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This cajun shrimp pasta with a homemade cajun spice blend, tender juicy shrimp, bell peppers, and bowtie pasta, tossed in a creamy sauce. This easy cajun shrimp pasta dish has few ingredients, but packed full of flavor!
How-to remove tail from shrimp
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!
Cajun spice blend
- Cajun spice blend: Paprika, garlic, powder, onion powder, cayenne pepper, kosher salt, black pepper, dried oregano, and dried thyme.
- Stir spice blend to evenly mix spices. Reserve 1 tbsp to be used on veggies.
- Add oil, spice blend, and toss shrimp in cajun spice blend until fully coated. Allow the shrimp to marinate while you prep the veggies.
How-to dice a bell pepper
- Using a pairing knife, cut around the crown on a diagonal angle
- Pull the stem and remove, taking 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 second bell pepper.
Pasta
For this recipe, I used bowtie pasta. This recipe will work with any pasta shape, so use what you have on hand.
Cook the shrimp
I love cooking with shrimp, because they cook quickly and cooking them in cast iron you get an amazing sear on them too. Over medium heat, add butter and 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.
Creamy cajun pasta base
- Add the diced bell peppers/onions
- Add in unsalted butter and the reserves tablespoon of cajun spice blend. Stir to combine, sauté for 4 minutes for bell peppers and onion to soften. Add in minced garlic and sauté 1 more minute.
- Add in 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.
- Add in fresh parsley to the cream sauce
Finishing the dish
- Add back in the cajun cooked shrimp
- Stir to combine and coat shrimp in sauce
- Prior to draining the pasta, reserve 1/2 cup of pasta water. Add in al dente cooked pasta and turn the heat off. It’s important to cook the pasta al dente, because it will cook a bit more once combined with the sauce. 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.
Serving the cajun shrimp pasta
To finish the creamy cajun shrimp pasta, top with additional freshly chopped parsley. Serve right away while the dish is warm.
How to store/freeze/reheat
- 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.
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
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.
