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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.
Try my Creamy Cajun Chicken Pasta or Cajun Chicken Orzo next.
Why you’ll love it
I know that every blogger will say they like their own recipes, but I REALLY love this Cajun shrimp pasta Alfredo. It’s a definite make-again (and again) one for me, and I cook it for company every chance I get. It’s super simple and so tasty and fast.
This is basically a jazzed up Alfredo sauce with a delicious kick from Cajun seasoning, and the plump and juicy shrimp are the best complement to it. It’s creamy, garlicky, and slightly spicy. Not like burn-your-mouth spicy, but a harmony of flavors kinda spicy!
What you’ll need
- Pasta – I chose penne this time, but any shape you have on hand will work. I’ve also made it with spaghetti and linguine.
- Shrimp – frozen ones that are deveined and already peeled are the most convenient. To thaw them, simply run them under cool water in a colander.
- Olive oil and butter – for sautéing
- Onion and garlic – I usually go for sweet (Vidalia) onions in sauces
- Dijon mustard – it’s one of my top tricks for enhancing the savory quality of sauces. It’s not going to make it taste like mustard!
- Sun-dried tomatoes – they add more rich flavor to the sauce
- Heavy cream – to make it extra luxurious
- Cajun seasoning – the star of the Cajun Alfredo sauce. If sodium is a concern, use a low or no-salt variety. I like Tony’s best.
- Fresh basil – it’s a pop of herby contrast and freshness
- Parmesan cheese – always grate your own
Pro tip
If you don’t happen to live by the sea, frozen shrimp are actually a fantastic choice because the ones at the seafood counter at the grocery store have been frozen previously, thawed, and are less fresh when you get them.
How to make Cajun shrimp pasta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil the pasta. Meanwhile, sauté the onion in butter and oil in a skillet until lightly browned. Add the sun-dried tomatoes, Dijon mustard, and garlic, cooking for a minute or so. Stir in the cream and Cajun seasoning to make the luscious sauce.
- Add the shrimp, and cook until they’re pink and cooked through and the sauce has thickened a bit.
- Drain the cooked pasta and toss it with the sauce. Add some fresh basil and parmesan, and enjoy!
Substitutions and variations
- I wouldn’t recommend substituting the heavy cream for anything with a lower fat content. It could curdle and won’t taste nearly as rich or decadent. If you’re used to using something like coconut milk, you could try, but our kitchen hasn’t tested it.
- For the shrimp, I just buy the 31-40 count 3/4 pound bags of frozen raw shrimp, but you can substitute any medium to large size, and the exact number doesn’t have to be precise. If you can only find 1 pound bags, use that.
- I like leaving the tails on to add some dimension in the photos, but you’re welcome to take them off when you’re cooking it in your kitchen.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This garlic press minces it easily without peeling!
- Grate your own parmesan from a block with a Microplane zester for maximum freshness and great texture.
- Store uncooked pasta in one of these airtight pantry containers to keep it fresher longer.
Leftovers and storage
- Leftovers of this creamy pasta will keep in the fridge for 3-4 days in an airtight container. Make sure to not let it sit out for too long before refrigerating.
- This won’t freeze well. Pasta and cream sauces rarely do!
- To reheat, warm over a low heat in a small saucepan, stirring occasionally. Add in a splash of cream to revive the sauce if needed.
What to serve with Cajun shrimp pasta
- I like to pair it with a slice of crusty bread, or you could go all-out and make this Cheesy Garlic Bread.
- For something lighter, this Super Simple Parmesan Arugula Salad is a great choice.
- The shrimp and sauce are low carb, so you could even make them and pair with something other than pasta if you wish. Try cauliflower rice!
Will you make this easy Cajun pasta? Let me know if you have any questions in the comments below! I’d love it if you left a star rating and review.
Cajun Shrimp Pasta
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight. I added some mozzarella cheese to the sauce to thicken it. We loved it! May add some sliced mushrooms next time. It was delish!
Wonderful!! So happy you enjoyed it, Cathy! 🙂
Sooo delicious!! Thank you!
You’re welcome 🙂
Omg I made the creamy Cajun shrimp pasta and it’s soooo good! Nothing left in the pot! Will definitely make again
My son who likes things a certain way came back for seconds and said I need to make more lol
That makes me so happy!
Which brand of Cajun seasoning do you use? I find many are primarily salt, and am looking for more depth of flavor!
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. 🙂
This is my third time making this recipe and my family LOVES it! It’s definitely a favorite! So flavorful.
I am soo happy to hear that, Delina!! Thanks for leaving me a comment 😀
Amazing Recipe!! So delicious, just like eating at a high end restaurant!!
Aww so happy you liked it!!
Do you have the nutrition info by any chance?
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.
I made this tonight and it was absolutely delicious! My daughter loved it as well and will be making it regularly! Yum
Yay! So happy to hear it. Thanks for letting me know! 😀
Thank you!
How much is 3\4 lb shrimp?
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.