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
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is the bomb. Made my own Cajun seasoning and decreased the heat in it to taste the beautiful Cajun flavors. Yummm !!! Thank you for yet another splendid recipe!
Amazing, I wouldn’t change a thing but I only had Black River Creole Seasoning, which still made this a spoil-me dinner tonight. Thank you for a wonderful recipe.
Does this recipe use fresh diced tomatoes or canned? Would it make a difference?
Hi Patti! You can use either canned or fresh. I hope you love the recipe!
Delicious and easy to make. No leftovers, was better than a restaurant.
This is restaurant quality pasta! Used ghee instead of butter and added in shallots and red peppers. Also used a can of fire roasted tomatoes I pureed down because my family doesn’t care for chunks of tomatoes. Topped it off with parsley and green onion and a little bit more Parm and it’s outstanding!
Made this dish on Friday. It was sooo tasty everyone loved it including toddlers and teen kids!
The dish itself was very good; however I apparently used a Cajun seasoning that was much higher in salt content which made the meal too salty:( I plan making it again since it was so easy.
Can I substitute heavy whipping cream & use evaporated milk instead?
Hi Gigi, I haven’t tested that substitution to advise. If you experiment, let me know how you liked the recipe.
I didn’t want to mess up the recipe……I sent my husband to the store to buy heavy cream. I added mushrooms & spinach & the dish was delicious! Thanks!
I’m so glad you enjoyed it!
Just made this with some shrimp we brought back from Guatemala and oh my goodness was this recipe ever tasty! Will definitely be making again!
Made this tonight and it was a huge hit! I used rotel and made more sauce because my family prefers that. I also added red bell pepper then topped with green inions and parsley. It was delicious!
Can you specify weather the shrimp need to be raw or can they be frozen and pre cooked?
Hi Samantha, this is in instructions #2 Shrimp– Peel and devein shrimp. Toss the shrimp into the cajun seasoning and saute until opaque. Remove the shrimp from the skillet and cover to keep warm.
Made this recipe tonight using country crock plant based heavy cream, dairy free Parmesan and country crock plant based butter as substitutions for the dairy due to a severe dairy allergy and this recipe was phenomenal. I’m sure it is even better with legit dairy but loved it even with our needed substitutions. Will make again!
cooed the creamy cajun shrimp pasta for dinner yesterday, and I must say it was absolutely delicious. I have never been disappointed with any of your recipes