20 Mins Cajun Shrimp Pasta
Creamy, spicy Cajun shrimp pasta made in just 20 minutes. Juicy seasoned shrimp, a rich Cajun cream sauce, and silky pasta. A proper weeknight dinner that tastes like it came from a restaurant.
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Servings: 2
Calories: 739kcal
Ingredients
For the shrimp:
- 14 shrimp peeled and deveined
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Cajun seasoning
For the pasta and sauce:
- 140 g pasta of your choice
- 3 tbsp olive oil
- 1 tbsp garlic minced
- 1/3 cup onion finely diced
- 1/3 cup red bell pepper finely chopped
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1/2 tsp Cajun seasoning
- 1/4 tsp cayenne pepper
- 1/2 tsp dried parsley
- Salt and black pepper to taste
- 1/2 cup thickened cream
- 1/2 cup pasta water reserved before draining
To finish:
- Chilli flakes to garnish
- Dried parsley to garnish
Instructions
- Prepare your ingredients: Peel and devein 14 shrimp if not already done. Mince 1 tbsp garlic finely. Finely dice 1/3 cup onion and chop 1/3 cup red bell pepper into small, even pieces. Measure out all spices into a small bowl so they're ready to add all at once.
- Cook the pasta: Boil a large pot of well-salted water. Cook 140g pasta until just al dente according to packet instructions. Before draining, scoop out at least 1/2 cup of pasta water and set aside. Drain the pasta and set aside.
- Season and sear the shrimp: Pat shrimp thoroughly dry with paper towel. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp Cajun seasoning. Heat 2 tbsp olive oil in a large pan over medium-high heat. Sear shrimp in a single layer for 1–1.5 minutes per side until pink and curled into a loose C shape. Remove immediately and set aside.
- Sauté the aromatics: In the same pan, add the remaining 1 tbsp olive oil over medium heat. Add 1/3 cup onion, 1/3 cup red bell pepper, and 1 tbsp garlic. Sauté for about 2 minutes, stirring occasionally, until fragrant and softened. Don't let the garlic burn.
- Add the spices: Add 1/2 tsp smoked paprika, 1/2 tsp chilli flakes, 1/2 tsp Cajun seasoning, 1/4 tsp cayenne pepper, 1/2 tsp dried parsley, and 1/2 tsp salt. Stir well and cook for 60 seconds, stirring constantly, to bloom the spices.
- Build the cream sauce: Pour in 1/2 cup thickened cream and stir to combine. Bring to a gentle simmer over medium heat and cook for 2–3 minutes until slightly thickened and the sauce coats the back of a spoon. Taste and adjust seasoning.
- Bring it all together: Add the cooked pasta and shrimps. Toss well to coat. Add reserved pasta water gradually, a splash at a time, tossing and assessing consistency until the sauce is creamy and glossy.
- Garnish and serve: Divide between bowls. Finish with a pinch of chilli flakes and dried parsley. Serve immediately.
Notes
- Don't overcook the shrimp: Remove from the pan the second they turn pink and curl into a loose C shape. They go back in at the very end just to warm through. They'll be perfectly juicy by the time you serve.
- Save your pasta water — seriously: The starch in pasta water emulsifies the cream sauce and gives it that silky, glossy, restaurant-quality finish. Plain tap water won't do the same thing. Scoop it out before you drain.
- Adjust the heat to your taste: For more heat, increase cayenne to 1/2 tsp or add extra Cajun seasoning. For a milder version, reduce or skip the cayenne entirely. The smoked paprika and Cajun seasoning still deliver loads of flavour.
- Variations and additions: Swap shrimp for diced chicken thigh or sliced chorizo. Add baby spinach or mushrooms with the aromatics. Stir through freshly grated parmesan at the end. A squeeze of fresh lemon juice just before serving brightens everything up beautifully.
- Leftovers and storage: Best eaten fresh. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream over low heat. Avoid microwaving as it makes the shrimp tough and the sauce greasy.
Nutrition
Calories: 739kcal | Carbohydrates: 61g | Protein: 26g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 1282mg | Potassium: 573mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2894IU | Vitamin C: 36mg | Calcium: 126mg | Iron: 2mg