Best Cajun Shrimp Pasta Recipes

CAJUN CRAB AND SHRIMP PASTA SALAD

Steps:

• 1. Melt stick of butter in a saute pan and add garlic to taste.
• 2. Saute the shrimp over medium heat until no longer pink and add the cajun seasoning to taste. Remove from heat. Then add the crab meat, Mix well and set aside.
• 3. Add cooked pasta to a large mixing bowl along with chopped onion and mayo and sour cream.
• Now add, Onion powder, Garlic powder, Accent, Mrs. Dash and Sweet Relish and mix well. ALL SPICES ARE TO TASTE. DO NOT ADD ANY SALT TO PASTA MIX AS THE MEAT WILL ADD SALT.
• Add the meat mixture to the pasta mixture and mix well. If you. Eed to add more MAYO do no now.
• Transfer to a serving bowl and top with Cayenne pepper. Chill 2-3 hours and serve cold.

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Steps:

• Peel and devein shrimp; set aside.
• Cook fettuccine by following the package directions; drain and set aside.
• Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
• Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
• Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
• Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth.
• Bring to boil over med-high heat, stirring frequently; boil 1` minute.
• Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
• Add in cheese cubes, sausage and shrimp; stir until cheese melts.
• Stir in green onions, parmesan cheese, and chopped fresh parsley.
• Serve over hot cooked fettuccine.
• For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.

CAJUN SHRIMP PASTA WITH ALFREDO SAUCE

Steps:

• Bring a pot of lightly salted water to a boil.
• Melt butter in a large skillet over medium-high heat. Saute garlic until fragrant, about 1 minute. Add Cajun seasoning, salt, and pepper. Add shrimp and cook for 1 to 1 1/2 minutes. Turn shrimp over and cook, about 1 to 1 1/2 minute more. Transfer to a bowl and cover with aluminum foil to keep warm, leaving the butter in the skillet.
• Place pasta in the boiling water; cook until tender yet firm to the bite, 8 to 10 minutes.
• Add flour to the butter in the skillet; cook for 30 seconds. Add milk, cream, lemon juice, and soy sauce. Reduce heat to medium-low. Cook and stir until flavors blend, about 5 minutes. Add the shrimp and cook until well coated and opaque, about 5 minutes more.
• Spoon the shrimp and sauce on top of the cooked pasta.

CHICKEN, SHRIMP AND SAUSAGE CAJUN PASTA

Steps:

• 1. Cook pasta per directions on box, set aside.
• 2. In large Dutch oven, brown chicken and sausage in hot oil. Remove and drain.
• 3. Add onion, green and red peppers, celery, bell pepper, thyme, oregano, paprika, salt, cayenne pepper and Cajun seasoning to the pan. Cook and stir for about 5 minutes until onions and peppers are tender.
• 4. Add pasta, tomatoes with juice and tomato sauce, chicken and sausage into the Dutch oven. Bring to a boil.
• 5. Stir in shrimp and parsley. Cover and cook for 5-8 minutes longer or until shrimp curl and turn pink. Serve.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dete; drain.
• Meanwhile, melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove shrimp from skillet (some shrimp may not be cooked completely) and set aside.
• Stir in flour and Cajun seasoning into the butter. Cook, stirring for 2 minutes. Gradually whisk in milk, then cook until thickened. Return shrimp to sauce and cook 1 to 2 minutes more until shrimp is done. Season with salt.
• Top pasta with shrimp sauce and sprinkle with Parmesan cheese.

CAJUN SHRIMP AND ANDOUILLE PASTA

Steps:

• Prepare fettuccini according to package instructions. Keep warm.
• Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
• In a large bowl, toss sausage mixture with cooked pasta.

