Cajun Shrimp Pasta

I love cajun flavors in a lot of my food. I stir fry veggies with cajun spices, and I flavor pasta sauce with cajun spices. One of my husband’s favorite dishes is flavored with cajun spices: cajun shrimp pasta. 


I came up with this recipe after trying so many recipes that just lacked flavor. I like a creamy pasta that packs a punch.

I can’t tell you how good this is. It’s creamy, spicy, and just plain delicious. The sweetness of the heavy cream balances out the spiciness of the cayenne and paprika. You can replace shrimp with chicken if you’re like me and don’t prefer shrimp. 

I posted a photo of this pasta back when we were in California on my Instagram. And I promised a recipe for this, so here it is! 

Cajun Shrimp Pasta

Yield: 4-6 servings

Cajun Shrimp Pasta


  • 1 16 oz bag of penne pasta 
  • 1 lb large shrimp, peeled/cleaned
  • 1 tbsp oil 
  • 1 cup heavy or whipping cream 
  • 1/2 cup full fat milk, optional 
  • 2 large garlic cloves, minced
  • 1 small onion, sliced
  • 1 tomato, chopped
  • 1 bell pepper, sliced 
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp paprika 
  • 1 tsp onion powder
  • Salt to taste (about 1 tsp) 
  • 1/4 cup shredded cheese
  • Parsley for garnish 
    Spice Mix
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Instructions
  2. 1) Mix the spice mix for the shrimp and evenly coat all the uncooked shrimp. Boil the pasta according to directions, drain, and set aside.
  3. 2) In a large skillet, heat up 1 tbsp oil, add the shrimp.
  4. 3) Stir around for 1 minute and add the onions and tomato. Stir fry until tomato is slightly soft, then remove the shrimp, onion, and tomato onto a plate. Next stir fry bell pepper for 2-3 minutes, and remove from pan.
  5. 4) In the same skillet/pan, add the heavy cream and scrape the spicy bits at the bottom of the pan (aka flavor!) You can add the full fat milk at this point if you prefer the pasta with more sauce.
  6. 5) Add in the minced garlic, cayenne pepper, black pepper, paprika, onion powder, and salt.
  7. 6) Cook the cream and spices until it's a little thicker and reduced, about 5 minutes. It should not be watery, you want a nice creamy sauce.
  8. 7) Add in the shrimp, tomato, and onions into the sauce, including any extra juices on the plate.
  9. 8) Stir together and add the cooked pasta into the sauce, stir it all to combine. Add in the shredded cheese and garnish with parsley. Serve hot. Enjoy!

This entry was posted in entree.


  1. Ruby says:

    Hmm I've never tried with anything non-dairy. Perhaps they make a non-dairy cream? You can also experiment with chicken broth and use cornstarch to thicken it up! Hope it goes well 🙂

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