Creamy Cajun Shrimp Pasta
Published Date: 3/11/2026
Ingredients
- 12 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced fire-roasted tomatoes
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a medium bowl, toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and saute for 1 minute until fragrant. Stir in the diced fire-roasted tomatoes and cook for another minute. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and black pepper to taste.
- Add the cooked pasta and seared shrimp back into the skillet, tossing gently to coat everything in the creamy Cajun sauce. Garnish with chopped fresh parsley before serving.