Cajun Shrimp Pasta is a fettuccine pasta recipe with succulent sautéed shrimp in a delectable creamy creole seasoned alfredo sauce. This mouthwatering dish is easy enough for a weeknight meal yet elegant enough for company.
Authentic Cajun Shrimp Pasta
Bring a taste of Louisiana to your kitchen with this flavorful and authentic creamy Cajun shrimp pasta recipe. Easy to make and full of bold spices, this dish will have you craving for seconds. My daughter and I are huge shrimp fans, and this is one of our favorite dishes. When I walked into our local grocery store and saw jumbo gulf shrimp on sale, I knew exactly what I would cook. This Cajun Shrimp Pasta is easy enough for even the novice cook. It is absolutely scrumptious, and you can adjust the Cajun spice to your liking. If you like this recipe, try Cajun gumbo, Cajun chicken, dirty rice, and Southern collard greens.
It’s all in the seasoning
I prefer creole spice seasoning, but Cajun seasoning will work in a pinch for this recipe. For a burst of flavor, try my homemade creole seasoning, which is bursting with flavor from paprika, garlic powder, onion powder, basil, thyme, oregano, marjoram, and cayenne pepper.
Let’s Clean Shrimp
Arrange a clean area to work near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp, find the first hinge in the shell behind the eyes and cut there to remove the heads. Most groceries and markets remove the heads before sale.
To shell the shrimp, pull on the legs, and the shell will begin to peel away. You can remove or keep the tail on for dishes like shrimp cocktails. Now, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. To remove the black intestine, run the cool water over the back of the shrimp and rub it so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.
Beth’s Helpful Tips
- For best results time the completion of the cooked fettuccine to coincide with the shrimp and sauce.
- Use freshly grated Parmesan cheese instead of the stuff in the canister, as it has more flavor and melts better.
- If possible, use wild-caught large shrimp. I like to use 21-25-count shrimp. Don’t overcook them. They only need about 1-1 1/2 minutes on each side. They will be added back to the pan in the recipe’s final step.
- Finely chopped onions can be substituted for the shallots if needed. Or, for more color and flavor, consider adding mushrooms, diced peppers, bell peppers, or asparagus.
- If the pasta is too thick, thin it with a bit of reserved pasta water, 1-2 tablespoons at a time.
What to Serve With Cajun Shrimp Pasta
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at no more than 50% power.
More Shrimp Recipes
Creamy Cajun Shrimp Pasta Recipe
Ingredients
- 12 ounce uncooked fettuccine noodles
- 1 lb jumbo gulf shrimp peeled and deveined
- 2-3 tablespoons creole seasoning blend
- 2 tablespoons butter
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream
- 2/3 cup freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Cook noodles according to package instructions and drain well.
- Pat shrimp dry with paper towels and sprinkle them with 1 1/2 tablespoons creole seasoning turning halfway through.
- In a large skillet, melt butter over medium-high heat. Add shallots and cook for 5 minutes. Add shrimp and cook for 2-3 minutes, flipping halfway through. Add the garlic to the skillet with the shrimp in the last 30 seconds of cooking and stir constantly. Do not crowd the pan with shrimp. If necessary, plate the shallots, shrimp, and garlic, then add a little butter to the skillet and cook the remaining shrimp. Remove mixture to a plate and set aside.
- Add the chicken broth to the skillet and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce the heat to low, add the cream, and simmer to reduce by almost half, stirring often.
- Slowly whisk in Parmesan cheese. Season to taste with creole seasoning. Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and toss to coat. Garnish with a sprinkle of chopped fresh parsley.
Notes
- For best results time the completion of the cooked fettuccine to coincide with the shrimp and sauce.
- Use freshly grated Parmesan cheese instead of the stuff in the canister, as it has more flavor and melts better.
- If possible, use wild-caught large shrimp. I like to use 21-25-count shrimp. Don’t overcook them. They only need about 1-1 1/2 minutes on each side. They will be added back to the pan in the final step of the recipe.
