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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Lily
Absolutely finger-lickin amazing!!! The shrimp turn out juicy and perfect and the pasta is so creamy, the flavor is divine. Thank you for an easy and delicious dinner recipe.
Suzanne
Delish!!!!
Beth Pierce
Thanks Suzanne!!
Jere Cassidy
I’m the only one in our family that eats shrimp so I rarely make it. I am drooling over your pictures wanting a bit.
Michelle Miller
One of my favorite dish! I make it with gluten free pasta but that cajun shrimp is great! Love it.
sara
What a great looking dinner idea. I love shrimp, pasta and cajun flavors so I know I will love this! I have a feeling my picky 5 year old is going to love this too, because she only wants to eat Red Lobster these days… I am going to fake her out with this!
Sylvie
I just adore anything pasta so this is straight up my alley! Thanks for all the tips of preparing shrimps – cant wait to try it!
Beth Pierce
Thanks Sylvie! I hope you enjoy it!
Emily
Great recipe. Can I use shrimp that has already been peeled and deveined?
Beth Pierce
Thank you! Yes you most certainly can!
Caroline
I’ve seen this before but have never got round to make it. However now my kids have decided to like shrimp (and already pasta fans), I think it’s high time I tried as this looks delicious!
Beth Pierce
Thanks so much Caroline! I hope you and the kids enjoy it!
Andrea Metlika
Everything about this dish is perfection. I can’t wait to try this.
Sue
I got so hungry scrolling through this post, is there anything better than a pile of juicy shrimp on pasta?? Gorgeous recipe.
Jacqueline Debono
I love seafood pasta recipes and this Cajun shrimp pasta looks and sounds absolutely delicious. On my to-make list!
Alexandra
Oh, I can almost taste this just from the photo – it looks so good! This is definitely one I will be making very soon!
Jere Cassidy
Mmm, I love everything about this pasta. I like spicy food and expecially love shrimp. Can’t wait to give this recipe a try.
Mikayla
Great recipe and great tips for dealing with fresh shrimp for any recipe!
Beth
This looks so tasty and your directions make it so easy to make, even if you have never cooked with shrimp before! Great post!
lois shofstahl
Frozen,cooked cleaned craw fish would work with this too. Just be sure the country of origin is the uSA and Louisiana. Crayfish will save the step of cleaning and peeling raw shrimp
Beth Pierce
Sounds delicious! Thanks for the tip!
Caitlyn Erhardt
This looks so perfect! I love Cajun flavors so this is right up my alley!