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Creamy Cajun Shrimp Pasta - A Bold, Comforting Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine, linguine, or penne
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2–3 tablespoons Cajun seasoning, divided (store-bought or homemade)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 3–4 garlic cloves, minced
  • 1 cup low-sodium chicken broth (or seafood stock)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika (optional, for extra smoky depth)
  • 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley or green onions, for garnish
  • Kosher salt and freshly ground black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Season the shrimp: Pat shrimp dry. Toss with 1–1.5 tablespoons of Cajun seasoning and a pinch of salt. Dry shrimp sear better and taste richer.
  3. Sear the shrimp: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate.
  4. Sauté the aromatics: Lower heat to medium. Add remaining oil and butter. Cook onion and bell pepper with a pinch of salt until softened, 4–5 minutes. Stir in garlic for 30 seconds, just until fragrant.
  5. Build the sauce base: Sprinkle in the remaining Cajun seasoning, smoked paprika, and red pepper flakes (if using). Stir for 20 seconds to bloom the spices.
  6. Deglaze: Pour in the broth and scrape up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
  7. Add the cream: Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle simmer, not a boil. Let it thicken slightly, 3–4 minutes.
  8. Cheese and balance: Stir in Parmesan until melted. Taste and season with salt and pepper. Add a squeeze of lemon to brighten the richness.
  9. Toss with pasta: Add the cooked pasta to the skillet. Toss to coat. If the sauce is too thick, splash in reserved pasta water, a little at a time, until glossy and silky.
  10. Finish with shrimp: Return shrimp and any juices to the skillet. Toss gently just to warm through, about 1 minute. Don’t overcook.
  11. Garnish and serve: Top with parsley or green onions. Serve hot with extra Parmesan and lemon wedges, if you like.