Creamy Cajun Shrimp Pasta
A convenient and delicious dish featuring plump shrimp in a creamy, spicy sauce over tender fettuccine, perfect for weeknight meals or entertaining.
Ingredients
Pasta and Shrimp
- 8 oz fettuccine or pasta of choice Thick noodles that hold sauce
- 1 lb shrimp, peeled and deveined Medium-to-large
Seasonings and Aromatics
- 2 tbsp Cajun seasoning Adjust to taste; start with 1 tbsp for milder
- 2 tbsp olive oil
- 3 cloves garlic, minced
Sauce Ingredients
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set pasta aside.
Cooking the Shrimp
- While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant (don’t let it brown).
- Pat shrimp dry. Add shrimp to the skillet in a single layer and sprinkle evenly with 2 tbsp Cajun seasoning. Cook for 2–3 minutes per side, until shrimp are pink, opaque, and slightly firm. Remove shrimp to a plate.
Making the Sauce
- Pour 1 cup chicken broth into the skillet and bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in 1 cup heavy cream and warm through — do not boil hard (a gentle simmer is enough). Add 1/2 cup grated Parmesan and whisk until melted and the sauce thickens slightly.
Combining and Serving
- Return shrimp to the pan along with the cooked pasta. Toss to combine, adding reserved pasta water a tablespoon at a time if the sauce needs thinning.
- Taste and season with salt and pepper. Serve immediately topped with chopped parsley.
Notes
Best enjoyed with a crisp side salad or roasted vegetables. Finish with extra Parmesan and olive oil for a gourmet touch.