- Finely chopped onions can be substituted for the shallots if needed. Or, for more color and flavor, consider adding mushrooms, diced peppers, bell peppers, or asparagus.
- If the pasta is too thick, simply thin it with a little reserved pasta water, 1-2 tablespoons at a time.
Nutrition
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KD
Oh my goodness this was fast easy and delicious. I had to double the recipe for my family of 6 and only thing left is 1 small bowl. I will definitely be making this again.
Beth Pierce
That is awesome, KD! So glad that the family liked the pasta!
Michael Rubino
I followed this recipe to the letter (except for an increase in garlic!) Let me tell you, it was quick, simple, and so full of flavor. I can’t wait to get to my leftovers tonight! Another winner of a recipe from the Small Town Woman!
Beth Pierce
Thanks so much, Michael! I am so happy that you like my recipes!
Sidney L
This was such a quick and easy recipe that did not disappoint! Shrimp turned out perfectly tender, pink and delicious; my whole family loved it!
Sashi
We love this cajun shrimp pasta. I made this for my family and they enjoyed it so much. So creamy and rich in flavor.
Beth Pierce
Thanks, Sashi! So glad that you liked it!
Kiara
Great pasta recipe with so much flavor. It is a new family favorite. Even my picky toddler enjoyed it. Thanks alot for sharing.
Char
I have been looking for a perfect recipe for a shrimp, and luckily I found this. It was easy to make and so flavorful! thanks
Shelby P
This shrimp pasta is such an easy, flavorful, and satisfying meal that everyone loves!
Beth Pierce
Thanks, Shelby! So happy that everyone liked the pasta.
Mitzi Zornow
Where is the nutritional information ?
Beth Pierce
It is there. Down in the recipe card.
Sabrina
Hello,
I am loving all the recipes from small town woman. I was wondering if I could use evaporated milk in recipes that call for heavy cream. I am lactose intolerant for some things. Though I’ve tried, I haven’t found anything to replace heavy creame.
Beth Pierce
I am not sure. Perhaps one of the readers will know the answer to this.
joan albert
a lot of time i use 1/2 & 1/2 instead of heavy cream and it works just fine
Beth Pierce
Thanks for the tip, Joan!
Carole Wood
All I have on hand is freshly shredded parmesean cheese. Could I substitute that?
Beth Pierce
Yes, you can.
Sharon
Instead of chicken broth because I didn’t have any I used white wine . And it was scrumptious….yum
Beth Pierce
Thanks for the tip Sharon! So glad that you liked it!
William J Gordon
I have some spinach that I need to use soon before it goes bad. Would wilted spinach added to this recipe be ok or would it ruin it? Also, could I mix shallots and scallions since I don’t have enough shallots and need to use the scallions soon.
One more question. Is there a brand of Cajon spice that you would recommend?
Thanks.
Beth Pierce
Sorry about the delay. There were lots of comments to get through. Yes you could add wilted spinach and scallions to this and I think it would be delicious. I personally like Tony Chachere’s Cajun Seasoning but some people think it is too salty. Next time I will try to get to your questions faster.
Doris
The above is an excellent recipe for Cajun shrimp pasta. Personally, I make my own Cajun seasoning… some are too salty as previously stated. You can replicate any kind of season with recipes found on the internet. I love this recipe the way it is with no other additions. Perfection!!
Beth Pierce
Here is my Creole Seasoning Recipe. It is delicious in the Cajun shrimp pasta.
Tatum Burke
This was even better than I imagined! I used shrimp that was already deveined and it was perfect!
Krystle
The sauce is so good I wanted to eat it by the spoon. Restaurant quality yet so easy to make.
Betsy
This dish is absolutely perfect! So delicious! The flavor on these shrimps is incredible! I served this up with a side of corn on the cob and spicy baked beans and we were all in heaven. Wonderful!