Creamy Cajun Shrimp Pasta

The first time I made this pasta, my kitchen filled with such incredible aromas that my neighbor actually knocked on the door to ask what I was cooking. That moment of spicy, creamy, savory perfume wafting through the air convinced me this recipe was something special. I've since learned it's not just about the smell, it's about how the Cajun heat plays so nicely with the sweet peppers and rich sauce.

Last summer, I made this for a dinner party when my friend announced she was moving across the country. We sat around my tiny table, forks clinking against wine glasses, and somehow this pasta made the bittersweet night feel like a celebration. That's the magic of comfort food that also feels a little fancy.

Ingredients

• Large shrimp: Peeled and deveined saves precious prep time, but I always give them a quick pat dry to help the seasoning stick better
• Cajun seasoning: This is the flavor powerhouse, so don't be shy with it on the shrimp and in the sauce
• Fettuccine or linguine: The flat shape catches more sauce than spaghetti, making every bite that much richer
• Red and yellow bell peppers: Thinly sliced they cook down to sweet, tender ribbons that balance all that cream and heat
• Red onion: Adds a subtle sharpness that cuts through the heavy cream and keeps things interesting
• Heavy cream: Creates that luxurious restaurant-style sauce, though half-and-half works if you want something lighter
• Parmesan cheese: freshly grated melts better and gives you that velvety texture we're all chasing
• Smoked paprika: Deepens the Cajun flavors and adds this gorgeous smoky undertone
• Fresh parsley: Don't skip it, that pop of green and bright herb flavor makes the whole dish look and taste finished

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook the pasta until al dente, then drain while remembering to save that precious half cup of pasta water

Season the shrimp:

Toss your peeled shrimp with the Cajun seasoning until they're evenly coated, taking a moment to appreciate how beautiful they look all speckled with spices

Sear the shrimp:

Heat olive oil in a large skillet over medium-high heat, add shrimp in a single layer, and cook for just 1 to 2 minutes per side until they turn pink and opaque, then remove them immediately so they don't overcook

Build the vegetable base:

In the same skillet, melt butter and add your sliced bell peppers and onion, sautéing for 3 to 4 minutes until they start to soften, then toss in garlic for just 1 minute until it becomes fragrant

Make the creamy sauce:

Reduce heat to medium, pour in the heavy cream and chicken broth while stirring, then add Parmesan, smoked paprika, cayenne if you're brave, salt, and pepper, letting everything simmer for 2 to 3 minutes until the sauce coats the back of a spoon

Bring it all together:

Add the cooked pasta and shrimp back into the skillet, tossing everything together until coated in that gorgeous sauce, and use your reserved pasta water if it needs loosening up

Finish and serve:

Remove from heat immediately, scatter fresh parsley and extra Parmesan over the top, then get it to the table while it's still hot and bubbling

Pin It

This pasta has become my go-to when life feels overwhelming and I need something that feels indulgent but doesn't require hours of standing over the stove. There's something therapeutic about slicing those colorful peppers and watching them soften into sweetness.

Getting The Heat Just Right

I've learned that Cajun seasoning brands vary wildly in intensity, so start with less and add more as you taste the sauce. The cayenne is entirely optional, but I've found that even a tiny pinch rounds out the heat profile beautifully.

Making It Your Own

Sometimes I throw in spinach during the last minute of cooking just to sneak some greens into the equation. Other times, I've used andouille sausage alongside the shrimp for a double-protein version that keeps people coming back for thirds.

Serving Suggestions That Make The Meal

This pasta is rich enough to stand alone as a complete meal, but I almost always serve it with something crisp and cool to balance the heat. A simple green salad with vinaigrette or some steamed broccoli works wonders.

• Crusty bread is non-negotiable for that extra sauce
• A chilled white wine like Sauvignon Blanc cuts through the cream perfectly
• Lemon wedges on the side let guests brighten their own portions

Pin It

There's something deeply satisfying about a recipe that looks and tastes impressive but comes together with such rhythm and ease. Hope this brings as much warmth to your table as it has to mine.

Recipe FAQs

→ How do I ensure the shrimp stays tender?

Cook shrimp just 1-2 minutes per side until opaque to avoid toughness.

→ Can I adjust the spice level?

You can control heat by adding or omitting cayenne pepper to suit your taste.

→ What pasta types work best here?

Fettuccine or linguine hold the creamy sauce well, but any long pasta is suitable.

→ How to make the sauce creamier?

Using full-fat heavy cream and simmering gently helps create a rich, velvety sauce.

→ Are there suitable ingredient substitutions?

For variation, smoked sausage or chicken can replace shrimp, and half-and-half can lighten the sauce.