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Delicious Cajun Shrimp Pasta, a featured image showcasing a creamy, flavorful dish.

BEST CAJUN SHRIMP PASTA

This Cajun Shrimp Pasta recipe delivers a creamy and flavorful dish by combining the Cajun trinity, a homemade spice blend, and perfectly cooked shrimp. The use of chicken broth and Parmesan cheese adds depth and complexity to the sauce, while fresh parsley provides a vibrant garnish. This recipe is a guaranteed crowd-pleaser and a flavorful journey for your taste buds.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 pound pasta fettuccine, linguine, or penne
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • large pot
  • colander
  • large skillet
  • Dutch oven
  • small bowl
  • Measuring spoons
  • Measuring cups
  • Tongs or slotted spoon

Method
 

  1. Prepare the Cajun Seasoning: In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix well.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Season the Shrimp: In a bowl, toss shrimp with 2 tablespoons of Cajun seasoning and 1 tablespoon of olive oil.
  4. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  5. Deglaze the Pan: (Optional) Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
  6. Create the Sauce: Pour in the chicken broth (or shrimp stock) and bring to a simmer. Let it reduce slightly, about 5 minutes. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  7. Cook the Shrimp: Add the seasoned shrimp to the sauce. Cook until the shrimp are pink and opaque, about 3-5 minutes, turning halfway through. Be careful not to overcook the shrimp.
  8. Combine and Serve: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Garnish with fresh parsley and serve immediately.

Notes

For a deeper flavor, toast the Cajun spices lightly before grinding them. Shrimp stock can be substituted for chicken broth for a more intense seafood flavor. Adjust the amount of cayenne pepper in the Cajun seasoning to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days.