper
- ½ tsp table salt (plus more for seasoning)
- 1 lb extra-large shrimp (peeled, deveined, thawed, and patted dry)
- 2 tbsp olive oil
- 2 tbsp butter (salted or unsalted)
- 1 medium yellow onion (diced, about 1 cup)
- 2 tsp minced garlic (2-3 cloves)
- 1 tbsp all-purpose flour
- ⅔ cup (157 ml) chicken broth
- 1 (14.5 oz or 411 g) can fire roasted tomatoes (drained)
- ¾ cup heavy cream
- ½ cup (50 g) freshly grated parmesan cheese (plus extra for serving)
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside. If the pasta finishes before you’re ready to assemble, toss it with a teaspoon of olive oil to prevent it from sticking. - Prepare the Cajun Seasoning:
In a small bowl, combine the smoked paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Set aside 1 teaspoon of the seasoning for the sauce. - Season the Shrimp:
Place the shrimp in a large plastic bag and add the Cajun seasoning. Toss to coat the shrimp evenly. - Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in batches, searing them until they’re cooked through. Transfer the shrimp to a plate and set aside. - Make the Sauce:
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for about 30 seconds, until fragrant. - Add Flour and Seasoning:
Sprinkle the flour and the remaining Cajun seasoning over the onion and garlic. Stir well to coat everything and cook for another minute, allowing the flour to absorb the flavors. - Deglaze the Pan:
Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet. Let the broth cook down and reduce by about half. - Combine Tomatoes and Cream:
Stir in the fire-roasted tomatoes, followed by the heavy cream. Mix until well combined. - Finish the Dish:
Add the cooked pasta to the skillet and toss it in the sauce, ensuring it’s well-coated. Stir in the parmesan cheese, letting it melt into the sauce. Return the shrimp to the skillet and cook until everything is heated through. - Serve:
Plate the pasta and top with additional freshly grated parmesan cheese if desired. Serve immediately and enjoy!
- Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp can be used in this recipe, just make sure to thaw them thoroughly and pat them dry before seasoning. This will help the seasoning stick better and prevent excess water in the pan. - Can I use a different type of pasta?
Yes! While linguine or spaghetti works perfectly, feel free to substitute with any pasta you have on hand. Penne or fettuccine would be great alternatives. Just make sure to adjust the cooking time according to the pasta you’re using. - Is there a way to make this dish healthier?
If you want a lighter version, you can swap the heavy cream for a lower-fat option like half-and-half, or even milk. For a dairy-free version, try using coconut milk for a creamy consistency! - How do I prevent the pasta from sticking together after cooking?
Once the pasta is drained, toss it with a small amount of olive oil to prevent it from sticking. If you need to store it for later, keep the pasta in an airtight container with a little more olive oil. - Can I add extra vegetables to this recipe?
Definitely! You can add vegetables like bell peppers, spinach, or zucchini. Sauté them with the onions and garlic to bring out their flavor and make the dish even more colorful and nutritious!