This Cajun shrimp pasta brings bold, smoky heat and creamy comfort together in one skillet. Juicy blackened shrimp sit on top of a rich, creamy parmesan sauce clinging to every noodle, all ready in about 25 minutes. It’s the kind of dinner that feels indulgent and a little fancy, but comes together with pantry staples and one pan.
If you like a little spice with your comfort food, this one’s going to become a regular in your dinner rotation.
Why you’ll love this recipe
- Ready in about 25 minutes — faster than most takeout
- Bold, smoky flavor — Cajun seasoning does all the heavy lifting
- Creamy and comforting — a rich parmesan sauce ties it all together
- One pot for the sauce — minimal cleanup
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning, divided
- 12 ounces fettuccine or penne pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season the shrimp. Toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- Sear the shrimp. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Remove from the skillet and set aside.
- Make the sauce. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the remaining tablespoon of Cajun seasoning.
- Add the cream. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2–3 minutes until slightly thickened.
- Add the parmesan. Stir in the parmesan cheese until melted and smooth, adjusting the sauce consistency with a splash of reserved pasta water if it’s too thick.
- Combine. Add the cooked pasta directly to the skillet, tossing until well coated in the sauce.
- Top with shrimp. Return the shrimp to the skillet, nestling them into the pasta, or arrange them on top for serving.
- Serve. Garnish with fresh parsley and serve immediately while hot.
Tips for success
- Don’t overcook the shrimp — they cook fast, usually just 1–2 minutes per side, and turn rubbery if left too long.
- Adjust the spice level by using more or less Cajun seasoning depending on your preference.
- Save that pasta water — the starchy liquid helps loosen the sauce to the perfect consistency.
- Toss everything together off the heat for a minute if the sauce feels too thick, to avoid overcooking the pasta further.
What to serve it with
- Garlic bread or a crusty baguette
- A simple green salad to balance the richness
- Steamed broccoli or asparagus on the side
Frequently asked questions
Can I use a different protein? Yes — chicken or andouille sausage both work well with this same Cajun cream sauce.
Can I make this less spicy? Use a mild Cajun seasoning blend, or reduce the amount used, and the dish will still have plenty of flavor without as much heat.
Can I use a different type of pasta? Absolutely — penne, linguine, or even rigatoni all work well with this creamy sauce.
Can I make this ahead for meal prep? Cream sauces can thicken and separate slightly when reheated, so this is best enjoyed fresh, though leftovers keep in the fridge for up to 2 days and reheat reasonably well with a splash of cream or broth.