Name: Creamy Cajun Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 8 oz fettuccine or linguine pasta; 1 lb shrimp, peeled and deveined; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

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I like to cook this dish when I need a quick, tasty dinner. I make Creamy Cajun Shrimp Pasta when I want food that feels a bit special but is still easy. I first made it on a weeknight when friends dropped by. It worked well. It still works when I have little time. The sauce comes together fast. The shrimp cooks fast. The pasta fills you up.

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This recipe became useful in my kitchen because it uses few tools and few steps. I use regular pantry spices and a small skillet. I can change the heat level, and I can use what I have on hand. The name Creamy Cajun Shrimp Pasta tells you what to expect. It is creamy, a little spicy, and full of shrimp. It is a go-to for simple, fast meals.

This dish is a pasta with a creamy, spicy sauce and cooked shrimp. It tastes rich and a bit spicy. It has garlic and cheese. The shrimp give it a fresh sea taste. People often make this for weeknights. They also make it for casual dinners with friends. It fits a busy night. It also works for a low-key weekend meal. You do not need work or special tools. If you like creamy sauce with pasta, try my link to a good creamy roasted red pepper pasta sauce for another idea. This meal fills a plate and is easy to love.

Why make this recipe

Make this recipe when you want a tasty meal fast. It cooks in about 20 to 30 minutes. You only need one pan for the sauce and one pot for the pasta. The steps are simple. The flavor is bold but not hard to get. The Cajun spice gives heat and color. The cream and Parmesan make the sauce smooth. You can change the spice level to your taste. This meal is good for busy nights. It also works if you plan a small dinner. The cost is low when you use simple shrimp and store-bought pasta. It is a good everyday special.

How to make Creamy Cajun Shrimp Pasta

First, you will cook the pasta. Then you will cook the shrimp. After that, you will make the cream sauce in the same pan. The hot pan holds flavor. The shrimp cook fast and you do not want to overcook them. When you add cream and cheese, stir until the cheese melts. The sauce will thicken a little as you stir. Toss the pasta and shrimp in the sauce to coat them. Let the pasta soak the sauce for a minute. If the sauce is too thick, add a little pasta water. This method is close to the way I make my creamy steak pasta with garlic but with shrimp and Cajun spice. Watch the heat and taste as you go.

Ingredients

8 oz fettuccine or linguine pasta
1 lb shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Use fettuccine or linguine for a smooth bite. Shrimp should be peeled and deveined so they cook evenly. Cajun seasoning gives the main spice. Olive oil cooks the shrimp and brings flavor. Fresh garlic adds a strong, clear garlic taste. Heavy cream makes the sauce thick and silky. Parmesan adds salt and a sharp cheese taste. Salt and pepper help balance the flavors. Parsley gives a fresh color and a light herb note. You can tweak amounts to match your taste.

Directions

Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add shrimp and Cajun seasoning, cooking until shrimp are pink and opaque (about 2-3 minutes per side). Remove shrimp and set aside.
In the same skillet, add garlic and sauté for 1 minute.
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked pasta and shrimp back to the skillet, tossing to coat.
Serve warm, garnished with chopped parsley.

Cook the pasta first so it is ready when the sauce is done. Drain but keep a little pasta water if you need to thin the sauce. Heat the oil until it shimmers. That gives a quick sear to the shrimp. Cook shrimp until just pink so they stay tender. Sauté garlic briefly to avoid burning it. Bring the cream to a gentle simmer so it does not boil and separate. Add Parmesan slowly and stir to make a smooth sauce. Taste and season with salt and pepper as needed. Toss the pasta and shrimp in the sauce so each bite gets sauce. Garnish with parsley for a fresh look.

How to serve Creamy Cajun Shrimp Pasta

Serve this meal hot on a plate or in a shallow bowl. It works with a green salad on the side. Simple steamed or roasted vegetables also pair well. Offer lemon wedges for people who like a bright note. You can top with extra Parmesan for more cheese taste. For a light meal, serve smaller portions and add a side salad. For a fuller meal, pair with garlic bread or a crusty roll. The dish holds heat well, so serve right away. If you make it for guests, place the pan on the table so people can help themselves. For a family dinner, plate it in the kitchen and bring to the table.

Here is another shrimp idea if you want a different side: try the easy creamy garlic shrimp recipe for a plain shrimp side. It is simple and fast.

How to store Creamy Cajun Shrimp Pasta

Cool the leftovers before you store them. Put them in an airtight container. Use a shallow container so the food cools faster. In the fridge, the pasta with shrimp will stay fresh for 2 to 3 days. If you want to freeze it, use a freezer-safe container and eat within 1 month. Note that cream-based sauces may change texture after freezing. Thaw in the fridge overnight before you reheat. To reheat, warm gently on low in a skillet. Add a splash of milk or cream to restore smoothness. Do not reheat shrimp too long. Overcooking can make it tough. Check the smell before you eat leftovers.

Tips to make Creamy Cajun Shrimp Pasta

Use dry, fresh shrimp when possible. Thaw frozen shrimp fully and pat dry. Patting dry helps the shrimp sear well. Do not crowd the pan when you cook shrimp. Cook in batches if needed. Measure the Cajun spice first so you can adjust the heat. If it is too spicy, add a bit more cream or a splash of milk. Grate fresh Parmesan for the best melt and flavor. Save some pasta water to thin the sauce if it tightens. Stir the sauce on low heat to keep it smooth. Taste as you go. Keep a timer for shrimp so you do not overcook them.

Variation

You can change the pasta shape to penne or spaghetti. You can use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner. Try adding sliced bell pepper or spinach for color and a mild veg note. Use smoked paprika with the Cajun spice for a smoky layer. If you want a very mild dish, reduce the Cajun seasoning to one tablespoon. For a dairy-free version, use canned coconut milk and a vegan Parmesan, but the taste will change. If you do not want shrimp, try the same sauce with cooked chicken or cooked sausage. These swaps keep the dish simple and still tasty.

FAQs

Q: Can I use frozen shrimp? A: Yes. Thaw fully and pat dry. This helps them sear.

Q: Can I make the sauce dairy-free? A: You can use coconut milk and vegan cheese. The taste will change.

Q: How do I make it less spicy? A: Use less Cajun seasoning. Add more cream to balance heat.

Q: Can I keep this dish in the freezer? A: Yes, but cream sauce may change texture. Use within one month.

Q: Do I need fresh Parmesan? A: Freshly grated Parmesan melts better. Pre-grated works in a pinch.

Conclusion

For another take on this dish, see this Best Creamy Cajun Shrimp Pasta Recipe for more ideas. You can also compare techniques with this Creamy Cajun Shrimp Pasta Recipe to find small tricks that fit your kitchen.

Creamy Cajun Shrimp Pasta with Garlic