Description
This Cajun Shrimp Pasta is a creamy, spicy dish bursting with bold flavors of seasoned shrimp and a rich parmesan cream sauce tossed with al dente penne pasta. The recipe balances Cajun spices with a smooth sauce, creating a comforting yet zesty meal perfect for seafood lovers looking for a quick and delicious weeknight dinner.
Ingredients
Units
Scale
For the Pasta:
- 1 tablespoon kosher salt
- 8 ounces penne pasta
For the Shrimp and Sauce:
- 1 pound raw shrimp, deveined, cleaned, tail removed (pat dry with paper towels for best results)
- 2 tablespoons Cajun seasoning (preferably homemade, use less if store-bought)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese (preferably freshly grated from a block using a microplane)
Instructions
- Prep Ingredients: Make sure all your ingredients are ready before starting—for example, season and dry the shrimp, grate the Parmesan, and bring water to boil for pasta so you can cook pasta and shrimp simultaneously.
- Season Shrimp: In a bowl, combine the raw shrimp with the Cajun seasoning and olive oil. Toss well to coat evenly.
- Boil Pasta Water: Add 1 tablespoon kosher salt to a large pot of water and bring it to a boil. Once boiling, add the penne pasta and cook until al dente according to package directions.
- Cook Shrimp: While pasta cooks, heat a large skillet over medium-high heat and add butter. Once melted, add the seasoned shrimp in a single layer, cooking until golden brown on each side—turn only once. You may need to cook in batches. When cooked, transfer shrimp to a clean plate and reduce heat to medium.
- Make Sauce: Pour the heavy cream into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits. Let the cream bubble gently around the edges, then reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Combine Pasta and Shrimp: Drain pasta, reserving at least 1/2 cup pasta cooking water. Add the cooked pasta and shrimp to the skillet with the cream sauce. Stir everything together, adding reserved pasta water one tablespoon at a time if the sauce needs thinning for desired consistency. Adjust salt to taste.
- Serve: Once everything is evenly coated and heated through, serve immediately for the best flavor and texture.
Notes
- Salt Level: Homemade Cajun seasoning is recommended as it contains less salt than most store-bought blends. Adjust salt accordingly if using commercial seasoning.
- Adjusting Spice: Decrease heat by reducing cayenne pepper and red pepper flakes in your Cajun blend.
- Protein Variations: This recipe also works wonderfully with flattened chicken breast or wild-caught scallops instead of shrimp.
- Cheese Tips: Freshly grate Parmesan cheese with a microplane for best melting and flavor. Pre-grated cheese may not melt as smoothly.
- Scaling: Easily double this recipe to feed more people by doubling all ingredients proportionally.
