Creamy Cajun Shrimp Pasta (Printable Version)
Tender shrimp and colorful bell peppers in a luscious creamy Cajun sauce over pasta.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
→ Dairy
07 - 1 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
09 - 1 1/2 tbsp Cajun seasoning
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
→ Pantry
14 - 2 tbsp olive oil
15 - 2 tbsp unsalted butter
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Lemon wedges
# Directions:
01 - Cook pasta according to package directions until al dente. Drain while reserving 1/2 cup of pasta water. Set pasta aside.
02 - Pat shrimp thoroughly dry with paper towels. Toss with 1 tablespoon Cajun seasoning, salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add seasoned shrimp and cook 2–3 minutes per side until pink and opaque throughout. Transfer to a plate and set aside.
04 - In the same skillet, add remaining olive oil and butter. Cook onion and bell peppers for 4–5 minutes until softened. Add garlic and cook 1 additional minute until fragrant.
05 - Reduce heat to medium. Stir in remaining Cajun seasoning, smoked paprika, and red pepper flakes. Pour in heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese, stirring constantly until fully melted and sauce is smooth. Incorporate reserved pasta water as needed to achieve desired consistency.
07 - Return cooked pasta and shrimp to the skillet. Toss thoroughly to coat evenly in sauce. Cook 1–2 minutes until heated through. Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
# Expert Tips:
01 -
- Ready in 35 minutes but tastes like it simmered all afternoon
- The cream sauce perfectly balances the Cajun heat without overwhelming your palate
- Those colorful peppers make it look like you actually tried at presentation
02 -
- Overcooked shrimp is rubbery and sad, so remove them from the pan the second they turn pink
- The sauce thickens quickly off heat, so do not reduce it too much in the pan
- Pasta water is your secret weapon for fixing sauce consistency mistakes
03 -
- Buy shrimp in the largest bags you can find and freeze what you do not use immediately
- Double the Cajun spice blend and keep it in a jar for future recipes
- The sauce actually tastes better the next day if you can manage to save any leftovers