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Creamy Cajun Shrimp Pasta

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Want a restaurant-quality pasta dish in only 25 minutes? Try this creamy Cajun shrimp pasta recipe!

This creamy Cajun shrimp pasta is garlicky and super flavorful. A quick and easy weeknight dinner that the whole family will love.
Photos updated again 12/18.

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.

This Cajun shrimp pasta has the most amazing creamy Alfredo sauce, tons of garlic, basil, and sun-dried tomatoes. Serve it with penne, linguine, or whatever you have on hand, and everyone will go crazy for it!

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.

This Cajun shrimp penne is creamy, garlicky, flavorful, and slightly spicy! It's ready in under half an hour, making it the perfect easy weeknight dinner or date night recipe.

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.

More delicious shrimp pasta recipes:

This is the best Cajun shrimp pasta! It's crazy easy, fast, and totally delicious with sun-dried tomatoes, plenty of garlic, and and most flavorful creamy Cajun sauce.

Will you make this creamy Cajun shrimp pasta?

Let me know if you have any questions in the comments below.

This Cajun shrimp penne is creamy, garlicky, flavorful, and slightly spicy! It's ready in under half an hour, making it the perfect easy weeknight dinner or date night recipe.
5 from 1 vote
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Cajun Shrimp Pasta

A quick and easy deliciously creamy Cajun shrimp pasta recipe that's ready in less than 30 minutes. 

Course Main Course
Cuisine Cajun
Keyword Cajun shrimp pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Natasha Bull

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

  1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.

  2. 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).

  3. Stir in the Dijon mustard, sun-dried tomatoes, and garlic to the pan and cook for about a minute. 
  4. Add the cream and Cajun seasoning, and cook for a few minutes until you have a nice, smooth sauce.
  5. 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. 😉

Reader Interactions

Comments

    • Natasha says

      Hi! Sorry for the delay in responding. I was traveling. Tony Chachere’s is my favorite (but yes, it’s very salty – they do have a version without the salt, though). I also use Club House Signature (just looked in my pantry), which tastes a little less salty. I’m in Canada, so I am not sure if the Club House brand is sold elsewhere, but you could give it a try. 🙂

      Reply

    • Natasha says

      Hi! Unfortunately, I do not. I am not a trained nutritionist, so I don’t feel comfortable providing nutrition info as it may not be accurate. Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the calories. 

      Reply

    • 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.

      Reply

    • 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. 🙂

      Reply

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