20 Spicy Cajun Shrimp Pasta Delights

Zesty flavors and a touch of Southern charm come together in our roundup of 20 Spicy Cajun Shrimp Pasta Delights. Perfect for home cooks looking to spice up their dinner routine, these recipes promise a delicious escape to the bayou with every bite. Whether you’re craving comfort food or a quick weeknight meal, you’ll find plenty to love. Let’s dive into these mouthwatering dishes!

Creamy Cajun Shrimp Alfredo Pasta

Hearty and indulgent, this Creamy Cajun Shrimp Alfredo Pasta marries the bold spices of Cajun seasoning with the luxurious smoothness of Alfredo sauce, creating a dish that’s as vibrant in flavor as it is in presentation.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry)
• 2 tbsp Cajun seasoning (adjust to taste)
• 8 oz fettuccine pasta (or any long pasta of choice)
• 2 tbsp unsalted butter (for richness)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for a velvety sauce)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• Salt, to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. In a large pot, bring salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, season the shrimp evenly with Cajun seasoning.
3. Heat a large skillet over medium-high heat. Add the butter and once melted, add the shrimp in a single layer. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth.
6. Add the cooked pasta and shrimp back to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Garnish with chopped parsley and additional Parmesan cheese before serving.

Rich and creamy with a kick of spice, this pasta dish offers a perfect balance of flavors and textures. Serve it with a crisp white wine and a side of garlic bread for a meal that’s sure to impress.

Spicy Cajun Shrimp and Sausage Pasta

Kick off your culinary adventure with this Spicy Cajun Shrimp and Sausage Pasta, a dish that marries the bold flavors of the South with the comforting embrace of al dente pasta. Perfect for those evenings when you crave something with a bit of heat and a lot of heart.

Ingredients

• 8 oz penne pasta (or any short pasta of choice)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb large shrimp, peeled and deveined
• 12 oz Andouille sausage, sliced (smoked sausage works too)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the shrimp and Cajun seasoning. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside with the sausage.
4. Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it reduce slightly, about 3-4 minutes.
6. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add red pepper flakes if using.
7. Return the cooked pasta, sausage, and shrimp to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
8. Season with salt to taste and garnish with fresh parsley before serving.

A harmonious blend of spicy, creamy, and savory, this pasta dish is a testament to the vibrant flavors of Cajun cuisine. Serve it with a crisp green salad or a slice of crusty bread to soak up every last drop of the delectable sauce.

Garlic Butter Cajun Shrimp Linguine

Yield to the allure of a dish that marries the bold flavors of Cajun seasoning with the rich, velvety embrace of garlic butter, all tangled in perfectly al dente linguine. This Garlic Butter Cajun Shrimp Linguine is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 8 oz linguine (or any long pasta of choice)
• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry)
• 3 tbsp unsalted butter (for a richer flavor, use European-style)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best for maximum flavor)
• 1 tbsp Cajun seasoning (adjust to taste, consider salt content)
• 1/2 cup chicken broth (low sodium preferred to control saltiness)
• 1/4 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh parsley, chopped (for garnish, adds a fresh contrast)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with half the Cajun seasoning. Cook for 2 minutes per side, until just pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the remaining butter. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Stir in the remaining Cajun seasoning, then pour in the chicken broth and heavy cream. Bring to a simmer and let it reduce slightly, about 2 minutes.
5. Add the cooked linguine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Return the shrimp to the skillet, gently tossing to combine. Sprinkle with Parmesan cheese and half the parsley, tossing again.
7. Season with salt and pepper to taste. Serve immediately, garnished with the remaining parsley and extra Parmesan cheese on the side.

Kick back and savor the harmonious blend of spicy, creamy, and garlicky notes in every forkful. The shrimp remain succulent, while the linguine, luxuriously coated in sauce, offers a satisfying bite. For an extra touch of elegance, serve with a crisp white wine and a side of garlic bread to soak up every last drop of the delectable sauce.

