Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 4
- Perfect weeknight dinner – ready in just 30 minutes from start to finish
- Restaurant-quality at home – creamy, spicy sauce with tender jumbo shrimp
- One-pot wonder – minimal cleanup with maximum flavor
- Customizable heat level – adjust the spice to suit your taste buds
Why You’ll Love This Cajun Shrimp Pasta Recipe
Ever stared into your fridge at 5:30 pm with no dinner plan? I’ve been there.
This Cajun shrimp pasta recipe saved me from another takeout night. With pantry staples and just 30 minutes, you’ll have a restaurant-worthy meal that will impress everyone at your table.
The creamy sauce, perfectly cooked shrimp, and bold Cajun flavors come together to create a dish that tastes like it took hours. But your secret is safe with me!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 28g |
| Carbohydrates | 48g |
| Fat | 24g |
| Fiber | 4g |
| Sodium | 680mg |
What You’ll Need
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Jumbo shrimp | 1 pound (about 20-24) | Peeled and deveined |
| Fettuccine pasta | 12 ounces | Any long pasta works |
| Heavy cream | 1 cup | |
| Cajun seasoning | 2 tablespoons | Divided |
| Garlic | 4 cloves | Minced |
| Bell peppers | 1 red, 1 green | Sliced into strips |
| Onion | 1 medium | Thinly sliced |
| Parmesan cheese | 1/2 cup | Freshly grated |
| Olive oil | 2 tablespoons | |
| Butter | 2 tablespoons | |
| Fresh parsley | 1/4 cup | Chopped |
| Salt | To taste | |
| Black pepper | To taste |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Large skillet (10-12 inch) | For cooking shrimp and sauce |
| Colander | For draining pasta |
| Cutting board | For prep work |
| Sharp knife | For cutting vegetables |
| Measuring cups and spoons | For precise measurements |
| Wooden spoon | For stirring |
| Timer | To track cooking times |
| Paper towels | For drying shrimp |
| Tongs | For handling pasta and shrimp |
Possible Substitutions
- Protein: Chicken, andouille sausage, or tofu for shrimp
- Pasta: Penne, rotini, or gluten-free pasta
- Cream: Half-and-half or coconut cream (for dairy-free)
- Cajun seasoning: Make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme
Step-by-Step Instructions
Preparation Phase
- Set up your cooking station (2 minutes)
- Clear your counter space completely
- Place cutting board in the center of your workspace
- Arrange all ingredients on one side of the cutting board
- Place all tools on the other side
- Fill your pasta pot with 4 quarts (16 cups) of water and place on stove (don’t turn on yet)
- Add 1 tablespoon salt to the water
- Prepare the shrimp (3 minutes)
- Open the package of shrimp
- Check that all shrimp are peeled and deveined (most pre-packaged shrimp will be)
- If shells or tails remain, gently pull them off
- Lay out 2-3 paper towels on a plate
- Place shrimp on paper towels in a single layer
- Pat the top of the shrimp with another paper towel until dry
- Transfer shrimp to a clean bowl
- Sprinkle with 1 tablespoon Cajun seasoning
- Gently toss with your hands or a spoon until all shrimp are coated
- Set aside
- Prepare the vegetables (5 minutes)
- Place the bell peppers on cutting board with stem facing up
- Cut around the stem and remove
- Cut peppers in half and remove seeds and white membranes
- Lay each half flat and slice into 1/4-inch strips
- Transfer to a clean bowl
- Cut onion in half from root to tip
- Peel off the outer skin
- Place flat side down and slice into 1/4-inch strips
- Add to the bowl with peppers
- Peel garlic cloves
- Mince garlic by chopping finely with knife (or use a garlic press)
- Place minced garlic in a separate small bowl (it gets added later)
- Prepare remaining ingredients (2 minutes)
- Grate Parmesan cheese if not pre-grated
- Measure out 1/2 cup and set aside
- Rinse parsley and pat dry
- Remove stems and chop leaves finely
- Measure out 1/4 cup and set aside
- Measure out all other ingredients and have them ready
Cooking Phase
- Cook the pasta (10-12 minutes)
- Turn heat to high under the pot of water
- When water reaches a rolling boil (large bubbles breaking the surface rapidly), add pasta
- Stir immediately with a wooden spoon to prevent sticking
- Set timer for 1 minute less than package directions (usually 8-9 minutes for fettuccine)
- Stir occasionally during cooking
- Important step for beginners: Place a measuring cup or coffee mug near the sink to remind yourself to save pasta water
- When timer goes off, scoop out 1/2 cup of the starchy pasta water and set aside
- Carefully pour pasta into colander in sink to drain (watch for steam!)
