Name: Cajun Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 lb. fettuccine; 1 1/2 lb. jumbo or large shrimp, peeled and deveined; 2 tsp. Cajun seasoning (Old Bay or Tony Chachere’s recommended); 1/2 tsp. cayenne pepper (optional); 2 tsp. onion powder; 1 tsp. garlic powder; 2 tsp. smoked paprika; 2 tbsp. cooking oil (grapeseed, olive, or avocado); 4 tbsp. unsalted butter; 2 tbsp. garlic, minced or chopped; 1 tbsp. flour; 1 cup chicken broth; 2 cups heavy cream; 1 tbsp. lemon juice (about half of a lemon); 1 tsp. lemon zest; 1/2 cup freshly grated Parmesan cheese; 2 tbsp. fresh parsley, chopped; Salt & pepper to taste

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Introduction

Cajun Shrimp Pasta is a flavorful and creamy dish that combines tender shrimp with a spicy Cajun-seasoned sauce, tossed together with fettuccine. It’s perfect for a weeknight dinner when you want something rich, comforting, and packed with bold flavors.

A close-up view shows a black pan filled with three layers: at the bottom, creamy beige fettuccine pasta mixed evenly with herbs; above it, a layer of plump, golden-brown shrimp spotted with char marks and sprinkled with green parsley; scattered on top, more chopped parsley adds fresh green color, with a dusting of black pepper visible across the dish. The creamy sauce lightly coats the pasta, creating a rich, smooth texture under the slightly crispy shrimp. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fettuccine
1 1/2 lb. jumbo or large shrimp, peeled and deveined
2 tsp. Cajun seasoning (such as Old Bay or Tony Chachere’s)
1/2 tsp. cayenne pepper (optional)
2 tsp. onion powder
1 tsp. garlic powder
2 tsp. smoked paprika
2 tbsp. cooking oil (grapeseed, olive, or avocado oil)
4 tbsp. unsalted butter
2 tbsp. garlic, minced or chopped
1 tbsp. flour
1 cup chicken broth
2 cups heavy cream
1 tbsp. lemon juice (about half a lemon)
1 tsp. lemon zest
1/2 cup freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped
Salt & pepper to taste

Instructions

Step 1: In a bowl, season the shrimp with 1 tsp. smoked paprika, garlic powder, 1 tsp. onion powder, and 1 tsp. Cajun seasoning. Mix well to coat evenly.
Step 2: Cook fettuccine in salted boiling water until al dente, following package instructions. Drain and set aside.
Step 3: Heat oil and 1 tbsp. butter in a large skillet over medium-high heat. Sear the shrimp on both sides until browned, about 3 minutes total. Remove from skillet and set aside.
Step 4: Reduce heat to medium. Add the remaining 3 tbsp. butter to the skillet and melt. Stir in flour and whisk continuously until a smooth, creamy roux forms.
Step 5: Slowly pour in chicken broth and heavy cream, stirring constantly. Bring the mixture to a simmer.
Step 6: Add lemon juice, lemon zest, garlic, 2 tsp. Cajun seasoning, 1 tsp. onion powder, and a few pinches of salt and pepper. Let the sauce simmer uncovered for 10 minutes.
Step 7: Stir in grated Parmesan cheese and chopped parsley. Continue to simmer for an additional 5 minutes, allowing the sauce to thicken.
Step 8: Add the cooked fettuccine to the sauce and toss well to coat the pasta evenly.
Step 9: Top the pasta with the cooked shrimp. Garnish with extra parsley and a sprinkle of Cajun seasoning if desired. Serve warm.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper.
Use freshly squeezed lemon juice for the best bright flavor.
Substitute fettuccine with linguine or penne if preferred.
Add sliced bell peppers or spinach to the sauce for extra veggies.
If you prefer a thicker sauce, simmer it a bit longer until it reaches your desired consistency.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving directly as the sauce may separate.

How to Serve

A white plate holds a creamy pasta dish with thick, flat noodles coated in a light beige sauce speckled with green herbs and black pepper. On top of the pasta, five golden-brown cooked shrimp are arranged in a circle, each garnished with small pieces of fresh green parsley. The shrimp have a slight char and a rich orange color with darker edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before seasoning and cooking to avoid extra moisture in the dish.

Is there a substitute for heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a bit of flour to thicken, but the sauce may be less rich and creamy.