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Jump to RecipeThis Cajun shrimp pasta is creamy, spicy and packed with bold Southern flavor. Juicy shrimp are coated in a homemade Cajun spice blend and seared in butter, then tossed with linguine in a rich garlic Parmesan cream sauce with onion, chicken broth and a squeeze of lemon. It tastes like something from a New Orleans bistro, yet it is ready in about 30 minutes.
Making your own Cajun seasoning takes one minute and lets you control the salt and heat, so the dish is as mild or fiery as you like. Serve it with garlic bread and a green salad for an easy dinner that feels special. If you love this, try my Cajun shrimp Alfredo pasta or creamy lemon shrimp pasta.
Why You Will Love This Cajun Shrimp Pasta
- Ready in about 30 minutes. Perfect for a weeknight.
- Bold, balanced flavor. Smoky, spicy Cajun spices meet a rich, creamy sauce.
- Homemade seasoning. No salty store bought blends needed.
- Restaurant quality. Impressive enough for date night or guests.
- Easy to customize. Add sausage, chicken or vegetables.
Ingredients You Will Need
These are simple ingredients with big flavor. Exact amounts are in the recipe card below.
For the homemade Cajun seasoning
- Smoked paprika: gives a deep, smoky flavor and red color.
- Dried oregano, thyme and basil: the herbal backbone of Cajun seasoning.
- Garlic powder and onion powder: add savory depth.
- Cayenne pepper and black pepper: for heat. Adjust the cayenne to taste.
- Salt.
For the shrimp and sauce
- Extra large shrimp: peeled, deveined and patted dry.
- Olive oil and butter: for searing the shrimp and building the sauce.
- Yellow onion and garlic: the aromatic base.
- All purpose flour: a spoonful helps thicken the sauce.
- Chicken broth: adds savory flavor and loosens the sauce.
- Heavy cream: makes the sauce rich and velvety.
- Freshly grated Parmesan: adds nutty, salty depth and thickens the sauce.
- Lemon juice: brightens the rich sauce.
- Linguine or spaghetti: long pasta holds the creamy sauce beautifully.
- Fresh parsley: for garnish.
How to Make Cajun Shrimp Pasta
1. Mix the Cajun seasoning
In a small bowl, stir together the smoked paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne, black pepper and salt. Set aside about a third of the blend for the sauce.
2. Cook the pasta
Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup of pasta water, then drain in a colander.
3. Season and sear the shrimp
Toss the dry shrimp with two thirds of the Cajun seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque. Transfer to a plate. They will finish cooking in the sauce.
4. Build the sauce
Lower the heat to medium and add the remaining butter. Cook the diced onion for 3 to 4 minutes until soft, then add the garlic for 30 seconds. Sprinkle in the flour and the remaining Cajun seasoning and stir for 1 minute. Slowly whisk in the chicken broth, then the heavy cream. Simmer for 3 to 4 minutes until the sauce thickens slightly.
5. Add Parmesan and lemon
Stir in the grated Parmesan until melted and smooth. Add the lemon juice and taste for salt and heat.
6. Toss and serve
Add the pasta and shrimp to the skillet and toss with tongs until everything is coated. Loosen the sauce with splashes of reserved pasta water if needed. Serve topped with fresh parsley, extra Parmesan and a sprinkle of red pepper flakes.
Tips for the Best Cajun Shrimp Pasta
- Dry the shrimp well. They sear better and the seasoning sticks.
- Do not overcook the shrimp. Pull them when they curl into a C shape. They finish in the sauce.
- Grate your own Parmesan. It melts smoothly and does not clump.
- Save the pasta water. It helps the sauce cling to the noodles.
- Taste before salting. Parmesan and broth add salt, so season at the end.
What Is Cajun Seasoning?
Cajun seasoning is a bold spice blend inspired by the cooking of the Acadian people who settled in Louisiana. It usually includes paprika, garlic powder, onion powder, cayenne, black pepper and dried herbs like oregano and thyme. It is smoky, earthy and spicy, and it is used on seafood, chicken, rice dishes and vegetables.
Store bought versions can be very salty, so making your own lets you control both the salt and heat. Mix a larger batch and keep it in a jar for up to 6 months to use on grilled chicken, roasted potatoes or popcorn.
How Spicy Is This Pasta?
As written, this pasta has a medium heat that most people enjoy. The cream and Parmesan soften the spice, so it feels warm rather than fiery. For a mild version, use just a pinch of cayenne and rely on the smoked paprika for flavor. For extra heat, double the cayenne, add a diced jalapeño with the onion, or finish with a few dashes of Louisiana hot sauce. Serving it with a squeeze of lemon also helps balance the spice.
