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Cajun Shrimp Pasta
This cajun shrimp pasta with a homemade cajun spice blend has 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!
servings
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.
*See in-post for step-by-step photos of preparing and cooking the dish*
Video
Nutrition Information
Calories: 755kcal (38%), Carbohydrates: 76g (25%), Protein: 30g (60%), Fat: 38g (58%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.5g, Cholesterol: 223mg (74%), Sodium: 1252mg (54%), Potassium: 634mg (18%), Fiber: 6g (25%), Sugar: 8g (9%), Vitamin A: 4416IU (88%), Vitamin C: 84mg (102%), Calcium: 153mg (15%), Iron: 3mg (17%)