Easy Creamy Cajun Shrimp Pasta: A Spicy, Flavorful Dinner Delight
Embark on a culinary journey to the vibrant heart of Louisiana with this incredible Easy Creamy Cajun Shrimp Pasta recipe. Imagine plump, succulent shrimp and savory slices of andouille sausage, perfectly complemented by crisp red and green bell peppers, all bathed in a rich, velvety heavy whipping cream sauce reminiscent of a decadent Alfredo. If your palate craves a harmonious blend of creamy indulgence and a lively, spicy kick, this seafood pasta dish is an absolute must-try. It’s a taste experience that transports you straight to the bustling streets of New Orleans, offering a comforting yet exhilarating meal for any night of the week.
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Perhaps you’ve found yourself yearning for a similar pasta dish from a favorite restaurant, like TGI Fridays, but with an elevated, homemade touch. Look no further! This recipe doesn’t just replicate; it transcends, offering a depth of flavor and a lusciousness that is truly unforgettable. The rich, spicy cream sauce, infused with the smoky essence of authentic Cajun sausage, creates a symphony of flavors that will undoubtedly earn a permanent spot on your dinner rotation. It’s a dish that embodies comfort, flavor, and a touch of Southern charm.
Choosing the Best Shrimp for Your Cajun Pasta
The success of any shrimp dish begins with selecting the right seafood. When shopping for shrimp at your local grocery store, you’ll encounter various options: raw, pre-cooked, frozen, fresh, deveined, with tails on or off. For this creamy Cajun pasta, I strongly advocate for raw shrimp. Pre-cooked shrimp, while convenient, tends to lose its delicate texture and flavor upon reheating, often becoming rubbery and overcooked. Raw shrimp, on the other hand, cooks quickly—in just minutes—and yields a far superior taste and tender bite.
My personal preference is always deveined shrimp. The dark line running along the back of the shrimp is its digestive tract, and while not harmful to consume, it can sometimes impart a gritty texture or less appealing appearance. If you purchase shrimp that hasn’t been deveined, you can easily do it yourself by making a shallow slit along its back with a sharp paring knife and gently lifting out the vein. Opt for large or jumbo shrimp over smaller ones; they are easier to cook without overcooking and offer a more satisfying mouthful in a hearty pasta dish.
Quick Tips for Thawing Frozen Shrimp
If you’re using frozen raw shrimp, proper thawing is crucial to maintain its texture and flavor. The quickest and most effective method is to place the frozen shrimp in a large bowl and submerge them in cold water. Avoid using hot water, as this can start to cook the shrimp unevenly. Within a matter of minutes, usually 10-15, your shrimp will be perfectly thawed and ready for peeling and preparation. Once thawed, pat them dry with paper towels to ensure they sear beautifully in the pan.
Selecting the Perfect Pasta for Your Dish
The choice of pasta can significantly influence the overall experience of your Cajun Shrimp Pasta. For a creamy sauce like this, a pasta shape that can hold onto the rich flavors is ideal. Here are some excellent traditional options:
- Linguine: A classic choice, its flat yet narrow shape is perfect for scooping up both the sauce and the other ingredients.
- Fettuccine: Wider than linguine, fettuccine offers even more surface area to cling to the luxurious cream sauce.
- Farfalle (Bow Tie Pasta): Its playful shape and folds make it great for trapping pockets of sauce and small pieces of shrimp or sausage.
- Penne: The tubular shape of penne is excellent for catching and holding the thick, creamy sauce inside, ensuring every bite is flavorful.
Regardless of your choice, ensure you cook the pasta al dente, meaning “to the tooth.” This ensures a slight bite, preventing it from becoming mushy when mixed with the sauce and other ingredients.
Delicious Low-Carb Alternatives for Cajun Pasta
For those mindful of carbohydrate intake, there are fantastic low-carb pasta alternatives that allow you to enjoy all the flavors of this creamy Cajun dish without compromising your dietary goals. The right substitute can make this recipe incredibly versatile:
- Palmini Hearts of Palm Linguine: This is my top recommendation and what I often use in this recipe. Palmini noodles are made from hearts of palm, have a neutral flavor, and a texture that closely mimics traditional pasta. They are incredibly low in carbs and a fantastic discovery for anyone on a keto or low-carb diet. They hold up well in creamy sauces and are a superior alternative to many other options.
