A weeknight-friendly pasta that tastes restaurant-level, this creamy Cajun shrimp dish is ready in about 35 minutes and loaded with flavor. Homemade seasoning adds an extra punch that makes the sauce so good.
Recipe Overview
Time: 35 Minutes
Ingredients: Penne, shrimp, Cajun seasoning, olive oil, white onion, garlic, lemon, chicken broth, heavy cream, Parmesan, Roma tomatoes, parsley.
Ease: Medium, this recipe has a few moving parts, but the pasta, shrimp, and creamy Cajun sauce come together easily.
Ingredients & Substitutions
- Penne - Any short pasta works here: penne, bowtie, rotini, or shells. Choose one that holds sauce well.
- Shrimp - Use peeled and deveined shrimp to save time. If using frozen shrimp, thaw in a bowl of cold water for 10-15 minutes, then pat dry. Pre-cooked shrimp can be used, warm them in the skillet instead of fully cooking.
- Cajun Seasoning - Store-bought works, but I prefer homemade for deeper, richer flavor (see notes section for my recipe). Seasoning is important in this recipe, it can make or break the dish.
- Olive Oil - Used to sauté the shrimp and onions. Any neutral oil or even butter works as a substitute.
- White Onion - Any onion works or you can skip the onion entirely.
- Garlic - Fresh garlic gives the best flavor, but you can substitute 1 clove with about ¼ teaspoon garlic powder.
- Lemon - Helps to brighten up the heavy sauce.
- Chicken Broth - Use low-sodium broth if you're sensitive to salt. Vegetable broth also works.
- Heavy Cream - Creates the sauce's creamy base. Don't substitute with milk, it won't thicken properly and may cause the sauce to split.
- Parmesan - Helps thicken the sauce and adds salty, cheesy flavor.
- Roma Tomatoes - Their lower water content makes them ideal, but cherry tomatoes work too.
- Parsley (Optional)- Adds a fresh pop of color and flavor at the end.
Full ingredient list with quantities in the recipe card below
How to Make Cajun Shrimp Pasta
Cook the Pasta
Boil the pasta in salted water until al dente. Reserve ½ cup of pasta water, drain, and return the pasta to the pot.
Cook the Shrimp
Season the shrimp with Cajun seasoning. Sauté in olive oil for 2-3 minutes per side, until opaque, then transfer to a plate.
Make the Sauce
Sauté the onion in the remaining oil, then add garlic and Cajun seasoning. Stir in the broth and cream, simmer to reduce slightly, then mix in Parmesan and lemon juice.
Combine Everything
Pour the sauce over the pasta and toss with shrimp and tomatoes, adding pasta water as needed. Finish with parsley and a squeeze of lemon.
Tips
Perfectly Cooked Shrimp: Dry the shrimp before seasoning so they sear rather than steam. Don't overcook. Shrimp are done once they turn opaque and form a gentle "C" shape.
Simmer Sauce: Do not boil the sauce to keep the cream from separating.
Thin Out Sauce: If your sauce is too thick add pasta water slowly to loosen the sauce without thinning it too much.
Lemon: Squeeze lemon at the end for a bright, fresh finish.
Common Questions
Cook them until opaque and curled into a loose "C." If they form a tight "O," they're overcooked.
Let it simmer a bit longer to reduce or add a little extra Parmesan to help thicken it. Avoid boiling, which can cause cream to separate.
This dish is best served fresh, but you can prep ingredients (shrimp, chopped onion, minced garlic) ahead to make cooking faster.
Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce and bring back its creaminess.
Sides
- Garlic Bread: Perfect for soaking up extra sauce.
- Simple Green Salad: A crisp salad with lemon vinaigrette balances the richness of the pasta.
- Roasted Vegetables: Broccoli, asparagus, or zucchini add color and freshness to the meal.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
30-Minute Cajun Shrimp Pasta
Ingredients
- 1 pound penne or any short pasta
- 1 pound shrimp peeled and deveined
- 3 teaspoons Cajun seasoning (divided) store-bought or homemade*
- 4 tablespoons olive oil (divided)
- ½ medium white onion diced
- 4 garlic cloves minced
- ½ lemon halved
- 1½ cups chicken broth
- ¾ cup heavy cream
- 1 cup grated Parmesan
- 2 Roma tomatoes cored and chopped
- chopped parsley for topping
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water before draining. Return the pasta to the pot and set aside.
- While the pasta cooks, season the shrimp with 1½ teaspoons of Cajun seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side or until opaque. Transfer to a plate.
- Add the remaining 2 tablespoons of olive oil to the skillet. Increase the heat to medium-high and add the diced onion. Cook for about 3 minutes, until softened. Stir in the garlic and remaining 1½ teaspoons of Cajun seasoning, cooking for 1 minute more.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in the Parmesan and the juice from ½ a lemon. Taste and adjust seasoning as needed.
- Pour the sauce into the pot with the cooked pasta. Add the shrimp and chopped tomato, tossing gently until everything is well coated. Add reserved pasta water a few tablespoons at a time if the sauce needs thinning.
- Finish with chopped parsley and an extra squeeze of lemon before serving.
Notes
- 1 ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne
- ¼ teaspoon dried thyme
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!