Rich and decadent creamy cajun shrimp pasta, emphasis on the decadent. Linguine swirled around a spicy cajun sauce, perfectly seasoned shrimp and tomatoes, topped with some fresh parmigiano reggiano cheese.
My other favorite shrimp pasta recipe is this shrimp scampi without wine.
This recipe was originally published July 15, 2019.
This creamy cajun shrimp pasta is the best cajun pasta ever! It is creamy, easy to make and everyone loves it.
To get a cajun flavored dish you need some cajun seasoning. All of the juicy shrimp is coated in cajun seasoning then cooked to perfection.
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Once you add all of your ingredients everything comes together and you get that spicy yummy sauce.
It's not so spicy that your family won't like it. My kids are young and they absolutely love this. You can add extra cajun spice to make it really spice or even some cajun hot sausages for an extra kick.
If you are watching what you eat, then this is probably not for you. But if you are looking to fully indulge, read on.
Normally when I order a cajun pasta at a restaurant I just assume it's going to be super creamy and cozy. And this is exactly what I was going for with this family friendly dinner.
And for reference, this is way better than anything you'll get from a restaurant (ahem, Chili's cajun pasta).
I mean, we all have those nights. Where a salad just won't cut it and we want a big old bowl of pasta.
Although there is nothing wrong with a salad, some of them can be quite filling like this chimichurri steak and vegetable salad or this italian chop salad with crispy chickpeas.
What Kind Of Shrimp To Use
Bigger is better when it comes to shrimp. For a few reasons!
For starters the bigger the shrimp, the less you have to clean and handle them. If you pick out small shrimp then you'll be peeling shrimp for a while. So a medium to large shrimp should be good.
Cleaning the shrimp is my least favorite part.
The fresher shrimp will taste the best but I know we don't all have access to fresh caught or wild shrimp. So if you can only get farm raised or a package of frozen shrimp, that's okay.
And sometimes if the shrimp are really big I will cook them and then chop them up a bit before we eat.
If you are using frozen shrimp make sure to thaw them in the fridge, instead of in water. They can absorb too much liquid this way.
How To Make The Cajun Alfredo Sauce
The trick to a thick cajun alfredo sauce is to let it boil and bubble for a bit and then reduce the heat.
If you let it boil (stirring nonstop so it doesn't stick to the pan) when it cools it will be the perfect thick and creamy consistency.
And by the time you take it to the table to serve, wait 10 minutes for everyone to actually show up, it should be perfection and thickened up.
If for some reason the sauce starts to curdle, just turn the heat off. Mix in all the ingredients, keep stirring and then add another splash or two of half and half until it gets creamy.
Since we're using half and half for this recipe (no cream) plus the lemon juice, that curdled texture can show up. But I've never had any trouble getting back into a creamy sauce by adding a bit more half and half at the end.
Also, I would say this is mediocre spicy. If you want it spicier, then just add extra cajun spice.
How To Get Perfectly Cooked Shrimp
Heres the deal with shrimp.
You have to cook it just right. Shrimp takes only minutes to cook.
Like a couple minutes. Once they are pink, they are done and any extra time spent cooking will just make them tough and chewy.
And it's easy to tell when the shrimp are fully cooked, because the color of shrimp prior to being cooked through is that kind of clear white color.
But once cooked, that more orange red pink tone is apparent.
Also you want to pat them dry before throwing them on to your pan and season generously.
If you love shrimp dishes, you may like to try this white wine gnocchi and shrimp or this bang bang shrimp pasta (which uses greek yogurt instead of mayo, a bit healthier).
Pasta Noodles
For this cajun shrimp pasta you can use any type of pasta shape you want! Linguine, spaghetti or a fun shape. It really doesn't matter, a noodle is a noodle.
But here's a fun fact!
Flat noodles, like linguine are actually perfect for sauces, because it's more space for the sauce to grab on to.
Another fun fact. Noodle shapes with ridges on it are also awesome for sauces, because the sauce sort of clings on to the crevice in the noodles.
What you don't want to do is rinse your pasta after you strain it.
The reason why is because you also rinse off all that important starchy water. When you combine your sauce and pasta, it will stick to the pasta.
If you rinse your pasta, it will have a harder time sticking.
