This Easy Cajun Shrimp Pasta recipe from scratch is flavorful and delicious with a creamy silky smooth cajun Alfredo sauce made with parmesan and without whipping cream.
My family loved this cajun shrimp pasta! Creamy, spicy, and delicious! Loved making it without whipping cream and couldn't believe how creamy it still was.
-Sheila
Why This Recipe is the Best
This is made in the best Alfredo sauce made with a roux (don't worry if you've never made one, it is EASY and we have great directions), which makes it much lighter and less heavy, yet still incredibly creamy. It also means the sauce will stay smooth when reheated. Every bite is filled with flavor and a variety of textures. It also comes together in about than 30 minutes, which makes it a win in my book!
Try our other spicy pastas like Rattlesnake Pasta or Jerk Chicken Rasta Pasta.
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Key Ingredients
Below is a list of key ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- whole milk - we tested this recipe over and over again, and it cannot be made wtih 2%, 1% or skim milk. It will not turn out. It will have a weird texture and separate funny. You can use half and half or whipping cream for a richer pasta, if you prefer.
- cajun seasoning- Our favorites are Tony Chachere's and Slap Ya Mama. As we tried different brands, we found that different amounts were needed. Make sure to start with a little then add, to taste!
See recipe card for quantities.
How to Make Cajun Shrimp Pasta
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
- Bring a pot of water to a boil and cook pasta according to package instructions. While waiting on that: Chop onion finely. In a large fry pan over medium heat (or medium low heat for an induction stovetop), sauté onions and minced or fresh garlic for 5-7 minutes, until onions are tender, stirring occasionally.
2. While onions and garlic are cooking, chop bell peppers into 1" chunks. After onions are tender and translucent, make make the roux. Start by mixing in the flour. It will clump up, don't worry.
3. Being careful to work quickly so you don't burn your flour/ onion/ garlic mixture, add 1 cup of milk. It will be all separated and not want to mix together easily, but be patient with it. Mix it together to combine.
4. Mix it in until it looks like the above picture. It'll be similar in texture to lumpy mashed potatoes. As soon as it's well mixed, add another cup of milk and again mix in until well incorporated. Repeat with the remaining 2 cups of milk, one cup at a time.
5. Stir in the cajun seasoning and salt if needed. See Hint below about cajun seasoning. Stir in the bell peppers.
6. Add the spinach to the cajun Alfredo sauce and stir to combine. Bring to a simmer and simmer for 5 minutes, until it starts to thicken and the spinach is all wilted. Finally, add the parmesan cheese and shrimp and stir until the cheese is melted and the shrimp is hot!
Hint: Check out the notes section of the recipe card for more information on cajun seasoning and how much to use.
Many of our readers also enjoyed our Greek Spaghetti and Chicken Carbonara, so give them a try too!
Top Tips
Work fairly quickly after adding the flour to the onion mixture. As soon as it's well mixed, add the milk so the flour doesn't burn.
Use only whole milk! We have tried this recipe with 2% milk and it doesn't thicken nearly as nicely and isn't as smooth.
For a richer, more traditional Alfredo you may use half and half or whipping cream instead of whole milk. If using whipping cream, slightly decrease the flour.
Recipe
Easy Cajun Shrimp Pasta
Ingredients
- 1 pound pasta of your choosing I used linguine
- 4 Tablespoons butter
- 1 onion finely chopped
- 3 cloves garlic
- ⅓ cup flour
- 4 cups whole milk
- 2 teaspoons cajun seasoning* see note 1
- 3 chopped bell peppers
- 4 ounce spinach about 2 large handfuls
- 2 ½ cups parmesan cheese real parmesan only! Not the stuff that you shake out of a bottle
- 1 pound cooked shrimp
Instructions
- Bring water to boil and cook one pound of pasta according to instructions.
While that is happening:
- Finely chop one yellow onion.
- Heat butter in a saucepan over medium heat, or medium low if using an induction stovetop. Add finely chopped onion and garlic and cook for 5-7 minutes until onions turn translucent, stirring occasionally.
- Stir in the flour.
- Slowly whisk in milk, one cup at a time. With the first cup, it will be clumpy and weird at first, but keep whisking. Once it's combined, add another cup and repeat until all 4 cups have been added.
- Once all the milk is blended and the sauce is smooth (other than the onion) add the cajun seasoning.
- Add the spinach and bell peppers, and bring the sauce to a simmer. Simmer until it starts to thicken, about 5 minutes. Add the parmesan cheese and shrimp and stir until parmesan is melted.
- Drain the pasta when it's finished cooking. Add the pasta and serve!
- *Cajun seasoning can differ a lot! The preference for amount of cajun seasoning can differ a lot! Chachere's has salt in it and is designed to be added until it's salty enough. We use the "spicier" version. Basically, season with cajun seasoning to taste 🙂 If your cajun seasoning doesn't have salt, add ½ teaspoon salt, or more to taste. See note 1 for even more information on this.
Notes
- Cajun seasoning can come in a variety of ways. Most have some amount of salt in them. Generally speaking the lower the heat level of the seasoning, the more salt there is per teaspoon. For this recipe, we used mild and 2 teaspoons of seasoning and no additional salt made it perfectly salted. We also tested with medium cajun seasoning and found we liked 1 Tablespoon of seasoning and ½ teaspoon salt. We recommend purchasing the desired heat level and starting with 2-3 teaspoons of seasoning until the heat level is acquired, then adding salt until the desired saltiness is acquired.
- This stores great and makes delicious leftovers and reheats beautifully. It's one of those magical foods that is even better as leftovers as it gives the flavors a chance to really penetrate the dish. Store in the refrigerator in an airtight container for up to 4 days.
- Use whole milk only! We have experimented with 2% milk and it doesn't set up properly.
- It's okay if it looks weird while you're making your roux. It looks weird for a while, then it gets better. If it feels all separated, just keep stirring and it will come together.
- You may use half and half or whipping cream instead of milk, if desired. If using whipping cream, decrease the flour by 1 Tablespoon.
Nutrition
You'll also love this Cajun Butter Sauce and this fun seafood pasta salmon pesto pasta.
How to Store Cajun Shrimp Pasta
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a pot on the stove until hot. The beauty of using a roux means that you don't have to worry about it separating and becoming gross.
Store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerate then reheat as directed above.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Pasta- use any pasta you like! Our favorites are penne and linguini for this recipe.
- Chicken- substitute one pound cooked chicken for the shrimp. Cut raw chicken into 1" cubes and sauté over medium heat until cooked through.
- Cajun Shrimp Pasta with Sausage- add 1 pound cooked Andouille sausage to the cajun Alfredo at the same time as the shrimp.
- Extra Vegetables- we recommend adding no more than an additional 2 cups raw vegetables. Zucchini, summer squash and green beans would be great with this dish!
Jess says
This sauce is EVERYTHING. The cajun is So good with the shrimp. And I'd never made Alfredo from a roux before. It was silky smooth and creamy and perfect.
Kelley says
This was so creamy and had a great cajun parmesan taste! My whole family loved the yummy cajun shrimp pasta thank you!
Ksenia @ immigrantstable.com says
This was so easy and filling! Loved this classic pasta recipe. Also loved the alfredo without whipping cream.
Sheila says
My family loved this cajun shrimp pasta! Creamy, spicy, and delicious! Loved making it without whipping cream and couldn't believe how creamy it still was.