cajun shrimp pasta
This creamy Cajun shrimp pasta is a bold and satisfying meal packed with smoky heat and a rich, velvety sauce. Quick enough for weeknights but flavorful enough to impress.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta and Shrimp
- 8 oz penne pasta
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning divided
Cream Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 0.5 cup diced tomatoes
- 1.5 cups heavy whipping cream
- 0.5 cup Parmesan cheese grated, plus more for serving
- 2 tbsp chopped parsley optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- In a bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Add diced tomatoes and cook for 2–3 minutes.
- Pour in heavy cream and remaining 1 tablespoon Cajun seasoning. Stir in grated Parmesan and bring to a simmer for 2–3 minutes until the sauce thickens slightly.
- Add cooked pasta and shrimp to the skillet. Toss to coat. Use reserved pasta water as needed to adjust consistency.
- Serve hot, garnished with more Parmesan and chopped parsley if desired.
Notes
Adjust Cajun seasoning to taste. Use freshly grated Parmesan for best flavor and texture. To reheat leftovers, gently warm with a splash of cream or milk.