This Cajun shrimp pasta is loaded with succulent shrimp and comforting noodles simmered in a creamy, spicy tomato sauce, perfectly spiced and easy to make! Try it with my homemade Cajun seasoning.
Creamy Cajun Shrimp Pasta Recipe
We're making Cajun Shrimp Pasta in the Chili Pepper Madness kitchen, my friends! Are you up for a nice, spicy pasta? I know I am! If you love Cajun Chicken Pasta, you'll love this version.
I think of all the seasoning blends in the world, a good Cajun blend is one of my very favorites. I use my own Homemade Cajun Seasoning blend, but there are some very good ones on the market today. Just search your local grocer.
Cajun seasonings can vary, but most contain the perfect blend of hot, spicy, and flavorful elements.
This is such a quick and easy pasta dish to make, done in 30 minutes or less. Pasta for dinner just got better.
Let's talk about how to make Cajun shrimp pasta, shall we?
Cajun Shrimp Pasta Ingredients
- Vegetable Oil. For cooking.
- Vegetables. Onion, jalapeno peppers, garlic. Use bell pepper for a milder dish.
- Cajun Pasta Sauce. Fire roasted tomatoes, tomato sauce, Cajun seasonings. For a spicier sauce, add in a bit of cayenne pepper to the sauce.
- Pasta Noodles. I'm using penne noodles, but you can use your favorites.
- Creamy Cajun Shrimp Pasta. Heavy cream, or use sour cream or crema for a lighter version.
- Parmesan Cheese.
- Shrimp. Peeled and deveined.
- For Garnish. Fresh chopped parsley, red pepper flakes
How to Make Cajun Shrimp Pasta - the Recipe Method
Cook down the onion, peppers, and garlic in a large pan or Dutch oven with a bit of olive oil or vegetable oil to soften, then stir in the fire roasted tomatoes, tomato sauce, and Cajun spices.
Simmer the sauce for at least 10 minutes, though you can simmer longer if you'd like to develop more flavor.
While simmering, cook the pasta noodles al dente, or to your preference. It's best to follow package instructions for the brand you are using.
While the sauce is simmering and the pasta is boiling, season and add the shrimp to a hot pan, then sear each piece a couple minutes per side.
Stir the heavy cream and parmesan cheese into the simmering sauce until nice and creamy, then toss it all together.
Boom! Done! Your Cajun shrimp pasta is ready to serve! I am so ready to dig into this, my friends! Can't wait for this spicy cream sauce.
Recipe Tips & Notes
- If you'd like to use cooked frozen shrimp instead of raw fresh shrimp, be sure to thaw them out first, then tuck them into the simmering sauce a few minutes to warm them before serving.
- Add good Cajun sausage would be a nice addition to this recipe. Consider smoked andouille sausage, or boudin for delicious Creamy Cajun Shrimp and Sausage Pasta. It's also delicious with chicken. Feel free to customize your proteins.
- Creamy = Optional. You can easily skip the heavy cream addition for a tomato-forward Cajun sauce, much like my Creole Sauce recipe.
Storage & Leftovers
Store leftover Cajun Shrimp Pasta in an airtight container in the fridge for up to 3-4 days. You can easily reheat it in gently in the microwave, or in a pot on the stove top.
I do not recommend freezing it.
That's it, my friends. I hope you enjoy my spicy Cajun shrimp pasta recipe. Let me know if you make it. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of These Other Popular Dishes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cajun Shrimp Pasta Recipe
Ingredients
FOR THE PASTA
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 jalapeno pepper chopped (optional – use bell pepper for milder)
- 3-4 cloves garlic minced
- 14 ounce can fire roasted tomatoes
- 8 ounces tomato sauce optional, for extra saucy
- 1 tablespoon Cajun seasonings
- 8 ounces pasta noodles I’m using penne noodles
- ¾ cup heavy cream use sour cream or crema for a lighter version
- ½ cup grated parmesan cheese + more for serving
FOR THE CAJUN SHRIMP
- 2 tablespoons vegetable oil
- 1 pound shrimp peeled and deveined
- 1-2 tablespoons Cajun Seasonings
- For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
- Heat the oil in a large pan or Dutch oven to medium heat. Add the onion and jalapeno. Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, until fragrant.
