Creamy Cajun Shrimp Pasta (Printable)

A spicy blend of shrimp, bell peppers, and creamy Cajun sauce with perfectly cooked pasta.

# What you'll need:

→ Proteins

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon Cajun seasoning

→ Pasta

03 - 12 ounces fettuccine or linguine pasta

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 3 cloves garlic, minced

→ Sauce Base

08 - 1 tablespoon olive oil
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ½ cup low-sodium chicken broth
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon cayenne pepper

→ Finishing

15 - 2 tablespoons chopped fresh parsley
16 - Additional grated Parmesan cheese for serving
17 - Salt and black pepper to taste

# Directions:

01 - Bring a large pot of salted water to boil. Cook pasta until al dente per package directions. Drain, reserving ½ cup pasta water, and set aside.
02 - Toss peeled and deveined shrimp with Cajun seasoning until evenly coated.
03 - Heat olive oil in large skillet over medium-high heat. Arrange shrimp in single layer and cook 1-2 minutes per side until just opaque. Transfer to plate.
04 - Melt butter in same skillet. Add bell peppers and onion; cook 3-4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
05 - Reduce heat to medium. Pour in cream and broth, stirring to combine. Add Parmesan, smoked paprika, cayenne, salt, and pepper. Simmer 2-3 minutes until slightly thickened.
06 - Add pasta and shrimp to skillet. Toss thoroughly to coat, adding pasta water as needed for consistency. Remove from heat and garnish with parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • The spicy cream sauce comes together in minutes but tastes like it simmered all afternoon
  • Its fancy enough for date night but simple enough for a weeknight when youre tired but still want something special
02 -
  • Never skip reserving the pasta water, its the difference between a cohesive sauce and a separated mess
  • The sauce thickens quickly off heat, so remove the pan from the burner before it reaches your desired consistency
03 -
  • Cook your vegetables in stages, harder peppers first then onions, so everything finishes at the same texture
  • Room temperature cream prevents it from breaking when it hits the hot pan

Return