December 28, 2023
Review RecipeCajun Shrimp Pasta
A delicious and easy-to-prepare dish, this creamy Cajun shrimp pasta recipe combines bold flavors and rich sauce with succulent shrimp for a crowd-pleasing meal.
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Experience the magic of Southern cooking with our Cajun shrimp pasta. This dish combines the richness of pasta, the freshness of shrimp, and the kick of Cajun spices, creating a meal that’s truly unforgettable.
Cajun Shrimp Pasta Ingredients
This easy Cajun shrimp pasta recipe calls for a blend of ingredients that come together to create a dish that’s both comforting and exciting.
This tube-shaped rigatoni pasta is perfect for holding onto the creamy Cajun sauce. Each bite is packed with flavor, with the Cajun spice blend giving the dish its signature kick.
The shrimp are the star of the show, bringing a succulent seafood flavor that pairs beautifully with the Cajun seasoning.
The tomatoes, cream, and parmesan work together to create a rich and thick sauce that is tangy, creamy, and cheesy.
Here’s what you’ll need:
- ½ pound of rigatoni pasta, cooked according to package directions
- 2 tablespoons of unsalted butter
- 1 pound of large (21-25 count) shrimp, peeled, deveined, and tails removed
- 1½ tablespoons of creole (Cajun) seasoning (Tony Chachere’s Original)
- 1 tablespoon of all-purpose flour
- 14.5-ounce can of diced tomatoes with roasted garlic & onions, do not drain
- 1 cup of heavy cream
- 1 cup of grated parmesan cheese, divided into ¾ cup and ¼ cup
- 1 tablespoon of chopped fresh parsley (optional garnish)
Substitutions And Additions
RIGATONI PASTA: If you don’t have rigatoni on hand, other short pasta like penne or bow ties will work just as well.
DICED TOMATOES WITH ROASTED GARLIC & ONIONS: If you can’t find this specific variety, you can make a substitute.
Add a can of petite diced tomatoes, add one tablespoon of finely minced garlic, and sauté half a cup of onions with the shrimp.
HEAVY CREAM: For a lighter sauce, substitute the heavy cream with half & half or whole milk. However, avoid using low or non-fat milk as it won’t yield a thick sauce.
GRATED PARMESAN CHEESE: You can substitute the grated parmesan cheese for a grated pecorino-romano or a four-cheese Italian blend for a different flavor profile.
SHRIMP: If you’re using frozen shrimp, thaw them according to the package directions.
Then pat them dry with a paper towel before adding them to the hot skillet.
If using fresh shrimp, be sure to use it the day you purchase it for the best taste and freshness.
How To Make This Cajun Shrimp Pasta Recipe
This Cajun shrimp pasta recipe is as fun to make as it is to eat. The process is straightforward, but the result is a dish that’s bursting with flavor and sure to impress.
OUR RECIPE DEVELOPER SAYS
Before starting this recipe, ensure your fresh shrimp are peeled, deveined, and tails removed.
If you’re using frozen shrimp, remember to thaw them properly and pat them dry before cooking.
STEP ONE: In a large stock pot on high heat, cook your rigatoni pasta according to the package directions. This will typically take 9-10 minutes for al dente.
Once cooked, drain the pasta and set aside.
STEP TWO: In a large skillet (12 inches wide by 2-3 inches deep), on medium-high heat, add the unsalted butter.
Once the butter is melted, add the large shrimp in a single layer.
STEP THREE: Sprinkle the creole seasoning evenly over the shrimp and cook the shrimp for five to six minutes or until no pink remains.
Do not overcook your shrimp, or they will become tough.
PRO TIP:
You can adjust the amount of Cajun seasoning you use depending on your preferred heat level.
STEP FOUR: Remove the shrimp from the skillet and place them onto a plate.
Turn the heat down to medium and whisk in the all-purpose flour until the flour is completely absorbed into the butter.
STEP FIVE: Add the can of diced tomatoes with roasted garlic & onions – do not drain the excess liquid.
Whisk to allow the liquids to absorb the flour and butter.
STEP SIX: While continuing to whisk, slowly pour in the heavy cream.
Whisk gently until all the ingredients are fully incorporated.
STEP SEVEN: Allow the sauce mixture to bubble gently and thicken for four to five minutes.
STEP EIGHT: Turn off the heat to the skillet and add the cooked shrimp back to the skillet.
Then, add three-quarters of a cup of the grated parmesan cheese and the cooked pasta.
Stir to combine thoroughly.
STEP NINE: Top the Cajun shrimp pasta with the remaining quarter cup of grated parmesan cheese and fresh chopped parsley.
PRO TIP:
Serve while hot. As the cream sauce sits and cools, it will continue to thicken and be absorbed by the pasta.
How To Serve
Now that you’ve prepared this delicious Cajun shrimp pasta, it’s time to enjoy it! This dish is versatile and can be served in a variety of ways.
Serve it hot right out of the skillet for a comforting dinner. The creamy, spicy pasta pairs well with a crisp Caesar salad and some garlic toast on the side.
