Creamy Cajun Shrimp Pasta

The kitchen filled with the most incredible aroma as bell peppers hit hot butter, that sweet sizzle filling the air while Cajun spices danced around the room. My roommate poked her head in, mid phone call, and actually stopped mid sentence to ask what I was making. That's when I knew this creamy Cajun shrimp pasta wasn't just dinner—it was going to be a regular request.

Last summer I made this for a friend who swore she hated spicy food. She took one tentative bite, eyes widened, then went back for seconds and thirds. Now she asks me to 'make it a little spicier this time' every single time.

Ingredients

• Large shrimp: Fresh shrimp cooks beautifully but frozen thawed ones work perfectly too—just pat them dry before seasoning
• Cajun seasoning: Store-bought saves time but homemade lets you control the heat level to your preference
• Fettuccine or linguine: These wide noodles hold onto the creamy sauce better than spaghetti ever could
• Red and yellow bell peppers: The combination adds sweetness and gorgeous color contrast against the white sauce
• Red onion: Thin slices become tender and sweet, balancing the bold Cajun flavors
• Garlic: Three cloves might seem like a lot but this dish can handle it
• Heavy cream: Creates that luxurious restaurant-style sauce coating every strand of pasta
• Parmesan cheese: freshly grated melts better and has superior flavor than pre-shredded varieties
• Smoked paprika: Adds subtle depth and that gorgeous golden-red color to the sauce
• Fresh parsley: Brightens the rich flavors and makes everything look like it came from a professional kitchen

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it—this is your insurance against mushy noodles later.

Season and sear the shrimp:

Toss your peeled shrimp with Cajun seasoning until evenly coated, then sizzle them in hot olive oil for just 1-2 minutes per side until they turn pink and opaque.

Build the flavor base:

In the same skillet, melt butter and cook your sliced bell peppers and onions until they soften and smell incredible, then add garlic for just 60 seconds.

Create the creamy sauce:

Pour in heavy cream and chicken broth, then stir in Parmesan and spices until the sauce coats the back of a spoon.

Bring it all together:

Toss the cooked pasta and seared shrimp into the sauce, adding splashes of pasta water until everything is glossy and coated.

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This pasta became my go-to for celebrating small wins—a promotion at work, a Friday that actually felt like Friday, or just surviving a particularly chaotic week. Something about the combination of creamy comfort food and bold spice makes everything feel better.

Making It Your Own

Sometimes I swap half-and-half for heavy cream when I want something slightly lighter, and honestly the result is still pretty incredible. You can also use andouille sausage or cubed chicken breast instead of shrimp, just adjust cooking times accordingly.

Serving Suggestions

Crusty bread for sopping up that extra sauce is non-negotiable in my house. A crisp white wine cuts through the richness beautifully—I usually reach for something chilled and refreshing like Sauvignon Blanc.

Getting The Timing Right

I start my pasta water first since that takes longest to come to a boil. While it heats, I prep all my vegetables and season the shrimp so everything is ready to go in quick succession.

• Keep the pasta water after draining—you might need it to loosen the sauce
• Warm your plates in the oven for 5 minutes so the pasta stays hot longer
• Grate extra Parmesan at the table because you can always add more

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There is something deeply satisfying about a dish that looks this impressive but comes together so effortlessly. Hope it becomes a staple in your kitchen like it has in mine.

Common Questions

→ What type of pasta works best for this dish?

Fettuccine or linguine are ideal, as their flat shape holds the creamy Cajun sauce well.

→ Can I adjust the spice level?

Yes, the cayenne pepper is optional and can be reduced or omitted for a milder flavor.

→ What can be used instead of shrimp?

Smoked sausage or chicken make excellent alternatives for varied protein options.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water while cooking and add gradually to reach a smooth, creamy consistency.

→ Are there allergen considerations to keep in mind?

This dish contains shellfish, dairy, and wheat; gluten-free pasta and allergen-safe seasoning can be used as substitutes.