This Cajun Shrimp Pasta recipe will have you saying goodbye to restaurant versions and hello to this epically delicious recipe! It’s loaded with fresh, colorful veggies, and juicy succulent shrimp smothered in a vibrant, creamy Cajun sauce with just the right amount of kick. This deceptively easy Cajun Shrimp Pasta is quick to prepare with completely customize heat, veggies and you can even swap the shrimp for chicken or sausage AND/OR the cream for milk + cornstarch (variations, tips and tricks included). No matter how you choose to serve this Cajun and Shrimp Pasta, your family will fall in love with this luxurious, gourmet tasting meal that comes together in minutes!
Cajun Shrimp Pasta is one of my favorite creamy, comforting pastas of all time. It’s the pasta I find myself ordering at restaurants again, and again, and again. The plump, juicy shrimp, the rich, creamy sauce, the tender-crisp veggies, and most importantly, the kickin’ flavor– they just get me. And now you can make this better-than-restaurant version in your slippers!
This Cajun Shrimp Pasta recipe will have you saying goodbye to restaurant versions and hello to this epically delicious recipe! It’s loaded with fresh, colorful veggies, and juicy succulent shrimp smothered in a vibrant, creamy Cajun sauce with just the right amount of kick
- 1 pound medium raw shrimp shelled & deveined
- 2 tablespoons Cajun seasoning divided
- 2 tablespoons lime juice divided
- 1/2 teaspoon garlic powder
- 8 ounces uncooked fettuccine
- 2 tablespoon olive oil divided
- 2 tablespoon butter divided
- 1/2 large red onion thinly sliced then halved
- 3 medium bell peppers (any color combo) thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons flour
- 3-4 garlic cloves minced
- 1 1/2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 1 14 oz. can fire roasted diced tomatoes, well drained
- 3/4 cup freshly grated Parmesan cheese
- freshly grated Parmesan cheese
- fresh parsley
- lime juice
- Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 1/2 teaspoon garlic powder. Set aside.
- Cook fettuccine in salted water according to package directions just until al dente. Reserve 1/2 cup pasta water then drain and set aside.
- Working in two batches, melt 1 tablespoon butter with 1 tablespoon olive oil over medium high heat in a large heavy bottom skillet. Add shrimp and spread into an even layer. Cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through. Scrape shrimp and juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
- To the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add onions, bell peppers, 1-3 teaspoons Cajun seasoning (see notes), 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional cayenne pepper (if you want it spicy); cook for 2 minutes. Add garlic, sprinkle in flour and cook 1 additional minute.
- Turn heat to low and whisk in chicken broth, and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.
- Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
- Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
- Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).