Fiery Cajun Shrimp Pasta

Cajun cuisine, with its roots deeply embedded in the rich cultural tapestry of Louisiana, is renowned for its bold flavors and vibrant ingredients. Originating from the Acadian exiles who settled in the southern United States, Cajun cooking reflects a unique blend of French, Spanish, African, and Native American influences. This culinary tradition celebrates the use of fresh, local ingredients and a variety of spices that create dishes bursting with flavor. For spice lovers, the Fiery Cajun Shrimp Pasta stands out as a must-try recipe, showcasing the best elements of this beloved cuisine.

Elevate your dinner game with this Fiery Cajun Shrimp Pasta recipe that brings the bold flavors of Louisiana directly to your table. This dish features succulent shrimp tossed in a creamy sauce, seasoned with authentic Cajun spices and complemented by colorful vegetables. Ideal for weeknight dinners or special occasions, this captivating pasta promises a deliciously satisfying meal that celebrates the vibrancy of Cajun cuisine. Discover the perfect blend of spice and comfort in every bite!

Print Recipe Pin Recipe

Ingredients

12 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup chicken broth

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for extra heat)

Salt and freshly cracked black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup grated Parmesan cheese (for serving)

Lemon wedges (for serving)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Season the Shrimp: In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Coat the shrimp evenly and set aside for about 10 minutes.

Sauté the Vegetables: In a large skillet over medium heat, heat the olive oil and butter. Add the chopped onion and bell pepper, sautéing until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Shrimp: Add the seasoned shrimp to the skillet. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes, just until the shrimp turn pink and are opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce: In the same skillet, add the cherry tomatoes and cook until they begin to blister, about 3-4 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and allow it to thicken slightly, about 3-5 minutes.

Combine: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Fold the shrimp back into the pasta mixture, warming everything through.

Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley, a sprinkle of Parmesan cheese, and lemon wedges on the side for squeezing over the top.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4