I think this is the perfect summer, crave-able dish. Here's how I can justify this as a summer dish. Shrimp = seafood = summer.
There you have it. And I'm sold on this.
How To Make Cajun Shrimp Pasta
A quick run down of how to make cajun shrimp pasta.
- Season the shrimp, be generous if you really want it super spicy
- Melt the butter in your pan, let it sizzle
- Cook the shrimp with some fresh minced garlic. Only a couple minutes on each side
- Once the shrimp are pink, turn them - it's important not to overcook the shrimp
- Add the half and half and parmigiano regianno, whisking
- It will start to thicken, just keep whisking (*note - if it looks like it curdled (could be from too much water out of the shrimp) do not panic, add in your pasta and all the other ingredients, at the very end, turn the heat off and add another splash or two of half and half and it will magically become smooth and creamy again)
- Add your pasta of choice, this is linguine but any shape works
- Stir in the chopped tomatoes, parsley, lemon juice and more cajun seasoning
- Serve!
What You'll Need To Make Cajun Shrimp Pasta
Here's an easy visual of what ingredients you'll need to make this dinner. You'll find that most of the ingredients are things you'll already have on hand!
If you are using frozen shrimp, just make sure to dry them really well, you'll want any excess moisture gone.
- half and half - I decided to make this cajun shrimp pasta without heavy cream, I chose half and half because I wanted a lighter option than a traditional cream sauce. If you notice it get lumpy toward the end of making just add some extra splashes of half and half in, it will smooth out.
- linguine - you can pick any pasta shape you like
- lemon juice - the lemon juice gives it a nice kick of flavor, it's optional you can always leave it out
- tomatoes - a little bit of tomatoes for some color, texture and flavor
- parmigiano reggiano - the real stuff, not the one in the green container
- salt and pepper - for seasoning
- fresh garlic - for flavor
- cajun seasoning - not all cajun seasonings are made equal, some are more spicy some are more salty, I actually mix two brands together to make my perfect cajun seasoning (slap ya mama and a basic mccormick)
- butter - for cooking the shrimp and the first base of the sauce
- oil - also for cooking the shrimp, we use less butter this way
- parsley - add some color back in to the dish
Cajun Shrimp Pasta Tips
Recipes with some tips and tricks are always successful! Here are some tips I've put together when making this creamy cajun shrimp pasta.
Know your cajun seasoning. If this is your first time making a cajun pasta make sure you taste test the cajun seasoning before using it.
For me I mix two different brands, because I know one is heavy on the salt and one is heavy on the spicy and doesn't have much salt. To get your preferred flavoring, pick and choose what suits your family best.
Don't overcook the shrimp. It's hard not to. I get it. You aren't quite sure if it's done, how can something cook in just minutes?!
If you think about it this way it takes a piece of chicken about 20 minutes to cook stovetop, one little shrimp is a tenth of that size, so it only takes 2-3 minutes to cook. If you notice the color of shrimp prior to cooking vs after, the color changes significantly.
If you need to, take a picture of what it looked like before when judging if it's cooked, the uncooked color is a pale grey white and the cooked color is a rosy pink.
Use the right temperature. You should heat your pan to the right temperature, medium is perfect for shrimp.
If your temperature is too low your shrimp won't get a good sear and since they cook fast you lose that opportunity quickly. If it's too hot your shrimp will get crispy.
Salt your pasta water. For more flavor, try salting your pasta water to give the pasta a bit more flavor.
Cajun Shrimp Pasta FAQ
Because we're using half and half instead of heavy cream, this can happen (plus the lemon juice can also make this happen). After you are done preparing, if you get this result add another few splashes of half and half in, mix it around and watch it smooth out!
Yes! You can add whatever extras you like to make this your family's favorite! Some favorites that readers have added is cajun sausage, bell peppers, sun dried tomatoes and spinach to the cajun shrimp pasta.
I personally have not tried this but some reviews have had success with using milk.
By using gluten free pasta noodles you can.
Stovetop would be my preferred method of choice, it's the easiest on the shrimp. Microwave could work as well.
I wouldn't recommend it, noodles can get mushy if you reheat them from frozen, it's just too much cook time.
You can. Season the chicken like you would have the shrimp, then cook it but you'll need to cook it until the chicken is no longer pink in the middle. Otherwise you can prepare this exactly the same way.
