Creamy Cajun Shrimp Pasta (Printable Version)
Luscious pasta with shrimp, bell peppers, and creamy Cajun sauce for a vibrant, easy weeknight meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
→ Dairy
07 - 1 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
09 - 1 1/2 tbsp Cajun seasoning
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
→ Pantry
14 - 2 tbsp olive oil
15 - 2 tbsp unsalted butter
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Lemon wedges
# Step-by-Step:
01 - Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Set aside.
02 - Pat shrimp dry with paper towels. Toss with 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Transfer to plate and set aside.
04 - In the same skillet, add remaining olive oil and butter. Cook onion and bell peppers for 4–5 minutes until softened. Add garlic and cook 1 minute more until fragrant.
05 - Reduce heat to medium. Stir in remaining Cajun seasoning, smoked paprika, and red pepper flakes. Pour in heavy cream and bring to a gentle simmer.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add reserved pasta water as needed to reach desired consistency.
07 - Add cooked pasta and shrimp to the skillet. Toss to coat evenly in sauce. Cook 1–2 minutes until heated through. Remove from heat, garnish with parsley, and serve with lemon wedges.
# Expert Advice:
01 -
- Restaurant quality results in just 35 minutes
- The perfect balance of creamy, spicy, and fresh flavors
02 -
- Never crowd your shrimp in the pan or they will steam instead of sear
- The sauce will thicken as it stands, so do not reduce it too much on the stove
03 -
- Room temperature cream prevents sauce from breaking
- Grate your own Parmesan for the smoothest melting