Creamy Cajun Shrimp Pasta is a flavorful, soul-satisfying dish that brings together spicy, rich, and creamy elements all in one pasta bowl. With succulent shrimp, bold Cajun seasoning, and a silky sauce coating angel hair pasta, this recipe delivers comfort and indulgence in every bite. Whether you’re looking for something quick yet elegant for a weeknight dinner or aiming to impress guests, this creamy pasta delivers. In this post, we’ll walk through exactly how to make it, variations to try, storage tips, nutritional info, and answers to your most common questions.
Why You’ll Love Creamy Cajun Shrimp Pasta
Bold flavor meets comfort food: The heat and smokiness of Cajun spices paired with a creamy sauce make this dish both exciting and cozy.
Fast and satisfying: From start to finish, it’s relatively quick—perfect when you want something more special than takeout but don’t have all evening.
Customizable: You can adjust spice levels, swap out pasta, or add veggies to suit your taste or what’s in your fridge.
Restaurant-worthy elegance: Though simple, it looks and tastes like something you might order out, so it’s great for dinner parties or a romantic meal.
Ingredients
Here’s what you’ll need to make one batch of Creamy Cajun Shrimp Pasta (serves about 4):
8 ounces angel hair pasta
¼ cup (about 4 tablespoons) unsalted butter
1 pound (≈ 450 g) shrimp, peeled and deveined
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons Cajun seasoning (more or less, depending on your heat preference)
2 cups whole milk (or substitute with 2% if desired)
¼ teaspoon salt (adjust to taste)
1 tablespoon fresh lemon juice
Step-by‑Step: How to Make Creamy Cajun Shrimp Pasta
Cook the Pasta
Bring a large pot of water to a rolling boil. Salt the water lightly. Add the angel hair pasta and cook for about 4 minutes, or until al dente (still a little firm). Drain and set aside.Cook the Shrimp
In a large, heavy skillet set over medium heat, melt the butter. Once it begins to bubble gently, add the shrimp in an even layer. Sauté for about 1 minute on each side, until they just turn pink. Remove the shrimp with a slotted spoon and set aside, leaving the butter in the pan.Build the Sauce Base
To the butter still in the pan, add the minced garlic and cook for about 1 minute, stirring so it doesn’t burn. Then sprinkle in the flour and Cajun seasoning. Stir continuously for about 5 minutes—this cooks the flour so the sauce won’t taste raw and allows the Cajun spices to bloom.Whisk In Milk and Thicken
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue stirring over medium heat until the sauce thickens—this may take a few minutes.Season and Finish
Remove the sauce from heat, then season with salt and the fresh lemon juice. Stir in the cooked shrimp.Combine & Serve
Spoon the creamy Cajun sauce and shrimp over the cooked angel hair pasta. Toss gently so the pasta is well-coated with sauce. Serve hot.
Helpful Tips
Use fresh shrimp if you can; frozen works, too—just thaw completely and pat dry so excess water doesn’t dilute the sauce.
When cooking garlic, watch it closely—garlic burns fast and can turn bitter.
For a smoother sauce, whisk constantly as you add the milk to avoid lumps from the flour.
If the sauce becomes too thick, you can thin it with a bit more milk or even a splash of broth.
Taste as you go, especially after adding Cajun seasoning—some brands are hotter or saltier than others.
Substitutions And Variations
Spice Level: Use mild paprika instead of full Cajun seasoning, or add extra Cayenne or hot sauce for more heat.
Pasta Type: Swap angel hair with linguine, fettuccine, penne, or any pasta you prefer—just adjust the cooking time.
Dairy Alternatives: Substitute whole milk with half-and-half, heavy cream for richer sauce, or a plant-based milk (e.g., cashew or oat), keeping in mind flavor and thickness will change.
Shrimp Alternatives: Try chicken strips, scallops, or even tofu for a different protein.
Add Veggies: Stir in bell peppers, spinach, mushrooms, or tomatoes for color and nutrition. Sauté them after the garlic so they cook enough.
Storage Instructions
Refrigeration: After cooking, allow the dish to cool to room temperature (no more than 2 hours at room temp). Store in an airtight container in the fridge for up to 3 days.
Freezing: Not ideal for the pasta component (it may get mushy), but the sauce and shrimp can be frozen separately for up to 1 month. Thaw overnight in fridge. Reheat gently, stirring and adding a bit of milk if needed, then toss with freshly cooked pasta.
Reheating: Warm on stovetop over low to medium heat, stirring often. If sauce has thickened too much, add milk or a splash of water to loosen.
Nutritional Information
Here’s an estimate per serving (assuming 4 servings total):
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~480 kcal |
| Total Fat | ~18 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~210–220 mg |
| Sodium | ~1,250 mg |
| Total Carbohydrates | ~46 g |
| Dietary Fiber | ~3 g |
| Total Sugars | ~7 g |
| Protein | ~34 g |
| Calcium | ~200–220 mg |
| Iron | ~4–5 mg |
| Potassium | ~550–600 mg |
| Vitamin C | ~5 mg |
Note: These numbers are estimates. Values will vary with brand of ingredients, size of shrimp, type of milk, and how much salt or seasoning you use.
