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.
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.
- 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
- 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.
- 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. 😉