Creamy Cajun Shrimp Pasta
Succulent shrimp and tender linguine are tossed in a luxuriously creamy Cajun sauce with colorful bell peppers, creating a restaurant-quality pasta dish that’s ready in just 35 minutes. The bold spices, velvety Parmesan cream sauce, and perfectly seared shrimp make this an irresistible weeknight dinner. Each bite delivers the perfect balance of heat, creaminess, and vibrant Louisiana flavors.
Prep Time : 15 min
Cook Time : 20 min
Servings : 4
15 min
20 min
4
Ingredients
For the Pasta
• 340g linguine pasta — this one on Amazon
• Salt for pasta water
• 120ml pasta water, reserved
For the Shrimp
• 600g large shrimp, peeled and deveined
• 1 tablespoon (9g) Cajun seasoning — this one on Amazon
• 45ml olive oil
For the Cajun Sauce
• 30g unsalted butter
• 4 cloves garlic (16g), minced
• 1 medium red bell pepper (150g), thinly sliced
• 1 medium yellow bell pepper (150g), thinly sliced
• 1 tablespoon (9g) Cajun seasoning
• 1 teaspoon (3g) smoked paprika
• 1/2 teaspoon (1g) cayenne pepper
• 120ml chicken stock
• 180ml heavy cream
• 60g cream cheese, softened
• 60g freshly grated Parmesan cheese — this one on Amazon
• 15ml fresh lemon juice
• 30g fresh parsley, chopped
• Salt and black pepper to taste
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Directions
- Cook the Pasta
Bring a large pot of salted water to boil. Cook 340g linguine according to package directions until al dente, typically 9-10 minutes. Reserve 120ml pasta water before draining. Set pasta aside. - Season and Sear the Shrimp
Pat 600g shrimp completely dry with paper towels. Toss shrimp in a bowl with 1 tablespoon (9g) Cajun seasoning, ensuring even coating. Let sit for 5 minutes. Heat 45ml olive oil in a large, deep skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear undisturbed for 2 minutes until golden crust forms. Flip and cook another 1-2 minutes until just cooked through and opaque. Transfer shrimp to a plate and set aside. - Sauté the Aromatics and Peppers
Reduce heat to medium and add 30g butter to the same skillet. Once melted, add 16g minced garlic and sauté for 45 seconds until fragrant but not browned. Add 150g sliced red bell pepper and 150g sliced yellow bell pepper and cook for 4-5 minutes, stirring occasionally, until peppers are tender-crisp with slight char on edges. Add remaining 1 tablespoon (9g) Cajun seasoning, 1 teaspoon (3g) smoked paprika, and 1/2 teaspoon (1g) cayenne pepper to the peppers. Stir for 30 seconds to toast the spices. - Create the Creamy Cajun Sauce
Pour in 120ml chicken stock and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly. Add 180ml heavy cream and 60g cream cheese, whisking continuously until cream cheese melts completely and sauce is smooth, about 2-3 minutes. Reduce heat to medium-low. Stir in 60g Parmesan cheese and whisk until fully incorporated and sauce thickens slightly, about 1-2 minutes. If sauce becomes too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached. - Combine Pasta and Shrimp
Add cooked linguine to the sauce and toss with tongs for 1-2 minutes, allowing pasta to absorb the flavors. Return shrimp to the pan along with any accumulated juices. Add 15ml lemon juice and half of the 30g chopped parsley. Toss gently to combine and heat through, about 1 minute. Taste and adjust seasoning with salt and black pepper as needed. - Plate and Serve
Divide pasta among four plates, ensuring each serving gets an equal portion of shrimp and peppers. Garnish with remaining parsley and serve immediately.
*Notes :
- Don’t overcook the shrimp in the initial searing step—they’ll finish cooking when returned to the sauce, ensuring they stay tender and juicy rather than rubbery.
- The reserved pasta water is your secret weapon for adjusting sauce consistency. The starch helps bind the sauce to the pasta beautifully, so add it gradually if your sauce becomes too thick.
- For a milder version, reduce the cayenne pepper to 1/4 teaspoon and use mild Cajun seasoning. You can always add more heat at the table with hot sauce or red pepper flakes.
Nutrition Facts
( per serving )
Calories
~830 kcal
Protein
50 g
Fat
47 g
Carbs
60 g
Calories
~830 kcal
Protein
50 g
Fat
47 g
Carbs
60 g
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Creamy Cajun Shrimp Pasta
Ingredients
Method
- Bring a large pot of salted water to boil. Cook 340g linguine according to package directions until al dente, typically 9-10 minutes. Reserve 120ml pasta water before draining. Set pasta aside.
- Pat 600g shrimp completely dry with paper towels. Toss shrimp in a bowl with 1 tablespoon (9g) Cajun seasoning, ensuring even coating. Let sit for 5 minutes. Heat 45ml olive oil in a large, deep skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear undisturbed for 2 minutes until golden crust forms. Flip and cook another 1-2 minutes until just cooked through and opaque. Transfer shrimp to a plate and set aside.
- Reduce heat to medium and add 30g butter to the same skillet. Once melted, add 16g minced garlic and sauté for 45 seconds until fragrant but not browned. Add 150g sliced red bell pepper and 150g sliced yellow bell pepper and cook for 4-5 minutes, stirring occasionally, until peppers are tender-crisp with slight char on edges. Add remaining 1 tablespoon (9g) Cajun seasoning, 1 teaspoon (3g) smoked paprika, and 1/2 teaspoon (1g) cayenne pepper to the peppers. Stir for 30 seconds to toast the spices.
- Pour in 120ml chicken stock and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly. Add 180ml heavy cream and 60g cream cheese, whisking continuously until cream cheese melts completely and sauce is smooth, about 2-3 minutes. Reduce heat to medium-low. Stir in 60g Parmesan cheese and whisk until fully incorporated and sauce thickens slightly, about 1-2 minutes. If sauce becomes too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
- Add cooked linguine to the sauce and toss with tongs for 1-2 minutes, allowing pasta to absorb the flavors. Return shrimp to the pan along with any accumulated juices. Add 15ml lemon juice and half of the 30g chopped parsley. Toss gently to combine and heat through, about 1 minute. Taste and adjust seasoning with salt and black pepper as needed.
- Divide pasta among four plates, ensuring each serving gets an equal portion of shrimp and peppers. Garnish with remaining parsley and serve immediately.