Cajun Shrimp Pasta

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 6 votes

This creamy Cajun shrimp pasta recipe is a restaurant-quality meal that's ready in just 25 minutes! It's a favorite to impress guests or make for a midweek treat with its bold flavors.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Cajun

Keyword: Cajun shrimp pasta

Servings:

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 see note
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.

Notes

Cajun seasoning can be quite salty, so be sure to give the dish a taste before adding extra salt & pepper, or use a lower sodium version.
If you can only find 1 lb. bags of shrimp, use that. You don't need to be spot on 3/4 pounds (they sell 3/4 pound bags where I live).
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. ;)
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition