Cajun Shrimp Pasta
Creamy, spicy, and loaded with bold Cajun flavor, this pasta dish features tender shrimp, rich garlic-infused sauce, and perfectly cooked pasta. A comforting meal with a kick!
Ingredients
- 12 oz pasta penne, fettuccine, or linguine
- 1 lb large shrimp, peeled and deveined fresh or thawed frozen
- 1 ½ tablespoons Cajun seasoning plus more to taste
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 4 cloves garlic, minced
- 1 bell pepper, sliced optional
- ½ onion, sliced optional
- 1 ½ cups heavy cream or use half-and-half for lighter version
- 1 cup Parmesan cheese, grated
- ¼ cup pasta water reserved from cooking
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Red pepper flakes optional, for extra heat
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
- Toss the shrimp with Cajun seasoning until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and optional veggies like bell pepper or onion. Sauté for 2-3 minutes until fragrant and softened.
- Pour in the heavy cream, stir to combine, and bring to a gentle simmer.
- Add grated Parmesan cheese and stir continuously until melted and the sauce thickens. Add a splash of reserved pasta water if needed to adjust consistency.
- Return shrimp and cooked pasta to the skillet. Toss everything together until well coated in the sauce. Season with salt, pepper, and more Cajun seasoning if desired.
- Serve hot, garnished with fresh parsley, extra Parmesan, and red pepper flakes if desired.
Notes
To switch things up, try using grilled chicken or sausage instead of shrimp. For extra creaminess, stir in mozzarella or cream cheese. Add spinach or mushrooms for a veggie-packed version. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or milk. For low-carb, use zucchini noodles instead of pasta.