Creamy Cajun Shrimp Pasta
This creamy Cajun shrimp pasta combines tender shrimp, a rich, cheesy sauce, and perfectly cooked pasta for a flavorful, protein-packed meal. Ready in just 25 minutes, it’s ideal for quick dinners or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 Deep skillet or sauté pan
- 1 wooden spoon or spatula
- 1 knife and cutting board
- Measuring Cups and Spoons
- Colander (for draining pasta)
Ingredients
- 8 oz penne pasta
- 1 lb large shrimp peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp Cajun seasoning divided (adjust to taste)
- 2 Tbsp unsalted butter
- 2 garlic cloves minced
- ½ cup diced tomatoes
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese plus extra for garnish
- 2 Tbsp fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add 8 ounces of penne pasta and cook according to the package directions until al dente, meaning the pasta is tender but still firm to the bite. Before draining, reserve about ½ cup of the starchy pasta water to adjust the sauce later if needed. Drain the pasta in a colander and cover it with a lid or foil to keep warm while you prepare the sauce and shrimp.
- Season the Shrimp: Place 1 pound of peeled and deveined large shrimp in a medium bowl. Sprinkle 1 tablespoon of Cajun seasoning evenly over the shrimp and gently toss until each piece is coated. Depending on the seasoning brand, you may need to adjust for spiciness or saltiness. Let the shrimp sit briefly while you heat the skillet.
- Sauté the Shrimp: Heat 1 tablespoon of olive oil in a deep skillet over medium heat until shimmering. Add the seasoned shrimp in a single layer, making sure not to overcrowd the pan. Cook for 1–2 minutes per side, or until the shrimp turn opaque and firm to the touch. Remove the shrimp from the skillet and cover with a plate to keep warm while preparing the sauce.
- Create the Garlic Butter Base: In the same skillet, reduce the heat slightly and add 2 tablespoons of unsalted butter. Once melted, add 2 minced garlic cloves and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter. This step forms the flavorful aromatic base of your creamy sauce.
- Add Tomatoes for Flavor Depth: Stir in ½ cup of diced tomatoes and cook for 2–3 minutes, allowing the tomatoes to release their juices and slightly soften. This adds natural sweetness and a subtle tang to balance the richness of the cream. Stir occasionally to prevent sticking or burning.
- Build the Creamy Cajun Sauce: Pour 1 ½ cups of heavy cream into the skillet, followed by the remaining 1 tablespoon of Cajun seasoning and ½ cup of grated Parmesan cheese. Stir continuously to combine all ingredients. Bring the mixture to a gentle simmer over medium-low heat and continue cooking for 2–3 minutes, or until the sauce thickens slightly into a smooth, velvety consistency. Taste and adjust seasoning if needed.
- Combine Pasta and Shrimp: Return the cooked shrimp and drained pasta to the skillet. Gently toss to coat the pasta in the creamy Cajun sauce and evenly distribute the shrimp. If the sauce is too thick, gradually add a splash of the reserved pasta water, stirring to reach your preferred consistency without diluting the flavor.
- Finish and Garnish: Remove the skillet from heat. Sprinkle extra grated Parmesan over the top for additional richness and flavor. Optionally, add 2 tablespoons of chopped fresh parsley for color and a hint of freshness. Serve immediately while warm, ensuring each portion includes both shrimp and sauce for maximum enjoyment.
- Tips for Perfect Results: Always taste the sauce before serving to adjust salt, spice, or creaminess as desired. For a lighter version, use half-and-half instead of heavy cream. To boost nutrition and flavor, add vegetables such as bell peppers, asparagus, or mushrooms during the tomato sauté step. Gently simmering the sauce ensures a smooth, rich coating for every noodle.
Notes
- Different brands of Cajun seasoning vary in saltiness and spiciness. Start with half the recommended amount, taste, and adjust gradually.
- To prevent shrimp from becoming rubbery, avoid overcooking—shrimp should be just opaque when removed from heat.
- Reserve some pasta water before draining; it helps loosen the sauce without diluting the flavor.
- Use freshly grated Parmesan for best texture and flavor, as pre-grated cheese can result in a grainy sauce.
- For a richer taste, allow the sauce to simmer gently on low heat, stirring occasionally to prevent sticking.