- Do not rinse pasta – the starch helps the sauce stick
- Cook the shrimp (5-6 minutes)
- While pasta is cooking, place large skillet on another burner
- Turn heat to medium-high
- Add 1 tablespoon olive oil to skillet
- When oil shimmers (looks wavy), it’s hot enough
- Using tongs or your hands, place seasoned shrimp in the skillet one by one in a single layer
- If they don’t all fit, cook in two batches
- Let shrimp cook untouched for 2 minutes
- Look for pink color to develop on the bottom edge
- Using tongs, flip each shrimp over
- Cook for another 2 minutes until fully pink and slightly curled
- Visual cue for beginners: Properly cooked shrimp form a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked
- Remove shrimp to a clean plate using tongs
- Cover with foil to keep warm
- Make the sauce (7-8 minutes)
- Using the same skillet (don’t clean it), add remaining 1 tablespoon olive oil and 2 tablespoons butter
- Reduce heat to medium
- When butter has melted, add sliced onions and bell peppers
- Stir with wooden spoon to coat in oil/butter mixture
- Cook for 4 minutes, stirring occasionally, until vegetables soften
- They should be slightly limp but not browned
- Add minced garlic to the pan
- Stir continuously for 30 seconds (garlic burns easily!)
- Sprinkle in remaining 1 tablespoon of Cajun seasoning
- Stir to coat vegetables evenly
- Slowly pour in 1 cup heavy cream while stirring
- Beginner safety tip: Stand back slightly to avoid steam
- Reduce heat to medium-low
- Allow sauce to gently simmer (small bubbles around edges) for 2-3 minutes
- Important warning: Do not let cream boil rapidly or it will separate and look grainy
- Combine everything (5 minutes)
- Sprinkle in grated Parmesan cheese, a little at a time
- Stir constantly until cheese melts and sauce becomes smooth
- Check sauce thickness by dipping wooden spoon in sauce
- When sauce coats the back of the spoon, it’s ready
- If sauce is too thick, add reserved pasta water, 2 tablespoons at a time, stirring after each addition
- If sauce is too thin, simmer for 1-2 minutes longer
- Add drained pasta to the sauce
- Using tongs, gently toss pasta until completely coated with sauce
- Add cooked shrimp back to the skillet
- Fold gently with wooden spoon to avoid breaking shrimp
- Let everything heat together for 1 minute
- Turn off heat
- Taste a small spoonful of sauce
- Add salt and pepper if needed (Cajun seasoning contains salt, so taste first!)