- Zucchini Noodles (Zoodles): Easily created with a spiralizer, zucchini noodles are a fresh, vibrant, and incredibly low-carb choice. They absorb flavors wonderfully but can release water if overcooked, so it’s best to cook them quickly or even gently warm them in the sauce.
- Spaghetti Squash: This vegetable is a natural, stringy alternative to pasta. Roasting or cooking spaghetti squash yields delicate strands that can be scraped out and used as a base for your sauce. Learn how to prepare it perfectly with my guide, How to Make Instant Pot Spaghetti Squash.
- Miracle Noodles (Shirataki Noodles): These unique noodles are made from konjac yam and are virtually carb-free. They have a distinct texture and are best when thoroughly rinsed and then heated in the sauce to absorb its flavors. While not everyone’s favorite, they are a solid option for strict low-carb diets.
Mastering the Art of Cajun Shrimp Pasta: Step-by-Step
Creating this flavorful Cajun shrimp pasta is simpler than you might think. With a few key steps, you’ll have a restaurant-quality meal on your table in under an hour. Here’s a concise overview of the cooking process:
- Begin by cooking your chosen pasta according to the package directions, ensuring it’s al dente. If using low-carb alternatives like Palmini, rinse and prepare as instructed.
- Next, season your raw shrimp generously with half of the Cajun seasoning. Heat a skillet over medium-high heat with a touch of olive oil and sauté the shrimp for just 2-3 minutes per side until they turn a vibrant pink and are cooked through. Remove the shrimp from the pan and set it aside to prevent overcooking.
- In the same skillet, add another teaspoon of olive oil and sauté the sliced andouille sausage, chopped red and green bell peppers, and onions. Cook for 3-4 minutes until the vegetables soften and the onions become translucent and fragrant. Once cooked, remove these ingredients and set them aside.
- Reduce the heat to medium and melt butter in the skillet. Gradually whisk in the heavy whipping cream, unsweetened almond milk, cream cheese (cut into chunks for easier melting), the remaining Cajun seasoning, and shredded Parmesan Reggiano cheese. Stir continuously until the sauce is smooth and all the cheese has melted into a rich, creamy consistency.
- Finally, reintroduce the cooked shrimp, sautéed sausage and vegetables, fire-roasted diced tomatoes (drained), and the prepared pasta into the skillet with the cream sauce. Gently toss to combine all ingredients, allowing them to mingle and warm through for another 2-3 minutes. Serve immediately and enjoy the incredible flavors!
Sausage & Protein Substitutions for Andouille
Andouille sausage is a cornerstone of Cajun cuisine, bringing a distinct smoky, spicy flavor that greatly enhances this pasta dish. However, if you prefer, you can easily adapt the recipe by omitting the sausage entirely or substituting it with other delicious proteins:
- Chicken Sausage: A leaner alternative that still offers a savory depth of flavor, especially if you choose a smoked or seasoned variety.
- Turkey Sausage: Another great lean option. Look for a spicy or Italian-style turkey sausage to maintain some of that flavorful kick.
- Bacon: Crumbled, crispy bacon can add a wonderful smoky, salty element and a delightful textural contrast.
- Turkey Bacon: A lighter choice than regular bacon, providing a similar savory crunch without as much fat.
Experiment with these substitutions to tailor the dish to your taste and dietary needs while still capturing the essence of a creamy, flavorful pasta.
Alternative Seafood and Meat Options
While shrimp is the star of this dish, the creamy Cajun sauce is incredibly versatile and pairs well with a variety of other proteins. Don’t hesitate to customize this recipe to your preferences or what you have on hand:
- Chicken: Shredded cooked chicken or chicken breast cut into 1-inch chunks can be easily swapped for shrimp. Simply sauté until cooked through before adding to the sauce.
- Lobster: For a truly luxurious experience, succulent lobster meat can elevate this dish to gourmet status.
- Crab: Sweet crab meat, either lump or shredded, makes for an exquisite and flavorful seafood pasta.
