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Cajun shrimp pasta recipe with creamy garlic sauce

Name: Cajun shrimp pasta recipe with creamy garlic sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 lb large shrimp, peeled and deveined; 8 oz fettuccine (or your favorite pasta); 3 tbsp butter; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated parmesan; 1 tbsp Cajun seasoning (store-bought or homemade); 1/2 tsp smoked paprika; 1/4 tsp cayenne (or less if you’re scared of heat); Salt and pepper to taste; Fresh parsley for garnish

The first time I made Cajun shrimp pasta, I was so confident I didn’t even measure the spices. Big mistake. I dumped what I thought was a “pinch” of cayenne into the sauce—turns out, it was more like a fistful. One bite and my mouth was on fire. My poor husband, trying to be supportive, drank half a gallon of milk while I frantically stirred in extra cream to salvage it. Now, I measure everything, and this dish has become our go-to for date nights. It’s spicy, creamy, and just feels fancy without being complicated.

Recipe Card

Recipe Title	Cajun shrimp pasta recipe with creamy garlic sauce
Servings	4
Prep Time	15 mins
Cooking Time	20 mins
Calories	520 per serving

Ingredients

1 lb large shrimp, peeled and deveined
8 oz fettuccine (or your favorite pasta)
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated parmesan
1 tbsp Cajun seasoning (store-bought or homemade)
1/2 tsp smoked paprika
1/4 tsp cayenne (or less if you’re scared of heat)
Salt and pepper to taste
Fresh parsley for garnish

The shrimp is non-negotiable—don’t skip deveining unless you like gritty bites. I learned that the hard way when I was lazy once. The heavy cream makes it rich, but I’ve tried half-and-half in a pinch, and it works if you’re okay with a thinner sauce. And the Cajun seasoning? Don’t cheap out. I once used a discount brand, and it tasted like salty sawdust.

Directions

Cook pasta according to package instructions. Save 1/2 cup pasta water before draining.
Season shrimp with salt, pepper, and half the Cajun seasoning.
Melt butter in a large skillet over medium heat. Add shrimp and cook 2 mins per side until pink. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream, remaining Cajun seasoning, smoked paprika, and cayenne. Stir and simmer for 2 mins.
Whisk in parmesan until melted. If sauce is too thick, add pasta water 1 tbsp at a time.
Add cooked pasta and shrimp back to the skillet. Toss to coat.
Garnish with parsley and extra parmesan if you’re feeling extra.

The biggest disaster I’ve had? Overcooking the shrimp. They turn rubbery fast, so as soon as they curl and turn pink, get ’em out. Also, don’t skip saving the pasta water. One time I forgot, and my sauce was so thick it could’ve glued wallpaper. Had to thin it with milk, which made it taste weirdly sweet.

This dish is my lazy-weeknight hero because it feels indulgent but comes together in 30 minutes. The leftovers? Even better—the flavors soak into the pasta overnight. Just reheat it gently; microwaving on high turns the shrimp into little hockey pucks.

Next time, I’m adding mushrooms. I tried bell peppers once, and they made the sauce watery, but mushrooms should work. Or maybe spinach for a “healthy” twist (who am I kidding, it’s still drowning in cream).

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
520	42g	28g	28g

Yeah, it’s not diet food. I tried swapping the cream for coconut milk once to be “healthier,” and it tasted like dessert gone wrong. If you’re watching calories, use less butter and cream, but honestly? Just enjoy it as a treat. Life’s too short for sad pasta.

Ingredient Swaps

Ingredient	Substitution
Heavy cream	Half-and-half (sauce will be thinner)
Parmesan	Pecorino Romano (saltier, but good)
Shrimp	Chicken (cook longer!)
Fettuccine	Linguine or penne

Chicken works fine, but it’s not the same. I tried it when my sister visited (she’s allergic to shrimp), and it was… fine. Like, good, but not “wow.” And half-and-half does thin the sauce, so if you go that route, use less pasta water. Learned that after a soupy mess one Tuesday night.

Tips

Underseason the shrimp at first—you can always add more Cajun spice later.
Don’t crowd the shrimp in the pan, or they’ll steam instead of sear.
Fresh garlic beats powdered. I used garlic powder once when I was out, and it tasted like a spice cabinet.
If the sauce breaks (looks oily), whisk in a splash of pasta water to bring it back.

The “don’t crowd the shrimp” tip came from a sad, soggy batch I made for friends. I was in a hurry and dumped them all in at once. They released so much water, the sauce turned into a sad, diluted pool. Took forever to reduce it down, and dinner was late. My friends still tease me about “shrimp soup.”

FAQ

Can I make this ahead?
Sort of. Cook the pasta and shrimp separately, then combine with the sauce when ready. Leftovers keep for 2 days, but the shrimp gets chewy. I’ve eaten it cold at 2 AM, though, and no regrets.

How spicy is it?
Depends on your Cajun seasoning. Mine’s medium, but if you’re sensitive, cut the cayenne or use mild seasoning. My mom can’t handle heat, so I make hers with just paprika and garlic. She calls it “Cajun-ish pasta.”

Why does my sauce look grainy?
You probably added the parmesan too fast or on high heat. Take the skillet off the burner, let it cool slightly, then whisk slowly. I’ve had grainy sauce more times than I’d like to admit.

That’s everything I know about making Cajun shrimp pasta! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow.