Creamy One-Pan Cajun Shrimp Pasta
A creamy, spicy, and flavor-packed pasta dish featuring tender Cajun-seasoned shrimp, fire-roasted tomatoes, and parmesan cheese. A restaurant-quality meal that’s ready in under an hour—perfect for any night of the week.
Equipment
- 1 Large Skillet – for searing shrimp and making the sauce
- 1 Large Pot – for boiling pasta
- 1 Small Mixing Bowl – for blending Cajun seasoning
- 1 Measuring Spoon Set – for precise spice measurement
- 1 Parmesan Grater – for freshly grated cheese
Ingredients
Pasta & Protein
- 8 oz linguine or spaghetti
- 1 lb extra-large shrimp peeled, deveined, and patted dry
Cajun Seasoning Blend
- 1 ½ tsp smoked paprika
- ¾ tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper adjust for spice preference
- ¼ tsp ground black pepper
- ½ tsp table salt
Sauce Base
- 2 tbsp olive oil
- 2 tbsp butter salted or unsalted
- 1 medium yellow onion diced (about 1 cup)
- 2 –3 garlic cloves minced (about 2 tsp)
- 1 tbsp all-purpose flour
- ⅔ cup chicken broth
- 1 can 14.5 oz fire-roasted diced tomatoes, drained
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese plus extra for topping
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to the package directions.Once drained, toss with a small drizzle of olive oil to prevent sticking, and set aside.
- Prepare the Cajun Seasoning: In a small bowl, whisk together paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne, black pepper, and salt. Set aside 1 teaspoon of the spice mix for the sauce, and use the rest to coat the shrimp.
- Season and Sear the Shrimp: Place the shrimp in a bowl or zip-top bag and toss thoroughly with the Cajun seasoning mix (excluding the reserved teaspoon). In a large skillet over medium-high heat, heat olive oil until shimmering. Add shrimp in batches, cooking 1–2 minutes per side or until opaque and slightly golden. Remove to a plate and set aside.
- Build the Flavor Base: Lower the heat to medium. Melt butter in the same skillet. Add the diced onion and sauté for 3–5 minutes until translucent and softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create the Sauce: Sprinkle the flour and the reserved teaspoon of Cajun seasoning over the onions and garlic. Stir to coat and cook for 1 minute, allowing the flour to absorb the fat. Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until reduced by half.
- Add Tomatoes & Cream: Stir in the drained fire-roasted tomatoes, followed by the heavy cream. Mix well and bring the sauce to a gentle simmer for another 2–3 minutes.
- Combine Everything: Add the cooked pasta and parmesan cheese to the skillet. Toss until the noodles are evenly coated and the cheese has melted into the sauce. Return the shrimp to the pan and stir until everything is heated through.
- Serve and Enjoy: Dish the pasta into bowls and garnish with extra parmesan if desired. Serve hot.
Notes
- Spice Control: For a milder version, reduce or omit the cayenne. For more heat, double it or add crushed red pepper flakes.
- Pasta Options: Linguine and spaghetti work well, but fettuccine or penne can be substituted based on preference.
- Shrimp Tip: Make sure the shrimp is dry before searing to achieve a better sear and avoid steaming.
- Make Ahead: You can mix the Cajun seasoning and prep the shrimp in advance to save time on busy weeknights.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat to avoid curdling the cream sauce.
