• 8 oz (226 g) pasta (linguine or spaghetti works best)
• 1 ½ tsp smoked paprika
• ¾ tsp dried oregano
• ¾ tsp dried thyme
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp cayenne pepper (use more for extra heat)
• ¼ tsp ground black pepper
• ½ tsp table salt (plus more for seasoning)
• 1 lb extra-large shrimp (peeled, deveined, thawed, and patted dry)
• 2 tbsp olive oil
• 2 tbsp butter (salted or unsalted)
• 1 medium yellow onion (diced, about 1 cup)
• 2 tsp minced garlic (2-3 cloves)
• 1 tbsp all-purpose flour
• ⅔ cup (157 ml) chicken broth
• 1 (14.5 oz or 411 g) can fire roasted tomatoes (drained)
• ¾ cup heavy cream
• ½ cup (50 g) freshly grated parmesan cheese (plus extra for serving)

• Pat shrimp dry and toss with Cajun seasoning, salt, and pepper. In a large skillet over medium-high heat, melt butter with olive oil. Add the shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.

• In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 3–5 minutes. Stir in freshly grated Parmesan, red pepper flakes, and lemon juice. Adjust salt and pepper to taste.

• Add the cooked pasta directly to the sauce and toss to coat evenly. If needed, add reserved pasta water a little at a time to achieve desired consistency. Fold in the cooked shrimp and gently mix until everything is well combined.

• Plate the pasta, sprinkle with fresh parsley and extra Parmesan, and serve immediately. Enjoy a creamy, spicy, and comforting Cajun shrimp pasta in every bite.

• Shrimp cook quickly; overcooking makes them rubbery. Cook until just opaque.

• Fresh garlic adds flavor and aroma that pre-minced garlic can’t match.

• Cajun seasoning varies in heat—start with less and add more to taste.

• It helps adjust the sauce consistency and ensures the sauce coats the pasta evenly.

• Vegetable Add-ins: Add bell peppers, spinach, or mushrooms for extra flavor and nutrition.
• Cream-Free Version: Swap heavy cream for a tomato-based Cajun sauce for a lighter alternative.
• Protein Swap: Replace shrimp with chicken or sausage if desired.
• Spicy Kick: Increase red pepper flakes or use hot Cajun seasoning for extra heat.

• Store in an airtight container in the refrigerator for up to 2–3 days.

• Reheat gently on the stovetop over low heat, adding a splash of cream or broth to restore the sauce’s creamy consistency.

• You can prep the shrimp and sauce separately ahead of time, then assemble quickly when ready to serve.

• Garlic bread or dinner rolls
• A fresh green salad with lemon vinaigrette
• Steamed or roasted vegetables such as asparagus or broccoli
• A chilled glass of white wine (Chardonnay or Sauvignon Blanc)

Pinterest