Cajun Pasta

Why You’ll Love This Recipe

I love this Cajun pasta because it’s fast, full of spice, and incredibly satisfying. The shrimp cook quickly, the sauce comes together in one pan, and the Cajun seasoning adds just the right kick. It’s creamy without being too heavy and colorful thanks to bell peppers and herbs. Whether I’m making it for a quick dinner or a weekend meal with a glass of wine, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz pasta (fettuccine or penne)

• 1 tablespoon olive oil

• 1 pound shrimp, peeled and deveined

• 1 bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tablespoon Cajun seasoning

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Chopped parsley for garnish

Directions

1. I start by cooking the pasta according to the package instructions until al dente. Then I drain it and set it aside.

2. In a large skillet, I heat olive oil over medium heat. I add the shrimp and cook them for about 2–3 minutes per side, just until they’re pink and cooked through. Then I remove the shrimp and set them aside.

3. In the same skillet, I sauté the diced bell pepper, onion, and garlic until they’re soft and fragrant—about 4–5 minutes.

4. I stir in the Cajun seasoning and let it cook for another 30 seconds before pouring in the heavy cream. I let the sauce simmer gently for a few minutes so it starts to thicken.

5. I return the cooked pasta and shrimp to the skillet and toss everything together. Then I stir in the Parmesan cheese until it melts and the sauce coats everything evenly.

6. I taste and adjust with salt and pepper, then serve the pasta hot, garnished with chopped parsley.

Servings and timing

This recipe makes 4 servings and comes together in just 30 minutes—10 minutes to prep and 20 minutes to cook. It’s a perfect one-pan meal that feels both indulgent and easy.

Variations

I sometimes swap the shrimp for chicken or sausage when I want something different. If I’m looking for extra heat, I add a pinch of cayenne or more Cajun seasoning. For a veggie twist, I throw in spinach, mushrooms, or cherry tomatoes. I’ve also used a splash of chicken broth or white wine to thin the sauce slightly without losing flavor.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently in a skillet over medium heat with a splash of cream or milk to loosen the sauce. The microwave works too, but I prefer the stove for better texture. I don’t recommend freezing this dish because the cream sauce may separate when thawed.

FAQs

Can I use pre-cooked shrimp?

Yes, but I add them at the end just to warm through so they don’t become rubbery.

Is Cajun seasoning spicy?

It has a mild to medium kick, depending on the brand. I always taste and adjust based on how much heat I want.

Can I make this dish dairy-free?

You can substitute the cream with a dairy-free alternative and use nutritional yeast or dairy-free cheese instead of Parmesan. The texture changes slightly but still tastes great.

What kind of pasta works best?

I use fettuccine or penne most often, but linguine, rotini, or even spaghetti work well too.

Can I make it ahead of time?

It’s best fresh, but I’ve made the sauce and cooked shrimp ahead, then reheated everything quickly with pasta just before serving.

Conclusion

This Cajun Pasta with shrimp is a go-to in my kitchen for good reason—it’s quick, comforting, and bursting with bold, creamy flavor. With just the right mix of spice and richness, it’s a dish that always impresses and never gets old. Whether I’m cooking for myself or feeding friends, this is one recipe that always finds its way back to the table.

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