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Creamy Cajun Shrimp Pasta – A Cozy, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
  • Pasta: 12 ounces fettuccine, linguine, or penne
  • Cajun seasoning: 1–1.5 tablespoons (store-bought or homemade)
  • Butter: 2 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic: 3–4 cloves, minced
  • Onion or shallot: 1 small, finely diced
  • Bell pepper: 1 red or yellow, thinly sliced
  • Crushed red pepper flakes: Optional, for extra heat
  • Tomato paste: 1 tablespoon
  • Chicken or seafood stock: 3/4 cup
  • Heavy cream: 1 cup (or half-and-half for lighter)
  • Parmesan cheese: 1/2 cup freshly grated, plus extra for serving
  • Lemon: 1 (zest and juice)
  • Fresh parsley: A small handful, chopped
  • Salt and black pepper: To taste

Method
 

  1. Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente according to package directions. Reserve 1 cup of pasta water, then drain.
  2. Season the shrimp. Pat shrimp dry. Toss with 1 tablespoon Cajun seasoning, a pinch of salt, and a drizzle of olive oil. This helps the spices adhere and sear nicely.
  3. Sear the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon butter and the remaining olive oil. Cook shrimp in a single layer, 1–2 minutes per side, until just opaque. Transfer to a plate. Do not overcook.
  4. Sauté aromatics. Reduce heat to medium. Add the remaining butter, onion, and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the base. Stir in tomato paste and a pinch of Cajun seasoning. Cook 1 minute to caramelize. Deglaze with stock, scraping up the browned bits. Simmer 2 minutes to reduce slightly.
  6. Make it creamy. Pour in the cream. Simmer gently for 2–3 minutes until slightly thickened. Stir in parmesan until melted. If it’s too thick, add splashes of pasta water.
  7. Combine. Add the drained pasta and toss to coat. Return shrimp (and any juices) to the pan. Add lemon zest and a squeeze of lemon juice. Toss over low heat for 1–2 minutes until glossy. Season with salt and black pepper to taste.
  8. Finish and serve. Sprinkle with parsley and more parmesan. Add red pepper flakes if you like extra heat. Serve hot with lemon wedges on the side.