Name: Cajun Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1 lb. fettuccine; 1 1/2 lb. jumbo or large shrimp, peeled and deveined; 2 tsp. Cajun seasoning (such as Old Bay or Tony Chachere’s); 1/2 tsp. cayenne pepper (optional); 2 tsp. onion powder; 1 tsp. garlic powder; 2 tsp. smoked paprika; 2 tbsp. cooking oil (grapeseed, olive, or avocado oil); 4 tbsp. unsalted butter; 2 tbsp. garlic, minced or chopped; 1 tbsp. flour; 1 cup chicken broth; 2 cups heavy cream; 1 tbsp. lemon juice (about half a lemon); 1 tsp. lemon zest; 1/2 cup freshly grated Parmesan cheese; 2 tbsp. fresh parsley, chopped; Salt & pepper to taste

If you’re craving a rich, spicy, and totally comforting dish, then you’re in for a treat with this Cajun Shrimp Pasta Recipe. I absolutely love how the creamy sauce perfectly hugs every strand of fettuccine while the Cajun-spiced shrimp add that signature kick that keeps you coming back for more. When I first tried this recipe, I was amazed at how easy it was to whip up a dish that feels fancy enough for guests but quick enough for a weeknight dinner. Stick with me and I’ll share all my best tips so you get perfect results every time!

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Why You’ll Love This Recipe

Simple, Yet Flavorful: The blend of Cajun spices with a creamy sauce makes this pasta incredibly flavorful without needing tons of complicated ingredients.
Quick to Make: You’ll have dinner on the table in about 35 minutes, perfect for busy nights or last-minute guests.
Crowd-Pleaser: Every time I make it, my family goes crazy for the balance of spicy shrimp and rich pasta.
Flexible Ingredients: You can easily swap or adjust the spices and pasta shape to match what you have on hand.

A black pan filled with creamy pasta as the base layer, light beige with visible seasoning and herbs mixed in, topped with eight cooked shrimp arranged in a circular pattern. The shrimp are orange with charred spots and sprinkled with green herb pieces. The pasta strands are thick and tangled, coated in sauce, with small bits of herbs and spices. The pan is resting on a white marbled surface with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp Pasta, Cajun pasta recipes, creamy shrimp pasta, spicy shrimp pasta, easy seafood pasta

Ingredients You’ll Need

These ingredients come together so beautifully — the spices give you that smoky, spicy kick, and the cream and Parmesan make the sauce luxuriously smooth. I find that using peeled and deveined shrimp makes the cooking step much easier, and fresh lemon really brightens the whole dish.

Flat lay of uncooked fettuccine pasta nests, a handful of large raw shrimp with shells removed, a small white bowl of bright red smoked paprika powder, a small white bowl of finely minced fresh garlic, a small white bowl of golden cooking oil, a small white bowl of pale yellow unsalted butter cubes, a small white bowl of all-purpose flour, a small white bowl of light golden chicken broth, a small white bowl of thick heavy cream, half a fresh lemon with visible zest, a small white bowl of finely grated Parmesan cheese, a few sprigs of fresh green parsley with some chopped leaves scattered beside it, scattered whole black peppercorns and coarse sea salt crystals, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cajun Shrimp Pasta, Cajun pasta recipes, creamy shrimp pasta, spicy shrimp pasta, easy seafood pasta

Fettuccine: Classic shape to cling onto the creamy sauce; you can substitute with linguine or penne too.
Shrimp: Jumbo or large, peeled and deveined for quick and even cooking.
Cajun Seasoning: I love using Tony Chachere’s or Old Bay to get that authentic kick.
Cayenne Pepper: Optional but adds heat if you like it spicy!
Onion Powder & Garlic Powder: These boost the flavor subtly without overpowering the shrimp.
Smoked Paprika: Adds a rich, smoky depth that’s key to authentic Cajun feel.
Cooking Oil: Grapeseed, olive, or avocado oil work great for searing shrimp.
Butter: Unsalted to keep control over salt and add silky richness.
Garlic: Fresh minced garlic enhances the sauce’s aroma and flavor.
Flour: For making a smooth roux that thickens the sauce beautifully.
Chicken Broth: Adds depth to the sauce without overpowering the creaminess.
Heavy Cream: Makes the sauce decadently creamy and luscious.
Lemon Juice & Zest: Bright citrus notes cut through the richness for balance.
Parmesan Cheese: Freshly grated for a nutty, savory finish.
Fresh Parsley: A garnish that adds color and a fresh herbal touch.
Salt & Pepper: To taste – remember Cajun seasoning already has salt, so season carefully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often like to make this Cajun Shrimp Pasta Recipe my own by tweaking the spice levels or swapping out ingredients depending on what’s in my fridge or who I’m cooking for. Feel free to experiment — that’s half the fun!

Milder Version: If you’re not into spicy food, I reduce the cayenne pepper or skip it altogether, and use less Cajun seasoning.
Protein Alternatives: I sometimes swap shrimp with grilled chicken or even andouille sausage for a hearty twist.
Dairy-Free Option: Use coconut cream in place of heavy cream and nutritional yeast instead of Parmesan to keep it creamy without dairy.
Vegetable Addition: Toss in sautéed bell peppers or spinach for some extra color and nutrients.

How to Make Cajun Shrimp Pasta Recipe

Step 1: Season Shrimp Like a Pro

Start by tossing your shrimp in a bowl with 1 teaspoon smoked paprika, garlic powder, 1 teaspoon onion powder, and 1 teaspoon Cajun seasoning. This mix lets the shrimp soak up bold flavors without overpowering their natural sweetness. Give them a good stir to coat evenly — the seasoning is key here for that perfect Cajun bite.

