This Creamy Cajun Shrimp Pasta gets dinner on the table in just 30 minutes for a perfect weeknight meal with a Southern kick! It’s the kind of cozy, flavor-packed dish that tastes like you’ve been cooking all day, but in reality, requires minimal effort.
Tender shrimp are coated in Cajun seasoning, seared to perfection, then simmered in a creamy, spicy garlic Parmesan cream sauce with diced tomatoes that is tossed with perfectly cooked pasta for a dynamic dish that is bursting with flavor.
As a busy mom who loves bold flavor, I love a quick dish that comes together really easily without compromising on taste. In just 30 minutes and with only 8 ingredients, this dinner comes in clutch on a busy weekday.
Plus, once I started getting feedback on my super popular Cajun Cream Sauce recipe and learned that most people were using the sauce to pour over pasta, I knew I wanted to make a creamy Cajun pasta dish and thought shrimp would be the perfect addition.
Creamy Cajun Pasta with Shrimp Ingredients
This shrimp pasta recipe works with any shape of pasta— long or short. I usually use linguine just because it’s my favorite, but anything from Angel hair to penne is great; whatever your preference!
I used fresh, but you can definitely use frozen shrimp. Just make sure it’s thawed before you get started.
My preference is large white deveined shrimp. I usually just peel it myself to save a buck, but you can buy them already peeled!
I tested this recipe with both heavy whipping cream and half and half. Both were delicious. Half and half is my preference, just because it’s already rich! But if you want super-creamy, go with regular or heavy cream!
Please note that the spice and salt levels vary greatly depending on the brand of Cajun seasoning you use. I usually go with my homemade Cajun seasoning for this recipe, which is more on par with a McCormick or generic brand salt and spice-wise.
However, if you’re using something heavier on the salt and spice, like Slap Yo’ Mama, for instance, you may want to add a little less to the shrimp and/or sauce.
Pasta with Cajun Shrimp Tips and Tricks
How I Make Cajun Shrimp Pasta Quickly and Easily
This pasta dish comes together quickly and easily, especially if you cook it up methodically. Start by getting water boiling to cook your pasta and cook it al dente according to the directions on the packaging.
Blot both sides of your peeled shrimp with paper towel to absorb excess moisture to help your seasoning stick and to get a better texture on your shrimp.
Then, season both sides of the shrimp generously with Cajun seasoning. You will not use all of the seasoning at this point—you’ll probably only use about half. You’ll save the rest to add directly to the pasta sauce.
Mince the garlic and add it to a frying pan with the oil over medium-high heat until the oil is shimmering and the garlic is fragrant. Then, slowly lower in the shrimp.
Pan-fry the Cajun shrimp for 2-3 minutes on each side, then turn the heat to low. Add the diced tomatoes, cream, and Parmesan cheese and stir. Simmer for a few minutes to thicken before adding the cooked pasta and tossing to coat.
That is literally IT. SO easy!
My Favorite Sides and Apps to Pair with this Dish
This dish is hearty and filling enough on its own, but if you’re looking for sides and apps to pair with it, I got you!
Here are some of my favorites to get you started:
How I Store and Reheat Creamy Pasta with Cajun Shrimp
This easy shrimp pasta dish will last for 4-5 days in an airtight container in the fridge. My favorite way to reheat it is actually in the oven!
Add the Cajun shrimp and cream sauce pasta to a baking dish and cover with aluminum foil. Cook for 15-20 minutes at 350°F until both the pasta and shrimp are thoroughly heated.
If it seems too dry, add some extra half and half or cream. You can always reheat it over the stove or in the microwave, but this does tend to make the shrimp a little rubbery, so I’d avoid it if you can.
30-Minute Creamy Cajun Shrimp Pasta
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Rotary Cheese Grater (optional if you're using a block of Parmesan cheese)
Ingredients
- 16 ounces pasta of choice (I used Linguine)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 pound raw large white shrimp
- 2 tablespoons Cajun seasoning (store bought or homemade)
- 1 (14.5-ounce) can diced tomatoes
- 1½ cups cream or half and half
- ½ cup grated Parmesan cheese (½ cup = ~1 ounce)
Instructions
- Cook the pasta al dente according to the directions on the packaging. Drain and set aside.16 ounces pasta of choice
- Meanwhile, peel and mince the garlic and add it to a frying pan over medium heat with olive oil until the oil is shimmering and garlic is fragrant.2 tablespoons olive oil, 4 cloves garlic
- Peel the shrimp if need be and pat both sides dry with a paper towel. Use about 1 tablespoon of the Cajun seasoning to season both sides of the shrimp generously– you will use the other tablespoon later.1 pound raw large white shrimp, 2 tablespoons Cajun seasoning
- Carefully lower the prepared shrimp into the hot oil and sear for 2 minutes on each side.
- Turn the heat down to low and add the diced tomatoes, half and half, the rest of the Cajun seasoning, and Parmesan cheese. Bring to a simmer and add the cooked pasta. Toss to coat and continue to cook and thicken. Enjoy hot!1 (14.5-ounce) can diced tomatoes, 1½ cups cream or half and half, ½ cup grated Parmesan cheese
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