Easy Variations
- Cajun shrimp and sausage pasta: brown sliced andouille sausage before the shrimp.
- Cajun chicken pasta: use sliced chicken breast and cook until 165°F.
- Add vegetables: sauté bell peppers, spinach or sun dried tomatoes with the onion.
- Lighter version: use half and half instead of heavy cream.
- Gluten free: use gluten free pasta and cornstarch instead of flour.
How to Buy and Prep Shrimp for Pasta
For pasta, extra large shrimp (16 to 20 or 21 to 25 per pound) are ideal because they stay juicy and give you a satisfying bite in every forkful. Frozen raw shrimp are usually the best quality and value, since most are frozen right on the boat. Choose shrimp labeled peeled and deveined to save time, and look for tail off shrimp so they are easy to eat in a creamy sauce. To thaw, place them in a colander under cold running water for about 10 minutes, or leave them in the fridge overnight.
Never thaw shrimp at room temperature. Once thawed, pat them completely dry with paper towels. Dry shrimp sear quickly and develop a light golden crust, while wet shrimp steam and release water into the pan, which dilutes the Cajun seasoning and the sauce.
Secrets to a Silky Cream Sauce
A great cream sauce should be smooth and glossy and should cling to the pasta rather than pool at the bottom of the bowl. Cooking the flour with the butter and spices for a full minute removes the raw taste and helps thicken the sauce evenly. Adding the broth first, then the cream, prevents lumps and keeps the sauce from breaking. Keep the heat at a gentle simmer once the cream goes in.
When you add the Parmesan, lower the heat and stir until melted, since very high heat can make cheese stringy or grainy. Finally, the starchy pasta water is your best friend. A few splashes loosen the sauce and emulsify it so every strand of linguine is coated in creamy, spicy flavor.
What to Serve With Cajun Shrimp Pasta
This rich pasta pairs well with fresh, simple sides. Serve it with crusty garlic bread, a crisp green salad with a tangy vinaigrette or roasted broccoli or asparagus. Corn on the cob or a simple cucumber tomato salad also balance the spice. For more easy seafood dinners, try my sheet pan Cajun butter shrimp or easy shrimp stir fry.
Storage and Reheating
- Refrigerator: store leftovers in airtight glass containers for up to 3 days.
- Reheating: warm gently in a skillet over low heat with a splash of milk or broth, stirring until creamy. Avoid high heat, which toughens the shrimp.
- Freezing: not recommended, since cream sauces can separate and shrimp become rubbery.
- Food safety: cook shrimp until opaque, 145°F, and refrigerate leftovers within 2 hours.
Common Mistakes to Avoid
- Cooking the shrimp too long. Rubbery shrimp are the most common mistake.
- Boiling the cream hard. Keep the sauce at a gentle simmer so it stays smooth.
- Adding cold pasta. Toss the pasta into the sauce while it is still hot.
- Using pre shredded Parmesan. It can make the sauce grainy.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them under cold running water and pat dry before seasoning.
Can I use store bought Cajun seasoning?
Yes. Use about 1 1/2 tablespoons and reduce or skip the added salt.
What pasta works best?
Linguine, fettuccine and spaghetti are classic. Penne also works well.
Can I make it without heavy cream?
Yes. Use half and half or whole milk, and simmer a little longer to thicken.
How do I make the sauce thicker?
Simmer it a few more minutes or add a little more Parmesan.
Can I add sausage?
Yes. Andouille sausage is a classic Cajun addition and adds smoky flavor.
Final Thoughts
Cajun shrimp pasta is comfort food with a kick. Smoky, spicy shrimp, a silky garlic Parmesan cream sauce and tender linguine come together in about 30 minutes for a dinner that tastes like a night out. Make a jar of homemade Cajun seasoning and you will be ready to cook this any time the craving strikes.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 656 kcal |
| Protein | 34 g |
| Carbohydrates | 49 g |
| Fat | 36 g |
| Saturated Fat | 19 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Cajun Shrimp Pasta
Ingredients
Method
- Mix the Cajun seasoning ingredients and set aside a third for the sauce.
- Cook the pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- Toss the shrimp with the rest of the seasoning. Sear in olive oil and 1 tablespoon butter over medium high heat for 1 to 2 minutes per side. Remove.
- Add the remaining butter and cook the onion 3 to 4 minutes, then the garlic 30 seconds. Stir in the flour and reserved seasoning for 1 minute.
- Whisk in the broth and cream and simmer 3 to 4 minutes. Stir in the Parmesan and lemon juice.
- Add the pasta and shrimp and toss, loosening with pasta water. Garnish with parsley and serve.
