I hope you’re ready for another creamy pasta dish… You will not be able to resist my Creamy Cajun Shrimp Pasta Recipe, it’s ready to eat in under 25 minutes, so easy to make & the perfect weeknight comfort meal!
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This is going to be your all time favorite creamy shrimp pasta recipe! It is just bursting with flavor & a new weeknight staple that the whole family will love! It's also a huge hit for date nights!
If you love creamy pasta dishes, you are going to absolutely love my Marry Me Chicken Pasta, Creamy Shrimp Linguine & Cheesy Broccoli Pasta recipes!
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Ingredients
- Argentinian shrimp
- Fresh Lemon
- Olive Oil
- Unsalted butter
- Tomato sauce
- Heavy whipping cream
- Fresh parsley
- Rigatoni pasta
- Salt and Black Pepper
- Reserved Pasta Water
- Corn starch
- White Sugar
- Seasonings; cajun spice, garlic powder, red paprika powder, smoked paprika powder, red pepper flakes and dried oregano
- Parmesan Cheese (optional)
See recipe card for quantities.
Instructions
- Step 1: Peel, wash & dry shrimp
- Step 2: Marinate the shrimp & bread in cornstarch.
- Step 3: Fry for 1-2 minutes on each side & set aside.
- Step 4: Sauté the veggies until golden brown.
- Step 5: Add in the rest of the ingredients to make the sauce along with the aldente rigatoni pasta.
- Step 6: Assemble and serve! Garnish with parmigiana, parsley & black pepper.
Prepare the Shrimp:
- Peel and wash the shrimp, then pat them dry thoroughly. (If it's frozen shrimp, place them in a bowl of cold water for about 5-10 minutes, gently separating them as they thaw)
- In a mixing bowl, combine the fresh shrimp with lemon juice, olive oil, Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Mix well and coat in corn starch.
Cook the Shrimp:
- Heat a large skillet over medium-high heat and add a drizzle of oil.
- Fry the marinated shrimp for 1-2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, on medium heat, melt butter.
- Add the diced jalapeño, red bell pepper, and yellow onion. Sauté for 7-10 minutes until the vegetables are soft and fragrant.
Prepare the Sauce:
- Pour in the tomato sauce and stir for 2-3 minutes.
- Add the heavy cream, along with the remaining Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Stir to combine.
- Return the cooked shrimp to the skillet and add the chopped parsley and freshly grated Parmesan (if using). Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
Cook the Pasta:
- Meanwhile, cook the rigatoni pasta in a large pot of salted water according to the package instructions until al dente. Reserve some pasta water before draining.
Combine and Serve:
- Add the cooked pasta to the skillet with the sauce, along with a splash of the reserved pasta water. Toss everything together and let it simmer for an additional 5 minutes, allowing the sauce to thicken and coat the pasta.
- Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve:
- Serve the creamy Cajun shrimp pasta hot, garnished with extra grated Parmesan, chopped parsley, and a sprinkle of black pepper. Enjoy your new fav simple pasta dish!
Substitutions for Creamy Cajun Shrimp Pasta
Shrimp: Chicken breast, diced or thinly sliced, cajun sausage, andouille sausage or firm tofu for a vegetarian option.
Lemon Juice: Lime juice or 1 tablespoon of white wine vinegar.
Olive Oil: Any neutral oil like canola, sunflower, or vegetable oil.
Cajun Seasoning: Creole seasoning or a blend of chili powder, cumin, and a pinch of cayenne pepper.
Garlic Powder: Fresh minced garlic (about 1-2 cloves) or garlic salt (reduce added salt).
Red Paprika Powder: Sweet or hot paprika, or chili powder for extra heat.
Dried Oregano: Italian seasoning or dried basil.
Unsalted Butter: Salted butter (reduce added salt), margarine, or a vegan butter alternative.
Jalapeño: Green bell pepper for a milder flavor or serrano pepper for more heat.
Red Bell Pepper: Yellow or orange bell peppers, or green bell pepper for a less sweet option.
Yellow Onion: White onion, red onion, or shallots.
Tomato Sauce: Crushed tomatoes, tomato paste thinned with water, or marinara sauce.
Heavy Cream: Half-and-half, coconut milk for a dairy-free option, or a blend of milk and a tablespoon of flour for thickening.
Parsley: Fresh basil, or chives.
Rigatoni Pasta: Penne pasta, fusilli, whole wheat pasta or any short pasta shape.
Parmesan: Pecorino Romano, Asiago, or a dairy-free cheese alternative.
Feel free to mix and match based on what you have on hand!
Equipment for Creamy Cajun Pasta
Knife
Storage
Refrigerate leftover pasta in an airtight container for up to 3 days. To reheat, add a splash of water or broth and warm on the stove over low heat, stirring until heated through. For freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
3 Top tip for Success
- Use Quality Ingredients: Opt for fresh, large shrimp and high-quality Cajun seasoning for the best flavor. Use real butter and heavy cream for a rich, spicy cream sauce and freshly grated Parmesan to enhance the dish’s taste.
- Cook Pasta Al Dente: Slightly undercook the pasta, as it will continue cooking when mixed with the sauce. This helps prevent overcooked, mushy pasta. Al Dente Pasta makes a huge difference!
- Use Pasta Water: Reserve some pasta water to add to the sauce. It helps the sauce cling to the pasta and creates a silky, cohesive dish.
FAQ's
Pair Cajun pasta with a crisp green salad, garlic bread, or roasted vegetables for a balanced meal. For a refreshing beverage, consider serving with a cold beer, iced tea, or a glass of chilled white wine.
Cajun shrimp can be healthy for weight loss if cooked with minimal oil and paired with nutrient-dense sides, thanks to its high protein and low calorie content.
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Pairing
These are my favorite desserts to serve after this Creamy Cajun Shrimp Pasta:
Creamy Cajun Shrimp Pasta
Ingredients
Equipment
Method
- Peel and wash the shrimp, then pat them dry thoroughly.
- In a mixing bowl, combine the shrimp with lemon juice, olive oil, Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Mix well and coat in corn starch.
- Heat a large skillet over medium-high heat and add a drizzle of oil.
- Fry the marinated shrimp for 1-2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the unsalted butter and let it melt.
- Add the diced jalapeño, red bell pepper, and yellow onion. Sauté for 7-10 minutes until the vegetables are soft and fragrant.
- Pour in the tomato sauce and stir for 2-3 minutes.
- Add the heavy cream, along with the remaining Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Stir to combine.
- Return the cooked shrimp to the skillet and add the chopped parsley and freshly grated Parmesan (if using). Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
- Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water before draining.
- Add the cooked pasta to the skillet with the sauce, along with a splash of the reserved pasta water. Toss everything together and let it simmer for an additional 5 minutes, allowing the sauce to thicken and coat the pasta.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the creamy Cajun shrimp pasta hot, garnished with extra grated Parmesan, chopped parsley, and a sprinkle of black pepper.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
MJ says
Made this tonight. While delicious, the 1c heavy cream and 1/2c tomato sauce really gave no “sauce” to simmer the shrimp in. Felt more of a coating at that point. I added the pasta and then basically 1c of reserved pasta water to give some sort of “sauce”. And am I dredging the shrimp in the cornstarch or just mixing it in the marinade/shrimp mixture?