Storing Your Creamy Cajun Shrimp Pasta
Leftover pasta dishes are often a delicious bonus, and this creamy Cajun shrimp pasta is no exception. Stored properly in an airtight container, it will last for 3-4 days in the refrigerator. In fact, many people find that the flavors deepen and meld overnight, making it taste even better the next day! The ingredients have more time to commingle, creating an even more harmonious and rich experience when reheated. To reheat, simply warm gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.
Freezing and Reheating for Later Enjoyment
This dish is surprisingly freezer-friendly, making it an excellent option for meal prepping. I love using silicone soup molds or airtight freezer-safe containers for individual portions. You can freeze the pasta for up to a few months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. It’s important to note that cream sauces, when frozen and thawed, can sometimes show a slight separation. This is completely normal and doesn’t affect the taste or quality. A quick stir or whisking in a little extra cream or milk during reheating will bring it back to its creamy consistency.
Cajun vs. Creole Seasoning: Understanding the Flavor Profiles
Both Cajun and Creole seasoning are staples in Louisiana cuisine, and either can be used effectively in this recipe, depending on your preference for heat and herbal notes. The primary difference lies in their emphasis on different spices and herbs.
Cajun seasoning typically leans into the spicier side, often featuring a robust blend of peppers—black pepper, white pepper, cayenne pepper, and bell pepper powder—along with paprika and garlic. It’s designed to bring a fiery kick and bold flavor to dishes, ideal if you’re seeking that signature Cajun heat.
On the other hand, Creole seasoning tends to be milder and more herbaceous. It incorporates classic herbs like basil, oregano, and thyme, in addition to many of the same spices found in Cajun blends, but usually in different proportions, resulting in a more balanced and complex flavor profile rather than intense heat. If you opt for Creole seasoning but still desire more spice, a teaspoon or more of red cayenne pepper can be easily added to achieve your preferred level of heat. Essentially, choose Cajun for a spicier, pepper-forward profile, and Creole for a more aromatic, herby, and well-rounded seasoning.
You may also enjoy our Cajun Dirty Rice for another authentic Southern flavor experience.
Choosing the Right Cookware for Best Results
Having the appropriate cookware can make a difference in how your Cajun Shrimp Pasta turns out. You’ll need a large pot for boiling your pasta or preparing your low-carb noodles. For the sautéing of shrimp, vegetables, and the creation of the luscious cream sauce, any large skillet or deep pan will work effectively. However, for an elevated flavor and texture, I highly recommend using a cast-iron skillet. The cast iron pan’s ability to retain and distribute heat evenly is exceptional, and it creates a beautiful, slightly blackened crust on the shrimp and sausage, adding another layer of authentic Cajun flavor that is simply irresistible.
Serving Suggestions and Wine Pairings
This creamy Cajun Shrimp Pasta is a complete meal on its own, but it can be beautifully complemented with a few simple sides. A crisp green salad with a light vinaigrette or some crusty French bread for soaking up every last bit of that amazing sauce would be perfect. For a touch of freshness, garnish with chopped fresh parsley or green onions just before serving.
When it comes to wine pairings, consider a white wine that can stand up to the richness and spice. A dry Riesling, a crisp Sauvignon Blanc, or an unoaked Chardonnay would cut through the creaminess and complement the seafood and Cajun spices beautifully. If you prefer red, a light-bodied Pinot Noir with its earthy notes could also be a surprisingly good match.
Explore More Delicious Pasta Recipes
If you loved this Cajun Shrimp Pasta, you’ll certainly want to explore these other fantastic pasta creations:
- Seafood Lasagna
- Southern Soul Food Baked Mac and Cheese
- Keto Shrimp Alfredo
- Keto Chicken Alfredo
- Keto Spaghetti and Meatballs
- Zucchini Lasagna Roll-Ups
- Lobster Mac and Cheese
- Seafood Stuffed Pasta Shells
- Southern Chicken Spaghetti
- Creamy Lemon Chicken Pasta
- Cheesy Taco Pasta
Discover More Shrimp & Seafood Delights
For more inspiration featuring delectable shrimp and other seafood, browse these incredible recipes:
- Shrimp Egg Rolls
- Shrimp Avocado Salad
- Air Fryer Bang Bang Shrimp
- Seafood Shrimp Pho Soup
- Tuna Poke Bowls
- Blackened Fish Tacos
- Baked Crab Legs
- Air Fryer Frozen Shrimp
- Jerk Shrimp Recipe
- Shrimp Parmesan (Parmigiana)
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Easy Creamy Cajun Shrimp Pasta
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Ingredients
Standard Pasta Noodles
- 8 oz linguine pasta
Low Carb Pasta Noodles
- 2 12 oz cans Palmini linguine (You can also used the packaged version.)
