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.
This post may contain affiliate links. Read my disclosure policy.
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 for dinner tonight and it was a hit! So delicious! I looked up a recipe for Cajun Seasoning and added a whole can of diced tomatoes, drained. Will definitely be making this often! Quick and easy
Thank you for sharing!
You’re very welcome, Michelle! I’m so glad it was enjoyed. Thank you for the review.
I watch your FB videos and I always google your recipes when trying to make a new dish. Tuesday evenings we hold Zen meditation practice at my house/Zen Center. I try to vary our after-practice servings and you’re a great resource for both traditional as well as new unique recipes for dishes. I appreciate the work you do for creating great meals. Thank you.
Hi Harold! Thank you so much for the wonderful feedback. I’m happy to hear you enjoy my recipes. 🙂
This was delicious! We used 1.5lbs if shrimp but followed the recipe exactly for everything else. We served with a salad and French bread. We will definitely make this again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
I wanna give a 5 star rating on all of your recipes because your recipes are always the best and have become the first ones I try and keep.
It was a first time I tried cajun shrimp pasta (only substituted gf rice pasta) and it was the best pasta dish I ever made. Thank you!
That’s great, Greta! So glad you enjoy my recipe. Thank you for the wonderful review.
Made it tonight, absolutely delicious!! So happy to have found this recipe. Will be making it for a special birthday dinner next week❤️
So glad you found this recipe, Debbie! 🙂
Hubby and I both loved it. Followed the recipe exactly. Your Tuscan Chicken recipe was fabulous too. Kung Pao is next. Love your recipes…very reliable.
Thank you for the wonderful review, Renee! So glad you enjoyed this recipe. I hope you love the Kung Pao.
Could I make and assemble this recipe bbefore my guests arrive and then just heat up in the oven for a few minutes before we are ready to eat?
Hi Lynne, I would reheat on a skillet over low heat so the sauce doesn’t separate.
You never fail to have good recipes and this one is fantastic. I never eat leftover pasta but I am as I write my review.
I have tried many of your recipes and this one is a keeper
I’m so happy it’s a keeper, Leah! Thank you so much for sharing that with me!
Another win! Family loved this Creamy Cajun Shrimp Pasta. No leftovers! Thanks again Natasha!👍
You’re very welcome! So glad you enjoy this recipe.
Another success! My family loved it! Easy, quick and flavor packed!
Thanks for the great review!
My second recipe from you an you didn’t fail me at all love it you really making look like a real chief thank you again Natasha like I said in my first review I would give more stars if I could
That is so sweet of you, thank you so much for your good comments and feedback!
Hi.
If I do not want to use Cajun seasoning, is there anything else I can replaced with? Thanks.
Hi Christos, I haven’t tried any other substitutions to advise, the Cajun seasoning really makes this recipe.
You can make your own Cajun seasoning fairly easily.
2 tbs paprika
2 tbs garlic powder
2 tbs oregano
1 tbs kosher salt
1 tbs onion powder
2 tsp ground pepper
2 tsp cayanne
I pretty much had all these on hand.
Made it and my family loved it. So easy and delicious! Will definitely make it again.
That is great, Leanne! Thanks a lot for sharing that with us.
Very easy to make.
Delicious taste , it is like having a meal in an excellent restaurant
Hello May, thank you for your good review. Glad you like the recipe!
Hi Nataha! This was great- so simple and easy. I made it to put on top of a couple of ribeye steaks and was going to put the rest on Fettuccini noodles for lunch the next day. I only had 1 fresh tomato, and didn’t have any canned regular diced tomatoes, so I used a half a can of diced tomatoes with green chilis and didn’t add the 2nd tbsp. of Cajun seasoning. It was so good!! Can’t wait for lunch tomorrow!
Sounds great and I’m glad that turned out as a success. Thank you for the review, Teresa!
Yum! Have made this twice in the last week. I prefer angel hair as it seems to help hang on to the sauce better. I use only 1T of Tony Chachere’s and it’s just right for us in terms of spice and salt. I also like to add the juice of 1 lemon as the sauce simmers to help it thicken. My Mom has already requested it for Mother’s Day. Thanks for the recipe! 😊
That’s great! You’re very welcome, Amber. Thank you for the review.
Can you use tomato paste instead of diced tomato (or does the diced tomato reduce down smooth)? I have a kid who hates tomato chunks in sauce. Sigh. Thank you!
Hi Laura, I haven’t tried it, but I imagine it may work, here’s what one of my readers wrote: “Winner in my house !! Love trying new things this was so simple and delicious!!! I used tomato paste it came out 😍😍” I hope this helps!
Thank you, yes, that helps! I appreciate the quick response!
I have kids who don’t like chunks in their spaghetti sauce etc. as well – when I make sauce I just run everything through the food processor at some point, then the problem is solved and they still get all the veggie goodness
Incredible recipe. Very simple but so flavorful. Using quality shrimps and parmesan makes a huge difference. I added some cayenne pepper at end to give it more kick and color.
Yum! Thank you so much for sharing that with me, Nate! I’m so happy you enjoyed that!
Hello Natasha!
Was wondering, can I use already cooked shrimp for this recipe (that’s just what I have on hand at the moment).
Love all your recipes, Thanks!
Hi Tanya, that should work too. Please update us on how it goes if you try this recipe.
Worked great! I’d say the shrimp had a little less flavor, but overall great if in a pinch.
Also need to add shrimp at the very end, otherwise the shrimp becomes rubbery.
Hi Tanya! So glad you enjoyed this recipe. For the best results, you will want to use large fresh or frozen raw shrimp that has been thawed. If you are using pre-cooked shrimp, it tends to get rubbery.
A family favorite! It’s so delicious and hearty especially here in Idaho when you have 6 months of winter!
Hi Anna, this recipe is perfect for that type of weather. I’m glad your family loves it!