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A white bowl filled with creamy Cajun Shrimp and Sausage Pasta, garnished with fresh chopped green onions.

Fiery Cajun Shrimp Pasta with Creamy Sauce

This vibrant Cajun Shrimp Pasta features succulent shrimp coated in a smoky, spicy seasoning, tossed with al dente pasta and a rich, creamy sauce packed with colorful bell peppers and onions. It's a quick and flavorful dish perfect for a weeknight meal or entertaining.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Shrimp
  • 1 lb Jumbo Shrimp peeled, deveined, tails on or off
  • 2 tbsp Olive Oil
  • 1 tbsp Cajun Seasoning use your favorite blend
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper optional, adjust to taste
For the Pasta
  • 12 oz Fettuccine or Linguine
  • 2 tbsp Olive Oil
  • 1 tsp Salt for pasta water
For the Creamy Cajun Sauce
  • 2 tbsp Unsalted Butter
  • 1/2 cup Yellow Onion finely diced
  • 1/2 cup Green Bell Pepper finely diced
  • 1/2 cup Red Bell Pepper finely diced
  • 2 cloves Garlic minced
  • 1 tbsp All-Purpose Flour
  • 1.5 cups Chicken Broth low sodium
  • 1 cup Heavy Cream
  • 1/4 cup Parmesan Cheese grated, plus more for garnish
  • 1/2 tsp Cajun Seasoning adjust to taste
  • 1/4 tsp Dried Thyme
  • Pinch Salt and Black Pepper to taste
For Garnish (Optional)
  • 2 tbsp Fresh Parsley chopped

Equipment

  • Large Skillet
  • Large Pot
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Cajun Shrimp
  1. Pat shrimp dry with paper towels. In a mixing bowl, toss shrimp with 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, smoked paprika, and cayenne pepper (if using). Set aside to marinate while you start the pasta and sauce, about 10-15 minutes.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
Sear the Shrimp
  1. While pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, just until pink and opaque. Remove shrimp from the skillet and set aside on a plate.
Make the Creamy Cajun Sauce
  1. In the same skillet (do not clean), melt 2 tablespoons unsalted butter over medium heat. Add diced yellow onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Add minced garlic and cook for another minute until fragrant.
  2. Sprinkle 1 tablespoon all-purpose flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  3. Reduce heat to low and stir in the heavy cream, 1/2 teaspoon Cajun seasoning, and dried thyme. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce is creamy and heated through. Do not boil the sauce after adding cream.
  4. Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine and Serve
  1. Add the cooked pasta and seared shrimp to the skillet with the creamy Cajun sauce. Toss everything together until the pasta and shrimp are well coated. If needed, add a little more reserved pasta water to loosen the sauce.
  2. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce. If you prefer a richer flavor, you can deglaze the pan with a splash of white wine after cooking the vegetables and before adding the flour. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of milk or broth if the sauce has thickened too much.