Name: Spicy Cajun Shrimp Pasta with Creamy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz fettuccine pasta; 1 lb large shrimp, peeled and deveined; 2 tablespoon Cajun seasoning; 2 tablespoon olive oil; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; ¼ cup chopped fresh parsley; Salt and black pepper to taste

Pasta Nights: Cajun Style (and Why My Shirt Is Always Stained After)

So, the first time I made this Spicy Cajun Shrimp Pasta with Creamy Sauce, it was a total accident. I was out of regular marinara, had some half-forgotten Cajun seasoning (leftover from a failed popcorn experiment — don’t ask), and a bag of shrimp that needed rescuing from the freezer. Also, the smoke alarm went off twice, but that's a story for another day. Anyway, what came out of that pan was so good, my partner actually stopped mid-bite and asked if I’d ordered takeout. If only.

Why You’ll Love This Shrimp Pasta (Trust Me, I Do)

I whip this up when I want to feel like I’ve got my life together. My family goes wild for this dish — especially my little one, who claims it’s “the pasta that bites back.” I guess the spicy kick does surprise you (in a good way). Plus, it’s one of those dinners that looks fancier than it really is, which is perfect for when you’re trying to impress someone... or just want to eat something that doesn’t come from a box, honestly. Maybe the best part? You don’t need a culinary diploma — just a bit of patience and a willingness to get sauce on the counter (and possibly your shirt).

What You’ll Need (and What I Sometimes Swap)

250g (about half a pound) spaghetti or fettuccine (I actually love linguine for this, but whatever’s left in the pantry wins)
400g shrimp, peeled and deveined (you can use frozen if you’re like me and forget to plan ahead; just thaw them under running water)
2 tablespoons Cajun seasoning (homemade or store-bought — my grandma always swore by Tony Chachere’s, but honestly, they all work)
2 tablespoons olive oil (or butter, if you’re feeling indulgent)
4 cloves garlic, minced (sometimes I just eyeball this, and it’s usually more than 4)
1 small onion, chopped (red or yellow, whatever is rolling around in the drawer)
1 bell pepper, sliced (red for sweetness, but green works in a pinch)
1 cup heavy cream (I’ve even used half and half in a crunch — it’s just a bit less luscious)
½ cup grated parmesan cheese (the pre-grated stuff is fine, but I love the block for flavor)
½ cup chicken broth (veggie broth is good too, or — confession — I’ve used a bit of pasta water when I ran out)
Salt and black pepper, to taste
Fresh parsley or green onion, for a bit of color at the end (not required, but it makes you look like you know what you’re doing)
Optional: a squeeze of lemon juice, for brightness

Here’s How I Really Do It (You Don’t Need to Be a Pro)

First, get the pasta water boiling. Salt it like you mean it! Toss in your pasta and cook till it’s just shy of al dente (the sauce finishes it off). Drain, but save a mug of that pasta water, just in case you need to loosen up the sauce later.
Meanwhile, pat the shrimp dry and toss them with 1 tablespoon of Cajun seasoning. Sometimes I add a pinch more because I like it spicy, but you do you.
In a big skillet, heat half the oil over medium-high. Throw in the shrimp in a single layer (do this in batches if your pan’s small; I learned the hard way that crowding equals sad, steamed shrimp). Sear 1-2 minutes per side, till they’re pink and just cooked. Remove and set aside — try not to eat half of them right now (I always fail at this step).
Drop the heat to medium. Add the rest of the oil, then the onion and bell pepper. Sauté till softened and maybe a little browned at the edges. Add the garlic; stir for about 30 seconds. Don’t let it burn! Actually, I find it works better if you add the garlic right after the onions have softened, not before. On second thought, just keep an eye on it.
Pour in the broth and scrape up any tasty bits stuck to the pan (that’s where the flavor hides). Let it bubble for a minute, then add the cream and the other tablespoon of Cajun seasoning. Stir, and let it simmer a couple of minutes till slightly thickened. If it looks weird or separated now, don’t panic — the cheese sorts it out in a second.
Stir in the parmesan. Taste it here! If it needs salt, add some. More heat? A pinch of cayenne or hot sauce never hurt anyone (except my brother, who once went overboard).
Add the cooked pasta and shrimp back into the pan. Toss well and add some pasta water if things are looking sticky or too thick. Squeeze in that lemon juice if you're using it.
Spoon everything into bowls, scatter parsley or green onion on top. That’s it! Dinner’s ready. I tend to grab a piece right out of the pan, just to check (quality control, right?).

