Creamy Cajun Shrimp Pasta (Printable Version)
Spicy Cajun sauce blends with shrimp and bell peppers tossed in al dente pasta for a flavorful meal.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp Cajun seasoning
03 - 1 tbsp olive oil
→ Pasta
04 - 12 oz fettuccine or linguine pasta
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 3 cloves garlic, minced
→ Sauce
09 - 2 tbsp unsalted butter
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ cup low-sodium chicken broth
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
02 - While the pasta cooks, toss the shrimp with Cajun seasoning until evenly coated.
03 - In a large skillet over medium-high heat, heat olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until just cooked through. Remove shrimp from skillet and set aside.
04 - In the same skillet, add butter. Once melted, add bell peppers and red onion. Sauté for 3–4 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan, smoked paprika, cayenne, salt, and pepper. Simmer for 2–3 minutes until sauce slightly thickens.
06 - Add cooked pasta and shrimp to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed for desired consistency. Remove from heat. Garnish with parsley and extra Parmesan before serving.
# Expert Tips:
01 -
- The creamy sauce balances the heat perfectly so you get flavor without overwhelming spice
- This comes together in under 40 minutes making it perfect for weeknight dinners that feel special
02 -
- Do not overcrowd the pan when cooking shrimp or they will steam instead of sear and become rubbery
- The sauce continues to thicken as it cools so remove it from heat while it still looks slightly thin
03 -
- Pat your shrimp completely dry before seasoning or the spices will not stick properly
- Grate your own Parmesan cheese because pre grated cheese has anti caking agents that prevent smooth melting