Creamy Cajun Shrimp Pasta

The first time I made this pasta was on a rainy Tuesday when I needed something that felt like a hug but also had a little kick to wake up my senses. My kitchen filled with the smell of Cajun spices meeting sizzling peppers, and I knew this was going to be a regular rotation. The way the cream sauce clings to each strand of pasta while the shrimp stay perfectly tender is pure magic.

I served this to my brother who claims he doesnt like creamy pasta dishes, and he went back for thirds. The balance of heat from the Cajun seasoning with the sweet bell peppers creates this incredible depth that keeps everyone guessing what makes it so good. Now he requests it every time he visits.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp makes all the difference here, and keeping them slightly undercooked in the pan means they finish perfectly in the sauce
• 1 tbsp Cajun seasoning: This is the flavor powerhouse, so taste your blend first and adjust if you prefer more or less heat
• 1 tbsp olive oil: A high-quality oil helps achieve that nice sear on the shrimp without overcrowding the pan
• 12 oz fettuccine or linguine pasta: The flat noodles catch the creamy sauce better than spaghetti, but any long pasta works in a pinch
• 1 red bell pepper and 1 yellow bell pepper, thinly sliced: The different colors bring slightly different sweetness levels that balance the spices beautifully
• 1 small red onion, thinly sliced: Red onion adds a mild sharpness that cuts through the rich cream sauce
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff disappears in this bold sauce
• 2 tbsp unsalted butter: Butter adds that restaurant-quality richness that makes the sauce coat everything perfectly
• 1 cup heavy cream: This creates the luscious base, though Ive learned the hard way that light cream just separates
• ½ cup grated Parmesan cheese: freshly grated melts into the sauce better than the pre-shredded stuff which has anti-caking agents
• ½ cup low-sodium chicken broth: This thins the cream slightly and adds depth without overpowering the other flavors
• ½ tsp smoked paprika: This subtle smokiness is what makes people ask whats your secret ingredient
• ¼ tsp cayenne pepper: Optional but recommended if you like that lingering heat at the back of your throat
• Salt and black pepper: Taste the sauce before adding salt since the Cajun seasoning and Parmesan are already salty
• 2 tbsp chopped fresh parsley: This isnt just for looks, it adds a fresh bright note that cuts through all the richness

Instructions

Get your pasta water bubbling:

Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain while reserving that precious half cup of pasta water, the liquid gold that saves sauces from getting too thick

Season your shrimp:

Toss the shrimp with Cajun seasoning until evenly coated, and dont be shy about getting your hands in there to really work the spices into every nook and cranny

Sear the shrimp perfectly:

Heat olive oil in a large skillet over medium-high heat, add shrimp in a single layer, and cook for just 1 to 2 minutes per side until pink and slightly curled, then remove them immediately because overcooked shrimp is a tragedy nobody deserves

Build your flavor base:

In the same skillet, melt butter and add bell peppers and red onion, sautéing for 3 to 4 minutes until they soften but still have some bite, then add garlic for just 1 minute until fragrant but not browned

Create that dreamy cream sauce:

Reduce heat to medium, pour in heavy cream and chicken broth while stirring, then add Parmesan, smoked paprika, cayenne, salt, and pepper, letting it simmer for 2 to 3 minutes until it coats the back of a spoon

Bring it all together:

Add cooked pasta and shrimp back into the skillet, tossing everything gently until coated in sauce, and add that reserved pasta water a splash at a time if the sauce looks too thick

Finish with flair:

Remove from heat immediately and sprinkle with fresh parsley and extra Parmesan while the pasta is still steaming hot

Save

This recipe became my go-to for dinner parties after I watched my usually quiet friend clean her plate three times and ask for the recipe before she even put down her fork. Something about this dish just makes people feel taken care of.

Making It Lighter

After a holiday season of heavy eating, I experimented with half-and-half instead of heavy cream and was pleasantly surprised. The sauce is slightly less velvety but still satisfying, and you can always finish it with a tiny pat of butter for that luxurious mouthfeel.

Protein Swaps

My husband prefers smoked sausage in this pasta, and honestly the smoky meat plays beautifully with the Cajun spices. Just slice the sausage thin and brown it before the vegetables, then proceed exactly the same way.

Perfecting The Heat Level

Not everyone handles spice the same way, and Ive learned to serve extra red pepper flakes on the side so heat-seekers can customize their bowl. The beauty of this dish is how well it adapts to different spice tolerances without losing its soul.

• Taste your Cajun seasoning blend before adding it, some brands pack way more heat than others
• Start with half the called-for cayenne and add more at the end if you want to turn up the temperature
• A splash of lemon juice right before serving brightens all the flavors and helps balance the richness

Save

Theres something incredibly satisfying about watching people discover this pasta for the first time, that moment when the flavors hit and their eyes light up. Hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ What type of pasta works best for this dish?

Fettuccine or linguine both complement the creamy sauce well by holding flavors on their broad, flat surfaces.

→ Can I adjust the spice level in this dish?

Yes, the cayenne pepper is optional and can be added or omitted to suit your preferred heat level.

→ What can I use as a substitute for shrimp?

Smoked sausage or chicken can be used as protein alternatives without altering the creamy Cajun flavor significantly.

→ How do I make the sauce thicker or thinner?

Use reserved pasta water to thin the sauce or simmer a bit longer to reduce and thicken it to your preferred consistency.

→ Is there a lighter option for the sauce?

Half-and-half can replace heavy cream for a lighter, yet still creamy, sauce variation.