Creamy Cajun Shrimp Pasta

This creamy Cajun shrimp pasta blends bold spices with a rich, velvety sauce for a quick weeknight dinner that feels indulgent without the fuss. With just thirty minutes from start to finish, it’s a perfect choice when you want something comforting but don’t want to be stuck in the kitchen all evening.

I first cooked this for a last-minute dinner party and was amazed at how impressed everyone was. Now it’s my go-to recipe whenever I want something easy but impressive.

Ingredients

• One pound raw shrimp: must be peeled and deveined for easy eating and even cooking
• Eight ounces penne pasta: the ridges hold the sauce nicely, cook to al dente for best texture
• Olive oil: divided use helps both marinate shrimp and sauté perfectly without burning
• Cajun seasoning: split between shrimp and sauce for a balanced punch of spice, choose a mix with paprika, garlic, and cayenne for authentic flavor
• Unsalted butter: important to control the salt in the roux and sauce
• Garlic cloves minced: fresh garlic brings essential aroma and depth to the sauce
• All-purpose flour: creates the roux that thickens the sauce slowly and smoothly
• Half and half: adds creaminess without being too heavy, use the freshest if possible
• Parmesan cheese shredded: adds umami richness and helps the sauce thicken and cling to pasta
• Salt and pepper: to season at the end for balanced flavor
• Diced tomatoes and fresh parsley (optional): add brightness and fresh contrast if you like

Step-by-Step Instructions

Sauté the Shrimp:

In a bowl combine shrimp with two tablespoons olive oil and two tablespoons Cajun seasoning. Toss well so every piece is coated. Heat one tablespoon olive oil in a skillet over medium heat, then add shrimp. Cook about three minutes on each side until shrimp are pink and opaque. Remove shrimp from the skillet and set aside to avoid overcooking.

Make the Roux and Sauce:

In a clean skillet melt two tablespoons butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned to avoid bitterness. Whisk in the flour briskly to create a smooth paste and cook it for about a minute. Slowly add half and half in small increments, whisking constantly to blend and thicken the sauce evenly. This patience prevents lumps and builds creaminess.

Finish the Sauce:

Once all the half and half is incorporated and sauce is smooth, stir in Parmesan cheese until melted and combined. Add the remaining one tablespoon Cajun seasoning, then salt and pepper to taste. The sauce should be rich with just enough spice to make it pop without overwhelming.

Combine and Serve:

Add the cooked pasta directly into the sauce and toss gently to coat all the noodles. Return the cooked shrimp to the skillet, mixing them back through the pasta so everything is evenly distributed. Serve immediately with optional diced tomatoes and parsley sprinkled on top for freshness and color.

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I love how the Cajun seasoning marries with the creamy sauce in this dish. It reminds me of cozy nights where my family gathered around the table sharing stories. The warmth of the meal matches the warmth of those moments perfectly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The sauce will thicken when cold, so add a splash of milk or half and half when reheating to loosen it back up gently in a skillet. Avoid the microwave if you can, as it may cook unevenly or dry out the shrimp.

Ingredient Substitutions

If half and half isn’t available, whole milk combined with a tablespoon of melted butter can work in a pinch for creaminess. For a dairy-free version, try canned coconut milk but be aware it will alter the flavor slightly. You can swap penne with any sturdy pasta like rigatoni or farfalle that holds sauce well. Use pre-cooked shrimp to save time but add it to the sauce just at the end so it doesn’t overcook.

Serving Suggestions

Pair this pasta with a simple green salad dressed with lemon juice and olive oil to brighten up the richness. Crusty bread or garlic bread on the side helps scoop up every bit of sauce. A cold crisp white wine or sparkling water with lime works perfectly to cut through the creamy spice.

Cultural Context

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Cajun seasoning is rooted in Louisiana’s French Acadian heritage, blending spices that reflect the region’s history and bold flavors. This pasta dish is a fusion of Cajun flair and Italian comfort that captures the spirit of blending traditions into something new and delicious.

Recipe FAQs

→ What type of pasta works best?

Penne pasta holds the sauce well, providing a perfect balance with the creamy Cajun coating, but rigatoni or fusilli could also work.

→ How can I tell when the shrimp are done?

Shrimp turn opaque and pink when cooked through; avoid overcooking to keep them tender and juicy.

→ Can I adjust the spice level?

Yes, vary the amount of Cajun seasoning to suit your heat tolerance while maintaining the dish's signature flavor.

→ What is the purpose of the roux in this dish?

The roux thickens the half and half, creating a smooth, creamy sauce that clings nicely to the pasta and shrimp.

→ Are diced tomatoes necessary?

Diced tomatoes add a fresh, acidic touch but are optional depending on your preference for brightness.