Creamy Cajun Shrimp Pasta with Garlic Butter Sauce

Hey friend! If you’re craving a cozy, restaurant-level dinner that still comes together fast, this Creamy Cajun Shrimp Pasta with Garlic Butter Sauce is exactly what you and I need. It’s got that bold, smoky Cajun kick, juicy shrimp, and a silky sauce that hugs every strand of pasta. I love making this on weeknights because it feels special without being fussy—just a few simple steps, a handful of pantry spices, and dinner is done. If you’re like me and you adore a balance of creamy, garlicky, and a little spicy, you’re going to fall hard for this one. 🍤🌶️

Why You’ll Love It

This pasta is a happy marriage of flavors: buttery garlic, Cajun spice, a splash of cream, and tender shrimp that cook in minutes. I also love how customizable it is—you control the heat, the richness, and the mix-ins. Want spinach and cherry tomatoes in there? Go for it. Prefer linguine over fettuccine? Same. This is your bowl of comfort, your way.

Nutritional Benefits

Let’s talk feel-good details. Shrimp are naturally high in protein and low in calories, which means this dish can be both satisfying and balanced. You’ll also get selenium, B12, iodine, and zinc from the shrimp—great for energy and immune support. If you add veggies like baby spinach, bell peppers, or cherry tomatoes, you’ll boost fiber, vitamin C, and antioxidants. For a lighter spin, you can use half-and-half or evaporated milk in place of heavy cream and still get a lovely, creamy texture. And if you swap in whole-wheat or chickpea pasta, you’ll add extra fiber and plant protein to keep you full longer.

Adaptable Variations

• Heat Control: If you want a mild dish, reduce the Cajun seasoning and skip the cayenne. For extra kick, add a pinch more cayenne or a few red pepper flakes at the end.
• Dairy-Light: Use half-and-half or evaporated milk instead of heavy cream. To keep it creamy, let it simmer gently so it slightly reduces.
• Veggie-Loaded: Stir in 2 cups baby spinach, 1 cup halved cherry tomatoes, or 1 sliced red bell pepper during the sauce step for color and nutrients.
• Gluten-Free: Choose your favorite gluten-free pasta (rice, corn, or chickpea-based) and make sure your Cajun seasoning is certified gluten-free.
• No-Shrimp Option: Swap shrimp for sliced chicken breast or mushrooms (portobello or cremini) and cook until golden before making the sauce.

The Recipe

Ingredients (Serves 4)

• 12 oz (340 g) pasta (fettuccine, linguine, or penne)
• 1 lb (450 g) large shrimp, peeled and deveined, tails off
• 1–1½ tbsp Cajun seasoning (store-bought or homemade)
• ½ tsp smoked paprika (optional, for extra smokiness)
• ¼ tsp cayenne pepper (optional, for extra heat)
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 large garlic cloves, finely minced
• ½ small onion or 2 shallots, finely diced
• ½ cup (120 ml) low-sodium chicken or seafood broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• ½ cup (50 g) freshly grated Parmesan (plus extra to serve)
• 1–2 tbsp fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional add-ins: 2 cups baby spinach, 1 cup halved cherry tomatoes, or 1 red bell pepper (thinly sliced)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve ½ cup of the starchy pasta water, then drain.
2. Season the shrimp: Pat the shrimp dry with paper towels. Toss with 1 tbsp Cajun seasoning (add the extra ½ tbsp if you like it bold), smoked paprika, and a pinch of salt and pepper.
3. Sear the shrimp: In a large skillet over medium-high heat, melt 1 tbsp butter with the olive oil. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate; don’t overcook—shrimp finish quickly!
4. Sauté aromatics: Reduce heat to medium. In the same pan, add 1 tbsp butter. Stir in the onion/shallot and cook 2–3 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant (don’t let it brown).
5. Build the garlic butter sauce: Pour in the broth, scraping up any browned bits (flavor!). Let it simmer 1–2 minutes. Reduce heat to medium-low and stir in the cream. Simmer gently for 2–3 minutes, then whisk in Parmesan until smooth. If you want it spicier, add the cayenne now.
6. Taste and balance: Add lemon juice, then taste for salt and pepper. The lemon brightens the richness and makes the shrimp pop.
7. Add veggies (optional): If using spinach, tomatoes, or bell pepper, stir them into the sauce now and simmer 1–2 minutes until just wilted or tender.
8. Combine: Add the drained pasta and the remaining 1 tbsp butter to the skillet. Toss to coat in the creamy Cajun sauce, loosening with splashes of reserved pasta water as needed until glossy and silky.
9. Finish with shrimp: Return the shrimp and any juices to the pan. Toss for 30–60 seconds to warm through.
10. Serve: Plate with extra Parmesan, freshly cracked black pepper, and a shower of chopped parsley. A lemon wedge on the side is lovely.

Practical & Valuable Tips

• Timing is everything: Shrimp cook fast—pull them as soon as they turn pink and curl. Overcooked shrimp get rubbery.
• Control the heat: Cajun blends vary. Start with less, taste, then add more. You can always sprinkle extra at the table.
• Silky sauce secret: Reserved pasta water is liquid gold—its starch helps the sauce cling beautifully. Add it a tablespoon at a time.
• Dairy swap: If using half-and-half, simmer gently (don’t boil) to prevent curdling. A small knob of butter at the end restores gloss.
• Make-ahead notes: This dish is best fresh, but you can prep the shrimp (peeled and seasoned), mince the garlic, and grate the cheese earlier in the day for a 15-minute cook-to-table dinner.
• Storage & reheating: Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a skillet with a splash of water, broth, or milk to loosen the sauce. Seafood doesn’t love repeated reheats, so warm only what you’ll eat.
• Serve it with: A crisp side salad (lemony arugula is perfect), roasted broccoli, or garlicky green beans to round out the plate.

Frequently Asked Questions

1. Can I use frozen shrimp? Yes! Thaw in the fridge overnight or place sealed shrimp under cold running water for 10–15 minutes. Pat very dry before seasoning so they sear, not steam.
2. What pasta shape works best? Long shapes like linguine or fettuccine catch the creamy sauce beautifully, but short shapes like penne or rigatoni are great for bite-sized, saucy nooks.
3. How do I make it less spicy? Use a mild Cajun blend, skip the cayenne, and add extra cream or Parmesan to soften the heat. A squeeze of lemon also mellows spice nicely.
4. Can I make it without cream? You can! Use evaporated milk for a lighter but still creamy texture. Or thicken a broth-based sauce with a tablespoon of cream cheese or a slurry (1 tsp cornstarch + 1 tbsp water).

Call to Action

If you try this Creamy Cajun Shrimp Pasta with Garlic Butter Sauce, I’d love to see your plate! Save this recipe to your Pinterest boards, snap a photo, and tag me so I can cheer you on. Got a twist you added—extra veggies, a different pasta, or the perfect spice level? Tell me in the comments so we can all try it next time. Happy cooking! 🍝✨