Quick and Easy Cajun Shrimp Pasta
A creamy and flavorful Cajun Shrimp Pasta that combines a rich, spice-infused sauce with tender shrimp and perfectly cooked pasta for a quick, satisfying dinner.
Equipment
- 1 Large Skillet
- 1 Large Pot
- Measuring Spoons (set)
- 1 Whisk
- 1 Colander
Ingredients
- 8 oz linguine or spaghetti pasta
- 1 ½ teaspoons smoked paprika
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper double for more heat
- ¼ teaspoon ground black pepper
- ½ teaspoon salt plus more to taste
- 1 lb extra large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter salted or unsalted
- 1 medium yellow onion about 140 g, diced
- 2 teaspoons minced garlic 2-3 cloves
- 1 tablespoon all-purpose flour
- ⅔ cup chicken broth
- 14.5 oz can fire-roasted tomatoes drained
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese plus extra for serving
Instructions
- Prepare and Cook the Pasta: Begin by bringing a large pot of water to a rolling boil. Add a generous amount of salt — this is important to season the pasta properly and enhance its flavor. Once boiling, add 8 ounces of your chosen pasta, preferably linguine or spaghetti, and cook according to the package directions until al dente (firm to the bite). Stir occasionally to prevent the noodles from sticking together. When done, carefully drain the pasta using a colander. To keep the pasta from clumping if you're not serving immediately, toss it lightly with a teaspoon of olive oil and set it aside, covered, to retain warmth.
- Mix the Cajun Spice Blend: In a small bowl or dish, combine 1 ½ teaspoons smoked paprika, ¾ teaspoon dried oregano, ¾ teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne pepper (add more if you prefer a spicier dish), ¼ teaspoon ground black pepper, and ½ teaspoon salt. Whisk these spices together thoroughly to create a balanced and aromatic Cajun seasoning. Reserve about one teaspoon of this spice mixture for the sauce later.
- Season the Shrimp: Place 1 pound of peeled and deveined extra-large shrimp into a large resealable plastic bag or bowl. Add the remaining Cajun spice mixture to the shrimp, seal the bag, and toss it well to coat the shrimp evenly with the spices. This will infuse the shrimp with robust, smoky, and slightly spicy flavors. Let the shrimp marinate briefly while you prepare your cooking tools.
- Sear the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers and is hot, carefully add the seasoned shrimp in a single layer. Avoid overcrowding the pan; cook the shrimp in batches if necessary. Sear each side for about 1-2 minutes until the shrimp turn pink, opaque, and slightly caramelized on the edges.This quick searing locks in moisture and flavor. Remove the cooked shrimp to a plate and set aside.
- Sauté Onions and Garlic: Reduce the skillet heat to medium and add 2 tablespoons of butter. Once the butter has melted and starts to foam slightly, add 1 medium diced yellow onion. Cook, stirring occasionally, for 3 to 5 minutes until the onion softens and becomes translucent, releasing its natural sweetness. Next, stir in 2 teaspoons of minced garlic and cook for about 30 seconds until fragrant, making sure not to let the garlic burn.
- Create the Roux and Build the Sauce: Sprinkle 1 tablespoon of all-purpose flour evenly over the softened onions and garlic. Stir continuously to coat the onions and garlic with the flour, cooking for about 1 to 2 minutes. This step cooks out the raw flour taste and starts to thicken the sauce. Slowly pour in ⅔ cup of chicken broth while stirring constantly, scraping the skillet’s bottom to loosen any flavorful browned bits. Allow the broth to simmer and reduce by about half; this intensifies the flavor and thickens the base.
- Add Tomatoes and Cream: Once the broth has thickened, stir in a 14.5-ounce can of drained fire-roasted tomatoes, mixing thoroughly to combine. The smoky roasted tomatoes add a vibrant depth and slight sweetness to the sauce.Then, slowly pour in ¾ cup of heavy cream, stirring continuously to create a rich, velvety texture. Let the sauce simmer gently for a few minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta, Cheese, and Shrimp: Add the cooked and drained pasta directly to the skillet with the sauce. Toss the pasta gently but thoroughly to coat each strand with the creamy Cajun sauce. Sprinkle in ½ cup of freshly grated parmesan cheese and continue tossing until the cheese melts into the sauce, adding a subtle salty and nutty flavor. Finally, return the seared shrimp to the skillet, gently folding them into the pasta and sauce mixture.Cook everything together for 1-2 minutes to warm the shrimp through and marry the flavors.
- Serve and Garnish: Transfer the Cajun Shrimp Pasta to serving plates or a large serving bowl. Optionally, sprinkle additional parmesan cheese on top for extra richness and a visually appealing finish. Serve immediately while warm, paired with a fresh green salad or crusty bread for a complete meal.
Notes
- Use fresh or thawed shrimp for best flavor and texture.
- Adjust cayenne pepper to control the spice level to your preference.
- Toss pasta with olive oil after cooking to prevent sticking.
- Sear shrimp in batches to avoid overcrowding and ensure even cooking.
- Use fire-roasted tomatoes for a smoky, rich flavor that complements Cajun spices.
- Grated parmesan cheese melts best when added off heat to avoid clumping.
- Heavy cream adds richness; substitute with half-and-half for a lighter dish.
