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–+ servings
Close-up of creamy Cajun Shrimp Pasta featuring penne pasta coated in a rich sauce and topped with seasoned shrimp.

Cajun Shrimp Pasta Recipe

This recipe makes Cajun Shrimp Pasta with a spicy and rich cream sauce. It is a fast and simple dinner that has a noticeable kick.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

To cook pasta
  • 1 tablespoon kosher salt
  • 8 ounces penne pasta
To cook shrimp and sauce
  • 1 pound raw shrimp deveined, cleaned, tail removed best results if patted dry with paper towels
  • 2 tablespoons Cajun seasoning use this quantity if making my homemade seasoning blend; may turn out too salty if using store bought
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese finely grated from a block a microplane works best; pre-grated or not real authentic parmesan won't melt as nicely

Equipment

  • Large skillet
  • Pot

Method
 

  1. Before cooking, prepare all ingredients. You should add the pasta to the water around the time you start cooking the shrimp.
  2. Combine the 1 pound raw shrimp with the 2 tablespoons Cajun seasoning and the 1 tablespoon olive oil in a bowl. Toss to combine.
  3. Add 1 tablespoon kosher salt to a pot of water and bring it to a boil. At the same time, heat a large skillet over medium high heat.
  4. Add the 8 ounces penne pasta to the salted boiling water and cook until al dente. Before draining, scoop out at least 1/2 cup of the cooking water. Reserve this water to thin the sauce, if needed. Drain the pasta and set it aside.
  5. As soon as you add the pasta to the water, add the 1 tablespoon butter to the skillet and melt it. Add the seasoned shrimp in a single layer and cook until golden brown on each side, turning only once. You may need to cook the shrimp in two batches to allow enough room. Once the shrimp are done cooking, move the cooked shrimp to a clean plate and reduce the heat to medium.
  6. Add the 1 cup heavy cream to the pan and scrape the bottom with a flat shaped wooden spoon to release any seasoning that stuck to the skillet. Let the cream bubble around the edges. Reduce the heat to low and stir in the 1/2 cup parmesan cheese to melt.
  7. Add the cooked pasta and shrimp and stir to coat. If the sauce needs thinning, add the reserved pasta water one tablespoon at a time until you reach the desired consistency. Taste the dish and add extra salt if your taste requires it.

Notes

If you use a store bought Cajun seasoning blend, which likely has more salt than my blend, start with a small amount, taste, and add more to your liking. Because my seasoning blend is made to be less salty, you might need to add extra salt to your serving based on your taste.
You can reduce the spice level by lowering the amount of Cayenne Pepper and/or red pepper flakes.
You can make this exact same recipe using a flattened tenderized chicken breast or wild caught scallops instead of shrimp. Both options are good.
It is best to grate the cheese from a block using a microplane. It will melt instantly in the cream. If you have pre-grated cheese, mince it as finely as you can.

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