This Cajun Shrimp Pasta recipe is made with tender shrimp in a creamy and flavorful Cajun Alfredo sauce. This Shrimp Alfredo Pasta is very easy to make and ready in less than 30 minutes!
if you love shrimp recipes, you may want to try this Southern favorite Shrimp and Grits recipe!
This Cajun Shrimp Pasta is one of those easy pasta recipes that is incredibly delicious and always satisfies our pasta cravings. Zesty Cajun shrimp and fresh pasta are tossed in the absolute best Cajun Alfredo sauce.
This Cajun Pasta is also incredibly versatile. You can make this hearty and tasty dish with chicken, sausage, different seafood like – scallops, crawfish or prawns or make it vegetarian with bell peppers, onions and mushrooms seasoned with Cajun or blackened spices.
Cajun Shrimp Pasta Ingredients
- Pasta: You can use homemade pasta, fresh pasta or any dry pasta, I love using fettuccine or spaghetti but short noodles like penne work well.
- Shrimp: I always keep large frozen shrimp in my freezer. For convenience, buy peeled and deveined shrimp. Fresh shrimp or prawns can be used. Any size of shrimp works well.
- Olive Oil
- Butter: Unsalted or salted
- Cajun Seasoning: You can add a bit extra to make your shrimp pasta a bit spicy. Try my super easy Homemade Cajun Seasoning Recipe. I bet you have all the ingredients diets at home already!
- Heavy Cream: You can also use Half and Half.
- Parmesan Cheese: Freshly grated is always best.
- Garlic Powder and Ground Black Pepper
- Green Onions and Chopped Parsley: Both optional but a great addition.
How To Make Creamy Cajun Shrimp Pasta
- Boil the pasta in salted water until al dente.
- While the pasta cooks, season the shrimp with Cajun seasoning.
- Place butter and olive oil in a skillet and cook the shrimp for 1-2 minutes per side.
- Remove the shrimp from the skillet. Add the cream, the garlic powder and ground pepper. Simmer on low heat.
- At this point, your pasta should be about ready. Before draining it, reserve one cup of the pasta cooking water. You will use the pasta water if the sauce gets too thick.
- Add the Parmesan cheese to the sauce and simmer on low heat. The sauce should not boil. If it does it will separate and look oily.
- Add the drained pasta into the skillet followed by the Cajun shrimp. Toss gently and season with additional Cajun seasoning to taste. Top with green onions and chopped parsley (optional).
Choose The Right Cajun Seasoning
Cajun seasoning, the spice blend from the bayou area of Louisiana is made of paprika, cayenne pepper, garlic powder, onion powder and other herbs and spices.
If you use store-bought Cajun seasoning, make sure you purchase a low-salt or no-salt mix to prevent the dish from becoming too salty. You can also make your own mix. Here is my favorite homemade Cajun seasoning recipe.
Cajun Pasta Recipe Tips
- Before draining your pasta, remember to save some cooking water. If your sauce gets too thick or your pasta gets a bit dry, add some pasta water to make it creamy again.
- This Cajun Shrimp Alfredo has a bit of a kick. If you love spicy food, add more Cajun seasoning. Just keep an eye on the salt level of your spice mix.
- Shrimp cooks quickly. When the shrimp turns pink, it is done! If you are not sure if the shrimp is completely cooked through, cut one in half. The inside should be white and no longer translucent.
- You can make this Cajun shrimp pasta with Half & Half or even whole milk, although the consistency will be a bit lighter.
Take A Look At These Amazing Cajun Recipes:
- Cajun Chicken Meatballs in Creamy Sauce
- Cajun Grilled Shrimp Skewers
- The Ultimate Cajun Burger
- Blackened Fish Tacos
Take a Look At These Quick and Easy Seafood Recipes:
Take a Look at These Super Easy Recipes:
- Baked Pork Chops (always juicy and delicious!)
- Pressure Cooker Ribs (Instant Pot)
- Baked Chicken Drumsticks
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
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Creamy Cajun Shrimp Pasta
- 12 ounces linguine or your favorite shape of pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 ½ pound large or medium shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 ½ cups heavy cream
- ¼ teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 ¼ cup freshly grated Parmesan Cheese
- ¼ cup green onions, sliced (optional)
- 2 tablespoons flat leaf parsley, chopped (optional)
- Cajun seasoning to taste (optional)
- In a large pot of boiling salted water, cook the pasta according to package directions.
- Place the shrimp in a medium bowl and toss with the Cajun seasoning.
- In a large skillet over medium-high heat, heat the butter and the olive oil. Add the shrimp to the pan and cook for about 1-2 minutes per side or until it turns pink. Remove the shrimp from the skillet and reserve.
- Into the same skillet, add the heavy cream, garlic powder and ground black pepper. Stir and simmer on low heat for about 4-5 minutes. Add the Parmesan cheese and mix well until slightly thick. If the creamy sauce gets too thick, you can add additional heavy cream or some of the pasta water.
- Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
- Add the cooked pasta and shrimp to the skillet. Mix gently with the sauce until well combined. If the dish looks a bit dry (and needs a bit more creaminess), you can add some of the reserved pasta water.
- Season to taste with additional Cajun seasoning iand garnish with sliced green onions and parsley (optional). Serve immediately!
- If you use store-bought Cajun seasoning, make sure you purchase a low-salt or no-salt mix to prevent the dish to become too salty.
- Shrimp cooks quickly. When the shrimp turns pink is done! If you are not sure if the shrimp is completely cooked through, cut one in half. The inside should be white and not longer translucent.
- Before draining your pasta, remember to save some cooking water. If your sauce gets too thick or your pasta gets a bit dry; add some pasta water to make it creamy again.
- This Cajun pasta dish is best when served immediately. However it can be stored in an airtight container in the fridge for 2 days.