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This Cajun shrimp pasta is made with a homemade Cajun spice blend, tender, juicy shrimp, bell peppers, and bowtie pasta, all tossed in a creamy sauce. This easy cajun shrimp pasta dish has few ingredients but is packed full of flavor!

What is Cajun shrimp pasta?
Spicy and savory, Cajun shrimp pasta is made with a heavenly cream sauce, diced vegetables, and Cajun-spiced shrimp.
The flavor of this pasta dish is bold and complex, relying heavily on a Cajun spice mix.
This recipe is a modern fusion, combining traditional Cajun flavors with a contemporary American dish.
Why this Cajun shrimp pasta recipe works
- I love cooking with shrimp because they cook quickly, and using a cast iron gives them an amazing sear.
- The homemade Cajun spice blend gives the dish a tasty kick and authentic flavor.
- Creamy garlic sauce made with heavy cream and unsalted butter is super indulgent.
- This dish is customizable; add your favorite vegetables and protein sources for endless flavor opportunities!
Ingredients needed
Here’s everything you’ll need to make this shrimp bowtie pasta recipe…
- Shrimp
- Paprika
- Garlic powder
- Onion powder
- Ground cayenne
- Kosher salt
- Black pepper
- Dried oregano
- Dried thyme
- Olive oil
- Unsalted butter
- Green and red bell peppers
- Yellow onion
- Fresh garlic
- Heavy cream
- Flat leaf parsley
- Bowtie pasta
How to make Cajun shrimp pasta
Ready to get cooking? This shrimp bow-tie pasta is easy to make with simple and delicious ingredients.
Step 1: Remove the shrimp tails
- For this recipe, I use peeled and deveined shrimp for time/ease. You still have to remove the tail when purchased. When removing tails from peeled shrimp, you want to keep all the meat that’s in the tail.
- Grab one shrimp and pinch at the very back of the tail. This will release the meat from inside, and none will go to waste!
- Repeat for the entire pound of shrimp.

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Step 2: Marinate shrimp in a Cajun spice blend
- First, create your Cajun spice blend from 1 tbsp paprika, ½ tbsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried oregano, and 1 tsp dried thyme.
- Stir spice blend to mix evenly. Reserve 1 tbsp to be used on veggies.
- To prepare your shrimp, add 2 tbsp oil and the Cajun spice blend.
- Toss shrimp in the spices until fully coated.
- Allow the shrimp to marinate while you prep the veggies.
Spice blend tip:
You can adjust the spice level by adding more or less cayenne pepper to this Cajun spice blend. Because the sauce is rich and creamy, it really balances out the spice level.
If you’re sensitive to spice, however, reduce to ¼ tsp cayenne pepper in your Cajun shrimp pasta.

Step 3: Dice the vegetables
- Using a paring knife, cut your red bell pepper around the crown on a diagonal angle.
- Pull the stem and remove it, taking the majority of the seeds out. Tap out any seeds that have accumulated at the bottom.
- Shave the white membranes out of the inside of the pepper and discard. The white membranes are bitter.
- Cut the pepper into long strips, then dice.
- Repeat with the green bell pepper.
- Dice 1 medium yellow onion.
What other vegetables pair with Cajun shrimp pasta?
If you want to make this dish extra nutritious, the quickest method is to add more vegetables.
This dish would suit grilled mushrooms, broccoli, asparagus, spinach, kale, zucchini, and sundried tomatoes.


Step 4: Cook the shrimp
- Add 2 tbsp of unsalted butter to your cast iron pan and set to medium heat.
- Over medium heat, cook the shrimp in one even layer for 1-2 minutes on each side or until they form a “C” shape. If you cannot fit them in one even layer, then cook them in batches.
- Remove and set aside.
How can I add more protein to this Cajun shrimp pasta recipe?
Whether you’re looking to boost your protein intake, or simply like your meals extra meaty, I’d recommend adding spicy sausage to this recipe.
Andouille or chorizo would pair best with this dish.

Step 5: Cook the creamy Cajun pasta base
- Add the diced bell peppers and onions to your pan.
- Add the remaining 2 tbsp of unsalted butter and the reserved tablespoon of Cajun spice blend. Stir to combine.
- Sauté for 4 minutes for bell peppers and onion to soften.
- Add in 3 cloves of minced garlic and sauté 1 more minute.
- Add in ¾ cup of heavy cream or you can substitute half & half (sauce will not be as thick and creamy with half & half). Allow the sauce to come to a gentle boil.
- Finish the cream sauce with 3 tbsp of fresh chopped parsley.

Step 6: Cook bowtie pasta and mix
- Add your cooked Cajun shrimp back into the pan. Stir to combine and coat the shrimp in the sauce.
- Cook the bowtie pasta until al dente. It’s important to cook the pasta al dente because it will cook a bit more once combined with the sauce.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- Add the al dente cooked pasta to your shrimp sauce and turn the heat off.
- Stir until pasta is fully coated in sauce.
- Add a few tablespoons of pasta water at a time to the sauce if needed. This will make it extra silky and smooth.

