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Cajun Shrimp Pasta

30-minute Cajun Shrimp Pasta is creamy and spicy with a hint of garlic. And it's the perfect weeknight meal since it only takes half an hour.
Course Main Course
Cuisine American
Prep Time 6 minutes
Cook Time 20 minutes
Servings 6
Calories 516kcal
Author Dina

Ingredients

For the shrimp

For the pasta sauce

  • 1 lb spaghetti pasta
  • 4 cups heavy cream
  • 4 tbsp unsalted butter
  • 3/4 cup Parmesan cheese

Instructions

Peal and season the shrimp

  • Thawing out your shrimp and remove the shells. I like to leave the tail on but you can remove that as well if you want.
  • Then place the raw shrimp in a large bowl and mix it with olive oil, freshly pressed garlic, salt, onion powder, oregano, black pepper, and cayenne (optional).

Cook the shrimp in a skillet, then remove

  • Now melt butter in a skillet over medium heat and cook the shrimp a few minutes on both sides until they are pink and opaque. 
  • Remove the shrimp and set them aside

Make the sauce and add shrimp and pasta back in

  •  turn the heat up to medium high and pour the cream inside the same skillet.
  • Once the cream comes to a simmer turn the heat off and add in the Parmesan cheese, cooked shrimp, and cooked pasta.

Notes

How to make it low carb
If you are looking for a low-carb alternative for this Cajun shrimp pasta, then try zucchini noodles, aka zoodles. You can buy them or just spiralize the zucchini yourself. They cook in a matter of minutes and have such a light flavor that they work really well with the seasonings in this cajun shrimp dish.
Here is the recipe for the cajun shrimp alone.
How long will it keep?
In an airtight container, this cajun shrimp pasta will keep for 3-4 days in the refrigerator.

Nutrition

Calories: 516kcal | Carbohydrates: 57g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 219mg | Sodium: 996mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 694IU | Vitamin C: 3mg | Calcium: 281mg | Iron: 3mg