Creamy cajun shrimp pasta. It’s super delicious, rich and surprisingly easy to make. Imagine smoky, garlicky shrimp and tender bell pepper served in an ultra creamy, slightly spicy Cajun sauce. Ready in 20 minutes! It’s the kind of pasta that’s great for both, busy weeknights and laid-back weekends. Serve with a big side salad and get ready for a treat.
This pasta is really good and so easy to make. While we’re waiting for the water to come to a boil, we prepare the bell pepper, garlic and onion. Season the shrimp with the Cajun spice blend, this gives the shrimp a warm, smoky aroma, without being overwhelmingly spicy.
Next we simply boil the pasta, sear the shrimp, sauté the bell pepper, make the sauce, add spinach and toss! Minimal ingredients, but so much flavor.
Let me guide you through the recipe with this step-by-step VIDEO.
This pasta dish is best served together with a light side salad, roasted veggies or some crusty bread. Note that the pasta is best eaten right away, as the sauce thickens over time. You can always add an extra splash of the reserved cooking water to loosen it, if needed.
RECIPE NOTES
- mix your own cajun spices: 2 tbsp smoked paprika, 2 tsp each onion powder + garlic powder, 1 tsp each dried thyme + dried oregano + salt + black pepper + cayenne pepper + chili powder + ground cumin
- this pasta is slightly spicy, you can adjust the heat by leaving out the cayenne pepper in the Cajun seasoning
- use soy cream instead of cream… and if you don’t want it creamy at all, this pasta will still be delicious, but the creaminess balances the heat
- add some bacon for that little bit of extra umami
- swap shrimp for chicken
- use any of your favorite pasta shapes
- serve with a light side salad, roasted veggies or some crusty bread
- note that the pasta is best eaten right away, as the sauce thickens in time. You can always add an extra splash of the reserved cooking water to loosen it, if needed
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Creamy Cajun Shrimp Pasta
Ingredients
- 10.5 ounces linguine
- 14 ounces shrimp - peeled and deveined
- 2 tbsp cajun seasoning - divided
- 1 tsp each: salt - black pepper, garlic powder
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil - divided
- 1 tbsp butter
- 1 bell pepper - diced
- 1 small brown onion - finely chopped
- 4 garlic cloves - minced
- 1 cup cream - 20% fat
- 2 ounces baby spinach
- 2 tbsp lemon juice
- 1 ounce Parmesan - grated
- red peper flakes - for serving
- freshly ground black pepper - for serving
Instructions
- Get all the prep done before you start cooking. Peel and devein the shrimp, pat dry with a paper towel. Combine with 1 tablespoon Cajun seasoning, ½ tsp salt, ½ black pepper, 1 teaspoon garlic powder and 1 tablespoon oil. Set aside. Dice the bell pepper, mince the garlic and finely chop the onion.
- Cook linguine according package directions in a large pot of generously salted boiling water.
- In the meantime, heat the butter and the remaining oil in a large nonstick skillet over medium high. Place the shrimp in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. Transfer to a clean plate.
- Add bell pepper, onion and garlic, sauté for 5 minutes, stirring occasionally. Stir in the remaining Cajun seasoning, salt and black pepper. Scoop up 1 cup pasta cooking water. Deglaze the skillet with ½ cup cooking water, reduce the heat and simmer for 2 minutes while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Pour in cream and bring to a simmer. Add spinach and stir just until it starts to wilt. Next, stir in grated Parmesan and add lemon juice.
- When ready, drain the pasta and toss with sauce. Add shrimp, give it a good stir and add a splash of the remaining cooking water. Taste and adjust salt. Finish off with freshly ground black pepper and red pepper flakes. Serve immediately, enjoy!
Video
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