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Cajun Shrimp Pasta

American · Dinner · Easy

Cajun Shrimp Pasta

Total
35 min
Prep
15 min
Serves
4
Calories
605
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Paprika-spiced shrimp and bell pepper coat tender penne in a creamy garlic sauce. A quick sear keeps the shrimp plump while the pasta catches the peppery pan juices.

The spice blend blooms in the skillet before the cream goes into Cajun Shrimp Pasta, giving the sauce warmth without a long simmer. Removing the shrimp after their first sear protects them from turning rubbery while the pepper softens.

Use large shrimp and dry them well before seasoning. The cayenne brings the heat, so adjust that one spice to taste while keeping the paprika, herbs and garlic for a rounded sauce.

CreamySpicySavoryTrendingWeeknightComfort FoodPescatarianNut-freeEgg-freeHigh-protein

Method

  1. Bring a large pot of water to a boil with 1/4 tsp salt. Cook penne for , or the package time, until just tender. Reserve 1/2 cup pasta water and drain.

  2. Mix paprika, cayenne, oregano, thyme, remaining salt and black pepper. Pat shrimp dry and toss with half the spice mixture.

  3. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for , turning halfway, until opaque and 145°F in the center. Transfer to a plate.

  4. Reduce heat to medium and melt butter in the skillet. Cook red bell pepper for until softened, then add garlic and the remaining spice mixture and stir for .

  5. Add vegetable broth and heavy cream. Simmer over medium-low heat for until slightly thickened. Stir in parmesan, penne and enough reserved pasta water to make a glossy sauce.

  6. Return shrimp and any juices to the pan. Toss over low heat for until hot, then fold in parsley and serve.

Forkue tips

  • Mix the spices before you start cooking so half can season the shrimp and half can bloom with the garlic.

Storing and reheating

Refrigerate for up to 2 days. Reheat gently with a splash of water, stirring the pasta around the shrimp; stop heating once hot to keep the seafood tender.

Kitchen gear

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Nutrition per serving, estimated

605Calories
35gProtein
68gCarbs
22gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Cajun Shrimp Pasta: FAQ

Can I use a store-bought Cajun blend?

Yes. Replace the paprika, cayenne, oregano, thyme and black pepper with about 1 tbsp of the blend. If it contains salt, omit the separate salt from the shrimp and sauce.

Can I use cooked shrimp?

Yes. Skip the shrimp searing step and add cooked shrimp only at the end, just long enough to warm. Add the full spice mixture with the garlic instead.

How do I store and reheat Cajun Shrimp Pasta?

Refrigerate for up to 2 days. Reheat gently with a splash of water, stirring the pasta around the shrimp; stop heating once hot to keep the seafood tender.

How long does Cajun Shrimp Pasta take?

About 35 min in total: 15 min prep and 20 min cooking.

What do I need to make Cajun Shrimp Pasta?

The key ingredients are penne, shrimp, butter, red bell pepper, garlic and paprika, plus pantry basics.

Any tips for Cajun Shrimp Pasta?

Mix the spices before you start cooking so half can season the shrimp and half can bloom with the garlic.

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