A Few Notes from My Messy Kitchen

If your sauce is too thick, pasta water is a real lifesaver. If you forget to save it, a splash of milk or broth works too, but it’s not quite the same.
The shrimp cook super quick. Overcooked shrimp taste like rubber bands — trust me, I’ve learned the hard way.
This pasta tastes even better the next day, if you somehow have leftovers (rare event around here).
I once tried it with Greek yogurt instead of cream — not bad, but the sauce split a bit, so don’t count on picture-perfect results.

Variations I’ve Actually Tried (Some Good, Some Not So Much)

Chicken instead of shrimp: Works, but you need to up the Cajun spice — chicken’s blander.
Added spinach: Tasty! Just wilt a big handful in with the sauce.
Vegan hack: I tried coconut cream and tofu, but honestly, the texture wasn’t great. Maybe someone else can pull it off, but I gave up after two tries.
No pasta? I once used rice noodles. It was... fine, but not the same.

Equipment (Don’t Stress if You’re Missing Something)

You’ll want a big skillet or sauté pan. I’ve even managed with a regular saucepan — just have to be patient when tossing everything together. If you don’t have a colander, a slotted spoon and a steady hand can do the trick for draining pasta (learned that after my old colander decided to crack mid-boil; what a mess).

Spicy Cajun Shrimp Pasta with Creamy Sauce

How to Store (But Good Luck Having Any Left)

If you actually have leftovers — which, in my house, is almost mythical — stash them in an airtight container in the fridge. Good for up to 2 days, but it’s best within 24 hours, since the shrimp can get a bit tough after reheating. I usually splash in a bit of broth when microwaving, or even a spoonful of cream if I’m feeling fancy. Freezing isn’t really my thing for this one; the sauce gets a bit weird.

Serving: What Goes With It (And My Family’s Odd Tradition)

I usually serve this Cajun shrimp pasta with a simple green salad (arugula if I’m feeling upscale, or just lettuce and tomatoes otherwise) and some crusty bread — because you’ll want to mop up that sauce. My partner insists on a glass of chilled white wine with it (usually a cheap pinot grigio; we’re not picky), and I’ve been known to sneak a side of garlic bread in there too. Oh — and my kid likes it with a sprinkle of extra parmesan, which is apparently mandatory.

Lessons Learned (aka Don’t Make My Mistakes)

Don’t rush the creamy sauce. I once cranked up the heat to save time, and it split. Not a pretty sight, but edible (sort of).
Under-seasoning is way worse than over-seasoning in this dish. Be bold; you can always add pasta water to mellow it out.
If you forget to pat the shrimp dry, they won’t brown. They’ll just steam and look a bit sad.

Your Questions (Because My Friends Really Asked These)

Can I make this less spicy? Definitely; just use less Cajun seasoning or pick a milder blend (I’ve even made a batch for my spice-averse aunt with just smoked paprika).
What if I don’t have heavy cream? Half and half works, or even evaporated milk in a pinch. Greek yogurt is risky — it can split — but I’ve done it when desperate.
Is it gluten-free? Not with regular pasta, but if you use a GF pasta like Banza or Tinkyada, it’s totally doable. Just check your Cajun spice for any weird additives.
Can I prep anything ahead? Sure, you can chop the veggies and even marinate the shrimp in the morning. But pasta is best cooked fresh, for sure.
How do I keep the sauce creamy? Don’t let the sauce boil like mad after adding the cream. Keep it at a gentle simmer. And whisk in the cheese off heat if you’re nervous. Oh, and if it looks separated, a splash of pasta water usually brings it back together.

If you’re still not sure about the Cajun seasoning — here’s a homemade version I like. But the bottled stuff saves my hide more often than not.

Alright, that’s all form me. If you make this, let me know how it goes — and if you find a better way to keep the sauce off your shirt, I’m all ears.

Spicy Cajun Shrimp Pasta with Creamy Sauce