If you’re craving a dish that combines bold flavors with creamy comfort, Spicy Garlic Creamy Cajun Shrimp Pasta is the perfect choice. Imagine a cozy evening at home, the scent of garlic and Cajun spices filling your kitchen while a rich, creamy sauce clings to tender pasta and perfectly cooked shrimp. This dish is ideal for family dinners, a date night at home, or whenever you need a restaurant-worthy meal without stepping out.
Inspired by the vibrant flavors of Cajun cuisine from Louisiana, this recipe blends the heat of spices with the smooth richness of cream, creating a dish that’s both indulgent and satisfying. Whether you’re a fan of seafood or simply love pasta dishes with a kick, this creamy Cajun shrimp pasta will quickly become a favorite in your recipe rotation.
Ingredients
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12 oz fettuccine or linguine pasta
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1 lb large shrimp, peeled and deveined
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2 tbsp olive oil
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 bell pepper, diced (red or green)
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1 cup heavy cream
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1/2 cup chicken or vegetable broth
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1 tsp smoked paprika
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1 tsp Cajun seasoning
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1/2 tsp crushed red pepper flakes (adjust to taste)
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1/4 tsp black pepper
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1/2 tsp salt (or to taste)
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1/2 cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped
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1 tbsp lemon juice
Directions
1. Cook the pasta:
Begin by bringing a large pot of water to a rolling boil. Be generous with the salt—about 1 to 2 tablespoons per 4 quarts of water—to ensure the pasta is well-seasoned from the start. Once the water is boiling, add your choice of fettuccine, linguine, or any long pasta, stirring immediately to prevent sticking. Cook the pasta according to the package instructions until it reaches al dente—firm to the bite but fully cooked. This is crucial because the pasta will continue to absorb some of the sauce later.
After the pasta is done, reserve about 1/2 cup of the cooking water before draining. This starchy water is a secret ingredient that can help adjust the sauce’s consistency and make it cling perfectly to the pasta. Drain the pasta in a colander and set aside, keeping it warm while you prepare the other components.
2. Prepare the shrimp:
While the pasta cooks, focus on the star of the dish: the shrimp. Pat the shrimp dry thoroughly with paper towels to remove any excess moisture—this ensures they sear properly and don’t steam in the pan.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the shrimp to the skillet in a single layer, making sure not to overcrowd the pan. Overcrowding can cause the shrimp to release water, preventing a nice sear.
Season the shrimp with 1 teaspoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 teaspoon black pepper, and a pinch of salt. The combination of Cajun spices and smoked paprika gives the shrimp a deep, bold flavor with a hint of smokiness. Cook the shrimp for 2-3 minutes per side, depending on their size, until they turn pink and opaque with slightly curled tails. Be careful not to overcook—the shrimp will continue to warm in the sauce later. Once cooked, remove the shrimp from the skillet and set aside on a plate. Cover lightly to keep them warm.
3. Sauté the aromatics:
In the same skillet, add a little more olive oil if needed. Lower the heat to medium and add minced garlic, finely chopped onion, and diced bell pepper. Sauté these aromatics for 3-4 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. The bell pepper should soften slightly but still retain a bit of crunch to add texture to the dish.
This step is key for building flavor—the garlic and onions release their natural sweetness, while the bell pepper adds a subtle freshness that balances the richness of the sauce. Stir occasionally to ensure nothing sticks or burns.
4. Make the sauce:
Reduce the heat to medium and pour in 1/2 cup chicken or vegetable broth to deglaze the skillet. Use a wooden spoon to scrape up the flavorful brown bits from the bottom of the pan—this is where a lot of the depth of flavor comes from.
Once deglazed, add 1 cup of heavy cream to the pan and bring it to a gentle simmer. Allow it to cook for a few minutes, stirring occasionally, until it thickens slightly. The slow simmer prevents the cream from curdling and ensures a smooth, luscious base for the pasta.
5. Add the cheese:
Gradually whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy. The cheese adds richness, umami, and a velvety texture that coats the pasta beautifully. Taste the sauce and adjust seasoning with crushed red pepper flakes, salt, and black pepper. The red pepper flakes bring a subtle heat, complementing the Cajun shrimp without overpowering the dish.
6. Combine pasta and sauce:
Add the cooked pasta directly into the skillet with the creamy sauce. Toss gently to coat the pasta evenly, ensuring each strand is enveloped in the rich, flavorful sauce. If the sauce feels too thick, add a little of the reserved pasta water, one tablespoon at a time, until you achieve a perfect, silky consistency. The pasta water also helps the sauce cling to the noodles better.
7. Return the shrimp:
Gently fold the cooked shrimp back into the pasta, distributing them evenly. Allow the shrimp to warm through for a minute or two—this ensures they stay tender and juicy. Finish the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a bright, fresh contrast to the creamy, spicy sauce.
8. Serve:
Divide the pasta among plates or shallow bowls, making sure each serving has a generous portion of shrimp and sauce. Serve immediately while hot, and consider offering extra Parmesan and red pepper flakes at the table. This dish pairs beautifully with a simple green salad, roasted vegetables, or crusty bread to soak up every last bit of the creamy Cajun sauce.
For a finishing touch, drizzle a tiny bit of olive oil or a pinch of fresh parsley on top—it adds color and enhances the aroma, making it visually irresistible as well as delicious.