If you’re hosting a dinner party, consider serving the Cajun shrimp pasta as a main course after a light appetizer like our cucumber bites.
For a casual lunch, serve a smaller portion of the pasta with a side of crusty Dutch oven bread. The bread is perfect for mopping up the delicious sauce!
If you love the bold flavors of Cajun dishes, our Cajun pasta and Cajun shrimp are two more favorites.
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Storage
Once you’ve enjoyed your Cajun shrimp pasta, you might find yourself with leftovers. Here’s how to store them to ensure they stay fresh and delicious.
MAKE AHEAD: This creamy shrimp pasta recipe is best enjoyed fresh, but you can prepare the pasta and sauce separately a day ahead.
Store them in separate containers in the refrigerator, then combine and heat thoroughly before serving.
IN THE FRIDGE: Leftovers should be stored in an airtight container in the refrigerator for up to two days.
The sauce will continue to thicken and be absorbed by the pasta as it cools.
IN THE FREEZER: We do not recommend freezing this dish. The texture of the shrimp can become tough once frozen and thawed, and the pasta may become mushy.
REHEATING: When reheating this pasta, you can add a splash of chicken broth to thin the sauce if needed.
Heat in a saucepan over medium heat, stirring occasionally, until heated through.
If using a microwave, heat in 30-second intervals, stirring in between, until hot.
Why We Love This Recipe
There’s so much to love about this Cajun shrimp pasta.
FLAVOR EXPLOSION: The combination of succulent shrimp, creamy sauce, and spicy Cajun seasoning creates a flavor explosion in every bite.
EASY TO PREPARE: Despite its complex flavors, this dish is surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions.
CROWD PLEASER: With its bold flavors and elegant presentation, this spicy shrimp dish will impress your guests at your next dinner party.
Our Cajun shrimp pasta is a flavorful dish that’s perfect for any occasion. The succulent shrimp, creamy sauce, and spicy Cajun seasoning create a symphony of flavors that will impress your guests.
Frequently Asked Questions
Can I use a different type of pasta?
Any short pasta like penne or bow ties will work well in this great recipe.
Can I use frozen shrimp?
You can use frozen shrimp. Just be sure to thaw them properly and pat them dry before cooking.
Can I freeze the leftovers?
We do not recommend freezing this dish as the texture of the shrimp and pasta can change.
Can I use a different type of cheese?
You can substitute the parmesan with a grated pecorino-romano or a four-cheese Italian blend.
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Cajun Shrimp Pasta
A delicious and easy-to-prepare dish, this creamy Cajun shrimp pasta recipe combines bold flavors and rich sauce with succulent shrimp for a crowd-pleasing meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- ½ pound rigatoni pasta, cooked according to package directions
- 2 tablespoons unsalted butter
- 1 pound large shrimp, peeled, deveined, and tails removed (21 to 25 count shrimp)
- 1½ tablespoons creole, Cajun seasoning (Tony Chachere’s Original)
- 1 tablespoon all-purpose flour
- 14.5 ounces diced tomatoes with roasted garlic & onions do not drain
- 1 cup heavy cream
- 1 cup grated parmesan cheese, divided into ¾ cup and ¼ cup
- 1 tablespoon chopped fresh parsley, optional garnish
Instructions
- In a large stock pot on high heat, cook your rigatoni pasta according to the package directions. This will typically take 9 to 10 minutes for al dente. Once cooked, drain the pasta and set aside.
- In a large skillet (12 inches wide by 2 to 3 inches deep), on medium-high heat, add the unsalted butter. Once the butter is melted, add the large shrimp in a single layer.
- Sprinkle the creole seasoning evenly over the shrimp and cook the shrimp for 5 to 6 minutes or until no pink remains. Do not overcook your shrimp, or they will become tough.
- Remove the shrimp from the skillet and place them onto a plate. Turn the heat down to medium and whisk in the all-purpose flour just until the flour is completely absorbed into the butter.
- Add the can of diced tomatoes with roasted garlic & onions (do not drain the excess liquid) and whisk to allow the liquids to absorb the flour and butter.
- While continuing to whisk, slowly pour in the heavy cream. Whisk gently until all the ingredients are fully incorporated.
- Allow the sauce mixture to gently bubble and thicken for 4 to 5 minutes.
- Turn off the heat to the skillet and add the shrimp back to the skillet, ¾ cup of the grated parmesan cheese, and the cooked rigatoni pasta. Stir to combine fully.
- Top the cajun shrimp pasta with the remaining ¼ cup grated parmesan cheese and fresh chopped parsley.
Notes
- Before starting this recipe, ensure your shrimp are peeled, deveined, and tails removed. If you’re using frozen shrimp, remember to thaw them properly and pat them dry before cooking.
- You can adjust the amount of Cajun seasoning you use depending on your preferred heat level.
- Serve while hot. As the cream sauce sits and cools, it will continue to thicken and be absorbed by the pasta.
Nutrition
Calories: 679kcal | Carbohydrates: 55g | Protein: 33g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 247mg | Sodium: 1111mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2455IU | Vitamin C: 13mg | Calcium: 371mg | Iron: 2mg
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