This creamy pasta dish balances Cajun heat with buttery richness, while juicy shrimp add a delicious bite. You can keep it mild or spicy, and serve it with garlic bread or a crisp green salad. It’s a total crowd-pleaser!
🛒 What You’ll Need
For the Pasta:
- 8 oz fettuccine or linguine pasta
- 1 tablespoon salt (for boiling water)
For the Cajun Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon garlic powder
For the Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (extra)
- Salt and pepper to taste
- Juice of ½ lemon
- Optional: red pepper flakes or chopped parsley
👩🍳 Pro Tips
- Don’t overcook the shrimp—they cook fast and should be just pink and curled.
- Use freshly grated Parmesan for the smoothest sauce.
- Add spinach or sun-dried tomatoes for extra color and nutrition.
- Reserve pasta water in case you need to loosen the sauce.
- Serve immediately—cream sauces thicken as they sit!
🧰 Tools You’ll Need
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or spatula
- Measuring cups/spoons
- Microplane (for lemon zest or cheese)
🔄 Substitutions & Variations
- No shrimp? Try chicken, salmon, or mushrooms.
- Lighter version: Swap cream for half-and-half or evaporated milk.
- Low-carb: Serve over zoodles or spaghetti squash.
- Extra creamy: Stir in a spoonful of cream cheese or a splash of pasta water.
⏱️ Make Ahead Tips
- Shrimp can be seasoned ahead and refrigerated for up to 1 day.
- Sauce can be made 1 day ahead—reheat gently before tossing with pasta.
- Leftovers reheat well with a splash of cream or milk.
👩🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside. 2: Season & Sear the Shrimp
2. Season & Sear the Shrimp
Toss shrimp with olive oil, Cajun seasoning, and garlic powder. Sear in a hot skillet for 1–2 minutes per side until pink and slightly charred. Remove and set aside.
3. Make the Cream Sauce
In the same skillet, melt butter. Add minced garlic and sauté until fragrant. Pour in cream, stir in Cajun seasoning and Parmesan, and simmer 2–3 minutes until thickened. Add lemon juice, salt, and pepper to taste.
4. Combine Pasta and Shrimp
Add cooked pasta to the sauce and toss to coat. Add reserved pasta water as needed. Return shrimp to pan and toss gently to combine. Garnish and serve hot.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop or microwave with a splash of cream or milk.
- Not freezer-friendly due to the cream sauce.
💬 Final Thoughts
This Creamy Cajun Shrimp Pasta is bold, buttery, and ready to impress—without requiring hours in the kitchen. It’s perfect for weeknights or date nights. 🥂
Leave a comment and tell me how spicy you made it, or if you swapped in another protein—I love hearing your creative twists! Want a chicken version next? Just say the word! 🍤🍝🔥
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