If I’m ever craving something rich, spicy, and comforting, I turn to this Creamy Cajun Shrimp Pasta. It takes all the goodness of creamy Alfredo and turns it up with a bold Cajun twist. Tender shrimp, silky noodles, and a velvety, spiced sauce come together for a dish that feels indulgent and vibrant all at once.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between heat, creaminess, and savory richness. It’s incredibly flavorful thanks to the pureed pepper, onion, and garlic base, and it’s fast enough for a weeknight but impressive enough for company. Plus, it’s endlessly adaptable—I can swap the shrimp for chicken or sausage, or adjust the heat level to suit my mood. This dish never fails to satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled, deveined, tails removed, patted dry

• 2 tsp store-bought or homemade Cajun seasoning

• 6 Tbsp extra-virgin olive oil, divided

• Kosher salt

• 1 small yellow onion, coarsely chopped

• 1 red bell pepper, seeds and ribs removed, coarsely chopped

• 4 garlic cloves

• 12 oz linguine

• 1 cup heavy cream

• 3 oz Parmesan, finely grated (about 1 1/2 cups), plus more for serving

• 1/2 cup finely chopped fresh parsley

• 1/2 cup thinly sliced chives

Directions

1. I start by tossing the shrimp with Cajun seasoning and 2 tablespoons of oil in a large bowl, seasoning lightly with salt.

2. In a large skillet over medium-high heat, I heat 2 more tablespoons of oil and cook the shrimp in batches—just about a minute per side—until they’re browned and just cooked through. Then I transfer them to a plate and wipe out the skillet.

3. I pulse the onion, bell pepper, and garlic in a food processor until a smooth puree forms—about a minute.

4. While that’s going, I boil the linguine in salted water until it’s al dente. I make sure to reserve 1 cup of the pasta water before draining.

5. Back in the skillet, I heat the remaining 2 tablespoons of oil over medium heat and cook the onion mixture for 7 to 10 minutes, stirring often. If it starts to brown too fast, I add a splash of water to slow it down.

6. I pour in the cream, scraping up any browned bits on the bottom of the pan. Once it boils, I take it off the heat and whisk in the Parmesan until the sauce is smooth.

7. Finally, I add the shrimp, pasta, parsley, chives, and 3/4 cup of the reserved pasta water. I stir everything together, adding more pasta water if needed, until the sauce is silky and coats the noodles perfectly. I like to top it off with a little extra Parmesan before serving.

Servings and timing

This recipe yields 4 to 6 servings.

• Prep time: 15 minutes

• Total time: 45 minutes

Variations

• Protein swaps: I often switch the shrimp for grilled chicken or andouille sausage depending on what I have on hand.

• Extra heat: I’ll add diced jalapeños or red chilies to the vegetable blend for more spice.

• Pasta types: This works well with fettuccine, penne, or even rigatoni.

• Cheese twist: I sometimes mix in a bit of smoked gouda or sharp white cheddar for a different depth of flavor.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 5 days. To reheat, I warm the pasta in a skillet over low heat with a splash of milk or cream to loosen the sauce. This dish also freezes well—I freeze portions for up to 3 months, then thaw overnight in the fridge before reheating gently on the stove.

FAQs

What makes this Cajun shrimp pasta different from Alfredo?

The key difference is the bold Cajun seasoning and the use of a pepper-onion-garlic puree that adds depth and spice, unlike the more subtle flavor of Alfredo.

Can I make this dish ahead of time?

Yes, I often prep the vegetable puree up to a week in advance and store it in the fridge. The whole dish also reheats beautifully, making it great for meal prep.

How can I make this dish spicier?

To up the heat, I use a spicier Cajun seasoning or add fresh hot peppers like jalapeños or red chilies to the puree.

Can I use frozen shrimp?

I can, but I make sure to thaw and pat them dry thoroughly to avoid watering down the seasoning and sauce.

Is this recipe gluten-free?

Not as written, but I’ve made it with gluten-free pasta and had great results. I also double-check my Cajun seasoning to make sure it’s gluten-free.

Conclusion

This Creamy Cajun Shrimp Pasta is one of those recipes I keep coming back to. It’s comforting, flavorful, and always hits the spot. Whether I’m serving it for a cozy dinner or impressing guests, it delivers every time. Once I tried it, I found myself skipping plain Alfredo for good.