Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta combines plump, spicy shrimp with tender rotini noodles tossed in a rich, Parmesan-infused cream sauce. This dish brings a perfect balance of bold Cajun flavors and silky creaminess that feels indulgent but is surprisingly easy to prepare. Ready in under 30 minutes, it’s ideal for quick weeknight dinners or impressive enough for date nights at home. You can easily adjust the heat level by controlling the amount of Cajun seasoning to suit your taste.

I first made this dish on a busy weeknight when I wanted something both comforting and exciting. It quickly became a favorite in my house, especially since my husband insists on extra Parmesan every time.

Ingredients

• Large shrimp: fresh or frozen works well. Bigger shrimp stay juicy and cook evenly so avoid tiny ones
• Rotini pasta: or any short pasta that holds sauce nicely is best for coating each bite
• Cajun seasoning: choose a blend with complex spices and just the right heat. Homemade mixes give great control
• Heavy cream: adds rich, velvety texture. Pick a quality dairy brand for the best flavor and smoothness
• Butter: provides richness and helps brown the shrimp beautifully for more flavor
• Olive oil: helps sear the shrimp evenly and lifts up the aromatics in the pan
• Minced garlic: fresh garlic brings sharp, authentic aroma better than jarred
• Grated Parmesan cheese: adds deep, salty, nutty notes. Freshly grated melts better and tastes more vibrant
• Salt and pepper: use good quality sea salt to enhance all the flavors naturally

Step-by-Step Instructions

Prepare the Shrimp:

Pat shrimp dry with paper towels to remove moisture. This helps achieve a better sear. Generously season shrimp with Cajun seasoning, salt, and pepper for maximum flavor penetration.

Sear the Shrimp:

Heat butter and olive oil together in a wide skillet over medium high. Place shrimp in a single layer and let cook undisturbed for one to two minutes per side until they develop a golden crust and turn opaque. Remove shrimp to a plate to prevent overcooking and keep them tender.

Cook the Garlic:

If the pan looks dry, add a small pat of butter. Add minced garlic and stir gently for about thirty seconds until fragrant. Be careful not to let garlic brown as that can bring bitterness to the dish.

Make the Sauce:

Lower the heat and gradually pour in heavy cream. Use a wooden spoon to scrape up bits stuck to the pan—they hold concentrated flavor. Let the sauce simmer gently for three to four minutes until it thickens slightly and coats the back of the spoon.

Add Cheese:

Sprinkle in the Parmesan cheese slowly while stirring constantly so it melts smoothly into the sauce creating a creamy texture. Keep stirring to avoid lumps and get a silky coat.

Boil the Pasta:

Meanwhile, bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions, then drain. Keep a splash of the pasta water to adjust sauce thickness later if needed.

Combine:

Add the drained pasta into the sauce, stirring well to evenly coat every piece. Gently fold in the seared shrimp taking care not to break them up, keeping the shrimp plump and coated.

Serve:

Serve immediately with extra Parmesan cheese sprinkled on top and fresh parsley if you like a pop of color and freshness. The dish tastes best hot and fresh from the stove.

Pin

Shrimp has always been my brother’s go-to favorite for family meals. Whenever I make this, there is no chance of leftovers because it disappears quickly as everyone loves it.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on low heat, adding a splash of cream or milk if the sauce seems too thick. Avoid microwaving for too long as shrimp can turn tough quickly.

Ingredient Substitutions

• If rotini is not available use penne or fusilli which also hold sauce well.
• Chicken is a good substitute for shrimp but increase cooking time accordingly.
• Light cream works to reduce richness but expect a less indulgent sauce.
• For a different cheese try Pecorino Romano for sharper, saltier notes instead of Parmesan.

Serving Suggestions

• Pair this pasta with a simple green salad and crusty bread to mop up the luscious sauce.
• Roasted broccoli or lemony asparagus on the side balance the richness nicely.
• A chilled glass of white wine makes for a perfect pairing on special nights.

Pin

Cajun Pasta Roots

Cajun cuisine is known for bold seasoning and hearty ingredients. This recipe blends classic Bayou spices with creamy Italian-style sauce for a unique fusion that has quickly become a family tradition in my home. I love bringing these layered flavors together in a dish that feels both indulgent and comforting.

Recipe FAQs

→ How spicy is this dish?

The spice level depends on the Cajun seasoning used; you can adjust it for mild or more heat to suit your taste.

→ Can I use other pasta types?

Rotini works well to hold the sauce, but penne, fusilli, or linguine also complement the creamy sauce nicely.

→ What shrimp is best for this dish?

Large, peeled, and deveined shrimp are ideal. Whether fresh or thawed frozen, drying them before cooking ensures a better sear.

→ How do I achieve a creamy sauce consistency?

Use full-fat heavy cream and freshly grated Parmesan, simmer gently, and add a little pasta water to adjust thickness.

→ What's the best way to store leftovers?

Keep leftovers in a sealed container in the fridge up to three days, reheating gently with a splash of cream or broth to maintain texture.