What kind of shrimp should I use for Creamy Cajun Shrimp Pasta?

For the best results, use large or extra-large shrimp that are peeled, deveined, and tails removed. Fresh or frozen (and thawed) shrimp both work well. Pat them dry before seasoning so they sear properly and don't release too much water into the pan.

Can I make Creamy Cajun Shrimp Pasta ahead of time?

Absolutely. You can prepare the sofrito base (onion, pepper, garlic purée) up to a week in advance and store it in the fridge. The full dish can also be made ahead and refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently with a splash of milk or cream to revive the sauce.

Is this recipe too spicy for kids?

Cajun seasoning varies in heat levels depending on the brand. To make this dish more kid-friendly, use a mild Cajun blend or reduce the quantity slightly. You can always add extra spice at the table with hot sauce or red pepper flakes for those who prefer more heat.

Creamy Cajun Shrimp Pasta – Best One-Pan Dinner Idea

Name: Creamy Cajun Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 lb large shrimp, peeled, deveined, tails removed; 2 tsp Cajun seasoning; 6 tbsp extra-virgin olive oil, divided; Kosher salt, to taste; 1 small yellow onion, coarsely chopped; 1 red bell pepper, seeded and coarsely chopped; 4 garlic cloves; 12 oz linguine; 1 cup heavy cream; 3 oz Parmesan cheese, finely grated (about 1 1/2 cups); 1/2 cup fresh parsley, finely chopped; 1/2 cup chives, thinly sliced

Description

Creamy Cajun Shrimp Pasta is a bold, rich, and flavorful dish that combines juicy Cajun-spiced shrimp with a velvety Parmesan cream sauce and a sofrito-style blend of aromatics. It’s a comforting one-pan meal that’s easy to prepare yet delivers restaurant-quality taste.

Ingredients

Scale

1 lb large shrimp, peeled, deveined, tails removed
2 tsp Cajun seasoning
6 tbsp extra-virgin olive oil, divided
Kosher salt, to taste
1 small yellow onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
4 garlic cloves
12 oz linguine
1 cup heavy cream
3 oz Parmesan cheese, finely grated (about 1 1/2 cups)
1/2 cup fresh parsley, finely chopped
1/2 cup chives, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, toss shrimp with Cajun seasoning and 2 tablespoons olive oil. Season lightly with kosher salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook shrimp in batches for about 1 minute per side until browned and cooked through. Transfer to a plate and wipe skillet clean.
In a food processor, blend onion, bell pepper, and garlic until a smooth purée forms.
In a large pot of salted boiling water, cook linguine until al dente. Reserve 1 cup of pasta water, then drain.
In the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the blended onion mixture. Cook, stirring frequently, until thick and most of the liquid evaporates, about 7–10 minutes.
Add heavy cream to the skillet, deglazing the pan. Bring to a boil, then remove from heat.
Whisk in Parmesan until sauce is thick and creamy.
Stir in shrimp, cooked pasta, parsley, chives, and 3/4 cup reserved pasta water. Toss until everything is coated and the sauce is glossy, adding more pasta water if needed.
Serve hot, garnished with additional Parmesan and fresh herbs if desired.

Notes

For extra heat, use hot Cajun seasoning or add a pinch of cayenne.
You can substitute shrimp with chicken or sausage.
Sofrito base can be made ahead and frozen for up to 3 months.
Leftovers can be refrigerated for up to 5 days or frozen for 3 months.
Freshly grated Parmesan melts better than pre-grated cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun, Southern

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 4g
Sodium: 870mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 35g
Cholesterol: 215mg