Want a restaurant-quality pasta dish in only 25 minutes? Try this creamy Cajun shrimp pasta recipe!
I know that every blogger will say they like their recipes, but I REALLY love this one. It’s a definite make-again (and again) one for me, and I would absolutely make it for company. It’s super simple, soo tasty, and doesn’t require a bunch of obscure ingredients.
The type of pasta you use won’t make or break this Cajun shrimp pasta Alfredo. I’ve made it with spaghetti, linguine, and now penne (again) for the latest batch of updated photos. Use whatever you have on hand.
The sauce in this Cajun pasta recipe is creamy, garlicky, and slightly spicy. Not like burn your mouth spicy, but a delicious harmony of flavors kinda spicy. The sun-dried tomatoes add richness to the sauce, and the basil adds a pop of freshness.
And, as always, with a pasta like this, generous amounts of freshly grated parmesan cheese = the icing on the cake. 😉
You could even make the shrimp and sauce and pair it with something else other than pasta, if you wish. The shrimp and sauce are low-carb.
How to make Cajun shrimp pasta
- Sauté the onion in butter + oil in a skillet until lightly browned;
- Add the sun-dried tomatoes, Dijon, and garlic and cook for a minute or so;
- Add the cream and Cajun seasoning to make the luscious sauce;
- Add the shrimp and cook until they’re done and the sauce has thickened a bit.
- Toss with the pasta, add some fresh basil and parm, and ENJOY!
It’s that easy.
Love Cajun food? I also have a similar recipe for a one pot Cajun chicken pasta, Cajun sausage pasta, a Cajun salmon pasta, and Cajun dirty rice.
Or, if you love shrimp pasta in general, you may like my spicy shrimp pasta or my creamy shrimp and chorizo pasta.
Will you make this creamy Cajun shrimp pasta?
Let me know if you have any questions in the comments below.
Cajun Shrimp Pasta
A quick and easy deliciously creamy Cajun shrimp pasta recipe that's ready in less than 30 minutes.
Ingredients
- 8 ounces uncooked pasta
- 3/4 pound medium shrimp thawed & peeled
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 small onion chopped finely
- 1 teaspoon Dijon mustard
- 3 tablespoons sun-dried tomatoes julienned
- 3-4 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 tablespoon Cajun seasoning
- 8 large leaves basil torn
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
Instructions
- Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
Meanwhile, add butter and olive oil to a skillet on medium heat. Sauté onions for 5 minutes or until they're lightly browned if you wish (this gives extra flavor).
- Stir in the Dijon mustard, sun-dried tomatoes, and garlic to the pan and cook for about a minute.
- Add the cream and Cajun seasoning, and cook for a few minutes until you have a nice, smooth sauce.
- Add the shrimp in, and cook for about 5 minutes or until the shrimp are cooked and the sauce is reduced to your liking. Season with salt & pepper if desired, add the fresh basil, and toss the drained pasta with the sauce. Serve with freshly grated parmesan cheese.
Recipe Notes
- I used the julienned (cut into strips) sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pan.
- Feel free to remove the tails of the shrimp. I leave them on for photos but usually remove them in real life. 😉
Cathy | whatshouldimakefor.com says
this looks so good. i love the heat from the cajun spice mixed into that creamy garlicky sauce. perfect dish to coze up to on a cold day!
Natasha says
Thanks Cathy! Have a great weekend 🙂
Matt @ RoughEats says
I’ve never been the biggest fan of shrimp, but the picture makes them look so delicious. Worth the multiple attempts at plating!!
Natasha says
Thanks Matt! 🙂
Summer says
Love the darling recipe, and your photos are just gorgeous♥
Natasha says
Thanks, Summer!!
Joanne : No Plate Like Home says
Pix look awesome. I will have to try this. Love shrimp and who doesn’t like pasta? I also like Djon mustard but never had it with sun dried tomatoes.
Natasha says
Thanks Joanne! Dijon is one of my favorite little tricks to use in sauces.
John Espiritu says
Just made the dish. I love the recipe! quick and delicious!
Natasha says
So glad you liked it, John!
Anna Wright says
Now I’m addicted! These were so good! It was delicious!
Natasha says
Great! Thank you 🙂
Janice - Salads for Lunch says
I’d definitely make it! I just bought cajun seasoning to make jambalaya and this looks like another great use for it, thanks!
Natasha says
That’s great! Let me know if you make it, Janice. 🙂
Gail says
Looks amazing. Is there any substitute I could use for the heavy cream?
Natasha says
Hi Gail! You could try milk or half-and-half, but the sauce will be thinner.
Marissa says
Do you have to cut up the basil prior? And do you let it heat up and mix in the sauce?
Natasha says
Hi Marissa! I usually just tear it up with my hands. Yeah you can let it heat through if you wish… I like it both raw and cooked so either is fine. 🙂
kelli anderson says
My whole family
loved this and it was super easy to make. Thank you!
Natasha says
Awesome, thanks for letting me know, Kelli!
Wendy says
How much is 3\4 lb shrimp?
Natasha says
Hi there Wendy! For the shrimp size I used, there’s 31-40 in a pound… so you’re probably looking at around 20-30 shrimp if that’s what you’re asking. I just buy the 31-40 count 3/4 pound bags of frozen shrimp from Safeway (they’re labeled as such). You could definitely use a pound of shrimp if you wanted. Anything around there will work just fine.
Wendy says
Thank you!