Best Creamy Cajun Shrimp Pasta Recipes

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.

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 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.

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!