Cajun Shrimp Pasta with Creamy Parmesan Sauce

Glistening under the soft glow of your kitchen lights, this Cajun Shrimp Pasta with Creamy Parmesan Sauce is a symphony of bold flavors and luxurious textures, perfect for those evenings when only something decadently satisfying will do.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 8 oz fettuccine pasta (or any long pasta of choice)
• 2 tbsp unsalted butter (for richness)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (for a velvety sauce)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• Salt, to taste (enhances all the flavors)
• Fresh parsley, chopped (for garnish and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
3. Add the shrimp to the skillet in a single layer. Sprinkle with Cajun seasoning and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
6. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Add the drained pasta and toss everything together until well combined.
8. Garnish with chopped fresh parsley before serving.

Creamy with a hint of spice, this dish balances the richness of the Parmesan sauce with the boldness of Cajun seasoning. Serve it with a crisp white wine and a side of garlic bread for an unforgettable meal.

One-Pot Cajun Shrimp and Mushroom Pasta

Yearning for a dish that marries the bold flavors of Cajun seasoning with the comforting ease of a one-pot meal? This One-Pot Cajun Shrimp and Mushroom Pasta is a symphony of spicy, savory, and slightly smoky notes, all brought together in a creamy, luxurious sauce that clings to every strand of pasta.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 8 oz linguine pasta (or any long pasta you prefer)
• 2 cups sliced mushrooms (cremini or button for earthiness)
• 3 cloves garlic, minced (fresh for best flavor)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 2 tbsp unsalted butter (for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream (for a velvety sauce)
• 1/2 cup chicken broth (low sodium recommended)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil and butter in the same pot over medium heat until the butter melts. Add the mushrooms and sauté until golden, about 5 minutes.
3. Add the minced garlic and Cajun seasoning to the pot, stirring constantly for about 30 seconds to release the flavors without burning.
4. Increase the heat to medium-high, add the shrimp, and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
5. Pour in the chicken broth to deglaze the pot, scraping up any browned bits for extra flavor. Stir in the heavy cream and bring to a simmer.
6. Return the cooked pasta and shrimp to the pot, tossing to coat evenly in the sauce. Sprinkle with Parmesan cheese and stir until the cheese melts and the sauce thickens slightly.
7. Season with salt and pepper to taste, then garnish with chopped parsley before serving.

Lusciously creamy with a kick of heat, this pasta dish is a testament to the magic of one-pot cooking. Serve it with a crisp green salad and a slice of crusty bread to soak up every last drop of the flavorful sauce.

Blackened Cajun Shrimp Fettuccine

Unveiling a dish that marries the bold spices of Cajun cuisine with the creamy elegance of Italian pasta, this Blackened Cajun Shrimp Fettuccine is a symphony of flavors that promises to transport your dining table straight to the heart of Louisiana.

Ingredients

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley (for garnish)
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, season the shrimp evenly with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until blackened and cooked through. Remove shrimp from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
6. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
7. Return the shrimp to the skillet, gently tossing to combine. Cook for an additional 1-2 minutes to heat through.
8. Garnish with chopped parsley before serving.

A harmonious blend of spicy, creamy, and savory, this dish offers a delightful contrast between the tender shrimp and the rich, velvety sauce. Serve it with a crisp white wine to elevate the dining experience, or atop a bed of fresh arugula for a refreshing twist.

Cajun Shrimp Pasta with Andouille Sausage

Brimming with bold flavors and a touch of Southern charm, this Cajun Shrimp Pasta with Andouille Sausage is a symphony of spicy, smoky, and creamy notes that dance harmoniously on the palate. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to transport your senses straight to the heart of Louisiana.

Ingredients

• 8 oz fettuccine pasta (or any long pasta of choice)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb Andouille sausage, sliced (smoked sausage can substitute)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the Andouille sausage slices and cook until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the shrimp and sprinkle with Cajun seasoning. Cook until the shrimp are pink and opaque, about 2 minutes per side. Remove and set aside with the sausage.
4. Reduce heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.
6. Stir in the Parmesan cheese and butter until melted and the sauce is smooth.
7. Return the cooked pasta, sausage, and shrimp to the skillet, tossing everything together until well coated in the sauce.
8. Garnish with chopped parsley before serving.

