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 Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: Cajun Shrimp Pasta Recipe

Servings:

Calories: 679kcal

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