Creamy Cajun Shrimp Pasta is my new favorite! The flavor is amazing and I could not stop eating it. As I watched my family devour it, including my very picky daughter, I wished that a had made more for dinner. I was feeling a bit greedy. Well, now I know for next time. Mardi Gras is right around the corner and this tasty dish shall be served!
This Cajun shrimp pasta is so quick and easy to make. You can have dinner ready in less than 20 minutes. You can also easily customize this recipe to your personal preference. I made this pasta using my homemade Cajun seasoning. You can use store-bought as well but I highly recommend making your own, it’s so easy and you are in control of the flavor and the heat. Speaking of heat, this pasta has a spicy kick, it is Cajun. If you want to tone it down, use less seasoning. If you really like it hot, add some extra cayenne pepper to your bowl.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Ingredients needed to makeCajun Shrimp Pasta:
- shrimp – raw shrimp peeled and deveined – I use jumbo or extra-large.
- bow-tie pasta – You can also use the pasta of your choice.
- olive oil
- minced garlic
- Cajun seasoning – I used my own homemade Cajun seasoning, but you could also use store-bought.
- white wine – I used Sauvignon blanc, it pairs well with this dish.
- unsalted butter
- heavy cream
- parmesan cheese – Finely grated parmesan.
- diced tomatoes
How to make Cajun Shrimp Pasta:
First, if you are using frozen shrimp, thaw them by running them under cold water. Remove all the tails prior to cooking the shrimp. While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
In a large saute pan, heat the oil over medium heat then add 1 tablespoon of cajun seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side or until the shrimp are pink, opaque and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set aside. Tent with foil to keep warm.
Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 – 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
Stir in the heavy cream and 1 tablespoon of Cajun Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the diced tomatoes, pasta, and cooked shrimp. Serve hot and enjoy!
Creamy Pasta Recipes
- Creamy Mushroom Pasta – A family favorite.
- Chicken Diavolo Pasta – Sinfully delicious!
- Creamy Chicken Marsala Pasta – Super yummy!
- Creamy Ratatouille Pasta – A vegetarian delight!
- Pumpkin Fettucine Alfredo – My daughter’s favorite.
- Creamy Mushroom Tortellini – Decadent and mouthwatering!
- Sage Turkey Pasta and Peas – Family and budget-friendly.
- Creamy Italian Ravioli – Restaurant quality meal ready in 15 minutes!
Did you make this recipe?
Tag @thesumofyum on Instagram
If you make this Cajun Shrimp Pasta, please leave a comment. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Print Recipe
This Cajun shrimp pasta is so quick and easy to make. Creamy, spicy and delicious! You can have dinner ready in less than 20 minutes.
| Course | Main Dishes |
| Cuisine | Cajun |
| Keyword | Cajun Shrimp Pasta, Pasta, Shrimp |
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 lb. Shrimp raw peeled and deveined / jumbo or extra-large (tail-off)
- 12 ounces bow tie pasta
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Cajun seasoning homemade or store-bought (homemade recipe link in notes)
- 1/3 cup white wine I used Sauvignon blanc
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese finely grated
- 1 15 oz. can diced tomatoes drained - no salt added
Ingredients
|
|
Instructions
If you are using frozen shrimp, thaw them first by running under cold water. Remove all the tails prior to cooking the shrimp. While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
In a large saute pan, heat the oil over medium heat then add 1 tablespoon of cajun seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side or until the shrimp are pink, opaque and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set aside. Tent with foil to keep warm.
Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 - 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
Stir in the heavy cream and 1 tablespoon of Cajun Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the diced tomatoes, pasta and cooked shrimp. Serve hot and enjoy!
Recipe Notes
Homemade Cajun Seasoning Recipe
