I’m excited to share my Cajun Shrimp Pasta With Spinach, a creamy and spicy mix of juicy shrimp, rich Cajun-seasoned sauce, and tender pasta that’s quick enough for busy weeknights and impressive enough for guests.

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I never thought a weeknight dinner could actaully make me stop mid bite, but this Creamy Cajun Shrimp Pasta did. Juicy shrimp and a silky, spicy sauce collide with bright sneaky flavors that keep you guessing what the secret is.

It’s bold not sweet so don’t expect a gentle plate, and that bite of Parmesan on top ties it together in a way that makes you want to lick the bowl. I’ve messed with versions from Cajun Shrimp Pasta With Spinach to ones people swear are the Best Cajun Pasta and it still surprises me every time.

Ingredients

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Shrimp: Sweet, tender seafood rich in protein and selenium, cooks fast so dont overdo it.
Pasta: Starchy carbs that fill you up, choose linguine or fettuccine, they soak sauce.
Heavy cream: Makes the sauce velvety and rich, high in fat so use with balance.
Parmesan cheese: Sharp salty flavor, adds umami and a little protein, melts into a silky finish.
Cajun seasoning: Spicy smoky mix of paprika garlic and herbs, it brings bold southern flavor.
Garlic: Pungent and aromatic, a little goes a long way so dont burn it.
Lemon juice: Just a splash wakes up the whole dish, adds bright acid and balance.

Ingredient Quantities

12 ounces linguine or fettuccine pasta, whatever you got

1 pound large shrimp, peeled and deveined

2 tablespoons Cajun seasoning (store bought or homemade)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

1 red bell pepper, thinly sliced

3 cloves garlic, minced

1 1/2 cups heavy cream

1 cup low sodium chicken broth

3/4 cup grated Parmesan cheese, plus extra for serving

1 tablespoon tomato paste, optional but helps color

1 tablespoon fresh lemon juice

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes, optional for extra heat

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

How to Make this

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1. Bring a big pot of salted water to a boil and cook the linguine or fettuccine until just al dente, about 8 to 10 minutes; reserve about a cup of pasta water, drain and set pasta aside.

2. Pat shrimp dry, toss with the 2 tablespoons Cajun seasoning and a pinch of salt, heat the 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then sear shrimp 1 to 2 minutes per side until pink and just cooked; transfer shrimp to a plate and dont crowd the pan or they wont brown.

3. Reduce heat to medium, add the 2 tablespoons butter to the same skillet, then add the chopped onion and sliced red bell pepper; sauté until softened about 4 to 5 minutes, scraping up any browned bits from the shrimp for flavor.

4. Stir in minced garlic, the 1 tablespoon tomato paste if using, 1/2 teaspoon smoked paprika and the optional 1/4 teaspoon crushed red pepper flakes; cook another 30 seconds until fragrant but dont let the garlic burn.

5. Pour in 1 1/2 cups heavy cream and 1 cup low sodium chicken broth, bring to a gentle simmer and let it reduce for 3 to 5 minutes until slightly thickened; keep the heat low so the cream doesnt break.

6. Whisk in 3/4 cup grated Parmesan until melted and smooth, then add 1 tablespoon fresh lemon juice; taste and season with salt and freshly ground black pepper, add more Cajun seasoning if you want it bolder.

7. Add the drained pasta to the sauce and toss to coat, add reserved pasta water a little at a time to loosen the sauce and reach your desired creaminess.

8. Return the shrimp to the pan just to warm through, toss once more so everything is coated and the shrimp dont overcook, check seasoning again.

9. Serve immediately sprinkled with chopped fresh parsley and extra grated Parmesan, and if you like it hotter add a pinch more crushed red pepper flakes.

Equipment Needed

1. Large pot (about 6 to 8 quarts) for boiling the pasta
2. Colander to drain the pasta
3. Large heavy skillet or sauté pan about 12 inches
4. Tongs or a slotted spoon to sear and toss shrimp and pasta
5. Wooden spoon or silicone spatula to scrape browned bits and stir sauce, dont let the garlic burn
6. Measuring cups and measuring spoons for cream, broth and seasonings
7. Box grater or microplane for fresh Parmesan
8. Chef’s knife and cutting board for chopping onion, pepper and parsley
9. Small bowl or plate for the seasoned shrimp and a heatproof measuring cup or ladle to reserve pasta water

FAQ

Q: Can I make this gluten free or swap the pasta?
A: Yes, use a gluten free linguine or fettuccine, or swap for rice noodles or zucchini ribbons if you want lower carbs, cooking times will change so watch them.

Q: How do I keep the shrimp from getting rubbery?
A: Cook shrimp fast over medium high heat, about 1 to 2 minutes per side just until opaque, then remove and add back to the sauce at the end so they dont overcook.

Q: My sauce is too thin, how do I thicken it?
A: Let it simmer gently to reduce, stir in more grated Parmesan, or whisk a teaspoon of cornstarch with cold water and add a little at a time until it thickens, be careful not to boil hard.

Q: Can I make this ahead or freeze it?
A: Make ahead for dinner the next day is fine, store in the fridge for 3 to 4 days, reheat gently with a splash of milk or broth; freezing the cream based sauce isnt great because it can separate, you can freeze cooked shrimp separately but texture may change.

