There are some dinners that just hit the spot every single time, and for me, a bowl of rich, spicy, and creamy pasta is high on that list. This Cajun Shrimp Pasta recipe is one I’ve tweaked and perfected over the years, transforming it from a good weeknight meal into something truly special. Friends always ask me for this recipe after trying it at my dinner parties. It’s the balance of flavours that makes it so memorable: the deep, smoky warmth from the Cajun spices, the sweetness of the sautéed peppers and onions, and the plump, juicy prawns all brought together in a luscious, silky cream sauce that clings to every strand of pasta.

What we’re creating here is more than just a quick meal; it’s a dish with real character. It manages to feel both indulgent and surprisingly straightforward to make, which is a rare and wonderful combination. The aroma alone, as the garlic and spices hit the hot pan, is enough to get everyone gathering in the kitchen, peering over your shoulder in anticipation.

This dish works beautifully for a cosy night in when you want to treat yourself, but it’s also impressive enough to serve when you have guests. It’s hearty, satisfying, and brings a little bit of that vibrant New Orleans spirit right to your dining table. Whether you’re a seasoned cook or just finding your feet in the kitchen, you’ll find this recipe both rewarding and delicious.

Recipe Overview

This Cajun Shrimp Pasta recipe delivers a beautifully balanced dish with smoky, spicy notes from a homemade Cajun seasoning blend, mellowed by a rich and velvety cream sauce. The key is to build the flavours in layers, starting with a classic base of onion and peppers, then “blooming” the spices to release their full aromatic potential before bringing it all together. I’ve found that adding a splash of the starchy pasta water at the end is crucial; it helps the sauce emulsify and cling perfectly to the pasta, making it glossy and utterly irresistible.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Cajun Shrimp Pasta Recipe

• Genuine Flavour: We skip the pre-made jars. The sauce has a genuine depth, with smoked paprika providing a deep, smoky backbone, cayenne pepper adding a pleasant warmth (that you control!), and herbs like oregano and thyme lending an earthy, aromatic quality.
• Ready in Under 30 Minutes: From chopping the first onion to twirling the finished pasta onto a fork, this entire meal comes together in about half an hour, making it ideal for busy weeknights when you still want something fantastic.
• Flexible Recipe: This recipe is a brilliant template. You can swap the prawns for sliced chicken breast or spicy chorizo sausage. You can also add other vegetables like mushrooms or spinach to the sauce. It’s easy to adapt to what you have in the fridge.
• Great for Entertaining: It looks and tastes impressive without keeping you stuck by the cooker all evening. Serve it up for a casual dinner with friends, and it always gets compliments. For something a bit more substantial, check out my recipe for Beef Birria Tacos.
• Family Tested: This is a firm favourite in my house. My wife, who isn’t a huge fan of overly spicy food, loves that I can adjust the heat to a gentle warmth she enjoys, while the kids just love the creamy sauce and prawns.

Cajun Shrimp Pasta Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use good quality ingredients. I always opt for raw king prawns as they have a much better texture and flavour than pre-cooked ones. When it comes to the spices, using a good smoked paprika, like La Chinata, makes a world of difference to the final flavour. It adds a smokiness that regular paprika just can’t replicate.

• 300g dried linguine or tagliatelle
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 400g raw king prawns, peeled and deveined
• 200ml double cream
• 100g Parmesan cheese, finely grated, plus extra for serving
• 2 spring onions, finely sliced
• A small handful of fresh flat-leaf parsley or coriander, chopped
• For the Cajun Spice Mix:
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (or to taste)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper, freshly ground
• 1 tsp salt

Marcus’s Tip: Make a double or triple batch of the Cajun spice mix and store it in an airtight jar. It’s fantastic on chicken, roasted vegetables, and even sprinkled over chips. It will keep for months and saves you time on the next pasta night.

How to Make Cajun Shrimp Pasta Recipe

The process for this shrimp pasta is straightforward. We cook the pasta while we build the sauce in a separate pan, ensuring everything is ready to be combined at the perfect moment. Pay close attention to the prawns – they cook in just a couple of minutes!