Step 2: Cook Pasta to Al Dente Perfection

While the shrimp marinate in their spice blend, boil your fettuccine in generously salted water just until al dente (firm to the bite). I always taste a strand a minute before the package’s time to make sure it’s perfect — nobody loves mushy pasta! Drain and set it aside to wait for its saucy transformation.

Step 3: Sear Shrimp for that Gorgeous Color

Heat your oil and 1 tablespoon of butter over medium-high heat in a large skillet. Once shimmering, add your shrimp and sear them for about 3 minutes total, flipping once. You’ll want a lovely browned crust on both sides — that’s flavor gold. Just be careful not to overcook; shrimp turn rubbery fast! When done, remove and set aside.

Step 4: Whip Up a Creamy Cajun Sauce

Turn the heat down to medium and add 3 tablespoons of butter to your skillet. Let it melt before whisking in the flour to form a smooth roux. This step might seem intimidating, but whisk constantly until you get a creamy paste—that’s your sauce base. Slowly pour in the chicken broth and heavy cream while whisking, then bring to a gentle simmer. This is the moment your kitchen starts smelling irresistible.

Step 5: Season and Simmer the Sauce

Add the lemon juice, lemon zest, minced garlic, 2 teaspoons of Cajun seasoning, 1 teaspoon onion powder, and a few pinches of salt and pepper (remembering that Cajun seasoning is already salty). Let this simmer uncovered for about 10 minutes so the flavors meld and the sauce thickens just right.

Step 6: Finish with Cheese, Parsley & Pasta

Stir in freshly grated Parmesan cheese and chopped fresh parsley. Let it simmer an additional 5 minutes — this gives the cheese time to melt perfectly and intensify the flavor. Now add your cooked pasta and toss it around in the sauce so every strand is luxuriously coated. Finally, top it with your beautifully seared shrimp.

Step 7: Garnish and Serve Warm

Finish with a sprinkle of fresh parsley and a dash of Cajun seasoning if you want an extra pop. Serve immediately and prepare for big smiles all around the table.

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Pro Tips for Making Cajun Shrimp Pasta Recipe

Don’t Overcrowd the Pan: Cook shrimp in batches if needed to get that perfect sear and avoid steaming.
Season In Layers: Season the shrimp and the sauce separately for deep, complex flavor.
Use Fresh Lemon: Lemon juice and zest make the creamy sauce feel bright and balanced — don’t skip them!
Timing is Everything: Add pasta to the sauce right before serving to avoid clumping and preserve texture.

How to Serve Cajun Shrimp Pasta Recipe

A white plate is filled with creamy fettuccine pasta that is light beige in color, mixed with small bits of green herbs. On top of the pasta, there are six large cooked shrimp, arranged in a circle. The shrimp are orange with charred edges and sprinkled with chopped green herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp Pasta, Cajun pasta recipes, creamy shrimp pasta, spicy shrimp pasta, easy seafood pasta

Garnishes

I like garnishing with extra fresh parsley for a bright pop of green and sometimes a little sprinkle of extra Cajun seasoning if guests want more heat. A wedge of lemon on the side never hurts either, especially for those who love an extra zesty squeeze just before digging in.

Side Dishes

My go-to sides are crusty garlic bread to soak up all that creamy sauce and a simple green salad dressed with a light vinaigrette to balance the richness. Roasted or steamed asparagus or green beans also pair beautifully and add a fresh crunch.

Creative Ways to Present

For special occasions, I love serving the Cajun shrimp pasta in large shallow bowls, topped with a sprig of parsley and edible flowers for a restaurant-style look. You could also plate the shrimp separately to showcase their beautiful sear on a platter alongside the creamy pasta, adding some grilled lemon halves for a nice visual touch.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover Cajun shrimp pasta in an airtight container in the fridge works best. It’s best eaten within 2 days for the freshest taste. The sauce may thicken slightly, but a quick toss before reheating helps redistribute everything nicely.

Freezing

Personally, I don’t usually freeze this pasta because creamy sauces can separate upon thawing, affecting texture. However, if freezing is necessary, freeze the sauce and pasta separately, then thaw and reheat gently to preserve quality.

Reheating

To reheat, microwave leftovers with a splash of water or broth to loosen the sauce, stirring occasionally to prevent curdling. You can also reheat gently in a pan over low heat with a bit of butter or cream to restore creaminess.

FAQs

Can I use other types of pasta for this Cajun Shrimp Pasta Recipe?

Absolutely! While fettuccine is classic here because it holds onto the creamy sauce well, feel free to swap in linguine, penne, or even spaghetti—whatever you prefer or have on hand.
How spicy is this Cajun Shrimp Pasta Recipe?

It has a moderate level of heat thanks to the Cajun seasoning and optional cayenne pepper, but you can always adjust the spice to your liking by using less or more seasoning.
Can I prepare this Cajun Shrimp Pasta Recipe ahead of time?

You can prep the sauce and shrimp separately in advance, but I recommend combining and cooking the pasta just before serving to keep it fresh and perfectly coated.
What’s the best way to avoid rubbery shrimp?

Sear shrimp quickly over medium-high heat for about 3 minutes total and remove them as soon as they’re opaque. Overcooking shrinks and toughens them, so timing is key.

Final Thoughts

I can’t recommend this Cajun Shrimp Pasta Recipe enough—it’s become one of those dishes I rotate into our meal plan regularly because it hits all the right notes: creamy, spicy, comforting, and totally crave-worthy. I love sharing it with friends because it’s impressive yet doesn’t take all day to make. Give it a try next time you want to wow your taste buds or your dinner guests. Trust me, once you make this, you’ll be hooked just like I am!