Creamy Cajun Shrimp Pasta

We love this easy creamy Cajun shrimp pasta recipe. Juicy shrimp cooked in a savory, spicy cream sauce over al dente pasta? Yes please!

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Shrimp/prawns. I prefer peeling and deveining my own shrimp/prawns as they are always the juiciest. However, feel free to use any peeled and deveined shrimp. Frozen shrimp should be thawed completely and patted dry with paper towels.
• Olive oil.
• Butter. 
• Fresh garlic. 
• Spices: Cajun seasoning, paprika, oregano and chilli flakes for extra kick. I prefer using a combination of spices to get the most flavor into the dish but if you have a cajun seasoning you like, feel free to use only that.
• White wine. 
• Heavy cream / fresh cream.
• Lemon juice.
• Salt and pepper.
• Pasta, of your choice. Gluten-free or whole wheat pasta works well here. The sauce is also delicious served over spaghetti squash or zucchini noodles. I prefer long pasta shapes like spaghetti or fettucine but short shapes like penne pasta will also work.
• Optional: Feel free to add veggies like sliced bell peppers, broccoli, zucchini or peas to the sauce. Simply sauté with the garlic and herbs before adding the white wine.

How to make Cajun Shrimp Pasta

1. Cook the pasta: Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt. Once boiling, add the pasta and cook  according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
2. Season and cook the shrimp: Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt. Stir to coat the shrimp in the spices. Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked. Remove and set aside.
3. Make the cream sauce: In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices. Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half. Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon. Taste and adjust seasoning if necessary. Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
4. Serve: Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional). You could add a generous grating of Parmesan cheese too.

How to thicken creamy pasta sauce

By simmering and reducing, the sauce will naturally thicken. However, if you prefer using a thickener, stir some corn starch or all purpose flour into cold water to make a paste. Pour a teaspoon of the flour paste into the sauce and whisk until the sauce has thickened to your desired consistency.

Can I make this ahead?

Although this is definitely best served straight away, the leftovers can be kept in an airtight container in the fridge for up to 2 days and reheated on the stove with a splash of water until hot throughout.

Shrimp pasta recipes

1. Creamy lemon garlic shrimp pasta
2. Easy Shrimp Vodka Sauce Pasta
3. Creamy Tuscan salmon shrimp pasta