25-Minute Creamy Cajun Shrimp Pasta
A rich and flavorful pasta dish featuring sautéed Cajun shrimp in a creamy garlic-parmesan sauce, tossed with tender penne and ready in under 30 minutes. Perfect for weeknights or casual entertaining.
Equipment
- 1 Large Pot – For cooking the pasta
- 1 Deep Skillet – For sautéing shrimp and preparing the sauce
- 1 Garlic Press or Knife – For mincing garlic
- 1 Grater – For parmesan cheese
- 1 Measuring Spoon Set – For precise spice measurements
- 1 Colander – For draining the pasta
Ingredients
- 8 oz penne pasta
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning divided (adjust to taste depending on spice/salt level)
- 2 tbsp unsalted butter
- 2 cloves garlic finely minced
- ½ cup diced tomatoes
- 1½ cups heavy whipping cream
- ½ cup grated Parmesan cheese plus extra for garnish
- 2 tbsp chopped fresh parsley optional, for garnish
- Salted water for boiling pasta
- Reserved pasta water as needed to adjust sauce consistency
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve about ½ cup of the pasta water before draining. Drain the pasta and set it aside, covered to stay warm.
- Season and Sear the Shrimp: Place the cleaned shrimp in a bowl and toss with 1 tablespoon of Cajun seasoning to coat evenly. Heat the olive oil in a deep skillet over medium heat. Once hot, add the shrimp in a single layer and sear for 1 to 2 minutes per side, or until pink and opaque. Remove shrimp from the skillet and cover to keep warm.
- Sauté Aromatics and Tomatoes: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant. Stir in the diced tomatoes and sauté for 2 to 3 minutes until softened and slightly saucy.
- Make the Creamy Cajun Sauce: Pour in the heavy whipping cream, then stir in the remaining 1 tablespoon of Cajun seasoning and grated Parmesan cheese. Allow the sauce to come to a gentle simmer. Lower the heat to medium-low and cook for 2 to 3 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Combine Everything Together: Return the shrimp and cooked penne pasta to the skillet. Toss everything together until the pasta is evenly coated in the creamy Cajun sauce and everything is warmed through. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Finish and Serve: Plate the pasta and top with extra Parmesan cheese and freshly chopped parsley, if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Cajun Seasoning Variations: Brands vary greatly in spice and salt levels. If you're using a particularly salty or spicy blend, start with half the amount and adjust as needed to taste.
- Pasta Swaps: You can easily substitute penne with similar pasta shapes like rigatoni, ziti, or rotini—just ensure they’re sturdy enough to hold the sauce.
- Vegetable Add-ins: Feel free to sauté vegetables like sliced bell peppers, spinach, mushrooms, or asparagus with the garlic and tomatoes to add more nutrition and color.
- Cream Substitute: For a slightly lighter version, you can use half-and-half instead of heavy cream, though the sauce may be thinner.
- Make it a Meal Prep: This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.