Creamy Cajun Shrimp Pasta (Printable)
A vibrant dish with shrimp, bell peppers, and a rich, creamy Cajun sauce tossed with al dente pasta.
# What You'll Need:
→ Proteins
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp Cajun seasoning
→ Pasta
03 - 12 oz fettuccine or linguine pasta
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 3 cloves garlic, minced
→ Sauce Base
08 - 2 tbsp unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - ½ cup low-sodium chicken broth
12 - ½ tsp smoked paprika
13 - ¼ tsp cayenne pepper
14 - Salt and black pepper to taste
→ Finishing
15 - 1 tbsp olive oil
16 - 2 tbsp chopped fresh parsley
17 - Extra Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
02 - While pasta cooks, toss shrimp thoroughly with Cajun seasoning to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until just opaque throughout. Transfer to a plate and set aside.
04 - Add butter to the same skillet. Once melted, add bell peppers and onion. Sauté 3 to 4 minutes until slightly softened. Add garlic and cook 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan, smoked paprika, cayenne, salt, and pepper. Simmer 2 to 3 minutes until sauce lightly coats a spoon.
06 - Return cooked pasta and shrimp to the skillet. Toss until evenly coated in sauce, adding reserved pasta water as needed for consistency. Remove from heat, garnish with parsley and additional Parmesan.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- That perfect balance of creaminess and heat keeps everyone coming back for seconds
02 -
- Overcooked shrimp is the biggest mistake I see, pull them the second they turn pink
- The sauce continues thickening off the heat, so stop a minute sooner than you think you should
03 -
- Room temperature shrimp sear more evenly than cold ones
- Grate your Parmesan from a wedge if possible, the flavor difference is remarkable