More Dinner Recipes
- Creamy Pumpkin Ravioli - A fan favorite, it takes only 20 minutes to make
- World's Best Beef Stroganoff - the most popular recipe on Modern Crumb
- Chicken Street Tacos - these tacos are restaurant quality
- Chicken Pitas - a family favorite greek inspired dinner
- Ground Beef Shepherd's Pie - full of vegetables and topped with fluffy white cheddar mashed potatoes
- Chicken and Sun Dried Tomato Pasta - full of sun dried tomatoes
- Lemon Basil Chicken Pasta with Tomatoes - a light lemon basil pasta with tomatoes
- Broccoli Chicken Cheese Pasta - your kids will love this mac and cheese variation!
- Cream Cheese Chicken Enchiladas - corn tortilla enchiladas stuffed with chicken and peppers
Creamy Cajun Shrimp pasta
Rich and decadent creamy cajun shrimp pasta. Linguine swirled around a spicy cajun sauce, seasoned shrimp and tomatoes, topped with parmigiano reggiano.
Ingredients
- 1 lb shrimp, deveined and cleaned
- 8 oz linguine
- 1 tbsp oil
- 1 tsp cajun seasoning
- 1 c half and half
- 2 tbsp butter
- 2 cloves garlic, minced
- A few sprigs of chopped parsley
- 1 roma tomato, diced small
- ¼ c parmigiano reggiano
- 1 tbsp lemon juice, optional
- salt and pepper
Instructions
- Dry the cleaned shrimp with a paper towel, season with a few pinches of salt and pepper and ½ tsp cajun seasoning
- Cook the linguine per package instruction and set aside
- Heat a large pan over medium heat
- Add the oil and butter
- Add the shrimp in an even layer followed by the minced garlic, turning after 2 minutes cook an additional 1-2 minutes or until pink and cooked through
- Add to the pan the half and half and parmigiano reggiano
- Bring to a low boil, while whisking constantly for 2 minutes
- Turn heat off
- Add the pasta
- Add the diced tomato, chopped parsley and the remaining ½ tsp cajun seasoning
- Squeeze on the lemon juice, this step is optional because adding lemon juice to dairy can be tricky, it has the chance of curdling your sauce, but if you do it with the heat off you have a better chance of it not happening and the taste is amazing
- Stir to combine, it will continue to thicken as it continues to cool down
- If the sauce is clumpy, add another splash of half and half it will get creamy!
- Serve
Notes
If the sauce seems a bit curdled, don't panic! Continue preparing, making sure heat is on low. Add another splash or so of half and half, stir, and it will get nice and creamy.
If it's not spicy enough, add more cajun seasoning!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 411Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 280mgSodium: 1604mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 33g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Chante
Can you eat this cold?
Elaine
This is a quick and easy recipe that tastes flavorful and hits the spot! Will definitely be making again!
Greg Divine
This was absolutely amazing! I already added it to my favorites and will be making it often . I didn’t have a Roma tomato but I had a can of fire roasted tomatoes and wow . Shrimp and pasta are two things I adore. Thank you so much for sharing your recipe with us!
Terry Wickerman
Made this for the first time tonight. AMAZING! I’m planning on making this for my granddaughter using chicken given she isn’t a fan of shrimp.
Tara Moore
Thanks Terry, so glad you enjoyed it!
Rachel
Hi, how can I make my own Cajun seasoning? Or can you recommend a brand you like?
Tara Moore
Hi Rachel! I like to mix mccormick brand and slap ya mama brand cajun seasoning. The slap ya mama is more salty and the mccormick is more spicy. Some brands are definitely saltier (and spicier) than others. I do like it a bit spicier so I usually add more to my individual bowl, it's preference though. Hope that helps! -Tara
Deziree Perez
This recipe was oh so good! Look no further for a bomb Cajun meal. I used heavy whipping cream instead of the half and half. I also added red and green bell peppers for color. Instead of adding extra Cajun seasoning for a spicier taste, I used McCormick Garlic Pepper Seasoning and it helped give the meal a kick. Please try, you won’t regret it. Sadly I didn’t get to take a picture of the end results because my family and I devoured this. ?♥️??
Beverly
Can I use frozen cooked shrimp??
