Cajun Shrimp Pasta Recipe | Spicy
There are some weeknight dinners that just hit the spot, delivering a powerful combination of comfort and excitement without demanding hours in the kitchen. For us, this creamy, spicy Cajun Shrimp Pasta is that meal. It’s a vibrant dish that brings a little bit of Louisiana warmth to our British table, with plump, juicy prawns, a rich tomato cream sauce, and a generous kick of homemade Cajun spice that you can tailor to your own taste. I make this at least once a week – it’s become a family favourite.
What makes this particular cajun pasta so special is the balance we strike between the heat and the creaminess. The sauce clings beautifully to every strand of pasta, ensuring each bite is loaded with flavour. The smokiness from the paprika, the warmth from the cayenne, and the herby notes from thyme and oregano all meld into a sauce that feels both indulgent and invigorating. It’s the kind of shrimp pasta that works beautifully for a quiet night in, but is also impressive enough to serve when you have friends over for a relaxed supper.
This is a recipe for anyone who loves bold flavours and a satisfying, hearty meal that comes together in about 30 minutes. If you enjoy a bit of spice, you’ll adore this. And if you’re looking for more exciting dinners, our Bang Bang Chicken Thighs offer a similar thrill with a completely different flavour profile.
Recipe Overview
This Cajun Shrimp Pasta recipe is all about creating a deeply flavourful, creamy sauce that perfectly complements the sweetness of the prawns. You can expect a gentle, warming heat that builds with each bite, softened by rich double cream and salty Parmesan. I’ve tested this with various types of cream, and I find that full-fat double cream gives the most luxurious, stable sauce that never splits, even with the acidity of the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cajun Shrimp Pasta Recipe
- Genuine Flavour: We’re not just relying on a pre-made mix. The homemade Cajun seasoning provides a layered taste: smoky from the paprika, a deep warmth from cayenne pepper, and aromatic notes from oregano and thyme that bloom in the hot pan.
- Ready in about 30 Minutes: This dish is surprisingly efficient. While the pasta boils, you can whip up the entire sauce, making it an ideal choice for a busy weeknight when you want something special without the fuss.
- Flexible Recipe: Don’t have prawns? Diced chicken breast or even sliced chorizo work wonderfully. You can also bulk it up with more vegetables – sautéed courgette or mushrooms are fantastic additions.
- Ideal for a Special Weeknight: It has that ‘restaurant quality’ feel that can elevate a simple Monday or Tuesday evening. It’s our go-to for a date night in.
- Family Tested: This recipe always gets compliments in my house. Even my son, who can be a bit fussy, asks for a second helping of the “spicy pink pasta,” as he calls it. It’s a real winner.
Ingredients You’ll Need
For this recipe, using good quality raw king prawns makes a huge difference – they stay much more tender and juicy than pre-cooked ones. I always get the raw, frozen ones from the supermarket and defrost them myself. For the tomatoes, I find that a tin of finely chopped tomatoes breaks down into the sauce more smoothly.
- For the Pasta:
- 350g linguine or fettuccine
- 1 tbsp salt (for the pasta water)
- For the Cajun Sauce:
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 400g raw king prawns, peeled and deveined
- 1 tbsp Cajun seasoning (see my tip below for a homemade blend)
- 400g tin of chopped tomatoes
- 1 tbsp tomato purée
- 150ml double cream
- 50g Parmesan cheese, finely grated, plus extra for serving
- A small handful of fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
Sophia’s Tip: Make your own Cajun seasoning! It’s far superior to shop-bought versions. Just mix 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and ½ tsp dried thyme. Make a big batch and store it in an airtight jar – it’s brilliant on everything from chicken to roasted potatoes. The history of Cajun cuisine is fascinating, and making your own spice blend feels like a small connection to that tradition.
How to Make Cajun Shrimp Pasta Recipe
The process for this cajun pasta is all about timing. We get the pasta on the go, then create the sauce in a separate pan, bringing it all together at the end with a splash of starchy pasta water to create that perfect, glossy consistency.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente (usually around 8-10 minutes). Before draining, reserve about 250ml (a mugful) of the starchy pasta water.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until they have softened.
- Add Garlic and Spices: Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Stir in the Cajun seasoning and cook for 30 seconds to toast the spices and release their aroma.
- Cook the Prawns: Add the peeled raw prawns to the pan. Cook for 2-3 minutes, stirring, until they are pink and just opaque. Don’t overcook them at this stage, as they will cook a little more in the sauce. Remove the prawns from the pan with a slotted spoon and set them aside on a plate.
