Creamy Cajun Shrimp Pasta (Printable)
Spicy Cajun cream sauce coats shrimp, bell peppers, and pasta for a vibrant, quick dinner option.
# 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, reserving 1/2 cup pasta water. Set aside.
02 - Pat shrimp dry with paper towels. Toss with 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.
04 - In the same skillet, add remaining olive oil and butter. Cook onion and bell peppers 4–5 minutes until softened. Add garlic and cook 1 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 melted and sauce is smooth. Add reserved pasta water as needed to achieve desired consistency.
07 - Return pasta and shrimp to the skillet. Toss until evenly coated in sauce. Cook 1–2 minutes until heated through. Garnish with parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The cream sauce comes together in minutes but tastes like something from a restaurant
- You can adjust the heat level to suit everyone at the table
02 -
- Overcooking the shrimp will make them rubbery so pull them the second they turn pink
- The sauce thickens as it sits so add pasta water gradually until you reach your desired consistency
03 -
- Keep all your ingredients prepped before you start because this recipe moves fast once you hit the stove
- Let the cream come to room temperature for 10 minutes to prevent it from separating when you add it