1. Prepare the Spice Mix and Pasta: In a small bowl, combine all the ingredients for the Cajun spice mix and set aside. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil and butter in a large, deep frying pan or sauté pan over a medium heat. Once the butter is melted and foaming, add the diced onion and red pepper. Cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelised.
3. Add Aromatics: Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to let it burn. This is a quick step, but it builds a crucial layer of flavour.
4. Bloom the Spices: Sprinkle the prepared Cajun spice mix over the vegetables. Stir continuously for 30-60 seconds. I find that this step, known as ‘blooming’, is essential as it toasts the spices in the hot fat, deepening their flavour and unlocking their full aroma.
5. Create the Creamy Sauce: Pour in the double cream, stirring to combine everything. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away gently for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and glossy.
6. Cook the Prawns: Add the raw prawns to the sauce. Let them cook for 2-3 minutes, turning them halfway through, just until they turn pink and opaque. Be careful not to overcook them, or they will become tough.
7. Combine and Finish: Drain the cooked pasta and add it directly to the pan with the sauce and prawns. Add a good splash (about 100ml) of the reserved pasta water. Toss everything together vigorously for a minute until the sauce clings beautifully to every strand of pasta. If it seems too thick, add another splash of pasta water until you reach your desired consistency.
8. Serve Immediately: Stir through the sliced spring onions and chopped parsley. Divide the Cajun shrimp pasta among warm bowls, and finish with an extra grating of Parmesan cheese and a crack of black pepper.

Tips From My Kitchen

• Temperature Control: Don’t have the heat too high when you add the cream and Parmesan. High heat can cause the cream to split or the cheese to become grainy. A gentle, confident simmer is all you need.
• The Secret Step: Don’t skip reserving the pasta water. I learned from watching countless Italian chefs that this starchy, salty water is liquid gold. It helps the fat from the butter and cream bind with the water, creating a stable, silky sauce that coats the pasta perfectly. Serious Eats has a great article explaining the science behind it.
• Make-Ahead: You can chop the onion, pepper, and garlic in advance and store them in an airtight container in the fridge for a day. You can also mix the spices ahead of time. I wouldn’t recommend making the full sauce in advance if you want the best texture, especially with the prawns.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over a low heat with a splash of water or milk to loosen the sauce. Microwaving can make the prawns rubbery.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s great fun to experiment. Here are a few variations we enjoy at home:

• Extra Spicy Version: For those who like a serious kick, add a finely chopped red chilli along with the garlic, or increase the cayenne pepper in the spice mix. A few dashes of your favourite hot sauce into the finished sauce also works wonders.
• Add Chicken or Sausage: This dish is fantastic with other proteins. Dice a chicken breast and cook it through before you add the vegetables, or slice up some spicy chorizo or andouille sausage and fry it with the onions to render out its delicious, paprika-infused oil.
• Vegetable-Packed Option: To make it a more rounded meal, add a couple of large handfuls of fresh spinach to the sauce at the end and let it wilt. Sautéed mushrooms or courgette also make excellent additions. For another veg-heavy dish, try my Stuffed Bell Peppers with Turkey.

What to Serve With Cajun Shrimp Pasta Recipe

This is very much a complete meal in a bowl, but if you want to add a few things to the table, here’s what I recommend:

• Crusty Garlic Bread: A non-negotiable for many! It’s ideal for mopping up every last bit of that incredible creamy Cajun sauce from the bottom of the bowl.
• A Simple Green Salad: A crisp salad of rocket or little gem lettuce with a sharp lemon and olive oil vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pasta perfectly.
• Wine Pairing: A crisp, cold glass of Sauvignon Blanc or an unoaked Chardonnay works wonderfully here. Their acidity balances the cream, while their citrus notes complement the prawns.

Frequently Asked Questions

Can I make this ahead of time?

You can prepare parts of it in advance. The vegetables can be chopped and the spice mix prepared. However, the dish is at its absolute best when the prawns are freshly cooked and the sauce is combined with the pasta right before serving. Reheated cream sauces can sometimes separate, and the prawns can become overcooked.

Why isn’t my sauce smooth and creamy?