Serving Suggestions
Serve this pasta with a light green salad (something like mixed greens, cucumber, and a lemon vinaigrette) to cut through the richness.
Garlic bread or crusty bread works wonderfully to sop up any leftover creamy sauce.
Pair with a crisp white wine (if appropriate) like Sauvignon Blanc or Pinot Grigio, or for non‑alcoholic pairing, a sparkling water with lemon keeps the palate fresh.
For garnish: chopped fresh parsley or cilantro adds color and freshness; a little extra lemon wedge on the side lifts the flavor.
Frequently Asked Questions About Creamy Cajun Shrimp Pasta
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the shrimp and sauce ahead. Cook and cool, then store separately from pasta in the fridge (up to 2 days). When ready to eat, reheat the sauce gently, warm the shrimp, and cook fresh pasta to toss in. Pasta stored after cooking tends to absorb sauce and lose texture, so fresh‑cooked pasta is best.
Q: What if I don’t have Cajun seasoning? Can I make my own?
A: Absolutely. To mimic a classic Cajun blend, mix paprika, garlic powder, onion powder, oregano, thyme, black pepper, and a pinch of Cayenne. Adjust to your taste. Make a larger batch and keep it for future recipes.
Q: Is there a dairy‑free version?
A: Yes. Use non‑dairy milk like oat, almond (unsweetened), or cashew milk. For richness, a canned full-fat coconut milk works, though it may alter taste slightly. Use non‑dairy butter or a vegan butter substitute to sauté shrimp and build the sauce.
Q: Can I use frozen shrimp or other proteins?
A: Frozen shrimp work fine—just thaw them fully and pat dry so moisture doesn’t water down the sauce. You could also use cooked chicken, seared tofu, or even thin slices of sausage. Time the cooking so the protein doesn’t overcook or become tough.
Q: How spicy will this be? Can I adjust?
A: That depends entirely on your Cajun seasoning—some are mild, others very spicy. You can reduce the amount, use mild paprika instead, or add less Cajun. If it becomes too spicy, extra milk or a dollop of cream/Greek yogurt can mellow it out.
Conclusion
Thank you so much for cooking along with this Creamy Cajun Shrimp Pasta recipe! I hope you enjoy every creamy, spicy, succulent bite as much as I do. It’s one of those dishes that feels indulgent but comes together in a reasonable amount of time—perfect for a cozy evening or an impressive dinner without the stress. I love how the heat from the Cajun seasoning plays off the richness of the sauce, and how the shrimp adds that lovely seafood touch. Try it out, make it yours with tweaks and variations, and share it with people you care about. Happy cooking—may your pasta always be al dente, your shrimp plump, and your sauce perfectly creamy!
Print
Creamy Cajun Shrimp Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Creamy Cajun Shrimp Pasta is a bold and creamy dish made with juicy shrimp, Cajun spice, and a silky sauce served over angel hair pasta. A delicious weeknight meal that’s ready in under 30 minutes!
Ingredients
8 oz angel hair pasta
¼ cup unsalted butter
1 lb shrimp, peeled and deveined
1 clove garlic, minced
¼ cup all-purpose flour
2 tbsp Cajun seasoning
2 cups whole milk
¼ tsp salt
1 tbsp lemon juice
Instructions
Cook the Pasta
Bring a large pot of water to a rolling boil. Salt the water lightly. Add the angel hair pasta and cook for about 4 minutes, or until al dente (still a little firm). Drain and set aside.Cook the Shrimp
In a large, heavy skillet set over medium heat, melt the butter. Once it begins to bubble gently, add the shrimp in an even layer. Sauté for about 1 minute on each side, until they just turn pink. Remove the shrimp with a slotted spoon and set aside, leaving the butter in the pan.Build the Sauce Base
To the butter still in the pan, add the minced garlic and cook for about 1 minute, stirring so it doesn’t burn. Then sprinkle in the flour and Cajun seasoning. Stir continuously for about 5 minutes—this cooks the flour so the sauce won’t taste raw and allows the Cajun spices to bloom.Whisk In Milk and Thicken
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue stirring over medium heat until the sauce thickens—this may take a few minutes.Season and Finish
Remove the sauce from heat, then season with salt and the fresh lemon juice. Stir in the cooked shrimp.Combine & Serve
Spoon the creamy Cajun sauce and shrimp over the cooked angel hair pasta. Toss gently so the pasta is well-coated with sauce. Serve hot.
Notes
Use fresh or thawed shrimp and adjust Cajun seasoning to control heat. Add a splash of milk to loosen sauce if needed during reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 483
- Sugar: 7g
- Carbohydrates: 46g
- Protein: 34g