Creamy Cajun Shrimp Pasta With a Spicy Kick – Comfort Food With Bold Flavor

This creamy Cajun shrimp pasta hits all the right notes: rich, spicy, and ready in under 30 minutes. The sauce clings to every strand of pasta, while juicy shrimp bring sweetness and heat in every bite. It’s weeknight-friendly but tastes like something you’d order at a cozy bistro.

If you love a little spice and a lot of comfort, this one’s going to the top of your rotation.

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Creamy Cajun Shrimp Pasta With a Spicy Kick - Comfort Food With Bold Flavor

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 8 ounces linguine or fettuccine
• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons Cajun seasoning (store-bought or homemade), divided
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta cooking water (as needed)
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• Chopped parsley, for garnish
• Red pepper flakes, optional for more heat

Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve about 1/2 cup pasta water, then drain.
• Season the shrimp: Pat shrimp dry.Toss with 1 tablespoon Cajun seasoning, a pinch of salt, and the smoked paprika.
• Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and lightly browned. Transfer to a plate.
• Build the base: Reduce heat to medium.Add butter to the same skillet. Sauté onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Stir in garlic for 30 seconds.
• Deglaze: Pour in white wine or broth.Scrape up any browned bits and simmer for 1–2 minutes to reduce slightly.
• Make it creamy: Stir in heavy cream and the remaining 1 tablespoon Cajun seasoning. Simmer gently for 2–3 minutes until slightly thickened.
• Add cheese and balance: Stir in Parmesan until melted and smooth. Add lemon juice.Taste and adjust salt, pepper, and heat with red pepper flakes if needed.
• Toss with pasta: Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, loosen with splashes of reserved pasta water until silky.
• Finish with shrimp: Return shrimp to the pan and toss for 1 minute to warm through. Garnish with parsley and serve hot.

What Makes This Recipe So Good

• Bold, balanced flavor: Smoky Cajun spices meet a silky cream sauce for a satisfying bite without being heavy.
• Fast and easy: From stovetop to table in about 25 minutes, with simple steps and minimal prep.
• One-pan sauce: Build layers of flavor in a single skillet for easy cleanup.
• Restaurant quality at home: Plump shrimp, al dente pasta, and a glossy, well-seasoned sauce feel special without fuss.
• Flexible heat level: Adjust the spice to match your taste—mild, medium, or extra hot.

What You’ll Need

• 8 ounces linguine or fettuccine
• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons Cajun seasoning (store-bought or homemade), divided
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta cooking water (as needed)
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• Chopped parsley, for garnish
• Red pepper flakes, optional for more heat

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve about 1/2 cup pasta water, then drain.
2. Season the shrimp: Pat shrimp dry.

   Toss with 1 tablespoon Cajun seasoning, a pinch of salt, and the smoked paprika.

3. Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and lightly browned. Transfer to a plate.
4. Build the base: Reduce heat to medium.

   Add butter to the same skillet. Sauté onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Stir in garlic for 30 seconds.

5. Deglaze: Pour in white wine or broth.

   Scrape up any browned bits and simmer for 1–2 minutes to reduce slightly.

6. Make it creamy: Stir in heavy cream and the remaining 1 tablespoon Cajun seasoning. Simmer gently for 2–3 minutes until slightly thickened.
7. Add cheese and balance: Stir in Parmesan until melted and smooth. Add lemon juice.

   Taste and adjust salt, pepper, and heat with red pepper flakes if needed.

8. Toss with pasta: Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, loosen with splashes of reserved pasta water until silky.
9. Finish with shrimp: Return shrimp to the pan and toss for 1 minute to warm through. Garnish with parsley and serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Rewarm gently on the stovetop over low heat with a splash of water, cream, or broth to loosen the sauce.
• Freezing: Not recommended.

  Cream sauces can separate and shrimp can overcook when reheated from frozen.

Why This Is Good for You

• Protein-rich: Shrimp offers lean protein and essential minerals like selenium and iodine.
• Capsaicin kick: Spicy seasoning can support metabolism and add flavor without extra sugar.
• Customizable richness: You can lighten the cream or portion size to match your goals while keeping the flavor big.

Pitfalls to Watch Out For

• Overcooking shrimp: Shrimp turn rubbery fast. Pull them as soon as they’re pink and opaque.
• Curdled sauce: Boiling cream hard can break the sauce. Keep it at a gentle simmer.
• Under-salting pasta water: Well-seasoned water is key to flavorful pasta.
• Too much Cajun salt: Many Cajun blends are salty.

  Taste before adding extra salt.

Recipe Variations

• Lighter version: Use half-and-half instead of heavy cream and add an extra splash of pasta water for body.
• Smoky sausage twist: Add sliced and browned Andouille or smoked turkey sausage.
• Veggie boost: Toss in spinach, mushrooms, or cherry tomatoes during the sauté step.
• Gluten-free: Use your favorite gluten-free pasta and check that your Cajun blend is GF.
• Dairy-free: Swap cream for full-fat coconut milk and use a dairy-free Parmesan alternative.
• Extra lemony: Finish with lemon zest and more juice for a bright, tangy edge.

FAQ

Can I use frozen shrimp?

Yes. Thaw in the fridge overnight or under cold running water, then pat dry well before seasoning so they sear instead of steaming.

What pasta shape works best?

Linguine and fettuccine are great for clinging sauce, but penne or rigatoni also work if you prefer a short shape.

How spicy is this recipe?

Medium heat as written. Reduce Cajun seasoning or skip red pepper flakes for mild; add more seasoning or a pinch of cayenne for hot.

Can I make it ahead?

It’s best fresh, but you can prep the chopped veggies and measured seasonings in advance.

Cook the pasta and shrimp right before serving.

What can I use instead of wine?

Low-sodium chicken broth works perfectly; add a splash more lemon for brightness if needed.

How do I prevent the sauce from getting grainy?

Lower the heat before adding Parmesan and stir until melted. Avoid boiling after the cheese goes in.

Final Thoughts

Creamy Cajun shrimp pasta is the kind of meal that feels indulgent yet simple enough for any night of the week. With a velvety sauce, tender shrimp, and just the right kick, it’s a crowd-pleaser you’ll come back to often.

Keep the steps easy, watch the heat, and adjust the spice to your taste. Dinner is served, bold and comforting in every bite.