Creamy Cajun Shrimp Pasta
A comforting, flavor-packed pasta dish with succulent shrimp, a creamy Cajun-spiced sauce, and a hint of smoky paprika. This version uses a lighter cream sauce and adds a pop of freshness with lemon and parsley.
A comforting, flavor-packed pasta dish with succulent shrimp, a creamy Cajun-spiced sauce, and a hint of smoky paprika. This version uses a lighter cream sauce and adds a pop of freshness with lemon and parsley.
Ingredients
15 ingredients- Fat
- 35g
- Carbs
- 55g
- Protein
- 35g
Whole recipe (4 servings): 2720 kcal
- 12 oz fettuccine or penne pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning (store-bought or homemade)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Method
10 steps- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, pat the shrimp dry and season with 1 teaspoon of the Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in the remaining Cajun seasoning, smoked paprika, and cayenne (if using). Cook for 30 seconds to toast the spices.
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 3-4 minutes.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2-3 minutes. Do not boil.
- Return the shrimp to the skillet along with any accumulated juices. Add the cooked pasta and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
- Stir in lemon juice and parsley. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra parsley and Parmesan if desired.
Recipe notes
Helpful tips
- For a lighter version, substitute half-and-half for the heavy cream.
- Adjust the Cajun seasoning to your preferred spice level.
- Add sliced bell peppers or spinach for extra veggies.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
Additional tips
- Be careful not to overcook the shrimp, as they can become rubbery. The sauce can splatter when adding broth, so keep a lid handy. Ensure shrimp is cooked to an internal temperature of 145°F (63°C).
Recipe inspiration
Inspired by Essen Recipes
Estimated nutrition
Per serving: 680 calories
Fat: 35 g · Carbs: 55 g · Protein: 35 g
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