This creamy Cajun Shrimp Pasta recipe makes for the BEST pasta dinner ready in under 30 minutes! Plump and juicy Cajun shrimp in a creamy Cajun sauce mixed with pasta.
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If you love easy pasta dinners in a creamy sauce like our Feta Pasta, creamy Chicken Pesto Pasta, or Chicken Alfredo Pasta, this Cajun Shrimp Pasta is a must-try.
Cajun Shrimp Pasta Recipe
This simple pasta dish is such a great recipe to make, not only for busy weeknights but even a fancy dinner. Cajun Shrimp Pasta is a flavor-packed spin on our Creamy Shrimp Pasta and our Cajun Chicken Pasta. You’ll love the buttery and tender shrimp tossed in a spicy Cajun seasoning and coated in creamy tomato alfredo pasta sauce with penne noodles.
Pro Tip:
Cajun seasoning food is typically spicy, as it includes cayenne pepper in its ingredients. You can add more or less cajun seasoning to adjust the level of spice in this dish. Different brands can be more or less spicy as well (see FAQ section). If you want it even spicier, you can add a pinch of red pepper flakes.
How to Make Cajun Shrimp Pasta
- Pasta– Cook the pasta in salted water until al dente according to package instructions. Keep some of the pasta water for the sauce then drain the pasta in a colander.
- Shrimp– Peel and devein the shrimp. Toss the shrimp into the cajun seasoning and saute in oil over medium heat until opaque, about 1 to 2 minutes per side. Remove the shrimp from the skillet and cover to keep warm.
- Sauce– Saute garlic with butter until fragrant, add the tomatoes. Add heavy cream, cajun seasoning, and parmesan and bring to a simmer.
- Combine – Add the shrimp back in along with the pasta and stir to coat in sauce. Add the reserved pasta water to thin out the sauce if desired.
- Serve– Top with freshly grated parmesan and fresh parsley to serve.
Serve Cajun Shrimp Pasta With
This hearty pasta dish is perfect to serve on its own, but we love to pair it with a fresh Caesar Salad or any of these easy sides:
- Easy Garlic Bread
- Roasted Cauliflower
- Cucumber Tomato Avocado Salad
- Panzanella Salad
- Coleslaw
- Grilled Zucchini
- Corn on the Cob
Frequently Asked Questions
For the best results, you will want to use large fresh shrimp that are peeled and deveined. We love 21-25 count. You may also use frozen shrimp and thaw according to package instructions before using.
We don’t recommend using already-cooked shrimp. If you cook shrimp a second time, it will become tough and rubbery. Also, cooking raw shrimp in the pan infuses the sauce with more flavor than using pre-cooked shrimp.
You can substitute the penne for any other pasta such as rigatoni, ziti, mostaccioli, or elbow pasta.
You can use any of your favorite store-bought Cajun seasoning, but they do vary in spiciness, from spicy cajun to a more mild cajun.
You can definitely add your favorite vegetable to the shrimp pasta. Onion, bell peppers, asparagus or green beans would all work great. Sauteed mushrooms are also a delicious add-in.
If your sauce is runny, then you did not simmer the sauce long enough. Also, make sure to use HEAVY whipping cream which has a higher fat content than regular whipping cream and don’t skip the parmesan cheese which helps thicken the sauce.
I hope this creamy Cajun Shrimp Pasta becomes a new family favorite for you. It comes together fast and is perfect for busy weeknights.
More Cajun Recipes
- Grilled Cajun Shrimp Skewers
- Easy Shrimp Boil
- Baked Cajun Shrimp
- Shrimp Fajitas
- Shrimp Cobb Salad
- Chicken and Mushroom Cajun Pasta
- Cajun Beef Fajitas
Creamy Cajun Shrimp Pasta
Ingredients
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp cajun seasoning, divided *or added to taste depending on brand used.
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 Tbsp parsley to garnish, (optional)
Instructions
- Cook the penne pasta in a pot of salted water until al dente according to package instructions. Keep some of the pasta water for the sauce then drain the pasta and cover to keep warm.
- Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
- In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
- Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
- Add the shrimp and pasta back into the skillet and stir until the noodles are coated in sauce and everything is heated through. If needed, add a splash of the reserved pasta water to thin the sauce. To serve, garnish with more parmesan and chopped parsley, if desired.
Notes
- Pasta – Substitute the penne for any other pasta such as rigatoni, ziti, mostaccioli, or elbow pasta
- Vegetables – You can add your favorite vegetable to the shrimp pasta such as onion, bell peppers, asparagus, green beans, or even sauteed mushrooms.
Nutrition Per Serving
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Amazing, I made this for my family and card group and they keeping requesting it. Making it again tomorrow. Question, can I make the shrimp and sauce the night before and then make the pasta the next day? Also, I put some cream cheese in mine.
I’m happy to hear that your family enjoyed this recipe! Yes, you can prepare the shrimp and sauce ahead of time. You can cook the pasta on the same day that you will be consuming it.
One of our family’s absolute favorites. Easy to make on a work day too. We have shared with others and they have loved it too!
Absolutely delicious! My family couldn’t get enough. This will definitely be a regular in our meal rotation!
I’m happy to hear your family enjoyed it.
I love your recipes! Looking forward to trying this one next!