Cajun Shrimp Pasta with Creamy Parmesan Sauce

Cajun Shrimp Pasta

Broad fettuccine coated in a glossy Cajun-Parmesan cream sauce makes a base for seared, tail-on shrimp and fresh parsley. This version stays tomato-free, with garlic and Cajun seasoning flavoring the sauce.

The shrimp cook quickly, so sear them first and set them aside while the sauce comes together in the same skillet. Boil the pasta separately and reserve some cooking water to loosen the sauce after tossing. Because Cajun blends vary in salt and heat, taste before adding more seasoning.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Serves: 4

Ingredients for Cajun Shrimp Pasta

• 12 ounces fettuccine (340g)
• 1 1/4 pounds large raw shrimp, peeled and deveined, tails on (about 565g)
• 2 teaspoons Cajun seasoning, divided, plus more to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 3/4 cup finely grated Parmesan (75g), plus more for serving if desired
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Kosher salt, for the pasta water; add to the sauce only after tasting
• Up to 1 cup reserved pasta water, as needed

Optional: A pinch of crushed red pepper or cayenne for more heat, or 1–2 teaspoons lemon juice stirred in at the end.

How to Make Cajun Shrimp Pasta

1. Boil the fettuccine: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, usually 8–12 minutes; begin checking at the lower end of the range. Reserve about 1 cup of pasta water, then drain.
2. Sear the shrimp: Pat the shrimp dry and toss with 1 teaspoon Cajun seasoning. Heat a 12-inch skillet over medium-high heat, then add the olive oil. Arrange the shrimp in a single layer, working in batches if needed. Check after about 1 minute; flip when the first side is lightly browned and releases from the pan. Cook for about 1–2 minutes per side, until pink and opaque through the thickest part. Transfer promptly to a plate.
3. Start the sauce: Reduce the heat to medium or medium-low. Melt the butter in the same skillet, then stir in the garlic just until fragrant, without letting it brown. Add the cream and remaining 1 teaspoon Cajun seasoning. Bring to a gentle simmer and cook for about 3–4 minutes; do not boil hard.
4. Add the Parmesan: Reduce the heat to low or medium-low and stir in the Parmesan until smooth. Simmer gently for about 2–4 minutes, until the sauce lightly coats the back of a spoon. Taste before adding salt, more Cajun seasoning, or optional cayenne.
5. Toss the pasta: Add the drained fettuccine and 2 tablespoons parsley. Toss with tongs over low heat until coated. If the sauce is too thick, add reserved pasta water a splash at a time until it clings to the strands without becoming watery. You may not need the full cup.
6. Finish and serve: Arrange the shrimp over the pasta and turn them once in the warm sauce, just long enough to heat through. Keep the shrimp visible on top, scatter with more parsley, and serve promptly from the skillet or a wide platter. Stir in optional lemon juice just before serving.

How to Keep the Shrimp Tender

Dry shrimp brown more readily than wet shrimp, and an uncrowded skillet lets moisture escape instead of steaming them. Shrimp size and skillet heat affect cooking time, so use the color and opacity of the thickest part as your guide. Once cooked, leave the shrimp off the heat while the sauce simmers; they need only a brief return at the end.

Adjusting the Cajun Cream Sauce

Parmesan and some Cajun blends add plenty of salt, so season the finished sauce by taste rather than adding salt automatically. If it looks too loose before the pasta goes in, let it simmer gently a little longer.

Judge the final thickness after tossing the fettuccine: pasta absorbs sauce as it sits. Reserved pasta water loosens a thick sauce without making it thin when added a splash at a time.

Cajun Shrimp Pasta Variations

• Tail-off shrimp: Remove the tails before cooking for easier eating; keep the same brief sear and late return to the sauce.
• Tomato-accented: Add a modest amount of diced or fire-roasted tomatoes to the sauce. The main version is tomato-free.
• With andouille: Brown sliced andouille in the skillet before searing the shrimp, then add it to the finished pasta. Taste before adding salt, since the sausage can make the dish saltier.

Another pasta shape can work, though fettuccine gives this version its broad, sauce-coated strands.

Serving Cajun Shrimp Pasta

Serve right away with parsley and a little extra Parmesan, if desired. Garlic bread or a simple green salad makes an easy accompaniment.

How to Store and Reheat Cajun Shrimp Pasta

Refrigerate leftovers promptly in an airtight container and plan to use them within about 2 days for best quality. The cream sauce may thicken or change texture after chilling, so this dish is best assembled just before serving.

Reheat gently in a skillet over low to medium-low heat with a small splash of cream or water. Stir slowly and avoid boiling; the sauce may not be as smooth as it was when freshly made.

Nutrition

Approximate nutrition per serving, based on 4 servings: 910 calories, 49g protein, 48g fat, and 67g carbohydrates. Approximate nutrition per 100g: 210 calories, 11g protein, 11g fat, and 15g carbohydrates. Values vary with the ingredients and Cajun seasoning used.