Save My husband first made this on a Tuesday when I'd had a brutal day at work and walked into a kitchen filled with the most intoxicating smell of spices and cream. He'd been experimenting with Cajun flavors for weeks and finally nailed something that felt like a hug in a bowl. One bite of that velvety sauce coating perfectly cooked shrimp and I completely forgot about everything stressful from the day. Now it's our go-to comfort food whenever we need something that feels fancy but comes together fast.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
Last summer we made this for a dinner party and our friend Sarah, who claims to hate spicy food, went back for thirds. Watching someone discover that Cajun doesn't mean painfully hot, just deeply flavorful, was such a cool moment. The way the cream tames the spices while letting them shine is kind of magic.
Ingredients
- Large shrimp: Fresh or thawed, completely patted dry so they sear instead of steam
- Fettuccine or linguine: These flat noodles grab onto that creamy sauce better than any other shape
- Yellow onion and red bell pepper: The sweet foundation that balances all that bold Cajun heat
- Garlic: Freshly minced, nothing jarred will give you that same aromatic punch
- Cajun seasoning: Either your favorite homemade blend or a quality store-bought one
- Heavy cream: The richness that transforms this from a spicy pasta into pure comfort
- Chicken broth: Low sodium so you can control the salt level yourself
- Parmesan cheese: Freshly grated melts better than the pre-shredded stuff
- Butter and olive oil: This combo prevents butter from burning while adding depth
- Fresh parsley: Bright finish that cuts through some of that richness
- Lemon wedges: The acid you didn't know you needed until you try it
Instructions
- Get your pasta water going first:
- Drop those noodles into salted boiling water and cook until they still have a tiny bite in the middle, then drain but SAVE that cup of starchy pasta water, it's liquid gold for thickening sauce later.
- Prep your shrimp for maximum flavor:
- Pat them completely dry with paper towels, then toss with one tablespoon of that Cajun seasoning and just a pinch of salt so every surface gets coated.
- Sear them hot and fast:
- Get your skillet ripping hot with one tablespoon each of olive oil and butter, then cook shrimp just one to two minutes per side until they turn pink and curl slightly, remove them immediately so they don't turn rubbery.
- Build your flavor foundation:
- Same skillet, add the remaining oil and butter, cook onion and bell pepper three to four minutes until soft, toss in garlic for thirty seconds until you can smell it, then stir in the rest of the Cajun seasoning.
- Create that creamy sauce:
- Pour in chicken broth and scrape up all those browned bits from the bottom, add cream and Parmesan, let it bubble for two to three minutes until it coats the back of a spoon.
- Bring it all together:
- Toss shrimp and pasta back into the skillet, pour in that reserved pasta water if sauce needs loosening, season with salt and pepper, then finish with parsley and serve with those lemon wedges.
Save This pasta became our anniversary dinner tradition after the first year of marriage because we were broke but wanted something that felt special. Something about the combination of spicy and creamy just feels celebratory, you know?
Making It Your Own
My sister-in-law makes this with andouille sausage instead of shrimp and honestly, it's a whole different vibe that's equally delicious. The smokiness of the sausage plays really nicely with the cream sauce, and it stretches the meal further if you're feeding a crowd on a budget.
Getting The Spice Right
Some Cajun seasonings are way saltier than others, so taste before you add extra salt. I learned this the hard way when I used a different brand than usual and ended up with something almost inedible. Now I season in layers, tasting as I go.
Make Ahead Magic
You can prep all your vegetables and shrimp in the morning, then the actual cooking comes together so fast at dinner time. I've even made the sauce base ahead and reheated it while the pasta boiled.
- Chop everything into containers and keep shrimp on ice
- Grate your cheese ahead so it melts quickly when needed
- Have that pasta water measured and ready
Save There's something so satisfying about a dish that looks impressive but honestly comes together in the time it takes to boil pasta. Hope this becomes one of your weeknight heroes too.
Recipe FAQ
- → How spicy is creamy Cajun shrimp pasta?
The spice level is moderate and customizable. The Cajun seasoning provides warmth without overwhelming heat, but you can increase or decrease the amount to suit your taste preferences. For extra heat, add cayenne pepper or hot sauce.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare components ahead. Cook the pasta and sauce separately, then combine just before serving. Reheat gently with a splash of cream or pasta water to maintain the silky consistency.
- → What type of pasta works best?
Fettuccine and linguine are ideal choices as their wide surface area holds the sauce beautifully. Penne or rigatoni also work well if you prefer shorter shapes that capture the creamy sauce in their tubes.
- → How do I prevent the sauce from separating?
Keep the heat at medium-low when adding the cream and avoid boiling vigorously. Stir continuously while the sauce simmers. If it appears too thick, gradually add the reserved pasta water to achieve the desired consistency.
- → Can I use frozen shrimp?
Yes, thaw them completely and pat very dry before seasoning. Excess moisture prevents proper searing, so thorough drying is essential for achieving that golden exterior and ensuring the shrimp cook evenly.
- → What can I serve with this pasta?
A crisp green salad with lemon vinaigrette complements the rich sauce beautifully. Crusty bread for soaking up extra sauce, steamed broccoli, or roasted asparagus also make excellent sides that balance the meal.