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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Gina
Oh this looks delicious!!! I live in a rural area and frozen shrimp are the only shrimp available in our local grocery store. Can this be made with frozen shrimp? Thanks so much!
Beth Pierce
Yes it can. Just thaw the shrimp in the refrigerator first. That can take somewhere between 12-24 hours.
Glenn & Ronni
My wife and I had great fun making this dish. We substituted unsweetened coconut milk for the heavy cream. it worked great. I also added sautéed mushrooms to my plate which enhanced the flavor and texture for me.
Beth Pierce
That is great! So glad that you liked it and thanks for the great tips!!
Brian
What the heck are Fresh Water Shrimp???
Beth Pierce
There are freshwater and saltwater shrimp. Really either are fine as long as it is not farmed shrimp.
wilhelmina
We love shrimp too! This was a perfect way to eat them too, easy and scrumptious!
Matt Taylor
Looks so amazing! I love shrimp pasta recipes, can’t wait to try this!
Toni
This quickly became a favorite at my house! Everyone loved it!
Monty
Made it with what I had on hand, which meant white onion and scallion instead of shallot; and half shrimp/half chicken. Easy and really good. My cajun seasoning was very salty. I will have to look for a low salt variety.
Beth Pierce
Thanks Monty! So glad that you liked it. I probably should write up a recipe for Cajun seasoning since I hear that a lot about the salt.
Jamie
This looks incredible! We love cajun flavors so we’ll definitely be trying this in the future. Mouthwatering!
Lily {Gastro Senses}
Absolutely lovely. Simple yet delicious and easy to make!
Lisa Huff
Ohhhh shrimp and pasta, two of my absolute favorites! Love how easy this pasta dish is to make!
Angela
Wow! This is so delicious! So many wonderful flavors… my whole family loved it!!
Sisley White
This looks incredible! It looks good enough to dive into. I can’t wait to make it.
Barb Holland
in mazatlán for 4months. Shrimp dishes here 3 times a week. Will make this dish as soon as i can get the spices. Thanks
Beth Pierce
I hope you enjoy it. It is so delicious!
Debbie Colson
Looks delicious but since I am a novice cook but like to try new dishes, what do you mean by “cream”??
Beth Pierce
It is heavy whipping cream. I changed the recipe to clarify that.
Benazir's Kitchen
looks good. will definitely try this recipe.. thanks
Kristyn
This dish looks so tasty!! Creamy & filling! Cajun flavors & shrimp go perfectly together!
Krissy Allori
Yummy! My husband love all the spicey things. I just know that he will love this. The whole family loves pasta. Can’t wait to give this a try.