This usually comes down to two things: heat and pasta water. If your heat is too high when you add the Parmesan, it can clump up and become grainy. Add it on a low heat and stir until melted. Secondly, if you forget the pasta water, the sauce can be too thick or oily. The starch in the water is a powerful emulsifier that binds everything into a single, cohesive, glossy sauce.

How do I store leftovers?

Let the pasta cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 2 days. For the best result, reheat it gently in a saucepan over low heat, adding a splash of milk or water to loosen the sauce as it warms up.

Can I use frozen prawns?

Absolutely. Frozen raw prawns are a great, convenient option. Just make sure you defrost them fully before you start cooking. The best way is to leave them in the fridge overnight. If you’re short on time, you can place them in a colander under cold running water until thawed. Pat them completely dry with a paper towel before adding them to the pan to ensure they sauté rather than steam.

Is this recipe very spicy?

You are in complete control of the heat! The recipe calls for 1 teaspoon of cayenne pepper, which I find gives a pleasant, medium warmth. If you’re sensitive to spice, start with just ½ a teaspoon. You can always add more at the end or serve with chilli flakes on the side for those who want an extra kick. The history of Cajun cuisine is all about well-spiced, not necessarily fiery, food.

Cajun Shrimp Pasta

A rich and spicy weeknight pasta dish featuring tender shrimp in a creamy Cajun sauce. This flavourful meal comes together quickly and is sure to be a family favourite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Cajun

Calories: 725

Ingredients Method Notes

Ingredients

  

• 300 g dried linguine or tagliatelle
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion finely diced
• 1 red bell pepper finely diced
• 3 cloves garlic minced
• 400 g raw king prawns peeled and deveined
• 200 ml double cream
• 100 g Parmesan cheese finely grated, plus extra for serving
• 2 spring onions finely sliced
• A small handful of fresh flat-leaf parsley or coriander chopped

For the Cajun Spice Mix

• 2 tsp smoked paprika
• 1 tsp cayenne pepper or to taste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper freshly ground
• 1 tsp salt

Method

 

1. Prepare the Spice Mix and Pasta: In a small bowl, combine all the ingredients for the Cajun spice mix and set aside. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil and butter in a large, deep frying pan or sauté pan over a medium heat. Once the butter is melted and foaming, add the diced onion and red pepper. Cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelised.
3. Add Aromatics: Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to let it burn. This is a quick step, but it builds a crucial layer of flavour.
4. Bloom the Spices: Sprinkle the prepared Cajun spice mix over the vegetables. Stir continuously for 30-60 seconds. I find that this step, known as 'blooming', is essential as it toasts the spices in the hot fat, deepening their flavour and unlocking their full aroma.
5. Create the Creamy Sauce: Pour in the double cream, stirring to combine everything. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away gently for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and glossy.
6. Cook the Prawns: Add the raw prawns to the sauce. Let them cook for 2-3 minutes, turning them halfway through, just until they turn pink and opaque. Be careful not to overcook them, or they will become tough.
7. Combine and Finish: Drain the cooked pasta and add it directly to the pan with the sauce and prawns. Add a good splash (about 100ml) of the reserved pasta water. Toss everything together vigorously for a minute until the sauce clings beautifully to every strand of pasta. If it seems too thick, add another splash of pasta water until you reach your desired consistency.
8. Serve Immediately: Stir through the sliced spring onions and chopped parsley. Divide the Cajun shrimp pasta among warm bowls, and finish with an extra grating of Parmesan cheese and a crack of black pepper.

Notes

Reserving a mugful of the starchy pasta water is key to creating a silky sauce that clings perfectly to the pasta. Do not overcook the prawns to ensure they remain tender.

I really hope you give this Cajun Shrimp Pasta recipe a go. It’s a true favourite of mine, delivering big, bold flavours without a huge amount of effort. It’s the kind of cooking I love most – satisfying, delicious, and made for sharing. After a long week, there’s nothing better than a comforting bowl of pasta, and if you’re looking for another one-pot wonder, my Creamy Chicken and Rice Recipe is always a winner. Let me know how you get on in the comments below; I’d love to hear about it! Cheers, Marcus.

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