With its creamy sauce clinging to every strand of pasta and the perfect balance of spice from the Cajun seasoning, this dish is a celebration of texture and flavor. Serve it with a crisp green salad and a slice of crusty bread to soak up every last drop of the delectable sauce.

Lemon Garlic Cajun Shrimp Spaghetti

Delightfully combining the zest of lemon, the warmth of garlic, and the bold spices of Cajun seasoning, this Lemon Garlic Cajun Shrimp Spaghetti is a symphony of flavors that dances on the palate. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to transport your senses to the vibrant streets of New Orleans.

Ingredients

• 8 oz spaghetti (or any long pasta of choice)
• 1 lb large shrimp, peeled and deveined (tails on for presentation, if desired)
• 3 tbsp unsalted butter (or olive oil for a lighter version)
• 4 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tbsp Cajun seasoning (adjust to taste for more or less heat)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup heavy cream (or half-and-half for a lighter sauce)
• Salt, to taste (start with 1/2 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt, then add the shrimp in a single layer. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the Cajun seasoning and lemon zest, cooking for another 30 seconds to release the flavors.
4. Pour in the lemon juice and heavy cream, stirring to combine. Let the sauce simmer for 2 minutes to slightly thicken. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
5. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Add the drained spaghetti and toss everything together until well combined and heated through. Season with salt as needed.
6. Garnish with chopped parsley and serve immediately. For an extra touch of elegance, serve with lemon wedges on the side.

Zesty and vibrant, this dish boasts a perfect balance of creamy, spicy, and tangy flavors, with the al dente spaghetti providing a satisfying bite. Consider serving it with a crisp white wine to complement the bold Cajun spices, or a simple green salad for a complete meal.

Cajun Shrimp and Crab Pasta

Delight in the rich, vibrant flavors of the South with this sumptuous Cajun Shrimp and Crab Pasta, a dish that marries the bold spices of Cajun seasoning with the delicate sweetness of seafood, all tossed in a creamy, garlic-infused sauce.

Ingredients

• 8 oz linguine pasta (or any pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp Cajun seasoning (adjust to taste)
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
4. Stir in the Cajun seasoning, then add the cooked linguine, tossing to coat evenly in the sauce. Cook for 2 minutes to allow the pasta to absorb the flavors.
5. Gently fold in the cooked shrimp and lump crab meat, heating through for another 2 minutes. Season with salt and pepper to taste.
6. Sprinkle with grated Parmesan cheese and chopped parsley before serving.

Zesty and indulgent, this pasta dish boasts a perfect balance of spicy and creamy, with tender shrimp and sweet crab adding luxurious texture. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the flavorful sauce.

Spicy Cajun Shrimp Penne with Bell Peppers

Masterfully blending the bold flavors of the South with the comforting embrace of pasta, this dish is a vibrant celebration of spice and texture. Perfect for those evenings when you crave something both hearty and elegantly spiced, it promises to transport your senses straight to the Louisiana bayou.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry)
• 8 oz penne pasta (or any short pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 red bell pepper, thinly sliced (adds a sweet crunch)
• 1 yellow bell pepper, thinly sliced (for color and sweetness)
• 2 tsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced (for aromatic depth)
• 1/2 cup heavy cream (for a rich, velvety sauce)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (enhances all the flavors)
• Fresh parsley, chopped (for a fresh, colorful garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with half the Cajun seasoning. Cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the sliced bell peppers and sauté for 3 minutes, until slightly softened. Add the minced garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant.
4. Reduce heat to medium and pour in the heavy cream, stirring to combine with the peppers and garlic. Simmer for 2 minutes to slightly thicken the sauce.
5. Add the cooked penne and shrimp back to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Stir in the Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt if necessary.
7. Garnish with chopped parsley and additional Parmesan cheese before serving.