Finishing Touches
- Serve the dish (1-2 minutes)
- Transfer pasta to serving plates or a large serving bowl
- Use tongs to ensure even distribution of shrimp and vegetables
- Make sure each serving gets 5-6 shrimp
- Sprinkle chopped fresh parsley over the top
- For extra presentation points, place a few whole parsley leaves on top
- Offer extra grated Parmesan on the side
- Serve immediately while hot
Troubleshooting Guide
| Problem | Solution |
|---|---|
| Sauce is too thick | Add reserved pasta water, 1 tablespoon at a time, stirring after each addition |
| Sauce is too thin | Simmer a few minutes longer or add 1-2 tablespoons more Parmesan |
| Dish is too spicy | Add 1-2 tablespoons more cream or a squeeze of lemon juice to mellow the heat |
| Dish isn’t spicy enough | Add 1/4-1/2 teaspoon more Cajun seasoning or a pinch of cayenne |
| Shrimp are tough and rubbery | They’re overcooked. Next time, cook just until pink (about 2 minutes per side) |
| Pasta is mushy | It’s overcooked. Next time, check it 2 minutes before package time |
| Pasta is sticking together | You may not have stirred it enough during cooking. Add a drizzle of olive oil and gently separate |
| Garlic tastes burnt | It was cooked too long. Next time, watch it carefully and cook just until fragrant |
| Sauce has separated or looks grainy | Heat was too high. Next time, keep it at a gentle simmer |
Variations & Substitutions
Protein Options
- Chicken Cajun Pasta: Substitute 1 pound boneless chicken breast, cut into 1-inch strips. Cook 4-5 minutes per side until internal temperature reaches 165°F.
- Sausage Lover’s Version: Add 8 ounces sliced andouille sausage with the shrimp. Cook sausage first, then remove and cook shrimp in the same pan.
- Seafood Medley: Use a mix of shrimp, scallops, and crab meat. Adjust cooking times: scallops need 2 minutes per side, lump crab meat just needs to heat through.
Dietary Adaptations
- Gluten-Free: Use gluten-free pasta and check Cajun seasoning ingredients for hidden gluten.
- Dairy-Free: Substitute coconut cream for heavy cream and 3 tablespoons nutritional yeast for Parmesan.
- Vegetarian: Use 8 ounces sliced mushrooms and 1 cup diced zucchini instead of shrimp.
- Lower Calorie: Use half-and-half instead of heavy cream and reduce Parmesan to 1/4 cup.
Storage & Reheating
Storing Leftovers
- Refrigerator: Allow to cool completely, then store in airtight container for up to 2 days.
- Freezer: Not recommended as cream sauce and pasta texture will change significantly.
- Separation: If you notice liquid separation after refrigeration, this is normal.
Reheating Tips
- Stovetop Method (Best for Beginners):
- Add leftovers to skillet with 1-2 tablespoons of water or cream
- Heat gently over medium-low heat, stirring frequently
- Cover with lid to help retain moisture
- Heat just until warmed through, about 3-4 minutes
- If sauce seems dry, add a splash more cream
- Microwave Method (Quick Option):
- Place in microwave-safe dish
- Add 1 tablespoon of water or cream and stir
- Cover with damp paper towel to prevent splatters and retain moisture
- Heat at 50% power in 30-second intervals, stirring between each
- Usually takes 1-2 minutes total
- Stop as soon as warmed through to prevent rubbery shrimp
Safety Notes & Tips
Food Safety
- Shrimp: Must reach internal temperature of 145°F (they will be completely pink and opaque)
- Cross-contamination: Use separate cutting boards for seafood and vegetables
- Raw seafood handling: Wash hands thoroughly after touching raw shrimp
- Leftovers: Refrigerate within 2 hours of cooking (1 hour in hot weather)
- Reheating: Ensure food reaches 165°F when reheated
Pro Tips for Beginners
- Pasta Water Magic: The starchy pasta water helps thicken sauce and makes it cling to pasta better than plain water
- Prep Ahead: Cut vegetables up to 24 hours in advance and store in airtight containers in refrigerator
- Heat Control: For beginners, it’s better to start with less Cajun seasoning and add more to taste
- Shrimp Buying Guide: “16-20 count” means 16-20 shrimp per pound – perfect for this recipe
- One-Pot Option: For fewer dishes, cook pasta first, then drain and use same pot for sauce
- Wine Pairing: Serve with chilled Sauvignon Blanc or Pinot Grigio to complement the spicy flavors
This Cajun shrimp pasta recipe brings restaurant quality to your home kitchen in just 30 minutes. The creamy sauce with perfectly cooked shrimp and just the right amount of spice makes this dish perfect for weeknight dinners or entertaining guests.