CAJUN SHRIMP W/ RED PEPPERS ANGEL HAIR PASTA AND CAYENNE ALFREDO

Steps:

• Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes), remove tails off the shrimp, drain and set aside.
• Dice onion and garlic. Cut the top off the bell peppers, remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside.
• Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta.
• Get the grill started and let it get hot.
• In a cup or small bowl combine 1/2 the butter, (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup, pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill, but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture.
• Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this:.
• Get your pasta water boiling on high.
• Make sure your grill is hot.
• Turn the heat on your pan to high to heat up the olive oil.- don't let it burn.
• Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan.
• Once the olive oil in the pan is hot, toss in the garlic, onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste.
• Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally.
• Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side.
• Go back to the pan and turn pepper, union, garlic mixture. Don't let onion or garlic burn, but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening.
• Stir and check pasta.
• After about 3-5 minutes on the grill turn the shrimp over, brush again with lemon butter and sprinkle with spices, close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here, it will still cook slightly after adding to the pan. If the other ingredients are done or getting done, take them off the heat until shrimp is done. Keep a watchful eye on your foods.
• Once the shrimp is done on the grill, the should be slightly firm, slightly browned, yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it, Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right, cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked.
• Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir.
• Serving:.
• You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp, pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a "little taste" before they come back for more. Yet, despite appearances, the aroma, flavors and different textures will be good. Usually, this will serve 4 people. If you make a whole box of pasta, some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce, add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas, but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers, if good and fresh will have an almost sweet taste to offset the spices, but be an excellent match with the shrimp's texture.
• This goes great with a nice spring-mix type salad, crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .

APPLEBEE'S COPYCAT CAJUN SHRIMP PASTA - (7 WW PTS) RECIPE - (4.4/5)

Steps:

• Prepare the fettuccine 1 minute shy of the package instructions. If you drop the pasta into the salted boiling water just after starting the sauce they will both be done at roughly the same time. In a small bowl, mix the shrimp with the Cajun seasoning. In a large sauté pan over a medium high heat, add the peppers, onions and olive oil with some salt and pepper to taste and sauté for 3 to 5 minutes or until they begin to soften. Push all of the veggies to one side of the pan and add the butter, garlic, lemon zest and shrimp to the empty part of the pan then sauté the shrimp for 2 minutes on the first side and an additional minute on the second side. If your pasta in not done yet you'll need to remove the shrimp from the pan so they won't overcook. Continue sautéing the peppers and onions using the whole surface of the pan now and once the fettuccine is done add it to the pan but reserve some of the pasta cooking water in case it is needed to loosen the dish. Add the shrimp back into the pan then squeeze the fresh lemon juice over the skillet and continue to toss the pasta until everything is well combined then serve.

O'CHARLEY'S CAJUN SHRIMP PASTA

Steps:

• Chop the peppers and onion kind of big, not too finely cause you want them to have oomph. Fry the peppers and onion in about 1/2 stick of butter till almost tender,it's okay if they have a little bite to em. Add the shrimp straight from the freezer and cook for about 5 minutes. (Note: I made this the other night and actually took the time to thaw the shrimp. This reduces the chance of thinning the sauce too much.).
• Put the angel hair in boiling water at this point so it will be ready at the same time as your sauce.
• Stir the spoonful of flour into the shrimp and add the half and half. Season to taste with the pepper, garlic, seasoned salt and creole seasoning. I like it with a nice heat. Let the sauce simmer gently for about five more minutes till thickened and Voila!
• Make some garlic toast while the sauce is thickening. Dish up your angel hair and spoon the sauce over. OMG -- this is sooooo good!

INSTANT POT® CAJUN SAUSAGE AND SHRIMP PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and swirl to coat. Saute onion in the hot oil, 3 to 4 minutes. Add garlic and saute for 20 seconds. Pour in broth and scrape the bottom of the pot with a wooden spoon.
• Layer sausage, mushrooms, cavatappi, Cajun seasoning, and tomatoes in the pot evenly in that order; do not stir. Close and lock the lid. Make sure the valve is set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir shrimp, cream cheese, and bell pepper into the pot. Close the lid and let sit on Warm setting to allow hot pasta to warm shrimp through, cook the pepper, and melt the cream cheese, about 5 minutes. Remove the lid and stir cream cheese to make sure it is incorporated. Stir in Parmesan cheese. Serve.

