Weeknight dinners get a serious upgrade when bold spice meets a silky cream sauce. This creamy Cajun shrimp pasta pairs tender, seasoned shrimp with penne noodles tossed in a rich garlic-tomato cream sauce, finished with Parmesan and a touch of parsley. It comes together in about 25 minutes once the pasta water is boiling, which makes it perfect for nights when you want something special without a lot of fuss.
I especially like this recipe because most of the work happens while the pasta cooks, so nothing feels rushed. The shrimp sear quickly, the sauce builds in the same pan, and the final toss just brings everything together.
Why This Recipe Works
Coating the shrimp in Cajun seasoning before searing builds a flavorful crust and infuses the meat with spice right away. Searing them quickly over medium heat keeps them tender instead of rubbery, and they finish cooking gently in the warm sauce at the end.
Using the same skillet for the shrimp and sauce means all those browned bits and seasoning stay in the pan and flavor the cream mixture. Heavy whipping cream thickens the sauce without needing extra flour, and Parmesan adds a salty, savory depth that balances the heat from the Cajun seasoning.
What You’ll Need
- 8 ounces penne pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese, plus more to serve
- 2 tablespoons parsley, to garnish (optional)
Cajun seasoning brands vary quite a bit in salt and spice level, so it’s worth starting with a little less if you’re unsure. You can always add more to the sauce or the shrimp at the end, but it’s harder to fix an overly salty or fiery dish.
Step-by-Step Instructions
Cook the pasta. Bring a pot of salted water to a boil and cook the 8 ounces of penne until al dente according to the package instructions. Before draining, reserve a small amount of the pasta water to help thin the sauce if needed. Drain the pasta and cover it to keep it warm.
Season and sear the shrimp. In a bowl, toss the 1 pound of large shrimp with 1 tablespoon of the Cajun seasoning, making sure they’re evenly coated. Heat the 1 tablespoon of olive oil in a deep skillet over medium heat. Once the oil is hot, add the shrimp in a single layer without crowding the pan. Sear for about 1-2 minutes per side, until the shrimp turn opaque and are no longer translucent. Remove them from the skillet and cover to keep warm.
Start the sauce. In the same skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Stir in the 1/2 cup of diced tomatoes and sauté for about 2-3 minutes, letting them soften slightly.
Build the cream sauce. Pour in the 1 1/2 cups of heavy whipping cream, the remaining 1 tablespoon of Cajun seasoning, and the 1/2 cup of grated Parmesan cheese. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Combine everything. Add the cooked shrimp and pasta back into the skillet with the sauce. Stir until the noodles and shrimp are fully coated and everything is heated through. If the sauce looks too thick, add a small splash of the reserved pasta water and stir again until it loosens to your liking.
Serve. Dish the pasta into bowls and garnish with extra Parmesan and chopped parsley if you like.
Getting the Shrimp Right
Large shrimp cook quickly, so keep an eye on them as they sear. They’re done when they turn pink and opaque all the way through, not when they curl into tight “C” shapes, which can mean they’ve gone a bit too far.
Since the shrimp finish warming in the sauce, it’s better to slightly undercook them in the skillet rather than push them to maximum doneness right away.
Common Mistakes to Avoid
Overcrowding the shrimp in the skillet can cause them to steam instead of sear, which means less browning and less flavor. If your pan isn’t large enough, cook them in two quick batches.
Adding the Parmesan to a rapidly boiling sauce can sometimes make it clump or separate slightly. Keep the heat at a gentle simmer when you add the cheese, and stir it in gradually.
Pouring all the pasta water down the drain before checking the sauce is an easy mistake. Always reserve a bit before draining in case you need to thin the sauce at the end.
Substitutions and Adjustments
Any short pasta shape can replace penne here, including rigatoni, ziti, mostaccioli, or even elbow macaroni. The key is choosing something that holds sauce well.
Adding vegetables can round this dish out even more. Diced onion, bell peppers, asparagus, green beans, or sautéed mushrooms all work nicely. Sauté them with the garlic and tomatoes so they soften before the cream goes in.
If you prefer a milder flavor, start with half the Cajun seasoning and adjust after tasting the finished sauce. On the other hand, a pinch of red pepper flakes can increase the heat if your seasoning blend is on the gentle side.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so reheat gently on the stove or in the microwave with a splash of water, broth, or cream to loosen it.
Shrimp can become tough if overheated, so warm this dish just until hot rather than letting it simmer for a long time during reheating.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator overnight or under cold running water, then pat them dry before seasoning so they sear properly.
What if my Cajun seasoning is very salty?
Start with about half the amount called for on the shrimp and in the sauce, then taste and add more if needed. Low-sodium seasoning blends are also an option if you have them.
Can I make this ahead of time?
It’s best served fresh, but you can prep the shrimp and measure the sauce ingredients ahead of time. Cook the pasta and assemble the dish right before serving for the best texture.
Can I add more vegetables?
Absolutely. Onion, bell peppers, asparagus, green beans, or sautéed mushrooms all pair well. Add them with the garlic and tomatoes so they cook through before the cream is added.
Creamy Cajun Shrimp Pasta
Ingredients
Method
- Cook the penne pasta in a pot of salted water until al dente according to package instructions. Keep some of the pasta water for the sauce then drain the pasta and cover to keep warm.
- Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
- In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
- Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
- Add the shrimp and pasta back into the skillet and stir until the noodles are coated in sauce and everything is heated through. If needed, add a splash of the reserved pasta water to thin the sauce. To serve, garnish with more parmesan and chopped parsley, if desired.
Notes
- Pasta – Substitute the penne for any other pasta such as rigatoni, ziti, mostaccioli, or elbow pasta
- Vegetables – You can add your favorite vegetable to the shrimp pasta such as onion, bell peppers, asparagus, green beans, or even sauteed mushrooms.