- Add the fire roasted tomatoes, tomato sauce, and Cajun seasonings. Reduce heat and simmer for 10 minutes to let the flavors develop. You can simmer longer if you’d like.
- While simmering, cook the pasta noodles in lightly salted boiling water to al dente, about 10 minutes. Drain and set aside.
- While the pasta is cooking, heat 2 tablespoons oil in a separate large pan to medium-high heat.
- Toss the shrimp in the Cajun seasonings, then add to the pan. Cook the shrimp 2-3 minutes per side, or until opaque and cooked through. Remove from heat and set aside.
- Stir the heavy cream and parmesan cheese into the simmering sauce until nice and creamy.
- Into the sauce, stir in the cooked pasta and cooked shrimp.
- Garnish and serve.
Nutrition Information
NOTE: This recipe was updated on 10/23/24 to include new information and photos. It was originally published on 6/13/18.
Ed Moder says
I have a new favorite. Connie and I made a double batch of this and we both loved it. I used my son Ed's logic when it came to the cheese. I am sure you remember - when putting in cheese, if you think you have enough, add some more. LOL
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I forgot again that Connie's spicy cajun tomato sauce already has jalapenos and cajun seasoning, so when I put in what the recipe calls for, it turned out to be 2 alarm. Thank goodness for the sour cream. LOL
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Thanks again for a great recipe!
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Mike Hultquist says
Haha, double spicy! I'm sure I'd love that, too. Thanks, Ed!
Ralph says
Spectacular ! I threw in some Hatch red Chile powder and some leftover ham cubes .
Mike Hultquist says
Sounds great to me, Ralph! Thanks!
Liv says
This was awesome - made as written. We could have eaten it all but we kept some leftovers and they were great the next day, too!
Mike Hultquist says
Great to hear, Liv! Thanks! I'm happy you enjoyed it!
Shelley Sonnenberg says
This is awesome! I didn’t have heavy cream so I substituted milk and butter. I added kale, spinach and capers.
Simple recipe.
This will be a new favorite!
Mike Hultquist says
Boom!! I love to hear it! Thanks, Shelley!
Todd says
My wife suggested using half and half instead of heavy cream. I’m adding chicken thighs and andouille. Making it today with college football on in the background.
Mike Hultquist says
Should work GREAT, Todd! Enjoy!
Kristin Marshall says
This recipe made as written was a great addition to my dinner recipes. We like the creaminess of the sauce and how it worked with the shrimp and pasta. The only addition I would recommend is to save some of the pasta water to use to thin out the sauce when you are mixing it all together to serve; without the additional water, the sauce is too thick.
Mike Hultquist says
Glad you enjoyed it, Kristin. Thanks for sharing!
Ed Moder says
Heavy Cream! I love it! Will make this soon.
Mike Hultquist says
Enjoy! We use crema for a lighter version, but go for it!!
Scott Swanbery says
Mike, are you referring to the Mexican Table Crema?
Mike Hultquist says
Scott, it's Mexican crema, similar to sour cream. I have a page on that here: https://www.chilipeppermadness.com/recipes/mexican-crema/
Aussie says
I made this last night and my husband loved it. The recipe is now on his favourite list.
Mike Hultquist says
Nice!!! Glad you enjoyed it!
Chris W says
Made this tonight. Substituded Ghost pepper powder with Ancho powder. Still very good. Nice clean snap for heat level Very good. Could even do this with other shellfish.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris! I love the subs. Definitely would be great with crab or scallops. I'll have to make that soon, actually.
John Baker says
quick fix, easy to adjust heat, tastes great. Will be an affordable meal that tastes great for neighborhood get together... and unlike low country boil, doesn't take hours to prepare... Thanks!
p.s. goes great with marie sharpe's habanero sauce as a topping. ????
Michael Hultquist - Chili Pepper Madness says
Thanks, John! Glad you liked it!