Restaurant-Quality Cajun Shrimp Pasta Recipe
This cajun shrimp pasta has become a weekly staple in our dinner rotation. Not just because it’s flavorful and filling, but also because it comes together in just half an hour of prep! You’ll simply season your shrimp, sear it, make the sauce, and add the cooked pasta. It’s easy and satisfying, and it makes a great Lenten dinner or any-time weeknight meal! Flavor-wise, this dish is perfectly crave-worthy without being too light (as some shrimp dinners might be) or too heavy. The sauce is creamy without being too thick like an alfredo sauce, and it coats everything lightly. It’s a flavorful, perfectly spiced (but not too hot!) dish that your whole family will love.
Why use my recipe:
Only 20 minutes of cooking. Uses a homemade cajun seasoning for the best flavor! Can be made with any pasta (though, psst, linguine is my favorite and the obvious best choice). Makes a filling and flavorful dinner option during Lent!
What You Need
Don’t be overwhelmed by the number of ingredients needed–the bulk of it is just spices and I’d bet you already have them in your pantry. Do you know what I don’t keep in my pantry? Cajun seasoning! So I just pantry basics to make my own (and you can control the heat best this way, too). Here’s what you need:
Shrimp. If you have access to fresh shrimp near you, great! If not, make sure to thaw your frozen shrimp, peel it, and pat it dry before proceeding. Pasta. You can really use any pasta, but I like a longer noodle like linguine or spaghetti. Penne is another popular choice. Spices. I prefer to make my own cajun seasoning because it gives me complete control over the spices, the flavor, and the heat (speaking of which, increase the cayenne pepper for a spicier dish!). The dish made as-is is pretty mild; my 1 year old and 3 year old can both enjoy it this way. Fire roasted tomatoes. Using fire roasted tomatoes incorporates a ton of flavor into this dish (I also use them in my chili!). Make sure to drain yours before adding them. Chicken broth. If you’d like to go homemade with this ingredient, feel free to use my instant pot chicken stock instead.
SAM’S TIP: You can leave the tails on or off your shrimp. I leave them on because they look nicer in my photos, but tails off is most definitely easier to eat! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cajun Shrimp Pasta
SAM’S TIP: Don’t overcook your shrimp! You’ll know they are done when they turn a pink color and form a “C” shape. Shrimp that are tough and form an “O” shape are overcooked. I know many of you have been enjoying the savory recipes lately, so I’m eager to hear how you like this one! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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