Tips for Perfect Cajun Shrimp Pasta
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Choose fresh shrimp: Fresh shrimp gives the best texture and flavor, but if using frozen, make sure to thaw them completely and pat dry to prevent excess water in the sauce.
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Adjust the spice: Cajun seasoning can vary in heat, so start with less if you prefer a milder dish. Add more crushed red pepper flakes for extra kick.
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Make it ahead: You can prep the shrimp and sauce separately, then reheat gently and toss with freshly cooked pasta when ready to serve.
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Vegetable variations: Add zucchini, mushrooms, or spinach for a veggie-packed twist.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While fettuccine or linguine works best for holding the creamy sauce, you can use penne, rigatoni, or even spaghetti. Just adjust the cooking time according to the package instructions.
2. How do I prevent the shrimp from overcooking?
Shrimp cook very quickly, usually 2-3 minutes per side depending on size. Remove them from the pan as soon as they turn pink and opaque, as they will continue to cook slightly when combined with the hot pasta and sauce.
3. Can I make this dish dairy-free?
Absolutely! Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a dairy-free Parmesan-style cheese. The sauce will still be rich and flavorful.
4. Can I freeze leftovers?
This dish is best enjoyed fresh, as the creamy sauce can separate when frozen. If needed, store cooked pasta and shrimp separately from the sauce in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth to restore creaminess.
Serving Suggestions
Pair this dish with a simple green salad or roasted vegetables to balance the richness of the pasta. Crusty garlic bread or warm dinner rolls also make excellent accompaniments, perfect for soaking up every last bit of the creamy Cajun sauce. For a touch of elegance, sprinkle extra Parmesan and a few red pepper flakes right before serving.
Why You’ll Love This Recipe
This Spicy Garlic Creamy Cajun Shrimp Pasta delivers the perfect combination of spice, creaminess, and freshness. The Cajun seasoning provides a warm, bold flavor that pairs beautifully with succulent shrimp, while the creamy Parmesan sauce adds indulgence without overwhelming the palate. It’s a versatile dish, suitable for a weeknight dinner or a special occasion, and it’s guaranteed to impress anyone you serve it to.
Whether you’re introducing friends to Cajun cuisine or simply craving a pasta dish with depth and heat, this recipe is approachable, satisfying, and irresistibly flavorful. With just a handful of fresh ingredients and a few pantry staples, you can create a restaurant-quality meal right at home.
Storage Tips
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Store any leftover pasta in an airtight container in the fridge for up to 2 days.
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Keep the shrimp and pasta separate if possible to prevent overcooking during reheating.
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Reheat gently over low heat on the stove, adding a splash of cream, milk, or broth to restore the sauce’s consistency.
Final Thoughts
Spicy Garlic Creamy Cajun Shrimp Pasta is a celebration of bold flavors and creamy textures that’s surprisingly easy to make at home. From the sizzling Cajun-seasoned shrimp to the luscious, garlicky cream sauce, every bite is packed with flavor. It’s a dish that appeals to seafood lovers and pasta enthusiasts alike, making it a versatile addition to your recipe collection.
Whether it’s a cozy evening in, a casual dinner with friends, or a special family meal, this dish promises comfort, satisfaction, and a touch of indulgence. With simple steps, pantry-friendly ingredients, and a flavor profile that will impress, this Cajun shrimp pasta recipe is sure to become a staple in your culinary repertoire.
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Spicy Garlic Creamy Cajun Shrimp Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A rich and flavorful pasta dish that combines tender shrimp with a creamy, garlicky Cajun sauce. Perfect for cozy weeknight dinners, date nights at home, or anytime you want a restaurant-quality meal without leaving your kitchen. Inspired by the bold flavors of Louisiana Cajun cuisine, this pasta is indulgent, spicy, and irresistibly satisfying.
Ingredients
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12 oz fettuccine or linguine pasta
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1 lb large shrimp, peeled and deveined
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2 tbsp olive oil
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 bell pepper, diced (red or green)
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1 cup heavy cream
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1/2 cup chicken or vegetable broth
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1 tsp smoked paprika
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1 tsp Cajun seasoning
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1/2 tsp crushed red pepper flakes (adjust to taste)
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1/4 tsp black pepper
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1/2 tsp salt (or to taste)
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1/2 cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped
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1 tbsp lemon juice
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
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Pat the shrimp dry. In a large skillet, heat olive oil over medium-high heat. Add shrimp and season with Cajun seasoning, smoked paprika, black pepper, and salt. Cook 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
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In the same skillet, add a little more olive oil if needed. Sauté garlic, onion, and bell pepper for 3-4 minutes until fragrant and slightly softened.
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Reduce heat to medium and add chicken or vegetable broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer.
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Gradually whisk in Parmesan cheese until the sauce is smooth. Season with crushed red pepper flakes, salt, and black pepper to taste.
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Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
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Gently fold the shrimp into the pasta, allowing them to warm through. Finish with lemon juice and chopped parsley.
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Divide pasta among plates or bowls, ensuring each serving has shrimp and sauce. Serve immediately while hot.
Notes
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Use fresh or fully thawed shrimp for best results.
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Adjust spice level by reducing or increasing crushed red pepper flakes.
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Reserve pasta water to help achieve a creamy, clingy sauce.
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Add vegetables like spinach or mushrooms for extra nutrition and texture.
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Leftovers are best stored with pasta and shrimp separate from the sauce; reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
