Creamy Cajun Shrimp Pasta

The sizzle of shrimp hitting a hot skillet still triggers something visceral in me. My roommate Sarah introduced me to this dish during one particularly brutal winter when we needed something that tasted like sunshine. She dumped an absurd amount of Cajun seasoning into the pan, laughing as I nervously watched. That first bite changed my entire relationship with weeknight cooking.

Last summer I made this for my parents who swore they hated spicy food. My dad went back for thirds and then asked if I had any more of that Cajun magic powder. Now he texts me every time he spots bell peppers on sale, reminding me of that dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp makes all the difference here but frozen thawed completely works in a pinch
• 12 oz fettuccine or linguine: The wider surface area grabs onto that sauce better than spaghetti ever could
• 1 red bell pepper, thinly sliced: Adds sweetness that tames the heat and brings gorgeous color
• 1 yellow bell pepper, thinly sliced: The mix of red and yellow peppers makes the dish sing
• 1 small red onion, thinly sliced: Red onion has a mild sweetness that complements rather than competes
• 3 cloves garlic, minced: Fresh garlic only please, the jarred stuff will disappoint you
• 1 cup heavy cream: This creates the luscious sauce base that makes everything cohesive
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated has anti caking agents that ruin the texture
• 1 1/2 tbsp Cajun seasoning: Make your own or buy your favorite brand, just do not be shy with it
• 1/2 tsp salt: The Cajun seasoning has salt so taste as you go
• 1/4 tsp black pepper: Fresh ground brings a bright pepperiness
• 1/4 tsp smoked paprika (optional): Adds depth and that smoky restaurant quality flavor
• 1/4 tsp crushed red pepper flakes (optional): For those nights when you need to feel alive
• 2 tbsp olive oil: High heat friendly oil for getting that perfect sear
• 2 tbsp unsalted butter: Butter carries the Cajun flavors beautifully
• 2 tbsp chopped fresh parsley: Brings freshness and makes it look professional
• Lemon wedges, for serving: The acid cuts through the richness and brightens everything

Instructions

Get your pasta water going first:

Salt the water generously and cook the pasta until al dente, then drain while reserving that precious 1/2 cup of starchy pasta water for later sauce emergency.

Season your shrimp like you mean it:

Pat those shrimp completely dry because moisture is the enemy of searing, then toss with 1 tablespoon of the Cajun seasoning, salt, and pepper until evenly coated.

Sear shrimp with confidence:

Heat 1 tablespoon each of olive oil and butter in your large skillet over medium high heat, then add shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque, removing immediately to prevent overcooking.

Build your flavor foundation:

In that same skillet, add remaining olive oil and butter, then sauté onion and bell peppers for 4 to 5 minutes until softened before adding garlic for just 1 minute so it does not turn bitter.

Create that dreamy sauce:

Lower heat to medium, stir in remaining Cajun seasoning, smoked paprika, and red pepper flakes, then pour in heavy cream and bring to a gentle simmer.

Melt in the cheese:

Stir in Parmesan cheese until melted and smooth, adding reserved pasta water if the sauce looks too thick or refuses to coat the back of a spoon.

Bring it all together:

Add cooked pasta and shrimp back into the skillet, tossing everything until coated in sauce and heated through, about 1 to 2 minutes.

Finish like a restaurant chef:

Remove from heat, scatter fresh parsley across the top, and serve immediately with lemon wedges on the side.

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This recipe has become my go to for dinner parties because people assume it took hours to perfect. Watching friends scrape their plates clean is the best kind of validation.

Making It Your Own

I have discovered this recipe is incredibly forgiving once you understand the basic technique. Try swapping half and half for heavy cream if you are watching calories, though the sauce will be slightly less rich.

Perfecting The Heat Level

Everyone has different tolerance for spice. Start with less Cajun seasoning and red pepper flakes if you are unsure. You can always add more heat but cannot take it away once it is there.

Timing Is Everything

The biggest mistake I made when learning this recipe was trying to do too many steps at once. Prep everything before you start cooking and the process becomes almost meditative.

• Have your pasta water boiling before you start the shrimp
• Measure out all spices and cream in advance
• Warm your plates in the oven so the sauce stays silky longer

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There is something deeply satisfying about a pasta dish that comes together this quickly yet tastes this special. This recipe has saved countless weeknights in my house.

Questions & Answers

→ What type of pasta works best?

Fettuccine or linguine are ideal; their flat shapes hold the creamy sauce well.

→ Can I adjust the spice level?

Yes. Add more Cajun seasoning or crushed red pepper flakes to increase heat, or reduce them for milder taste.

→ How do I prevent the shrimp from overcooking?

Cook shrimp just 2–3 minutes per side until pink and opaque; remove promptly to avoid toughness.

→ Is there a substitute for heavy cream?

Half-and-half can be used for a lighter sauce, though it may be less rich and creamy.

→ How can I add more flavor to the sauce?

Sauté aromatics like garlic and onions thoroughly, and incorporate smoked paprika for depth and smokiness.

→ What garnishes complement this dish?

Fresh chopped parsley and lemon wedges brighten the flavors and add freshness.