Pin it
This creamy Cajun shrimp pasta is my quick-fix secret for a weeknight that needs something bold yet comforting. Plump shrimp coated in savory Cajun spices swim in a luscious sauce that hugs every bite of al dente pasta. It brings together the kick of the bayou and the richness of a classic Italian cream sauce all on one plate. No fuss just real flavor and real comfort ready in under half an hour.
The first time I made this was for an impromptu dinner with friends and they all scraped their plates clean. Now anytime I need crowd-pleasing comfort I turn to this dish.
Ingredients
- Large Argentinian Shrimp: These are naturally sweet and tender look for wild caught for best flavor and always pat dry before cooking for a good sear
- Lemon juice: Adds brightness to the marinade and helps tenderize the shrimp choose a juicy firm lemon
- Olive oil: Helps coat the shrimp in seasoning and encourages even browning
- Cajun seasoning: The backbone flavor of the dish make your own or grab a high-quality store blend with paprika garlic and herbs
- Garlic powder: Adds an extra savory boost opt for fresh ground if possible
- Red paprika powder: Contributes color and gentle heat use a deep red sweet paprika for best quality
- Smoked paprika powder: Gives the dish a subtle smokiness Spanish smoked paprika has a gentle earthy flavor
- Dried oregano: Lends a Mediterranean herbal note choose a bright green fragrant oregano
- Unsalted butter: Creates a creamy base for the vegetables pick a high-fat European style for extra richness
- Jalapeño: Brings a mild heat remove seeds if you prefer less spice pick a glossy one with no soft spots
- Red bell pepper: Sweet and crunchy adds great color and texture look for a heavy pepper with firm skin
- Yellow onion: Sweet and aromatic forms the base flavor choose one that feels heavy for its size
- Tomato sauce: Adds acidity and body always use a smooth rich sauce for best results
- Heavy cream: Gives the sauce a velvety lux texture try to use cream with at least thirty six percent butterfat
- Fresh parsley: Brightens the finish adds color and freshness always opt for flat leaf if you can
- Rigatoni pasta: The shape holds onto creamy sauce well select high quality durum wheat pasta
- Salt and pepper: For seasoning and balancing flavor taste frequently as you cook
- Freshly grated Parmesan: Optional but boosts savoriness use a block of real Parmigiano Reggiano if possible
Step-by-Step Instructions
- Prepare the Shrimp:
- Begin by thoroughly peeling and washing the shrimp then gently pat them dry with paper towels to help them sear better. In a mixing bowl toss the shrimp with fresh lemon juice olive oil Cajun seasoning garlic powder both types of paprika and oregano mixing well until shrimp are evenly coated and glistening.
- Cook the Shrimp:
- Warm a large skillet over medium high heat then swirl in a light coating of oil. Lay the shrimp in without crowding and cook for about one to two minutes per side just until they turn pink and opaque. Promptly remove the shrimp from the skillet and set aside so they do not overcook.
- Sauté the Vegetables:
- Add unsalted butter to the same warm skillet and let it melt. Stir in the diced jalapeño red bell pepper and onion. Let these sauté gently for seven to ten minutes stirring every so often until the vegetables have softened and their aroma intensifies.
- Prepare the Sauce:
- Pour in the tomato sauce stirring it around to deglaze the pan and incorporate any browned bits stuck to the bottom. Let it cook for two to three minutes. Next stir in the heavy cream and the remaining Cajun seasoning garlic powder paprika and oregano. Mix until the sauce is smooth and gently simmering.
- Return the Shrimp and Finish the Sauce:
- Add the cooked shrimp and chopped fresh parsley back into the skillet. Sprinkle in freshly grated Parmesan if desired. Let everything simmer gently for about five minutes. This melds the shrimp into the sauce and allows the flavors to bloom.
- Cook the Pasta:
- Meanwhile cook the rigatoni pasta in a large pot of aggressively salted boiling water. Cook until just al dente following your package instructions. Scoop out a small cup of pasta water before draining which helps with sauce consistency later.
- Combine and Serve:
- Tumble the hot drained pasta into the skillet with the creamy shrimp sauce. Add a generous splash of reserved pasta water and toss everything together allowing the sauce to cling to every noodle. Simmer for another five minutes to thicken and let flavors marry.
- Garnish and Serve:
- Taste the finished dish and tweak with salt and pepper to your preference. Serve hot in bowls garnished with extra Parmesan fresh parsley and a few cracks of black pepper.
Pin it
Frequently Asked Questions
- → What is the best shrimp for this dish?
Large Argentinian shrimp works best due to its sweet and tender texture. Make sure to peel and pat them dry for even cooking.
- → Can I use a different type of pasta?
Yes, you can substitute rigatoni with penne, fettuccine, or any pasta that holds sauce well.
- → How spicy is this dish?
The level of spiciness is mild to medium, thanks to the Cajun seasoning and jalapeños. You can adjust the heat by adding more or less of the spicy components.
- → Can this dish be made ahead of time?
Yes, you can prepare the sauce and cook the shrimp in advance. Store them separately and combine with freshly cooked pasta before serving.
- → How can I make this dish healthier?
Use whole grain or gluten-free pasta and replace heavy cream with a lighter dairy alternative like half-and-half or plain Greek yogurt.
- → Can I add more vegetables to the dish?
Absolutely! Feel free to add spinach, mushrooms, or zucchini to enhance the dish’s nutrition and flavor.