Cajun Shrimp Pasta Delight

Cajun shrimp pasta brings together smoky spice and creamy comfort for a dinner that feels both special and effortless. Juicy shrimp coated in homemade Cajun seasoning get seared until golden, then tossed with tender pasta and a luscious tomato cream sauce. The result satisfies cravings for something bold and indulgent but comes together quickly—perfect for a weeknight or a relaxed evening with friends.

I first made this dish after a long day when I craved something restaurant-worthy at home. The smell of the toasty seasoning and shrimp won over everyone in the kitchen and Cajun shrimp pasta quickly earned a spot in our regular rotation.

Ingredients

• Pasta such as linguine or spaghetti: Choose a shape that holds creamy sauce well and cooks al dente
• Smoked paprika: This brings a warm smokiness opt for quality Spanish paprika if possible
• Dried oregano and thyme: Earthy and herbal these round out the Cajun blend
• Dried basil: Sweet and aromatic balances the bolder spices
• Garlic powder and onion powder: Boost all-over savoriness without prep
• Cayenne pepper: Just a pinch for heat double it if you want extra spice
• Ground black pepper: Freshly cracked adds plenty of backbone
• Table salt: Essential for seasoning the pasta and the sauce use a pure variety
• Extra large shrimp: Look for peeled and deveined firm and smelling sweet always pat dry
• Olive oil: For searing shrimp use a fruity extra virgin if possible
• Butter: Adds richness pick salted or unsalted depending on preference
• Yellow onion: Dice fine for a base of sweetness
• Minced garlic: Always use fresh when possible for depth
• All purpose flour: Thickens and helps the seasoning stick to the aromatics
• Chicken broth: A splash loosens the sauce and adds umami depth
• Fire roasted tomatoes: Drain well for a smoky touch and a hit of tang
• Heavy cream: Rounds everything together for an ultra silky finish
• Freshly grated parmesan cheese: Salty nutty and melts smoothly always grate it just before using

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil Add your pasta and cook until just al dente following package instructions Drain and set aside If the pasta finishes early toss with a teaspoon of olive oil so it does not stick

Mix the Cajun Seasoning:

In a small bowl combine smoked paprika dried oregano thyme basil garlic powder onion powder cayenne black pepper and table salt Stir until uniformly mixed Scoop out one teaspoon and set aside for your sauce later

Season the Shrimp:

Add the peeled and dried shrimp to a large resealable bag or bowl Sprinkle the remaining Cajun seasoning over shrimp Toss or shake until each piece is evenly coated

Sear the Shrimp:

Heat the olive oil in a large skillet over medium high until shimmering Add shrimp in batches in a single layer Sear about one to two minutes per side until just pink and a little browned Transfer shrimp to a plate so they do not overcook

Sauté the Aromatics:

Lower the heat to medium Melt butter in the same skillet scraping up any browned shrimp bits Stir in diced onion and sauté about three to five minutes until soft and translucent

Add Garlic:

Stir in minced garlic and cook for about thirty seconds just until it smells fragrant Do not let it burn

Build the Sauce:

Sprinkle flour and your reserved Cajun spice over the onion and garlic Mix thoroughly so the flour begins to toast and the seasoning blooms Cook another minute until no raw flour remains

Deglaze:

Slowly pour in chicken broth using a spatula to scrape up any delicious brown bits stuck to the pan Let the broth reduce by half creating a flavorful base

Add Tomatoes:

Stir in your drained fire roasted tomatoes Mixing well so everything is evenly distributed

Cream and Finish:

Pour in heavy cream Stir gently until the sauce comes together and looks silky

Toss Everything Together:

Add the drained pasta and parmesan cheese to the skillet Toss so all the noodles are coated in sauce Melted cheese will help the sauce cling beautifully Return cooked shrimp and any juices to the pan Gently toss and warm through just a minute more

Serve:

Divide into bowls and sprinkle with extra parmesan if you like Serve piping hot

Save

You Must Know

• High protein from shrimp and cheese
• Adapt spice with more or less cayenne
• Reheats well for next day lunches

Hands down my favorite part is when the shrimp hits the skillet and the spices perfume the kitchen The Cajun seasoning brings me back to cooking on vacation with my extended family where everyone competed for who made the best shrimp pasta

Save

Storage Tips

This pasta keeps well in the fridge for up to three days Store in an airtight container To reheat add a splash of cream or broth as you warm it gently on the stove to revive the sauce without drying out the shrimp

Ingredient Substitutions

You can swap chicken for shrimp if seafood is not your thing For a lighter version replace heavy cream with half and half For pasta use any long shape or even gluten free options Fire roasted tomatoes add their unique flavor but regular diced tomatoes will work in a pinch

Serving Suggestions

Pair with a crisp green salad and some warm bread for sopping up extra sauce A squeeze of lemon over each serving will brighten the entire dish For a full dinner party menu I like to serve this with a side of roasted asparagus

Cultural and Historical Context

Cajun cuisine is rooted in French Acadian traditions with influences from Louisiana’s diverse history The signature Cajun seasoning blend mimics those bold flavors using accessible pantry spices Shrimp pasta like this bridges homey Southern cooking with Italian comfort fare

Recipe FAQs

→ What type of shrimp works best?

Extra-large, peeled and deveined shrimp work best, as they hold up well to searing and absorb the Cajun spices for maximum flavor.

→ Can I use a different pasta shape?

Yes, linguine and spaghetti work well, but fettuccine or penne are also great for holding the sauce and mixed shrimp.

→ How spicy is this dish?

The heat level is moderate, but you can double the cayenne for extra kick or reduce it for a milder flavor.

→ Can I substitute the cream?

You can use half-and-half or whole milk for a lighter sauce; just note the sauce will be slightly less rich.

→ How do I keep the shrimp tender?

Sear shrimp quickly over medium-high heat, then remove from the pan as soon as they turn opaque and pink to avoid overcooking.

→ Is this dish gluten free?

You can make it gluten free by using gluten-free pasta and a gluten-free flour alternative for the sauce thickener.