Unveil a dish where the creamy sauce clings to each penne, offering a perfect balance to the spicy, succulent shrimp. The bell peppers add a sweet contrast, making every forkful a delightful play of flavors and textures. Serve with a crisp white wine to elevate this meal into a memorable dining experience.

Cajun Shrimp Pasta with Spinach and Tomatoes

Lusciously creamy and bursting with bold flavors, this Cajun Shrimp Pasta combines succulent shrimp, vibrant spinach, and juicy tomatoes in a rich, perfectly spiced sauce that clings to every strand of pasta.

Ingredients

• 8 oz fettuccine (or your favorite pasta)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Cajun seasoning (adjust to taste)
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it reduce slightly, about 3 minutes.
5. Stir in the Cajun seasoning, then add the spinach and cherry tomatoes. Cook for another 2 minutes until the spinach wilts and the tomatoes soften.
6. Return the shrimp to the skillet and add the cooked fettuccine. Toss everything together until the pasta is evenly coated with the sauce.
7. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste before serving.

Unbelievably satisfying, this dish offers a delightful contrast of textures—from the tender shrimp to the al dente pasta—all enveloped in a creamy, spicy sauce. For an extra touch of elegance, garnish with fresh parsley or a sprinkle of red pepper flakes.

Cajun Shrimp and Corn Pasta Bake

Flavorful and comforting, this dish marries the bold spices of Cajun seasoning with the sweetness of fresh corn and the succulence of shrimp, all nestled in a creamy pasta bake that’s as satisfying to make as it is to devour.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 cups uncooked penne pasta (or any short pasta)
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (for an extra smoky flavor)
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, melt butter in a large skillet over medium heat. Add the shrimp, Cajun seasoning, garlic powder, and smoked paprika, cooking until the shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add the corn and cook for 2 minutes until slightly charred. Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens slightly, about 3 minutes.
5. Combine the cooked pasta, shrimp, and sauce in the prepared baking dish, tossing gently to ensure everything is evenly coated.
6. Sprinkle additional Parmesan cheese over the top and bake for 15-20 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This Cajun Shrimp and Corn Pasta Bake emerges from the oven with a golden, cheesy crust that gives way to a creamy, spicy interior. The shrimp remain tender, while the corn adds a pop of sweetness, making each bite a delightful contrast of flavors and textures. Serve it straight from the dish for a rustic family-style meal, or plate individually with a side of crusty bread to soak up the sauce.

Creamy Cajun Shrimp Tortellini

Lusciously creamy with a hint of spice, this dish marries the bold flavors of Cajun seasoning with the delicate texture of cheese-filled tortellini, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 lb cheese tortellini (fresh or frozen)
• 2 cloves garlic, minced
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, bring salted water to a boil over high heat for the tortellini.
2. While water heats, season shrimp evenly with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream and bring to a gentle simmer, stirring occasionally, about 3 minutes.
6. Stir in Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
7. Meanwhile, cook tortellini according to package instructions, usually 3-4 minutes for fresh, 7-8 for frozen, until al dente. Drain well.
8. Return shrimp to the skillet with the cream sauce, stirring to coat and heat through, about 1 minute.
9. Add cooked tortellini to the skillet, tossing gently to combine with the sauce and shrimp.
10. Garnish with chopped parsley before serving.

Unbelievably rich and velvety, the sauce clings to each piece of tortellini and shrimp, offering a perfect balance of heat from the Cajun seasoning and cool creaminess. Serve this dish with a crisp white wine and a side of garlic bread to soak up every last drop of sauce.

Cajun Shrimp Pasta with Sun-Dried Tomatoes

Whisking together the vibrant flavors of the South with a touch of Mediterranean sunshine, this Cajun Shrimp Pasta with Sun-Dried Tomatoes is a symphony of spicy, savory, and slightly sweet notes that dance on the palate.

