Creamy Cajun Shrimp Pasta

This Cajun shrimp pasta is fettuccine and seared, Cajun-seasoned shrimp in a garlic Parmesan cream sauce made in the same skillet. Smoked paprika deepens the color and adds a little smokiness, and the browned spice left behind by the shrimp seasons the sauce. Cajun seasoning blends vary a lot in salt and heat, so half of it goes on the shrimp and the rest goes into the sauce only after you taste. It’s a creamy, restaurant-style American dish built on Cajun seasoning, not a traditional Louisiana recipe. Plan on about 40 minutes for 6 servings.

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Ingredient Notes

The full quantities are in the recipe card. These choices matter most.

• Shrimp: Shop by count per pound, not by the word “large,” which varies by store. 21/25 or 26/30 count shrimp stay juicy through searing and a final toss in the sauce. Buy them raw, peeled, and deveined, with the tails removed so they’re easy to eat with pasta. Pat them very dry so the seasoning browns instead of steaming.
• Cajun seasoning: Most blends are built on paprika, garlic, onion, black and red pepper, and herbs, and many list salt first. One tablespoon coats the shrimp. The second tablespoon is a maximum for the sauce: add 1 teaspoon, taste after the Parmesan goes in, and add more only if it needs it. With a salt-free blend, you’ll need about 1/2 teaspoon kosher salt in the sauce.
• Heavy cream: Heavy cream can simmer and reduce without curdling. Half-and-half and milk can separate when boiled with the broth and won’t thicken the same way.
• Parmesan: Grate it yourself from a wedge on the small holes of a box grater. Pre-grated Parmesan contains anti-caking agents and tends to melt into a gritty sauce. One cup, about 3 ounces, thickens and seasons the sauce. Parmesan is salty, which is another reason to hold back on the seasoning until the end.
• Low-sodium chicken broth: It loosens the browned bits from the skillet and keeps the sauce from being too heavy. Regular broth with a salty Cajun blend and Parmesan can push the dish over the edge.
• Fettuccine: Wide, flat noodles hold a cream sauce well. Linguine or penne work too. See the FAQ.

How to Make Cajun Shrimp Pasta

1. Season the shrimp and get the water boiling

Toss the dried shrimp with 1 tablespoon of the Cajun seasoning while the pasta water heats. A short rest is fine, but don’t salt or season them hours ahead, or they’ll pull out moisture.

2. Sear the shrimp in two batches

A pound and a half of shrimp won’t fit in a single layer, even in a 12-inch skillet, and crowded shrimp steam in their own liquid. Sear half at a time in a little oil and butter, about a minute per side. Pull them while the centers are still slightly translucent, curled into a loose “C.” They finish cooking in the sauce. The dark spice left in the pan is flavor. Only scrape it up if it’s black and smells burnt.

3. Build the cream sauce while the pasta cooks

Drop the fettuccine into the boiling water once the shrimp are out of the pan. It takes about as long as the sauce. Lower the heat before the garlic goes in, then add the smoked paprika, pepper, and a teaspoon of the remaining Cajun seasoning. The broth goes in next to dissolve the browned bits, then the cream. Keep it at a gentle simmer, with small bubbles at the edges, for 4 to 5 minutes, until it has reduced to about 1 1/4 cups and coats a spoon.

4. Melt in the Parmesan over low heat

Turn the heat to low and add the cheese a handful at a time, stirring until each addition disappears. Hard boiling after the cheese goes in can make the sauce grainy or oily. The finished sauce should be smooth and pale orange, and thick enough that a line drawn through it with a spoon closes slowly. Taste it now and add more Cajun seasoning, a little at a time, if it needs more salt or heat.

5. Toss the pasta, then the shrimp

Add the drained fettuccine with 1/4 cup of pasta water and toss until every noodle is coated. Return the shrimp and their juices for about a minute, just until they’re opaque all the way through. Cream sauces tighten fast as they cool, so loosen with more pasta water until the sauce flows. Off the heat, stir in a tablespoon of lemon juice. It won’t make the sauce taste lemony; it cuts the richness of the cream and Parmesan and sharpens the spice. Adding it off the heat keeps the cream from tightening. Finish with parsley and serve right away.

How to Tell When the Shrimp Are Done

Shrimp are cooked when the flesh is pearly and opaque all the way through, rather than translucent and gray, and firm but springy. The Cajun crust makes the outside look done early, so cut the thickest one open during the final toss if you’re unsure. The FSIS chart lists 145°F for shellfish. Shrimp that curl into a tight “O” have gone too far and turn rubbery.

Sauce Troubleshooting

• Grainy or oily sauce: The heat was too high when the cheese went in, or the cheese was pre-grated. Take the skillet off the heat and whisk in 2 tablespoons of hot pasta water. It often comes back together.
• Too thin: Simmer 1 to 2 minutes longer before the pasta goes in. The noodles will also absorb some sauce.
• Too thick or pasty: Add pasta water a few tablespoons at a time while tossing.
• Too salty: Next time, use a salt-free Cajun blend and season with kosher salt to taste. Today, a little extra cream or pasta water will soften it.
• Too spicy: Skip the red pepper flakes and the second tablespoon of seasoning. More Parmesan and cream will mellow the heat.

Variations

• Bell pepper and onion: Sauté 1 diced bell pepper and 1 small diced onion in the butter for 5 minutes before the garlic.
• Andouille: Replace 1/2 pound of the shrimp with sliced andouille, browned before the shrimp.
• Spinach: Stir 2 cups of baby spinach into the sauce just before the pasta, until it wilts.

What to Serve with Cajun Shrimp Pasta

The sauce is rich, so pair it with something crisp or green, like a simple salad with a sharp vinaigrette, roasted broccoli, or green beans. Crusty bread soaks up the sauce. For the same sauce with chicken, see our creamy Cajun chicken pasta, or make it a steak night with Cajun steak Alfredo. For a shrimp pasta without cream, try our shrimp scampi with angel hair. For a cream-free Cajun spaghetti made in one pot, there’s dirty spaghetti.

Storage and Reheating

• Refrigerate: Refrigerate leftovers in an airtight container within 2 hours. They keep for 3 days, with the best texture on day one.
• Reheat: Warm portions in a skillet over low heat with 2 to 3 tablespoons of milk or water, stirring gently, until hot throughout (165°F). High heat or long microwaving can make the cream sauce separate and the shrimp rubbery.
• Freezing: Not recommended. Cream sauces separate when thawed, and frozen cooked shrimp turn tough.

Cajun Shrimp Pasta FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the refrigerator, or seal them in a bag and submerge it in cold water for about 30 minutes. Pat them very dry before seasoning.

Can I use a different pasta?

Yes. Linguine, penne, or rotini all work at the same 12 ounces. Cook any shape 1 minute short of al dente, and start it so it finishes around the time the Parmesan is melted.

Is this the same as Cajun shrimp Alfredo?

They’re close. Alfredo-style versions are usually just cream, butter, and Parmesan. This sauce adds chicken broth to keep it a bit lighter, and it’s seasoned with Cajun spice and smoked paprika.

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