Cajun Shrimp Pasta
A spicy, creamy, and smoky pasta dish featuring juicy shrimp that is quick to prepare and perfect for busy weeknights.
Ingredients
Pasta and Shrimp
- 8 to 10 ounces pasta (penne, fettuccine, or linguine)
- 1 pound shrimp, peeled and deveined
Seasonings
- 1 to 2 tablespoons Cajun seasoning Start with less if unsure
- 1 tablespoon smoked paprika Optional but good
Sauce Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 cup heavy cream Half and half can be used for lighter sauce
- 1 cup grated parmesan
- Salt and pepper as needed
For Serving
- Lemon wedges For squeezing over
- Chopped parsley For garnish
Instructions
Cooking the Pasta
- Boil the pasta in salted water until just tender. Save about half a cup of pasta water, then drain.
Preparing the Shrimp
- Pat shrimp dry with paper towels and toss with Cajun seasoning and smoked paprika.
- Heat butter and olive oil in a large pan over medium high heat. Add shrimp in a single layer and cook about 1 to 2 minutes per side until pink and just cooked. Remove to a plate.
Making the Sauce
- Lower the heat and add garlic, stirring for about 30 seconds without browning.
- Pour in cream and gently bubble for a couple of minutes, then stir in parmesan until smooth. If the sauce gets too thick, add a splash of reserved pasta water.
Final Assembly
- Add drained pasta to the sauce and toss. Add shrimp back in and stir just until warmed through.
- Finish with a squeeze of lemon and parsley.
Notes
The recipe is forgiving; adjust spice levels as desired. If using frozen shrimp, thaw and dry well before cooking.