Cajun Shrimp Pasta Recipe

I made Cajun Shrimp Pasta Without Heavy Cream that somehow tastes ridiculously indulgent and like a one-way ticket to New Orleans, so keep scrolling to see what the fuss is about.

I am obsessed with Creamy Cajun Shrimp Pasta because it hits like a spicy, silky slap to the taste buds. I love how the big, briny large shrimp curl into every bite and how the pasta soaks up that smoky, garlicky sauce.

It’s messy, saucy, and way too easy to inhale in one sitting. And the heat sneaks up on you in the best way.

No pretension here, just punchy Cajun Pasta vibes that feel like a weekend splurge but made from normal stuff. I want this every week.

But man, that sauce clings to noodles and ruins any restraint.

Ingredients

• Shrimp, sweet protein, cooks fast, it’s juicy
• Pasta, chewy comfort, soaks sauce
• Olive oil, slick shine
• Butter, rich silk
• Cajun seasoning, smoky kick
• Smoked paprika, gentle smoke
• Garlic, punchy aroma, don’t overcook
• Onion, sweet base
• Red pepper, crunchy color
• Cherry tomatoes, juicy pops
• Chicken broth, savory glue
• Cream, silky sauce binder
• Parmesan, salty umami
• Lemon juice, bright zip
• Parsley, fresh finish
• Salt, basic seasoning
• Black pepper, warm lift
• Red pepper flakes, extra heat
• Pasta water, starchy glue
• Basically, tails or not, it’s fine

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined, tails on or off your call
• 8 ounces pasta (penne, linguine or your favorite noodle)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 to 2 tablespoons Cajun seasoning, adjust to taste
• 1 teaspoon smoked paprika
• 4 cloves garlic, minced
• 1 small yellow onion, diced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved (optional but nice)
• 1 cup low sodium chicken broth
• 1 cup heavy cream or half and half for a lighter version
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes, optional for extra heat
• 1/4 cup reserved pasta water, saved from cooking the pasta

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until just al dente according to package; reserve 1/4 cup pasta water, drain and set pasta aside.

2. While pasta cooks, pat 1 pound shrimp dry and season with 1 to 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, salt and pepper; let rest a few minutes so flavors stick.

3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat; when hot, add shrimp in a single layer and sear 1 to 2 minutes per side until pink and just cooked through; remove shrimp to a plate and don’t overcook.

4. In the same skillet add a little more oil if needed and sauté 1 small diced yellow onion until translucent, about 3 minutes, then add 1 red bell pepper sliced and cook another 3 to 4 minutes until softened.

5. Stir in 4 minced garlic cloves and a pinch of red pepper flakes if using, cook 30 seconds until fragrant, then add 1 cup low sodium chicken broth to deglaze the pan, scraping up browned bits.

6. Reduce heat to medium-low and pour in 1 cup heavy cream or half and half for a lighter version; bring to a gentle simmer and let thicken 3 to 5 minutes, stirring so it does not burn.

7. Whisk in 1/2 cup grated Parmesan cheese until melted and smooth; if sauce is too thick, add some of the reserved pasta water a little at a time to loosen to your desired consistency.

8. Add the cooked pasta and halved 1 cup cherry tomatoes to the sauce and toss to coat, warming the noodles through and letting the tomatoes soften slightly.

9. Return shrimp to the skillet, squeeze in 1 tablespoon fresh lemon juice, adjust seasoning with more Cajun seasoning, salt, and freshly ground black pepper to taste.

10. Finish with 2 tablespoons chopped fresh parsley, extra Parmesan for serving, and serve hot right away for best texture and flavor.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large skillet (nonstick or stainless) for searing shrimp and making the sauce
4. Chef’s knife for chopping onion, garlic, parsley and slicing pepper and tomatoes
5. Cutting board
6. Tongs or slotted spoon to turn and remove the shrimp
7. Wooden spoon or silicone spatula for stirring the sauce
8. Measuring cups and spoons (for broth, cream, spices, lemon)
9. Grater or microplane for the Parmesan cheese

FAQ

Cajun Shrimp Pasta Recipe Substitutions and Variations

• Shrimp: chicken breast, firm tofu, or canned tuna (chicken slices or cubes need longer cooking, tofu soaks up the sauce, tuna is quicker and gives a briny punch)
• Pasta: zucchini noodles, spaghetti squash, or gluten free pasta (zoodles cut carbs and cook fast, squash gives a rustic texture)
• Heavy cream: half and half, coconut milk, or plain Greek yogurt mixed with a little milk (yogurt can curdle if added to high heat so temper it first)
• Parmesan cheese: Pecorino Romano, grated Asiago, or nutritional yeast for a vegan option (Romano is saltier, nutritional yeast gives cheesy flavor without dairy)

Pro Tips

1. Pat the shrimp totally dry before seasoning and searing. If theyre even a little wet they steam instead of get that quick crust, and you lose texture. Also don’t crowd the pan; cook in batches if you need to.

2. Use the reserved pasta water little by little to loosen the sauce. The starchy water helps the cream cling to the noodles and makes the sauce silkier, not just thinner. Warm the water first so it doesnt cool the sauce down.

3. Taste and adjust salt after you add the Parmesan and pasta water. Parmesan can hide or shift saltiness, and the Cajun seasoning varies a lot between brands, so go slow and tweak at the end.

4. Finish with lemon and fresh herbs right before serving. The acid brightens the heavy cream and the parsley keeps everything tasting fresh. If you want more heat, add the red pepper flakes to the shrimp when you sear it so the spice infuses oil early.