Q: How do I control the heat level?
A: Reduce the Cajun seasoning to 1 tablespoon and skip the crushed red pepper flakes for milder heat, or add extra Cajun or flakes if you want it fiery.

Q: Any tips to make the sauce more flavorful or smoother?
A: Reserve a cup of pasta water to loosen the sauce and add it bit by bit, use the optional tomato paste for color and depth, don't let the cream boil, and finish with fresh lemon juice and parsley to brighten it up.

Creamy Cajun Shrimp Pasta Recipe Substitutions and Variations

Pasta: swap linguine for spaghetti, penne or rigatoni, any long or tube pasta works just watch the cooking time so it doesn’t get mushy.
Heavy cream: use 1 1/2 cups half and half plus 3 tbsp melted butter for similar richness, or 1 1/2 cups whole milk mixed with 1 to 1 1/2 tbsp cornstarch to thicken; for dairy free try 1 1/2 cups full fat coconut milk but it’ll add a coconut taste.
Parmesan cheese: sub Pecorino Romano or Grana Padano in the same amount, note Pecorino is saltier so cut back on added salt; for a vegan option use 3 to 4 tbsp nutritional yeast and adjust to taste.
Low sodium chicken broth: replace with low sodium vegetable broth, or 1 cup water plus 1 tsp bouillon, or for extra seafood flavor use clam juice but reduce any extra salt.

Pro Tips

1) Pat the shrimp dry and get the pan really hot so they actually brown. If you crowd the pan theyll steam not sear, and that browned stuff is the best flavor, so scrape it into the sauce.

2) Treat the cream gently. Keep it at a low simmer and dont let it boil or it can split. Add the Parmesan off the heat or on the lowest burner and whisk slowly so the cheese melts smooth instead of turning grainy.

3) Save and use the pasta water like gold. Add it a little at a time to loosen and bind the sauce, it makes the cream cling to the noodles better. If the sauce breaks a tiny splash of cold pasta water or a small knob of butter will often bring it back together.

4) Layer the flavors. Bloom the smoked paprika and tomato paste briefly in the fat so they dont taste raw, finish with lemon juice and a pinch of extra Cajun if you need more kick, and always grate fresh Parmesan right before serving.

Creamy Cajun Shrimp Pasta Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

946

kcal

Equipment: 1. Large pot (about 6 to 8 quarts) for boiling the pasta
2. Colander to drain the pasta
3. Large heavy skillet or sauté pan about 12 inches
4. Tongs or a slotted spoon to sear and toss shrimp and pasta
5. Wooden spoon or silicone spatula to scrape browned bits and stir sauce, dont let the garlic burn
6. Measuring cups and measuring spoons for cream, broth and seasonings
7. Box grater or microplane for fresh Parmesan
8. Chef’s knife and cutting board for chopping onion, pepper and parsley
9. Small bowl or plate for the seasoned shrimp and a heatproof measuring cup or ladle to reserve pasta water

Ingredients

12 ounces linguine or fettuccine pasta, whatever you got
1 pound large shrimp, peeled and deveined
2 tablespoons Cajun seasoning (store bought or homemade)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup low sodium chicken broth
3/4 cup grated Parmesan cheese, plus extra for serving
1 tablespoon tomato paste, optional but helps color
1 tablespoon fresh lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes, optional for extra heat
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Directions

Bring a big pot of salted water to a boil and cook the linguine or fettuccine until just al dente, about 8 to 10 minutes; reserve about a cup of pasta water, drain and set pasta aside.
Pat shrimp dry, toss with the 2 tablespoons Cajun seasoning and a pinch of salt, heat the 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then sear shrimp 1 to 2 minutes per side until pink and just cooked; transfer shrimp to a plate and dont crowd the pan or they wont brown.
Reduce heat to medium, add the 2 tablespoons butter to the same skillet, then add the chopped onion and sliced red bell pepper; sauté until softened about 4 to 5 minutes, scraping up any browned bits from the shrimp for flavor.
Stir in minced garlic, the 1 tablespoon tomato paste if using, 1/2 teaspoon smoked paprika and the optional 1/4 teaspoon crushed red pepper flakes; cook another 30 seconds until fragrant but dont let the garlic burn.
Pour in 1 1/2 cups heavy cream and 1 cup low sodium chicken broth, bring to a gentle simmer and let it reduce for 3 to 5 minutes until slightly thickened; keep the heat low so the cream doesnt break.
Whisk in 3/4 cup grated Parmesan until melted and smooth, then add 1 tablespoon fresh lemon juice; taste and season with salt and freshly ground black pepper, add more Cajun seasoning if you want it bolder.
Add the drained pasta to the sauce and toss to coat, add reserved pasta water a little at a time to loosen the sauce and reach your desired creaminess.
Return the shrimp to the pan just to warm through, toss once more so everything is coated and the shrimp dont overcook, check seasoning again.
Serve immediately sprinkled with chopped fresh parsley and extra grated Parmesan, and if you like it hotter add a pinch more crushed red pepper flakes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.