Pasta Recipe Main Ingredients
- 2 teaspoons olive oil (Divided into 1 teaspoon servings.)
- 1 pound raw shrimp (Deveined and shells removed.)
- 1 tablespoon Cajun Seasoning (Divided into ½ tablespoon servings. You can also use Creole Seasoning.)
- 4 oz andouille sausage (Sliced into 1 inch pieces. You can use more if you like.)
- ½ cup chopped red peppers
- ½ cup chopped green peppers
- ½ cup chopped yellow or white onions
- 1 cup fire roasted diced tomatoes (Drained from a can.)
- 1 tablespoon butter
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk
- 4 oz cream cheese (Cut into chunks.)
- ½ cup shredded Parmesan Reggiano Cheese
Instructions
Standard Noodles Instructions
- Follow the instructions on the packaging for how to cook your chosen pasta until it’s al dente. Drain well and set aside.
Low Carb Noodles Instructions
- If using Palmini linguine or similar low-carb alternatives, rinse the noodles thoroughly under cold water. The packaging often suggests boiling them briefly for a softer texture, which I recommend, or they can be used immediately after rinsing. Prepare according to package directions.
Pasta Assembly Instructions
- In a medium bowl, place the raw, peeled, and deveined shrimp. Sprinkle with ½ tablespoon of Cajun or Creole Seasoning. Toss gently to ensure each shrimp is evenly coated with the seasoning.
- Heat a large skillet or pan over medium-high heat. A cast iron skillet works wonderfully for developing a nice sear. Add 1 teaspoon of olive oil to the hot pan.
- Once the oil is shimmering, add the seasoned shrimp to the pan in a single layer. Cook for just 2-3 minutes on each side until the shrimp turn opaque and bright pink. Be careful not to overcook. Remove the cooked shrimp from the pan and set them aside.
- Add the remaining teaspoon of olive oil to the same pan. Add the sliced andouille sausage, chopped onions, green peppers, and red peppers.
- Sauté the sausage and vegetables for 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp and the onions become translucent and fragrant. Remove the sautéed mixture from the pan and set it aside with the shrimp.
- Reduce the heat in the pan to medium-low. Add the butter and allow it to melt completely.
- Pour in the heavy cream, almond milk, and add the cream cheese chunks. Stir in the remaining ½ tablespoon of Cajun or Creole Seasoning and the shredded Parmesan Reggiano Cheese.
- Continue to stir the sauce constantly until all of the cream cheese and Parmesan have fully melted, creating a smooth, luscious sauce. This may take a few minutes. Once smooth, add the drained fire-roasted diced tomatoes and stir to combine. Let the mixture gently simmer for 2 minutes to allow flavors to meld.
- Return the cooked shrimp, sausage, and sautéed vegetables to the pan with the sauce. Add the cooked pasta. Toss everything together gently until all ingredients are well combined and coated in the creamy sauce. Continue to cook for another 4-5 minutes, allowing the pasta to absorb some of the sauce and warm through.
- Serve your delicious Creamy Cajun Shrimp Pasta immediately, garnished with fresh parsley if desired. Enjoy!
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Notes
- Macros noted in the nutrition section are for the low carb option. If regular pasta is used, the approximate macros per serving are: Calories: 501, Fat: 29g, Net Carbs: 32g, Protein: 25g.
- For a less spicy version of this dish, opt for Creole Seasoning over Cajun seasoning. You can always add a pinch of cayenne pepper if you miss some heat.
- The andouille sausage is key for much of the dish’s flavor, but it can be omitted or substituted with chicken sausage, turkey sausage, bacon, or turkey bacon if preferred.
- While any skillet works for preparing the shrimp, vegetables, and sauce, a cast-iron skillet is highly recommended for achieving a delightful blackened layer on the shrimp and sausage.
- Feel free to substitute unsweetened almond milk with your preferred milk or cream.
- If you wish to reduce the carbohydrate count further, you can omit the fire-roasted tomatoes.