Creamy Cajun Shrimp Pasta (Printable Version)
Spicy pasta with shrimp, bell peppers, and a rich creamy Cajun sauce for a vibrant dinner option.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
→ Dairy
07 - 1 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
09 - 1 1/2 tbsp Cajun seasoning
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
→ Pantry
14 - 2 tbsp olive oil
15 - 2 tbsp unsalted butter
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Lemon wedges
# Directions:
01 - Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Set aside.
02 - Pat shrimp dry and toss with 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
04 - In the same skillet, add remaining olive oil and butter. Sauté onion and bell peppers for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
05 - Lower heat to medium. Stir in remaining Cajun seasoning, smoked paprika, and red pepper flakes. Pour in heavy cream and bring to a gentle simmer.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add reserved pasta water as needed to reach desired consistency.
07 - Add cooked pasta and shrimp to the skillet. Toss to coat everything evenly in the sauce. Cook for 1–2 minutes until heated through. Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
# Expert Advice:
01 -
- The cream sauce coats every strand of pasta perfectly while letting the shrimp stay tender and sweet
- This comes together in 35 minutes but tastes like something youd order at a fancy dinner spot
02 -
- Overcrowding the pan when searing shrimp will make them rubbery so work in batches if needed
- The sauce thickens quickly off the heat so add pasta water gradually not all at once
03 -
- Room temperature cream incorporates more smoothly into the sauce without separating
- Grate your Parmesan fresh from a block because pre shredded cheese has anti caking agents that prevent smooth melting