Let’s face it, shrimp and pasta is a combo everybody loves. Pasta is very versatile, you can change the sauce or toppings and the possibilities are endless! Anything can be used as an ingredient, even Portobello Mushrooms.
Creamy Cajun Shrimp Pasta
Today, we present to you a Cajun-style pasta dish. An easy and creamy recipe but with a hint of spice and heat.
Shrimp are coated in Cajun seasoning which gives them a delicious smoky and earthy flavor that is toned down by a creamy white sauce with heavy cream and Parmesan cheese that just melts in your mouth.
Cajun shrimp pasta is a great alternative for a family dinner or even a fancy meal served to guests. you might also like this Cajun Mac And Cheese, and Shrimp pasta salad.
WHAT YOU’LL NEED TO MAKE CAJUN SHRIMP PASTA:
This is what you’ll need to make Cajun Shrimp Pasta:
- Linguine
- Extra virgin olive oil
- Large shrimp
- Cajun seasoning
- Butter
- Flour
- Heavy cream
- Parmesan cheese
- Parsley
- White wine
- Pasta cooking water
If you don’t have linguine, you can use spaghetti or fettuccine. Also, be mindful of the amount of Cajun seasoning you add if you are feeding young children.
HOW TO MAKE CAJUN SHRIMP PASTA?
- Cook the linguine according to package directions, and save one cup of the cooking water. Drain and return the pasta to the pot. Add a drizzle of olive oil to prevent it from sticking.
- Season the shrimp with salt, pepper, and cajun seasoning
- In a large saucepan, heat the olive oil, cook the shrimp until just pink, about 2 minutes. Remove from the pan and transfer to a plate.
- Using the same saucepan, melt the butter and whisk in the flour. Cook it until it is slightly golden.
- Whisk in the white wine and the heavy cream. Keep whisking to prevent lumps from forming, and cook for about a minute.
- Stir in the reserved pasta water and Parmesan cheese. Season with salt and pepper
- At this time, mix in the linguine
- Return the cooked shrimp to the pan and add the chopped parsley. Mix everything together and adjust the seasoning.
WHAT KIND OF CAJUN SEASONING SHOULD I USE?
There are several brands that I like, like Zatarains, Tony Chachere’s, Badia, and McCormick. But you can definitely make it yourself. I like this recipe:
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2tbsp oregano
- 1 tbsp kosher salt
- 1 tbsp onion powder
- 2 tsp ground black pepper
- 2 tsp cayenne pepper
WHAT TO SERVE WITH CAJUN SHRIMP PASTA?
A tossed salad is the perfect side dish for this rich meal. Check our blog for delicious salad recipes.
HEALTHY CAJUN SHRIMP PASTA RECIPE VARIATIONS
- Use evaporated milk instead of heavy cream to cut down on the calories
- For a healthier version, you can choose to use whole-wheat pasta
- Can’t eat dairy or gluten? Use coconut milk as the base of your sauce. Cook the shrimp, add the coconut milk, and reduce until desired consistency. Use gluten-free pasta.
Some of my favorite shrimp dinners are Marinated grilled shrimp & spicy creole shrimp dip.
Cajun Shrimp Pasta
Ingredients
- 1 lb large shrimp, peeled and deveined
- salt
- 1 lb linguine
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper to taste
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup heavy cream
- ½ cup Parmesan cheese plus more for serving
- ¼ cup dry white wine
- ¼ cup chopped fresh parsley
Instructions
- Cook the linguine according to package directions, and save one cup of the cooking water. Drain and return the pasta to the pot. Add a drizzle of olive oil to prevent it from sticking.
- Season the shrimp with salt, pepper, and Cajun seasoning
- In a large saucepan, heat the olive oil, and cook shrimp just until pink, about 2 minutes. Remove from the pan and transfer to a plate.
- Using the same saucepan, melt the butter and whisk in the flour. Cook it until slightly golden.
- Whisk in the white wine and the heavy cream. Keep whisking to prevent lumps from forming, and cook for about a minute.
- Whisk in the reserved pasta water and Parmesan cheese. Season with salt and pepper
- At this time, mix in the linguine
- Return the cooked shrimp to the pan and add the chopped parsley. Mix everything together and check the seasoning for salt.
Nutrition
Very good, altered a little as I had more shrimp thawed out. Will make sure to make again
My husband really liked this dish, and he’s glad to have all the left overs. The Cajun sauce is very good.
Absolutely delicious!! We double the sauce recipe and add smoked turkey keilbasa as well. One of the family favorites! We don’t normally have wine but now I keep mini bottles on hand just for this dish!
This was absolutely delicious!!! I added clams, mussels and crab sticks and also a squeeze of lemon, and garnished with fresh coriander (my family is not fans of parsley)
It turned out delicious and I.am so pleased with the homemade Cajun spice I am going triple the Cajun spice recipe and.store to have on hand. Thank you
Was looking to use frozen shrimp when I came across this recipe. Excellent. Everyone loved it. Will make again. We agreed the leftover smoked sausage I had would have been a great addition for a truly Cajun dish.
That’s an amazing idea! Thank you for the suggestion. I will have to try that!
Love your recipe for Cajun seasoning. I have made a 6oz. Jar of it
THANKS!
AMAZING!!!
Made this tonight. Didn’t have the wine but still a great recipe. I’ll make sure to have the wine next time. Thanks for sharing.
My husband and I love this recipe !!!! I make the Cajun seasoning recipe provided. The whole recipe is a favorite I our house.
This is so very good. Reminds me of the Shrimp Fettucine at Jazz a Cajun Restaurant here in Lubbock Texas. There’s has a little more cream sauce, any suggestions on how to do this?
This has become our favorite shrimp pasta dish. I have made as is every time with homemade Cajun seasoning. Delicious!
I replaced the wine with a little chicken broth and it was absolutely delicious! Will definitely make again!
So glad you loved it! Thanks so much for the 5 star rating!
It’s delicious!!! I thought I forgot the white wine, but then realized it didn’t say where to put it in in the recipe. I am 100% a recipe cook lol, I wish I could be like most people and know when to put what in. When do you put the wine in?
Oh I’m so sorry! My mistake. You add it after you add the flour, right before adding the cream. Use a whisk to prevent lumps.
This was really good! My family loved it
We LOVED this!! My hubs can’t stop saying how much he loves it. He said normally he won’t order pasta at a restaurant, but he would order this. Thank you for sharing this!! ❤
We used “Slap ya mama” Cajun seasoning and would not recommend 2 Tbsp… SOO SPICY! Otherwise delicious! Would like to try again and maybe half it.
Looks good! When do we add the wine?
Add it with the reserved pasta water and Parmesan cheese.
You use 2 tbsp cajun just to season the shrimp or you add so.e to the sauce?
Just the chicken, but since you make the sauce in the same pan, it will be enough to season the sauce also