Cajun Shrimp Pasta
This Cajun shrimp pasta is creamy, spicy, and ready in 30 minutes. Perfect for busy weeknights when you need dinner to feel special.
Equipment
- Large Skillet
- Large Pot
- Box grater
- Tongs
- Wooden Spoon
- Measuring Cups
Ingredients
- 12 oz fettuccine or your favorite pasta
- 1 lb large shrimp (peeled, deveined, tails off)
- 2 tsp Cajun seasoning
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- to taste salt and black pepper
- fresh parsley (optional)
- red pepper flakes (optional)
Instructions
- Prep: Bring a large pot of salted water to a boil. While it heats, pat the shrimp dry with paper towels and toss with 1 teaspoon of the Cajun seasoning and a pinch of salt.
- Step 1: Sear the shrimp. Heat 1 tablespoon butter in the skillet over medium-high. Add the shrimp in a single layer – don't crowd them, work in batches if needed. Cook 2 minutes per side until pink and browned in spots. Transfer to a plate and set aside.
- Step 2: Build the base. Reduce heat to medium. Add remaining 1 tablespoon butter to the same pan. Once melted, add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute, stirring constantly – it will darken and smell amazing.
- Step 3: Make the sauce. Pour in the chicken broth, scraping up any brown bits from the bottom. Add the heavy cream and the remaining 1 teaspoon Cajun seasoning. Bring to a gentle simmer and let it cook for 3 minutes, stirring occasionally. The sauce will thicken slightly.
- Step 4: Cook the pasta. Meanwhile, add the fettuccine to the boiling water and cook 1 minute less than the package says (it will finish cooking in the sauce). Drain, reserving 1/2 cup pasta water.
- Step 5: Combine. Add the drained pasta to the skillet with the sauce. Toss to coat, using tongs. If the sauce seems too thick, splash in some of the reserved pasta water a tablespoon at a time until it loosens.
- Step 6: Finish. Remove from heat. Stir in the Parmesan cheese and toss until melted and creamy. Return the shrimp to the pan, gently mixing them in. Taste and adjust salt and pepper.
- Step 7: Serve. Divide among bowls. Top with a sprinkle of fresh parsley, red pepper flakes if you like heat, and extra Parmesan. Eat immediately – this one doesn't reheat beautifully because the sauce can separate (see the meal prep notes for how to handle leftovers).
Notes
Things I Wish I'd Known: 1) Pat the shrimp bone-dry before searing for a crust. 2) Don't skip the tomato paste cooking time – it needs that full minute to lose its raw edge. 3) Pasta water is liquid gold for emulsifying the sauce. 4) Let the sauce simmer for 3 minutes before adding pasta. For meal prep: Store pasta, sauce, and shrimp separately. Reheat gently with a splash of broth. Not recommended for freezing the whole dish, but sauce can be frozen for up to 2 months. Swaps: Dairy-free – use full-fat coconut cream and omit Parmesan. Gluten-free – use GF pasta and extra pasta water. Kid-friendly – reduce Cajun seasoning to 1 tsp total and skip red pepper flakes. Extra veggie – add halved cherry tomatoes with garlic or stir in spinach at the end.