Ingredients

• 8 oz fettuccine pasta (or any long pasta of choice)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup sun-dried tomatoes, thinly sliced (packed in oil, drained)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with Cajun seasoning. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
4. Reduce heat to medium and pour in the heavy cream, stirring to combine. Add smoked paprika, salt, and pepper. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce.
7. Garnish with chopped parsley and additional Parmesan cheese before serving.

Best enjoyed immediately, this dish boasts a creamy texture with a kick of spice from the Cajun seasoning, balanced by the sweet tang of sun-dried tomatoes. For an extra touch of elegance, serve with a side of crusty bread to soak up the delectable sauce.

Smoky Cajun Shrimp and Grits Pasta

Brimming with bold flavors and a comforting texture, this dish marries the soulful essence of Cajun cuisine with the creamy indulgence of pasta. Perfect for a cozy dinner, it’s a harmonious blend of smoky, spicy, and savory notes that will transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry with paper towels)
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• 1 cup heavy cream (for a lighter version, half-and-half can substitute)
• 1 cup stone-ground grits (instant grits can be used in a pinch)
• 2 tbsp Cajun seasoning (adjust to taste for heat preference)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup grated Parmesan cheese (for garnish and added richness)
• 1/4 cup chopped green onions (for a fresh, colorful finish)

Instructions

1. In a medium saucepan, bring chicken broth to a boil over high heat. Gradually whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until grits are creamy and tender.
2. While grits cook, heat olive oil in a large skillet over medium-high heat. Add shrimp and Cajun seasoning, sautéing for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring to combine, and let simmer for 3-4 minutes until slightly thickened.
4. Return shrimp to the skillet, tossing to coat in the creamy sauce. Cook for an additional 1-2 minutes to heat through.
5. Divide creamy grits among plates, topping with the smoky Cajun shrimp and sauce. Garnish with grated Parmesan and chopped green onions.

Hearty and satisfying, the creamy grits provide a perfect canvas for the smoky, spicy shrimp, while the Parmesan adds a salty sharpness that balances the dish. For an extra touch of elegance, serve with a crisp white wine and a side of sautéed greens.

Cajun Shrimp Pasta with Creamy Cajun Sauce

Radiating with the vibrant flavors of the South, this Cajun Shrimp Pasta is a symphony of spicy, creamy, and utterly comforting elements. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 8 oz fettuccine pasta (or any long pasta you prefer)
• 2 tbsp unsalted butter (for richness)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for a luscious sauce)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam, about 1 minute.
3. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
5. Pour in the heavy cream and Cajun seasoning, stirring to combine. Let the sauce simmer for 2 minutes to thicken slightly.
6. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Add the drained pasta and toss everything together until well combined.
8. Garnish with chopped parsley and additional Parmesan cheese before serving.

Generously portioned, this dish boasts a creamy sauce that clings beautifully to each strand of pasta, with shrimp that are perfectly seasoned and tender. Serve it with a crisp green salad and a slice of crusty bread to soak up every last drop of the flavorful sauce.

Cajun Shrimp and Chicken Pasta

Merging the bold flavors of Cajun seasoning with the comforting richness of pasta, this dish is a symphony of taste and texture that promises to delight the senses. Perfect for a weeknight dinner that feels anything but ordinary, it combines succulent shrimp and tender chicken in a creamy, spicy sauce that clings beautifully to every strand of pasta.

Ingredients

• 8 oz fettuccine pasta (or any pasta of choice)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced into thin strips
• 1 lb shrimp, peeled and deveined
• 2 tbsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and Cajun seasoning. Cook until the shrimp turn pink, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
6. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt to taste.
7. Return the cooked chicken and shrimp to the skillet, tossing to coat in the sauce. Add the cooked pasta and toss until everything is well combined and heated through.
8. Garnish with fresh parsley before serving.

Presenting a dish that’s as visually appealing as it is delicious, the creamy sauce envelops each ingredient, offering a perfect balance of spice and richness. Serve it with a side of crusty bread to soak up every last drop of the flavorful sauce, making each bite a memorable one.

