Creamy Cajun Shrimp Pasta

A Rich, Flavorful, and Easy Weeknight Dinner

This Creamy Cajun Shrimp Pasta is packed with bold Louisiana flavors, tender shrimp, and a luxurious cream sauce that clings to every strand of pasta. Perfect for a weeknight dinner, yet impressive enough for guests, this recipe balances spice and creaminess for a truly irresistible dish.

Ingredients

Makes 6 servings

• 12 oz fettuccine (or any pasta of your choice)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp butter
• 1 lemon, zested and juiced
• 2 tbsp Cajun seasoning
• ½ tsp kosher salt
• 1 cup diced sweet onion
• 4 garlic cloves, minced
• ½ cup seafood stock (or chicken/vegetable stock)
• 1 ½ cups cherry tomatoes, halved
• 1 tbsp tomato paste
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• ½ tbsp freshly ground black pepper
• For garnish: minced parsley, chopped green onions, red pepper flakes

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, following package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. Season the shrimp: In a medium bowl, toss the shrimp with 1 tbsp lemon juice, ½ of the Cajun seasoning, and 1 tbsp olive oil until evenly coated.
3. Cook the shrimp: Heat the remaining olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer (avoid overcrowding). Cook 2–3 minutes per side, until opaque. Remove shrimp and set aside.
4. Cook the aromatics: In the same skillet, add the onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
5. Simmer the base: Pour in the seafood stock and let it reduce by half, about 3–4 minutes.
6. Make the sauce: Lower the heat to medium-low. Add tomatoes, tomato paste, heavy cream, Parmesan, remaining Cajun seasoning, remaining lemon juice and zest, salt, and pepper. Simmer, stirring occasionally, until sauce thickens, about 5 minutes.
7. Combine pasta and shrimp: Add the pasta to the skillet, tossing to coat. If the sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached. Return shrimp to the pan and gently mix.
8. Serve: Plate the pasta and garnish with parsley, green onions, red pepper flakes, and extra Parmesan if desired.

Tips for the Best Cajun Shrimp Pasta

• Al dente pasta is key: Slightly firm pasta holds the creamy sauce beautifully.
• Avoid overcrowding the pan: Shrimp cook best in a single layer, which ensures a nice sear.
• Know when shrimp are done: They should curl into a loose “C.” Tight curling means overcooked.
• Adjust spice levels: Reduce Cajun seasoning if you prefer a milder dish, but don’t skip it — it’s the flavor backbone!

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat on the stovetop over medium-low heat, adding a splash of stock or water to loosen the sauce. Avoid the microwave if possible to keep shrimp tender.

What to Serve With

• Garlic bread or Parker House rolls
• Buttermilk cornbread
• A simple spring mix or house salad