This Cajun Shrimp Pasta is a vibrant, flavor-packed dish that brings the bold essence of Louisiana to your table. Tender shrimp, coated in a smoky, spicy Cajun seasoning, mingle with al dente pasta in a creamy, garlic-infused sauce. Each bite delivers a perfect balance of heat, richness, and a hint of sweetness from juicy tomatoes. Ready in just 50 minutes, it’s an impressive yet approachable meal that’s sure to satisfy your cravings for something indulgent and comforting.
The dish’s textures are a delight—succulent shrimp, silky sauce, and perfectly cooked pasta create a harmonious blend. Fresh parsley adds a pop of color and brightness, while the Cajun spices awaken your senses. Whether it’s a weeknight dinner or a special occasion, this recipe promises a restaurant-quality experience with minimal effort. Serve it up and watch it disappear—it’s that good!
Ingredients for Cajun Shrimp Pasta
- 8 oz (226 g) pasta (linguine or spaghetti recommended)
- 1 ½ teaspoons smoked paprika
- ¾ teaspoons dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper (double for extra spice)
- ¼ teaspoon ground black pepper
- ½ teaspoon table salt (plus more to taste)
- 1 lb extra large shrimp (peeled, deveined, thawed, and patted dry; tails on or off)
- 2 Tablespoons olive oil
- 2 Tablespoons butter (salted or unsalted)
- 1 medium (140 g) yellow onion (diced, about 1 cup)
- 2 teaspoons minced garlic (2-3 cloves)
- 1 Tablespoon all-purpose flour
- ⅔ cup (157 ml) chicken broth
- 14.5 oz (411 g) can fire roasted tomatoes (drained)
- ¾ cups heavy cream
- ½ cup (50 g) freshly grated parmesan cheese (plus additional for serving)
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions. Drain and keep warm (toss with a teaspoon of olive oil if done early to prevent sticking).
- Prepare the Cajun seasoning: In a small dish, whisk together smoked paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Set aside 1 teaspoon of the seasoning for the sauce.
- Season the shrimp: Place shrimp in a large plastic bag and toss with the remaining Cajun seasoning until fully coated.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Sear shrimp in batches until cooked through, then transfer to a plate.
- Cook the onions: Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and cook until softened (3-5 minutes).
- Add garlic: Stir in minced garlic and cook until fragrant (about 30 seconds).
- Make the roux: Sprinkle flour and the reserved 1 teaspoon of Cajun seasoning over the onion/garlic mixture. Cook, stirring, until the flour is fully absorbed.
- Deglaze the pan: Slowly drizzle in chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Cook until the broth is reduced by about 50%.
- Add tomatoes and cream: Stir in the drained fire roasted tomatoes, then drizzle in heavy cream until combined.
- Combine pasta and sauce: Add the cooked pasta and parmesan cheese to the skillet. Toss until the pasta is coated and the cheese is melted.
- Finish the dish: Return the cooked shrimp to the skillet and heat until warmed through. Serve topped with additional parmesan cheese if desired.
Perfect Pairings: Serving Suggestions
This Cajun Shrimp Pasta is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with a crisp Caesar salad or garlic bread for a complete dinner. For a lighter option, try steamed asparagus or zucchini noodles on the side. Don’t forget a glass of Chardonnay or sparkling water with lemon to complement the bold flavors!
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm it in a skillet over medium heat with a splash of chicken broth or heavy cream to keep the sauce creamy. Avoid microwaving, as it can make the shrimp rubbery. For best results, enjoy it fresh, but reheating can still be delicious!
Spice It Up: Recipe Variations
Want to switch things up? Try adding andouille sausage for a smoky twist or toss in bell peppers for extra crunch. If you’re not a fan of shrimp, chicken or scallops make great substitutes. For a vegetarian version, skip the shrimp and add mushrooms or zucchini. Adjust the cayenne pepper to suit your spice tolerance—double it for a fiery kick!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-peeled and deveined shrimp to skip a step. You can also prep the Cajun seasoning mix ahead of time and store it in a jar for future use. If you’re in a rush, swap the fire-roasted tomatoes for canned diced tomatoes—just add a pinch of smoked paprika to mimic the flavor. Every minute saved counts!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a large skillet for the sauce and shrimp, a pot for boiling pasta, and a strainer for draining. A microplane grater is perfect for fresh parmesan, and a whisk ensures your sauce is smooth and lump-free. Having the right tools on hand makes cooking this dish even more enjoyable!
Cajun Shrimp Pasta
Ingredients
- 8 oz pasta I prefer linguine or spaghetti
- 1 ½ teaspoons smoked paprika
- ¾ teaspoons dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper double this for a spicier dish
- ¼ teaspoon ground black pepper
- ½ teaspoon table salt plus more to taste
- 1 lb extra large shrimp peeled, deveined, thawed and patted dry (tails on or off)
- 2 Tablespoon olive oil
- 2 Tablespoons butter salted or unsalted
- 1 medium yellow onion diced (about 1 cup)
- 2 teaspoons minced garlic 2-3 cloves
- 1 Tablespoon all-purpose flour
- ⅔ cup chicken broth
- 14.5 oz can fire roasted tomatoes drained
- ¾ cups heavy cream
- ½ cup freshly grated parmesan cheese plus additional for serving
Instructions
- Bring a large pot of well-salted water to a boil and cook pasta according to package instructions. Once cooked, drain and keep warm until ready to use (if your pasta is done early, toss with a teaspoon of olive oil to prevent sticking). As pasta cooks, prepare shrimp.
- In a small dish, whisk together paprika, oregano, thyme, basil, garlic and onion powder, cayenne pepper, black pepper and salt. Measure out one teaspoon of spice and set aside for the sauce later.
- Place shrimp in a large plastic bag and toss with remaining cajun seasoning until completely coated.
- Pour olive oil in a large skillet and turn heat to medium-hi. Once hot, sear the shrimp in batches and transfer to a plate once cooked through.
- Reduce heat to medium and add butter to the skillet. Once melted, add onion and cook until softened, about 3-5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour and remaining 1 teaspoon of cajun spice over the onion/garlic and cook, stirring, until all flour is absorbed.
- While stirring, slowly drizzle in chicken broth, scraping the bottom of the pan to deglaze any browned bits on the bottom. Cook until the broth has been reduced about 50%.
- Add tomatoes and stir.
- Drizzle in heavy cream until combined.
- Add the cooked, drained pasta and parmesan cheese and toss until pasta is coated and cheese is melted. Return shrimp to the dish, cook until warmed through, and serve, topped with additional parmesan cheese if desired.