This Creamy Cajun Shrimp Pasta Recipe is going to be your new favorite weeknight night meal! This easy 30 minute meal will win you over with perfect cajun seasoning and the best cream sauce.
My very favorite types of meals to make for you are the ones that taste like you ordered them at a restaurant, but they come together in 30 minutes. Based of my Creamy Cajun Chicken Pasta, you will love this meal!
This Creamy Cajun Shrimp Pasta totally fits the bill. It starts with my Homemade Cajun Seasoning. While I love the taste of homemade, that’s not always doable. You can absolutely use store bought seasoning to make this even faster.
My family absolutely loved this recipe. Even my finicky eaters.
How to Cook Cajun Shrimp Pasta
This creamy cajun shrimp pasta recipe is really super simple, it’s bound to become a favorite in your house.
- Toss the shrimp with cajun seasoning and olive oil.
- Sauté the shrimp until cooked through. Remove them from the pan and then give it a quick rinse so the residual cajun seasoning doesn’t burn.
- Melt your butter and add in the garlic, making sure not to burn it.
- Whisk in some flour. Then you want to very slowly add the heavy cream.
- Finally melt in some cheese, add some more cajun seasoning, toss in some cooked pasta and return the shrimp to the pan.
Using Frozen Shrimp
I love keeping frozen shrimp on hand. It is great in so many recipes and makes this a meal you can make last minute.
Follow the package instructions for thawing the shrimp or thaw it in your refrigerator overnight.
I left the tails on the shrimp because they just look better in photos that way, but it will definitely make it easier on your family to remove them.
What makes this dish flavorful and perfect is the Cajun Seasoning. As mentioned above, I love using my own. I have a great that makes a large amount, or just enough for one recipe.
I have a whole post on why I use what seasonings and how you can control the flavor of it by making your own.
That said, don’t skip making this because you don’t have time to throw together the seasoning. You can use store bought seasoning and still love this!
How to Make a Roux
The thing that makes this dish creamy is the roux. Here is what you need to know:
- Fat and flour combine to make a roux. In this dish it is the butter we use to the sauté the garlic.
- You need to allow the butter and flour to cook for about 30 seconds.
- The trick to a good roux is to add your liquid nice and slow. It will seem like a paste at first but in the end it will be a beautiful creamy sauce.
What to Serve with Cajun Shrimp Pasta
This is a great filling dish, but if you are looking to squeeze in some vegetables, here are a few ideas:
- My kids always love Parmesan Roasted Broccoli!
- This Arugula Salad is so easy and would go great with this dinner.
- Baked Zucchini Fries are a sneaky way of getting in more vegetables. So yummy!
If you make this Creamy Cajun Shrimp Pasta or any of my other recipes leave me a comment and let me know what you think!
Creamy Cajun Shrimp Pasta Recipe
- 1 pound raw shrimp frozen is fine as long as you thaw it first
- 8 ounces penne pasta cooked to package instructions
- 2 tablespoons extra virgin olive oil
- 3 tablespoons cajun seasoning divided
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon all purpose flour
- 1 1/2 cups half and half
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- diced tomates optional
- fresh parsley optional
- Cook the pasta according to package instructions. When finished, drain and rinse with cold water. Set aside.
- While the pasta is cooking, in a bowl combine the shrimp, 2 tablespoons olive oil, and 2 tablespoons cajun seasoning. Toss to coat.
- In a large skillet over medium heat, heat 1 tablespoon extra virgin olive oil, add the shrimp and cook until pink and cooked through, about 7 minutes. Remove the shrimp and set aside.
- Give the pan a quick cleaning and return to the stove top. Over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. If you whisk in too much at a time you won’t get a nice creamy sauce.
- Once you have whisked in all of the half and half, stir in the parmesan cheese, melting it to combine. Then stir in the remaining 1 tablespoon cajun seasoning. Add salt and pepper to taste.
- Stir in the pasta and return the shrimp to the pan. Serve with diced tomatoes and fresh parsley!
Delicious!!! Made it for dinner quick and easy to follow!
Lisa Longley says
I’m so glad you liked it!
Terri Jones says
This sounds delicious. I can’t wait to try it!
Lisa Longley says
I really hope you enjoy it, Terri!
Your Cajun Shrimp was phenomenal, truly! Restaurant quality. I love cream based sauces but you started with flour which meant using less cream and we never missed it!
Lisa Longley says
I’m so glad that you liked this so much, Erin!
If I wanted to add Chicken and Andouille to this recipe, could you offer up any advice? Thanks
Lisa Longley says
I would combine this recipe with this one: https://www.simplejoy.com/creamy-cajun-chicken-pasta/ and then stir in the sausage.