Traditional recipes

Spaghetti with Cajun Cream Sauce & Shrimp Recipe

Spaghetti with Cajun Cream Sauce & Shrimp Recipe

Ingredients

  • 1 pint heavy cream, plus more as needed
  • 1 ½-2 cups grated Parmesan cheese
  • 1 pound spaghetti
  • 2-3 tablespoons Cajun spice blend, preferably Tony Chachere's
  • Black pepper, to taste
  • 6-8 fresh medium-sized shrimp, peeled and deveined

Directions

Add the cream to a large pan and simmer over medium-low heat. Let the cream thicken for 15-20 minutes, stirring occasionally and paying close attention that it does not start to boil.

Next add in the cheese and stir to make sure it's well integrated. And before we go any further, here's the thing about this recipe — it's not about precise measurements, you have to trust your judgement and know what you like in terms of taste. If you think it needs more cheese, go ahead and add more cheese (add more than you think you should). Sauce too thick? Loosen it up with a little cream.

Meanwhile, cook the spaghetti in a pot of salted boiling water according to package instructions, about 8 minutes. Once the sauce has reached the desired cheesiness and thickness, add the Cajun spice blend and pepper, to taste, and stir. When the pasta is almost finished cooking, add in the shrimp and cook for about 3 minutes.

When it's ready, drain the pasta and add it to the pan with the sauce and shrimp. Toss to make sure the spaghetti is thoroughly coated. Serve and sprinkle with a little extra cheese.


Creamy Cajun Shrimp Pasta

Place all Cajun spice mix ingredients into a small mixing bowl and whisk together.

In another mixing bowl toss together shrimp, oil and half of the spice mix until shrimp is evenly coated. Allow mixture to sit for 15 minutes.

Fill a large pot with water, place over high heat and bring to a boil. Add a small handful of salt and add linguine.

Cook linguine, stirring occasionally until al dente, 7 to 9 minutes.

Drain pasta and set aside, reserving 1/2 cup of pasta water.

Place a large skillet over medium heat and melt 1 ½ tablespoon butter. Add half the shrimp and sear on each side for about 3 minutes or until shrimp just turns opaque and barely cooks through.

Transfer shrimp to a plate and set aside. Repeat with remaining shrimp.

Return skillet to stove and melt 2 tablespoons butter. Add onion and bell peppers and saute for 2 to 3 minutes.

Sprinkle vegetables with remaining spice mix and continue to saute for an additional 2 to 3 minutes.

Deglaze skillet with pasta water and simmer until water evaporates and vegetables have softened. Transfer vegetables to plate with shrimp.

Return skillet to stove and melt remaining butter. Add cream to skillet and simmer until cream has reduced by 1/3, about 4 minutes.

Add TABASCO ® Original Red Sauce and grated Parmesan to cream and stir together until sauce thickens enough to coat a wooden spoon.

Add pasta to sauce and toss together.

Add shrimp, vegetables and cilantro to skillet and continue to toss together until everything is evenly coated in sauce. Season with salt and pepper and toss together.


Recipe Summary

  • 1 ½ pounds unpeeled, medium-size fresh shrimp*
  • 2 teaspoons Creole seasoning
  • 12 ounces uncooked penne pasta
  • 2 tablespoons butter or margarine
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1 ½ cups whipping cream
  • 1 teaspoon hot sauce
  • ¼ cup fresh parsley, chopped
  • ½ cup (2 ounces) freshly grated Parmesan cheese

Peel shrimp, and devein, if desired. Toss shrimp with Creole seasoning set aside.

Prepare pasta according to package directions drain. Keep warm.

Melt butter in a large skillet over medium-high heat add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Remove shrimp from skillet. Add green onions and garlic to skillet sauté 2 to 3 minutes or until tender. Reduce heat to medium stir in cream and hot sauce. Bring to a boil reduce heat, and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened. Stir in shrimp and parsley. Toss with pasta. Sprinkle evenly with cheese. Serve immediately.


Cajun Shrimp with Garlic Parmesan Cream Sauce

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

The easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought!

Ingredients:

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk, or more, as needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup half and half*
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the shrimp

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed season with salt and pepper, to taste.
  7. Stir in pasta and gently toss to combine.
  8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

Notes:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.


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More Recipes You May Enjoy:

Saturday 4th of April 2020

Can I use diced tomatoes instead of crushed?

Saturday 28th of December 2019

Tried this this evening. Turned out really good. Recipe is a keeper!

Saturday 7th of September 2019

Soooo good. I add mushrooms to the dish as we are mushroom lovers. Easy and quick.

Wednesday 18th of September 2019

Better than a restaurant , so delicious! I used 1lb (16 ounces) of fettuccine and there was still plenty of sauce. This is probably one of the best pasta dishes ever and I have been cooking for over 25 years! Seasonings were perfect. Thank you!


Step by Step

Chop the bell pepper and mince the garlic. Then prepare the pasta according to the package. When you drain the pasta, reserve about 1/3 cup of the water.

Heat a large skillet over medium-high heat and add one tablespoon of oil to the pan. Add the bell pepper to the pan and cook for a few minutes until they are crisp-tender.

In a large mixing bowl, combine the Cajun seasoning, flour, and shrimp and toss to coat the shrimp.

Add the shrimp. Cook for another 2-3 minutes until they are done. Make sure to flip the shrimp at least once while cooking.

Put the remaining oil in the skillet and add the cayenne and minced garlic. Then stir in the liquid reserved from the pasta.

Mix in the salt, bay leaves, and tomatoes. Bring the mixture to a boil. Reduce heat and simmer for 5 minutes.

Discard the bay leaves and add the half-and-half, cooking until heated through.


Recipe Summary

  • 1 (16 ounce) package spaghetti
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 ¼ pounds shrimp, peeled and deveined
  • 1 splash dry white wine
  • 1 cup heavy whipping cream
  • ¼ cup chopped fresh basil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.

Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.


Creamy Cajun Shrimp Pasta

This creamy Cajun Shrimp Pasta combines Parmesan, tender shrimp and penne pasta with a spicy kick of peppers and paprika from Creole Seasoning, a staple in Cajun cooking. Create a delicious seafood dinner in under 30 minutes!

I&rsquom a sucker for a creamy, dreamy, seafood pasta dish. This creamy Cajun Shrimp Pasta recipe has everything you could possibly want. Tender and succulent shrimp is coated with cajun seasoning, which adds just the right amount of spice and a deliciously blackened crust. The cream sauce only takes a few minutes to come together, plus I use a secret pantry staple, so you don&rsquot need to head out to buy fresh cream!

My husband loves pasta, but he&rsquos not big into creamy pasta recipes, he&rsquos more of a tomato sauce kind of guy. But the cajun seasoning in this recipe adds an awesome flavor and a kick of spice that had him coming back for seconds! Since cajun seasoning can have different levels of spice, make sure you use one that your family loves, or make your own!

How To Make Creamy Cajun Shrimp Pasta

I love making seafood dishes for quick weeknight dinners. I always keep frozen shrimp on hand, because it lasts a while, defrosts quickly, and cooks up perfectly in no time. This recipe is super quick to make with just a few pantry staples. In fact, you can make assemble this recipe in about 15 minutes.

I like dropping the pasta into the boiling water, and then cooking the shrimp and making the cream sauce while the pasta is cooking. Then once the pasta is done, you can drain it and combine everything! The cajun cream sauce is simply a mixture of evaporated milk and parmesan cheese that melts in creamy smooth. I also add fresh garlic to the sauce, it gives it great flavor that compliments the shrimp. I use evaporated milk instead of cream, because I usually never have heavy cream in the fridge, but I always have a can or two of evaporated milk. It&rsquos great for cooking and baking!

What to Serve with Cajun Shrimp Pasta

Since this dish is rich and decadent, I like serving it with a side salad. You also have the option of tossing in some frozen or fresh veggies for some extra color and nutrition. Frozen broccoli or peas would be a great addition, just add them to the sauce to warm up for a minute or two, before adding in the pasta and shrimp.

Other fresh veggies that would be great in this recipe are blanched asparagus or sauteed strips of colorful bell peppers. You can also wilt some fresh spinach or arugula into the pasta while it&rsquos warm, like I did in my Creamy Shrimp Pasta with Tomatoes & Arugula!

What type of shrimp is best for Cajun Shrimp Pasta?

I&rsquom lucky enough to live in Florida, where wild caught shrimp is fresh and local, so I always go with wild caught shrimp when it&rsquos an option. There is definitely a huge difference in quality, taste and texture and it&rsquos worth it to eat wild caught.

For this recipe, I definitely recommend going with large or even jumbo sized shrimp. The great part of about this recipe is that the pasta helps stretch your budget, so you can splurge on larger shrimp and still feed 4-6 people with just a pound! I buy frozen shrimp by the pound so that I always have some in the freezer for quick dinner recipes.


Cajun Shrimp Spaghetti with Cream Sauce

A little too windy to run this afternoon. A cold front is coming through and the winds have really picked up. My swing has blown over. My empty dirt-filled flower pots that I was hoping to fill with herbs this weekend have blown all over the yard, no doubt losing all of their potting soil. The cat has taken refuge in the barn and I'm thinking "Isn't Friday usually a rest day?" -)

I found an interesting recipe over at Presto Pasta Night at Once Upon a Feast: Cajun Shrimp Spaghetti with Cream Sauce. Maybe not so much on the "healthy" with the cream sauce, but tasty and quick to prepare and using the half and half rather than cream does cut the fat content. There are lots of veggies in the sauce: mushrooms, bell peppers, onions. I used some leftover crab meat I had rather than shrimp. It was fine but I think next time I'll go with shrimp. I went a little light on the Cajun seasonings and next time I'd definitely add more. I like my Cajun with a kick. -) A loaf of artisan bread from Trader Joe's and a bagged salad and you have dinner on the table in about twenty minutes!

Cajun Shrimp Spaghetti with Cream Sauce
Recipe from Elly at Elly says Opa!

4 ounce cooked spaghetti or pasta of your choice (I use whole wheat)
1 tablespoon butter
1/2 pound shrimp, peeled/deveined
4 ounce sliced mushrooms
1/2 small onion, diced
1 cup sliced bell peppers
2 cloves garlic, minced
2 tablespoon flour
1/3 cup half and half
salt, pepper and Cajun seasoning to taste

Heat the butter over medium heat in a skillet. Sprinkle the shrimp liberally with Cajun seasoning, and then saute in the pan for 1 minute per side (you are not cooking it through here). Remove with a slotted spoon.

To the skillet, add the onions, peppers, mushrooms and garlic. Saute until the vegetables are tender. Add the flour and stir it for a minute or two, to cook off its rawness. Add the half and half and stir, thickening. Put the shrimp back into the skillet to cook through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.


What is blackened seasoning? Blackened seasoning is a blend of smoked paprika, onions powder, sea salt, garlic powder, black pepper, dried thyme, oregano, and cayenne pepper. It does have a bit of heat, but blackened seasoning to me also has a smokey taste to it as well.

Plus blackened seasoning isn&rsquot as hot as a cajun seasoning in my opinion. So if you want a cajun recipe but you are afraid of the heat, then try a blackened seasoning instead.