Cajun Shrimp Pasta is fettuccini noodles cooked al dente and tossed with Cajun-seasoned shrimp and a creamy, Cajun-seasoned sauce. If this sounds good to you, be sure to also try my Cajun Shrimp and Sausage Pasta and Cajun Jambalaya Pasta.

Cajun Shrimp Pasta Recipe in a Blue Skillet

Cajun Shrimp Pasta

It’s all about the shrimp and creamy sauce with a kick in this recipe. Both are seasoned with Cajun seasoning for just the right amount of spice in each bite. The first time I tested the recipe, the sauce wasn’t quite creamy enough for my liking. So, after testing it a couple more times, we have a solid Cajun Shrimp Pasta recipe.

Pasta Ingredients

Pasta: Fettuccini pasta seemed to complement this dish the best. We tried some other varieties, but the size of the fettuccini worked because the noodles can handle a creamy, heavy sauce. If you are feeling motivated, make your own homemade pasta to use! Be sure to reserve about a cup of pasta water before you drain the noodles. I will explain more about that below.

Shrimp: For this recipe, I used large uncooked shrimp that was peeled, deveined, and had the tail removed. If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp.

Cajun Seasoning: I added Cajun seasoning to both the shrimp and the sauce. If you don’t have any on hand, make your own Cajun seasoning. Then, you will have plenty to use for this recipe and my other Cajun recipes like Cajun Shrimp Sausage Kebabs, Cajun Chicken Macaroni and Cheese, and Cajun Chicken with Roasted Garlic Alfredo.

Heavy Cream: Heavy cream adds creaminess to the sauce. We tried substituting whole milk and were not happy with the results. However, if you don’t want the sauce quite as thick and rich, you could use a little less cream.

Steps for Making Shrimp, Onions, and then Noodles in the Sauce for Cajun Shrimp Pasta Recipe

Boiling the Noodles

The first thing to do in this recipe is to cook the noodles al dente. (Check the package instructions for the cooking time.) Once the salted water has come to a boil, cook the noodles. After they are cooked, but before draining the noodles, reserve a cup of pasta water and set it aside. Drain the rest of the water, coat them in olive oil, and set them aside.

Plate of Cajun Shrimp Pasta

Why Reserve Pasta Water?

There are a few pasta recipes I have that recommend reserving pasta water for the sauce (Vodka Sauce and Spicy Gnocchi Bread Bowl). But, is it important? Yes! The pasta water is added to the sauce and cooked noodles. The starch from the pasta water also helps bind the sauce and pasta together rather than simply coating the noodles. This gives you a full-flavored taste in every bite!

Forkful of Cajun Shrimp Pasta in Front of White Plate

Can I Use Frozen Cooked Shrimp?

Yes, you could use frozen cooked shrimp. If you do, let the shrimp thaw; then, toss them in Cajun seasoning, salt, and pepper. (You would not need the oil, since you won’t be cooking them.) Once tossed in the seasonings, add the shrimp to the sauce when you add the noodles.

How to Store Cajun Shrimp Pasta

I recommend storing it in an airtight container in the refrigerator for a few days. To reheat the dish, I highly recommend warming in a skillet on the stovetop.

More Seafood Recipes

5 from 3 votes

Cajun Shrimp Pasta

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cajun Shrimp Pasta is fettuccini noodles cooked al dente and tossed with Cajun-seasoned shrimp and a creamy, Cajun-seasoned sauce.



  • 8 ounces fettuccini noodles
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil


  • 1 pound large shrimp, uncooked, tail off, deveined
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 2 teaspoons olive oil


  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 4 teaspoons garlic, minced
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated (plus more for garnish)
  • 1 tablespoon Cajun seasoning
  • salt and pepper, to taste
  • fresh parsley, chopped for garnish



  • In a large pot filled with water, add salt. Bring to a boil over medium-high heat.
  • Add noodles and cook al dente, according to package directions.
  • Reserve 1 cup of pasta water; drain the rest.
  • Add oil to the pasta and toss to coat evenly. Set aside.


  • Season the shrimp on all sides with Cajun seasoning, salt, and pepper.
  • To a large skillet over medium heat, add oil, and heat until oil is sizzling.
  • When the oil is hot, add shrimp and cook 1-2 minutes on each side.
  • Remove shrimp from the skillet and set aside. Tent to keep warm.


  • To the same skillet over medium heat, add butter. Once the butter has melted, add onions and cook until softened (8-10 minutes).
  • Add garlic and cook for 1 minute.
  • Add heavy cream, ½ cup pasta water, parmesan cheese, and Cajun seasoning. Stir to combine.
  • Reduce heat to low and add noodles to the skillet. (If you want a thinner sauce, add more reserved pasta water until desired consistency is reached.)
  • Add shrimp. Toss to combine.
  • Salt and pepper to taste.
  • Served topped with parsley and parmesan cheese for garnish.

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Reader Comments

  1. I would love it if cooking websites had some screening or self-rating for the environmental impact of their recipes. Shrimp agriculture and shrimp bottom-trawling are very damaging to the environment. I would love to make this and other shrimp recipes, but until I can find sustainably-farmed shrimp, I’ll have to go with something else. If you know of such sources, please post the info!

    1. Really depends on where you are in the world and where you obtain your shrimp from if it’s fresh fishmonger should tell you how it was caught some shrimp is even grown in tanks now other words it’s farmed as for shrimp brought in supermarkets the information should be on the packet how the shrimp is fished for then it’s your choice if you buy it and make the meal not the website to decide that for you

  2. 5 stars
    This recipe is unbelievably sooo good and easy. Would love to make this for family vacation … could I make and freeze, any suggestions

    1. I’m not sure the shrimp will hold up after freezing… but you would always add the shrimp later. 🙂

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