Tara Moore
Hi Beverly, you can definitely use frozen shrimp, just make sure to drain the excess water really well and pat them dry before cooking 🙂
Linda
I made this tonight and my husband and I loved it! So delicious. I added some broccoli and spinach. I also fried a chopped slice of bacon in the skillet before adding the shrimp and garlic. I used a paper towel and blotted the bacon grease out leaving just enough to add flavor but not the extra fat. I topped it with a pinch of fresh ground nutmeg.
Prisca
Me and my family loved it, they even went back for seconds! This personally is now my new favourite dish, can’t wait to make it again today!
'Nita
By far one of the best recipes I've tried recently! It's simple and yet SO tasty!
tori conigliaro
this recipe was delicious. i made it for dinner the other night it was easy and tasted spectacular. i would recommend this recipe to anyone. even after reheating the leftovers it still tasted as good as the day i made it. thank you so much will definitely be using more of your recipes!!
Tara Moore
Hey Tori thanks so much!! -tara
Mechelle
Added about a half tsp of extra paprika, 2 tsp of cajun and 2 tsp of adobo
Fantastic recipe!!
Sandra
OMG!! This was so good. I love that it was so easy to make. Thank you
Tara Moore
Thank you so much Sandra, I appreciate that! -Tara
Jennet
This was an amazing recipe my whole family loved especially my Husband who is very picky when it comes to any pasta dish. Very easy to make. This will definitely be in dinner rotation! Can't wait to try other recipes from you! Thank You! =)
Tara Moore
Thank you so much Jennet! I'm so glad to hear it was enjoyed :). If you try any others make sure to let me know how those turn out as well! - Tara
elyssa
how many servings does this make?
Tara Moore
Hi Elyssa, I don't provide servings since everyone's portion they eat is different. It's 1 lb of shrimp and 8 oz dry pasta so you'll want to judge if that would feed your family or if you need to increase the amounts, you can also watch the video to see how much it fills the pan.
Naureen
Excellent recipe!! It turned out so delicious! I have already made it twice!
Tara Moore
Thank you so much Naureen, I'm so glad you are loving it!
Leah
This dish was simple ingredients, easy to put together and full of flavor!! I used whole wheat noodles. I highly recommend the lemon juice! It kicked the flavor up a notch ?
Tara Moore
Thank you Leah!
Hannah
I made this for dinner and it was SO delicious! I added spicy sausage and omitted the lemon juice! 10/10 we ate it the next day for lunch.
Tara Moore
Thank you Hannah!! I love that you were able to make it fit your preferences and still love it 🙂 - Tara
Wanda
This was so delicious. I added broccoli which really brightened the bowl. Next time I want to try fire roasted tomatoes. Great hit with my picky family.
Tara Moore
I am so glad to hear that Wanda! Thank you!
Sarah Jean
I made this never really have cooking shrimp before but have made boat loads of pasta before and it was sooo delicious!! I used heavy cream vs half and half and attempted to make a portion for one. Lets just say I'm full and will be making this again soon! Thanks so much for the recipe!
Tara Moore
Thank you Sarah! I always eat way too much haha 🙂
Georgiana
I made this for dinner. So easy. Substituted whole milk instead of half and half with a pinch of cornstarch. Also added half of a small can of Aldi’s fire roasted tomatoes. Amazing!!!!
Tara Moore
Sounds delicious! Thank you for sharing your substitute also, I'm glad to know it can work with milk 🙂
Liston
I made this dish for my wife and it came out perfect, but I added crab meat to it.
Fran
Made this recipe today...it was delicious
Tara Moore
Thank you Fran, I'm so glad you enjoyed it!
Natalie
This turned out incredible! So good i had to make it for a second consecutive night. I replaced the milk with oat milk and the butter with coconut oil, also the cajun seasoning with paprika & chilli flakes and yet still.....absolutely anazing!
Tara Moore
Thank you so much Natalie! And thank you for sharing your substitutions - and that they worked!
Nikki
This dish was excellent!
I added cooked sausage,& cooked asparagus. I added lemon as I plated. I also used gluten free spaghetti and chili paste at the end. This may be a asked for Birthday meal in our house!
Tara Moore
That sounds wonderful Nikki! Thank you for sharing 🙂