- Build the Sauce: Pour the chopped tomatoes into the pan, along with the tomato purée. Stir well, scraping up any flavourful bits from the bottom of the pan. Bring to a simmer and let it bubble gently for 5 minutes to reduce slightly and deepen the flavour.
- Make it Creamy: Reduce the heat to low and pour in the double cream. What works best for me is stirring it in gently until the sauce is uniform in colour and consistency. Add the grated Parmesan cheese and stir until it has melted completely into the sauce. Season with salt and pepper to your taste.
- Combine Everything: Return the cooked prawns to the sauce. Add the drained pasta directly to the pan. Toss everything together, adding a splash (about 60-80ml) of the reserved pasta water to help the sauce emulsify and cling to the pasta. This is the secret to a silky, non-greasy sauce.
- Serve Immediately: Divide the Cajun Shrimp Pasta among four warm bowls. Garnish generously with the chopped fresh parsley and an extra grating of Parmesan cheese.
Tips From My Kitchen
- Temperature Control is Key: When you add the double cream, make sure the heat is low. Boiling cream, especially in an acidic tomato sauce, can cause it to split or curdle. A gentle heat ensures a smooth, stable sauce.
- The Pasta Water Secret: I can’t stress this enough. That starchy, salty water is liquid gold. I learned that it contains starches that help bind the fat from the cream and oil with the liquid of the sauce, creating a perfectly emulsified coating for your pasta. Never skip this step. You can learn more about this technique from experts like Serious Eats.
- Make-Ahead Prep: You can absolutely get a head start. The onion, pepper, and garlic can be chopped in the morning. You can even make the tomato sauce base (up to step 5) and store it in the fridge. Then, when you’re ready to eat, just reheat it, add the cream and prawns, and cook your pasta.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 2 days. The pasta will absorb some of the sauce overnight. To reheat, add a splash of water or milk to a pan over a low heat and gently warm it through, stirring, until hot.
What to Serve With Cajun Shrimp Pasta Recipe
This dish is a complete meal on its own, but a few simple sides can round it out beautifully.
- Cheesy Garlic Bread: Perfect for mopping up every last bit of that delicious, creamy sauce.
- A Simple Green Salad: A crisp rocket or mixed leaf salad with a sharp lemon vinaigrette provides a fresh contrast that cuts through the richness of the pasta.
- Wine Pairing: A chilled glass of a zesty white wine like a Sauvignon Blanc or an Italian Pinot Grigio complements the spice and the seafood wonderfully.
If you’re planning a menu with a few family-friendly options, this pasta pairs nicely in a line-up with our indulgent Cheeseburger Lasagna Recipe for those who might not want spice.
Frequently Asked Questions
Cajun Shrimp Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente (usually around 8-10 minutes). Before draining, reserve about 250ml (a mugful) of the starchy pasta water.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until they have softened.
- Add Garlic and Spices: Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Stir in the Cajun seasoning and cook for 30 seconds to toast the spices and release their aroma.
- Cook the Prawns: Add the peeled raw prawns to the pan. Cook for 2-3 minutes, stirring, until they are pink and just opaque. Don't overcook them at this stage, as they will cook a little more in the sauce. Remove the prawns from the pan with a slotted spoon and set them aside on a plate.
- Build the Sauce: Pour the chopped tomatoes into the pan, along with the tomato purée. Stir well, scraping up any flavourful bits from the bottom of the pan. Bring to a simmer and let it bubble gently for 5 minutes to reduce slightly and deepen the flavour.
- Make it Creamy: Reduce the heat to low and pour in the double cream. What works best for me is stirring it in gently until the sauce is uniform in colour and consistency. Add the grated Parmesan cheese and stir until it has melted completely into the sauce. Season with salt and pepper to your taste.
- Combine Everything: Return the cooked prawns to the sauce. Add the drained pasta directly to the pan. Toss everything together, adding a splash (about 60-80ml) of the reserved pasta water to help the sauce emulsify and cling to the pasta. This is the secret to a silky, non-greasy sauce.
- Serve Immediately: Divide the Cajun Shrimp Pasta among four warm bowls. Garnish generously with the chopped fresh parsley and an extra grating of Parmesan cheese.
Notes
I really hope you give this Cajun Shrimp Pasta recipe a go. It’s a dish full of warmth and character that never fails to make a weekday evening feel a little more special. It’s a staple in our home, and I hope it becomes one in yours too. If you try it, please let me know what you think in the comments below. I love hearing how my recipes turn out in your kitchens!
From my kitchen to yours,
Sophia
