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
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Just made this recipe Love it amazing my son who is a picky eater loves it he gave me a 10 out of 10!!
You know it’s good when the picky eaters approve!
I love watching your videos. I want to try some of them but was wondering what kind of pan do you use. You make it look so easy.
Thanks,
Ann
Hi Ann, thanks for always watching. I hope you’ll love the recipes that you will try. You can check out the kitchen tools that I use here in my Amazon Affiliate Shop.
I made this last night with one change. I but some thick sliced bacon and fried it up then sauteed the shrimp in the bacon grease. Yumola
I’m so glad you enjoyed it, Joe!
I made this tonight and it looks delicious and taste’s great. I used rotini noodles instead of penne
Sounds good, Ann. I hope it becomes your new favorite!
I made this for dinner and OMG it was delicious. Can you split this recipe in half? Your videos are so easy to follow…..love it when you dance
Hi Lucy, thank you! I’m glad you enjoyed this recipe. If you’d like to split the recipe in half, just cut all measurements in half and follow the same steps.
I made this for dinner tonight. It was delicious!! It will be one I definitely use again!
I’m so glad you enjoyed it!
This cajun shrimp pasta is so good. I’ve made it twice now and it’s one of my favorites…think I’m gonna try it with chicken breast next time.
Sounds like a good plan, Jackie. Thank you for sharing your experience trying out this recipe!
I made this for the first time today. It was absolutely delicious! I cooked the sauce a bit longer until is was thick enough. Also added spinach and asparagus. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
My wife and I made this tonight and loved it. We doubled the shrimp, and also added sauteed celery, onion, mushrooms, and onion. It was wonderful! I love your website and recipes. You’ve encouraged my interest in cooking and sharing recipe ideas with friends. Thank you!
Hello Ray, great to hear that you both enjoyed this pasta recipe. Thank you for your good comments and feedback. I hope you’ll love all the recipes that you will try..
The flavors are good. Everything was great cooking technique and ratio-wise with the exception of Cajun Seasoning.. My comment is that Tony Chachere’s Cajun Seasoning is much too salty when using 2 tablespoons as called for in the recipe. I could tell the flavors of this would be GREAT had it not been so salty. I’m not salt averse at all either. I still think the recipe is great, just not for this particular Cajun Seasoning.
I will be making it again and adjusting by half. Looking forward to it.
Hello Matt, thank you for sharing your experience trying out this recipe. Feel free to adjust it next time according to your preference. I hope you’ll love all the recipes that you will try!
I wish I would have read your review yesterday. I made this last night and used the 2 Tbsp of Tony Chachere’s. The salty taste was overwhelming! I’m cutting it down to 1/2 tsp divided. I love Natashas recipies and make them often!
This is a so delicious! I used a homemade Cajun seasoning , you can add veggies, I did use canned diced tomatoes. We loved it.
You sure can! I’m glad you loved it!
Made this for lunch yesterday. Such a super easy recipe to follow and SO FAVLORFUL! I come from an Asian heritage, so we (occasionally) like a bit of a kick to our flavors, so I added a 2 tbsp of Cajun seasoning during marinating. It was DEVINE! I do like my sauces a little thicker … should I simply add more heavy cream or milk?
Hi Tally, you could add more heavy cream to increase the sauce and make it a little thicker, but adjust the seasoning to taste so it doesn’t get too bland with the addition of cream.
Looks amazing! Making it tonight and will come back and review! Question please…when would you add any extra vegetables? Thanks!
I hope you love it! I bet you could add extra veggies!
Easy to make and absolutely delicious! Followed the recipe exactly. I’m glad I even used the fresh tomato, rather than canned as I planned. Just as easy and made a difference. My daughter gave it an A+.
That’s just awesome! Thank you for sharing your wonderful review, Tracy!
I’ve worked in great restaurants
Casual to fine dining and your recipes and techniques are wonderful!
Keep up the good work 😋
Matt
Thank you for your kind words and good feedback. We appreciate it!
Unfortunately this was inedible because of the Cajun seasoning. We literally had to throw it away. We LOVE spice but this brand, Louisiana, was nothing but salt. Any suggestions on what to use next time would be greatly appreciated. My sauce also didn’t thicken but we can live with that if we can eat it.
The only Cajun seasoning that I use is Badia! It is so much better than any other one Ive tried!
Do you use canned diced tomatoes or fresh diced tomatoes? Or which do you prefer?
Hi Erin, I use fresh tomatoes, diced. I hope this is helpful!
thanks so much!!!
Made this over the weekend, as I love everything shrimp! This was such a great pasta dish. Thank you so much, I do not think I have ever tried one of your recipes that didn’t exceed expectations! Keep on sharing your recipes, hopefully you will have a cookbook some day!
I’m so happy to hear that! Thank you for sharing your great review, Carol!
I have made this dish many times and it is a huge hit!! I was wondering if you have any tips for making large batches and possibly freezing? I have a very large family and it’s nice to be able to make things ahead of time. Thank you so much! I love your blog and recipes!!
You’re welcome, Maureen. I’m happy that you loved it! I honestly haven’t tried freezing this yet to advise.
OMG this is so delicious!! I added some smoked spicy sausage with the shrimp and it turned out amazing. Your recipes never disappoint! Thank you so much for sharing 🙂
Yum! Thank you so much for sharing that with me.
Made this tonight and while I am not crazy about cooking, I am crazy and based on feedback from my husband, will indeed make over and over, he said one of the best pasta dishes he has had!!!!!
Wow, thanks to you both for the awesome feedback! That makes me happy and proud.