Creamy Cajun Shrimp Pasta
A cozy yet exciting bowl of creamy Cajun shrimp pasta that's quick enough for weeknights and rich enough for special occasions.
Ingredients
Main Ingredients
- 1 pound large or extra large shrimp, peeled and deveined Pat very dry for searing.
- 2 tablespoons Cajun seasoning Check the label for salt content.
- 3 cloves garlic, minced Fresh and fragrant.
- 1 medium red or orange bell pepper, chopped For sweetness and color.
- 1 medium onion or shallot, finely chopped Adds depth to the flavor.
- 1 tablespoon tomato paste For body and warm color.
- 1 cup heavy cream Makes the sauce lush.
- 8 ounces pasta (linguine, fettuccine, or penne) Choose a shape that holds the sauce.
- 2 tablespoons butter For flavor.
- 2 tablespoons olive oil For searing.
- 1 lemon juiced To brighten the flavors.
- 2 tablespoons fresh parsley or green onion, chopped For garnish.
- 2 tablespoons Parmesan cheese (optional) For savory depth.
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Instructions
Cooking the Pasta
- Cook pasta in generously salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
Cooking the Shrimp
- Season the shrimp with Cajun seasoning and a pinch of salt if needed.
- Heat a large skillet with olive oil and butter over medium-high heat.
- Sear shrimp for 1 to 2 minutes per side until pink and just cooked, then transfer to a plate.
Making the Sauce
- Lower the heat to medium and add more oil if the pan is dry. Cook onion and bell pepper with a pinch of salt until soft, about 4 minutes.
- Stir in garlic for 30 seconds until fragrant.
- Add tomato paste and a sprinkle of Cajun seasoning. Toast for a minute until it turns brick red.
- Pour in heavy cream and bring to a gentle simmer while stirring. If too thick, loosen with reserved pasta water.
- Taste the sauce and adjust seasoning as necessary.
Combining Ingredients
- Add the drained pasta to the sauce and toss to combine. Let simmer for 1 minute.
- Slide the shrimp back in with any juices. Squeeze in lemon juice and toss again. Finish with parsley or green onion and Parmesan if desired.
- Serve hot with extra lemon on the side.
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Note
For seafood swaps, you can use scallops, crab, or firm white fish. If using pre-cooked shrimp, warm it at the end but skip the sear. Store leftovers in a sealed container for up to 2 days. Reheat gently.