Is there anything better than pasta? The answer to that is no. When I think of the world’s best pasta I always think of THIS Cajun shrimp pasta. It’s the perfect balance of creamy, smoky, and spicy that keeps you coming back for more. It is bursting at the seams with flavor! This is also super easy to make for meal prep for the whole week! If that’s not a win-win I don’t know what is.

I mean just look at this… Doesn’t it just make you say give me a fork?

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This pasta is seriously so simple to make AND it is ready in less than 45 min. We all know that’s a major weeknight win.

Some notes: 

Pasta: This Cajun sauce works great on any pasta! Fettuccine, penne, or just whatever is lurking in the back of your pantry (I’m looking at you elbow pasta). This would even be great on zoodles. TIP: I use red lentil pasta for mine. 

Cajun seasoning: The Cajun seasoning is really the star of the show here. Pick one you like! Some are more spicy than others. I use a blend with no salt in it. If you pick a salted blend I recommend using half the amount of seasoning and adding more at the end if needed. Don’t want over salted food here.

Protein: You can substitute shrimp for really any protein you would like. You could use sausage or even grilled chicken in this pasta. I am a seafood fanatic so I use shrimp. TIP: Use raw shrimp rather than precooked. I think they have a better flavor and texture. Plus, then they don’t overcook in the pasta.

Garnish: Top it all off with some diced tomatoes, green onions, and black pepper. They add the perfect amount of freshness to the dish. 

How to make Cajun Shrimp Pasta

PREP:

Prep is extremely important. I believe that half the battle of cooking well is having ingredients prepped.

-Mince 1 clove of garlic.

-Slice 1 onion and 1 red bell pepper into THIN slices.

-Measure out flour.

-Dice 1 tomato.

-Thinly slice green onions.

TIP: Have all ingredients close to your cooking area.

Put your water on to boil for your pasta! Make sure to salt the water (a lot more than you think) so your pasta isn’t bland. 

Instructions:

You will want to pick a pot/deep pan that is large enough to hold all of your cooked pasta.

Over medium-low melt the butter and add garlic and Cajun seasoning.

Cook until fragrant (about 1 minute). The reason we do this is so the butter can absorb the flavor from the seasonings and carry it throughout the dish.

Turn heat up to medium and add in the peppers and onions.

Saute the veggies for about 7 min. We are going for fork tender peppers and slightly caramelized onions.

Once the veggies are done, add the flour and mix until it forms a paste. Let it cook for about a minute to get rid of the raw flour taste.

Add the chicken stock 1/2 a cup at a time. It is very important that you mix really good here so you don’t end up with lumpy sauce… that’s no good. TIP: I find that turning the heat down a little bit for this step helps me get lumps out.

Add the cream all at once and mix until smooth. 

Add cooked pasta.

TIP: If my sauce is a little thick I’ll add some pasta water. Stir until the pasta is completely coated. 

Add shrimp and cook while stirring occasionally until they are pink and no longer translucent, about 3-5 min.

Salt and pepper as needed. TIP: I usually add a splash of Tabasco to add some spice, but this is completely optional.

Garnish with tomatoes, green onions, and Old Bay seasoning.

ENJOY!