Cajun Shrimp Pasta with Roasted Red Pepper Sauce

Whisking together the vibrant flavors of the South with the comforting embrace of pasta, this Cajun Shrimp Pasta with Roasted Red Pepper Sauce is a symphony of taste and texture. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 8 oz fettuccine pasta (or any long pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup roasted red peppers, drained and chopped (jarred works fine)
• 3 cloves garlic, minced (fresh is best for flavor)
• 1 cup heavy cream (for a richer sauce, substitute half with milk)
• 2 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• Salt to taste (start with 1/4 tsp)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with Cajun seasoning. Cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add chopped roasted red peppers and cook for another 2 minutes, stirring occasionally.
4. Pour in the heavy cream and smoked paprika, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes, until slightly thickened. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Return the cooked shrimp to the skillet, add the cooked pasta, and toss everything together until well coated. Stir in Parmesan cheese until melted. Taste and adjust seasoning with salt if needed.
6. Garnish with chopped fresh parsley and additional Parmesan cheese before serving. Tip: For an extra kick, serve with a sprinkle of red pepper flakes.

Not only does this dish boast a creamy, velvety sauce with a hint of smokiness, but the tender shrimp and al dente pasta create a delightful contrast in textures. Serve it with a crisp green salad and a slice of crusty bread to soak up every last drop of the flavorful sauce.

Cajun Shrimp Pasta with Zucchini Noodles

Mastering the art of combining bold flavors with healthy alternatives, this dish brings the vibrant essence of Cajun cuisine to your table in a lighter, yet equally satisfying form. Perfect for those seeking a gourmet experience without the guilt, it’s a harmonious blend of spicy, savory, and fresh notes.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry)
• 2 medium zucchinis, spiralized into noodles (about 4 cups, or substitute with your favorite pasta)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for garnish)
• Salt, to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, sprinkle with Cajun seasoning, and cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds, or until fragrant, being careful not to burn.
4. Add the zucchini noodles to the skillet, tossing gently to coat with the garlic oil. Cook for 2 minutes, or just until tender but still crisp.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce slightly thickens, about 1 minute.
6. Return the shrimp to the skillet, tossing to combine and heat through for 1 minute. Season with salt as needed.
7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Every bite of this Cajun Shrimp Pasta with Zucchini Noodles offers a delightful contrast between the creamy, spicy sauce and the crisp, fresh zucchini. Serve it in a warm bowl for a cozy dinner, or plate it elegantly for a dinner party to impress your guests with its vibrant colors and flavors.

Cajun Shrimp Pasta with Creamy Avocado Sauce

Nothing captivates the palate quite like the harmonious blend of spicy Cajun shrimp and the velvety smoothness of avocado sauce, a dish that promises to transport your senses straight to the heart of Louisiana with every forkful.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 8 oz fettuccine pasta (or any pasta of choice)
• 2 ripe avocados, pitted and peeled (for creaminess)
• 1/2 cup heavy cream (or substitute with coconut milk for a lighter version)
• 2 cloves garlic, minced (fresh is best for flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (adds a salty depth)
• Salt, to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, season the shrimp evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Add the avocados and heavy cream, mashing the avocados into the cream until smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
4. Return the cooked pasta and shrimp to the skillet with the avocado sauce. Toss gently to coat everything evenly. Sprinkle with Parmesan cheese and toss again.
5. Garnish with chopped parsley before serving. For an extra touch of elegance, serve with a wedge of lemon on the side.

Amazingly creamy yet light, this dish offers a perfect balance of heat from the Cajun shrimp and coolness from the avocado sauce. Serve it over a bed of fresh greens for a refreshing contrast or alongside crusty bread to soak up every last drop of the sauce.

Summary

Great flavors await in our roundup of 20 Spicy Cajun Shrimp Pasta Delights! Each recipe offers a unique twist on this beloved dish, perfect for spicing up your dinner routine. We invite you to try these mouthwatering options, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!