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Creamy Cajun Shrimp Pasta
nibbleboard.com/recipes/cajun-shrimp-pasta
Ingredients
Ingredients
- 12 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning (plus more to taste)
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan, plus more for serving
Seasoning
- 1 tbsp kosher salt (for pasta water)
- ½ tsp black pepper
Garnish
- 2 tbsp fresh parsley, chopped (optional)
- 1 tbsp chives, thinly sliced (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Toss shrimp with Cajun seasoning and 1 tablespoon olive oil in a bowl until evenly coated.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook without moving until golden on the bottom, about 2 minutes per side.
- Transfer shrimp to a plate. Add butter to the same skillet and let it melt over medium heat.
- Add diced bell pepper and cook until just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Pour in heavy cream and scrape the bottom of the skillet to release any browned bits. Let the sauce bubble gently and thicken slightly, about 2 minutes.
- Reduce heat to low and stir in grated Parmesan until the sauce is smooth and thick. Season with black pepper and extra Cajun seasoning to taste.
- Add drained pasta and shrimp back to the skillet. Toss everything together, adding reserved pasta water one tablespoon at a time if the sauce needs loosening.
- Serve immediately, topped with fresh parsley, chives, and extra Parmesan.
Nutrition per Serving
703Calories
46gProtein
35gCarbs
43gFat
Chef Tips
- I've found that patting the shrimp bone-dry with paper towels before seasoning is the difference between a gorgeous sear and sad, steamed shrimp. Take the extra 30 seconds.
- Don't skip reserving pasta water — the starch in it makes the cream sauce silky and helps it cling to every piece of penne.
- After trying both ways, I always cook the shrimp first and pull them out. If you leave them in the sauce too long they turn rubbery.
- No Cajun seasoning? Mix equal parts paprika, garlic powder, onion powder, and cayenne with a pinch of oregano and thyme.
- Leftovers keep well for 3 days in the fridge — reheat gently in a skillet with a splash of cream or milk to loosen the sauce back up.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools — this is normal.