How to serve Cajun shrimp pasta
To finish the creamy cajun shrimp pasta, top with additional freshly chopped parsley. Serve right away while the dish is warm.
I like serving this shrimp bow tie pasta with fresh side dishes like my Brussels sprout Caesar salad, grilled peach salad with balsamic vinaigrette, or roasted butternut squash salad.
Of course, it could always benefit from a thick slice of homemade roasted garlic bread too!

How to store Cajun shrimp pasta
You can safely store these leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat in the microwave until the shrimp are warmed through.
To freeze this dish, allow the pasta to fully cool before placing it in a freezer-safe container. You could also store it flat in a freezer Ziplock for a space-saving hack.
Defrost overnight in the refrigerator before reheating.

Love this easy dinner idea? Try these other recipes:
Looking for more shrimp recipes?

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Cajun Shrimp Pasta
Ingredients
- 1 pound uncooked shrimp (peeled, deveined, tails removed)
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 2 bell peppers (1 green, 1 red de-stemmed, seeded, diced)
- 1 medium yellow onion (diced (3/4 cup))
- 3 cloves garlic (minced)
- 3/4 cup heavy cream
- 3 tablespoons flat leaf parsley (chopped + more for serving)
- 12 ounces bowtie pasta
- 1/2 cup reserved pasta water
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Equipment
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Instructions
- Bring a pot of salted pasta water to a boil. Cook pasta al dente, reserving 1/2 cup of pasta water prior to draining.
- In a small bowl, mix together all the spices: paprika, garlic powder, onion powder, cayenne, salt, pepper, oregano, and thyme. Reserve 1 tbsp of this cajun seasoning and set aside. In the bowl with shrimp, add 2 tbsp olive oil and the cajun seasoning (minus the 1 tbsp you're reserving). Mix until shrimp are fully coated.
- In a dutch oven or high walled skillet, over medium heat, melt 2 tbsp of butter. Cook shrimp in one even layer for 1-2 minutes on each side or until they form a "C" shape. If you cannot fit them in one even layer, then cook them in batches. Remove and set aside.
- In the same skillet, add the diced bell peppers/onions, 2 tbsp butter, and 1 tbsp of cajun seasoning. Stir to combine, sauté for 4 minutes till bell peppers and onion soften. Add in minced garlic and sauté 1 additional minute. Add in heavy cream and allow sauce to come to a gentle boil. Add in parsley.
- Return the cooked shrimp to the sauce and stir to coat. Add in al dente cooked pasta and turn the heat off. Stir until pasta is fully coated in sauce. You can add a few tbsp of pasta water at a time to the sauce if needed. Top with additional chopped parsley and serve. Enjoy!
Notes
Removing shrimp tails
- When removing tails from peeled shrimp, you want to keep all the meat that's in the tail. Grab one shrimp and pinch at the very back of the tail, this will release the meat from inside, and none will go to waste!
Pasta
- For this recipe, I used bowtie pasta. This recipe will work with any pasta shape, so use what you have on hand.
Heavy cream
- You can substitute half & half for the heavy cream, but sauce will not be as thick.
Storing/freezing/reheating
- To store: Store leftovers in an airtight container in refrigerator for up to 4 days.
- To freeze: Allow pasta to fully cool, place in a freezer safe container or store flat in freezer ziplock. Defrost overnight in refrigerator.
- To reheat: Reheat in microwave until shrimp are warmed through.



Loved this recipe! Very simple to create a flavorful pasta dish. I did add freshly grated Parmesan when serving.
I have literally made this dish once a month. I do have a question. Could you add some parmesan cheese to it?
I’m so glad you love this recipe Edward! Yes of course, some freshly grated Parmesan on top would be delicious.
I love experimenting and trying out new recipes. If I could give it 6 stars I would!!! So fresh and flavorful and creamy!!! My husband said to save this recipe because it was a keeper 😋
I really enjoyed this recipe. I added about a quarter more of each seasoning and it came out just to my liking. Thanks for such detailed instructions. Much appreciated!
I’m so glad you enjoyed the recipe Kim! Thanks for making it, cheers!
I made this at the firehouse for the guys and they loved it. I added just a little more of the seasoning mix. The seasoning mix was great!
I’m so glad you all enjoyed the recipe Jason, thanks for making it! Cheers!
Very good. We are in low carb induction, so I skipped the pasta, added more cream and turned it into a shrimp bisque. Also added zucchini sauteed with the onions and bell pepper. Grated parm on top. Your creole seasoning is better than Tony’s. Even spouse thought so. Thank you.
Wow such a great compliment Teresa! So glad you and your husband enjoyed it. Love that you adapted it into a bisque!