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Restaurant-Style Creamy Cajun Shrimp Pasta with a Fiery and Bold Spice Blend

A close-up view of rich, creamy Cajun shrimp pasta topped with sun-dried tomatoes and fresh parsley.
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Make a rich, bold, and creamy Cajun shrimp pasta featuring a deeply flavored sauce that rivals your favorite restaurant dish.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound fettuccine or linguine pasta
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons bold Cajun seasoning blend (homemade or store-bought)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the shrimp lightly with 1 tablespoon of the Cajun seasoning.
  3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter to the same skillet. Add the onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
  7. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce begins to thicken slightly.
  8. Stir in the heavy cream, remaining 2 tablespoons of Cajun seasoning, smoked paprika, and cayenne pepper. Let the sauce simmer gently for 3 minutes, allowing the flavors to meld.
  9. Reduce the heat to low. Stir in the Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until you reach your desired consistency.
  10. Stir in the chopped sun-dried tomatoes. Taste the sauce and add salt and pepper if needed. Remember the Cajun seasoning contains salt.
  11. Add the cooked pasta and the cooked shrimp back into the skillet. Toss everything gently to coat evenly with the bold sauce.
  12. Serve immediately, garnished with fresh parsley.

Notes

  • For the boldest flavor, make your own Cajun seasoning blend using paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
  • Do not overcook the shrimp; they finish cooking when you toss them with the hot pasta and sauce.
  • Use high-quality heavy cream for the richest, creamiest texture.

Nutrition

Find it online: https://hungryhearld.com/creamy-cajun-shrimp-pasta-with-bold-sauce/