CAJUN SHRIMP AND SAUSAGE WITH CHEESE SAUCE AND PASTA

Steps:

• In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
• Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
• Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
• Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
• Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
• Cook simmering for about 7-8 minutes.
• Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
• Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
• Serve over the cooked pasta.
• Delicious!

CAJUN SHRIMP PENNE PASTA

Steps:

• Cook penne paste until al dente. Drain and let cool.
• In a saute pan heat olive oil and add bacon. Cook until bacon is crisp. Remove bacon and set aside, but leave grease in saute pan.
• Add onions and garlic to bacon grease and cook until golden.
• Remove onions and garlic, set aside with bacon.
• Add shrimp and cook until done.
• Turn heat to low, return bacon, onion, and garlic to pan.
• Add paprika, red chili pepper flakes, and penne pasta.
• Add cream and parmesan cheese.
• Add salt and pepper to taste.

CAJUN SHRIMP PASTA SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Place the diced yellow pepper, diced onion and diced celery in a fine-sieve collander and set aside. Fill a large pot with enough fresh cold water to allow the addition of the beer. Pour the beer into the water and season liberally with coarse salt, fresh ground black pepper and the Old Bay. Bring to a boil. Add the shrimp and allow to steep until the shrimp is opaque, 3 minutes. Pour the cooked shrimp and shrimp water through the collander over the diced vegetables. Fill the pot with cold water, season with salt and bring to the boil. Meanwhile, peel the shrimp and cut into thirds. Put the cut shrimp, vegetables and diced sausage into a large bowl. Add the chopped sun-dried tomato, dried thyme salt and pepper. Add the frozen pasta to the boiling water and cook until al dente. Drain; rinse under cold running water. Drain well. Add the pasta to the shrimp mixture and stir to combine. Dress with the Hellmann's mayonnaise OR the oil and vinegar mixture. Cover with plastic wrap and refigerate 2 to 4 hours to allow the flavors to marry.

CREAMY CAJUN PASTA WITH SHRIMP AND SAUSAGE

Steps:

• Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
• Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
• Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.

CAJUN SHRIMP PASTA

Steps:

• To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
• Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
• Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
• Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CREAMY CAJUN SHRIMP AND PASTA

Steps:

• Heat a large skillet over medium heat.
• Melt butter.
• Add onion, garlic, green onion, Tony Chachere's, white pepper, and cook until softened.
• Add wine and tomatoes. Simmer for 15 minutes.
• Add heavy cream and spinach, simmer 5 minutes.
• Add pasta, shrimp, and 1/2 cup parmesan reggiano. Simmer until shrimp is warmed.
• Top with rest of Parmesan Reggiano and serve.

CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE

Steps:

• 1. Toss shrimp with salt, pepper and Cajun seasoning, coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
• 2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4-5 minutes. Remove to plate, set aside,
• 3. Add pasta to salted boiling water and cook until al dente.
• 4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Saute until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
• 5. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bott9m of pan, simmer a couple of minutes.
• 6. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2-3 minutes. Salt and pepper to taste and then lastly, add shrimp.

CREAMY CAJUN SHRIMP AND BROCCOLI PASTA - PEAS AND CRAYONS

Steps:

• Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
• If using fresh, set aside and grab your pasta!
• Cook pasta as directed until tender.
• Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
• While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
• Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
• Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
• Drain the pasta and add back into the pot.
• To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
• I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
• Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
• Stir constantly until the dairy thickens into a delicious sauce.
• Add in your shrimp along with your broccoli and stir to coat.
• Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
• At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
• Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!

SPICY CAJUN PASTA WITH SHRIMP

Steps:

• Saute onion, garlic and all spices in 2 tablespoons of olive oil.
• Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
• Cook desired amount of pasta until al dente.
• Add one cup of pasta water to sauce.
• Add frozen shrimp to sauce.
• As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
• Heat through and serve immediately with lemon slices on side.
• Pass Parmesan cheese to sprinkle on top.