Alright, friends, if you’re anything like me, you’ve had those evenings where the clock is ticking, the stomach is growling, and the fridge looks suspiciously empty. Enter my lifesaver: this Cajun Shrimp Pasta. It’s spicy, creamy, and ready in just 20 minutes flat! I adore how the shrimp get that smoky, bold Cajun kick that dances perfectly with the silky pasta. Plus, it’s one of those dishes where the smell alone makes you feel like you’re dining somewhere fancy—without breaking a sweat. Trust me, once you try this, it’ll be your go-to for busy weeknights and those “I need dinner NOW” moments.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
12 ounces fettuccine or linguine pasta
1 pound large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 tablespoon butter
1 medium bell pepper, thinly sliced (red or yellow for color)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
Salt and pepper, to taste
How I Make It
Step 1:
First things first, bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Meanwhile, sprinkle the shrimp evenly with Cajun seasoning for that signature spicy flavor and let them sit for a minute.
Step 2:
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the shrimp and cook about 2 minutes per side until pink and slightly charred – don’t overcrowd the pan or they’ll steam instead of sear.
Step 3:
Remove the shrimp and set them aside on a plate. In the same skillet, toss in the sliced bell pepper and minced garlic. Sauté for about 3 minutes until the peppers soften and garlic gets fragrant but not burnt.
Step 4:
Lower the heat to medium-low and pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes to thicken, then stir in the Parmesan cheese until melted and silky smooth.
Step 5:
Drain the pasta and add it to the skillet with the sauce. Toss everything together so the creamy sauce coats every strand perfectly.
Step 6:
Finally, gently fold the Cajun shrimp back into the pasta and sprinkle with chopped green onions. Taste and season with a bit of salt and pepper if needed. Serve immediately while it’s rich, creamy, and warm!
Variations & Tips
Use penne or rigatoni if you prefer a sturdier pasta shape to catch more sauce.
Substitute heavy cream with half-and-half for a lighter sauce, but cook a little longer to thicken.
Add a handful of spinach or kale for a veggie boost—it wilts beautifully into the sauce.
For a smoky depth, try a bit of smoked paprika along with the Cajun seasoning.
If you like heat, toss in a pinch of cayenne or a dash of hot sauce before serving.
Don’t overcook shrimp! They become rubbery quickly, so keep a close eye on them.
How I Like to Serve It
This Cajun Shrimp Pasta shines on busy weeknights when you want something impressive but quick. It also pairs wonderfully with a crisp green salad and a chilled glass of white wine for weekend dinners. During cooler months, I love serving it with garlic bread to soak up extra sauce — total comfort food vibes.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove or microwave, adding a splash of cream or milk to loosen the sauce.
Closing: Once you try this creamy, spicy, and ultra-simple Cajun Shrimp Pasta, it’ll be your favorite quick fix for a delicious homemade dinner every time.
