Cajun Shrimp Pasta

5 from 1 vote

Cajun Shrimp Pasta is perfectly coated in a rich and creamy sauce. Quick and easy to make with the right amount of kick.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings: servings (approximately 1 ½ cups each)

Calories: 695kcal

Author: Jennifer Fishkind

Ingredients

½ pound rigatoni pasta cooked according to package directions
2 tablespoons unsalted butter
1 pound large (21-25 count) shrimp peeled, deveined, and tails removed
1½ tablespoons creole Cajun seasoning (Tony Chachere’s Original)
1 tablespoon all-purpose flour
14.5 ounce can diced tomatoes with roasted garlic & onions
1 cup heavy cream
1 cup grated parmesan cheese divided into ¾ cup and ¼ cup
1 tablespoon chopped fresh parsley optional garnish

Instructions

In a large stock pot on high heat, cook your rigatoni pasta according to the package directions. This will typically take 9-10 minutes for al dente. Once cooked, drain the pasta and set aside.
½ pound rigatoni pasta
In a large skillet (12 inches wide by 2-3 inches deep), on medium-high heat, add the unsalted butter. Once the butter is melted, add the large shrimp in a single layer.
2 tablespoons unsalted butter, 1 pound large (21-25 count) shrimp
Sprinkle the creole seasoning evenly over the shrimp and cook the shrimp for 5-6 minutes or until no pink remains. Do not overcook your shrimp, or they will become tough.
1½ tablespoons creole Cajun seasoning
Remove the shrimp from the skillet and place them onto a plate. Turn the heat down to medium and whisk in the all-purpose flour just until the flour is completely absorbed into the butter.
1 tablespoon all-purpose flour
Add the can of diced tomatoes with roasted garlic & onions (do not drain the excess liquid) and whisk to allow the liquids to absorb the flour and butter.
14.5 ounce can diced tomatoes with roasted garlic & onions
While continuing to whisk, slowly pour in the heavy cream. Whisk gently until all the ingredients are fully incorporated.
1 cup heavy cream
Allow the sauce mixture to gently bubble and thicken for 4-5 minutes.
Turn off the heat to the skillet and add the shrimp back to the skillet, ¾ cup of the grated parmesan cheese, and the cooked rigatoni pasta. Stir to combine fully.
1 cup grated parmesan cheese
Top the cajun shrimp pasta with the remaining ¼ cup grated parmesan cheese and fresh chopped parsley.
1 cup grated parmesan cheese, 1 tablespoon chopped fresh parsley

Notes

Storage:

To Store: Leftovers should be stored in a lidded container, in the refrigerator, for up to two days.
To Freeze: I do not recommend freezing this cajun shrimp pasta. The texture of the shrimp tends to get tough once frozen and then thawed, and the pasta becomes too mushy.
To Reheat: Reheat on the stovetop until heated through.

Tips:

This cajun shrimp pasta should be served while hot. I recommend eating this dish fresh for the best results.
For a lighter sauce, you can substitute the heavy cream with half & half or whole milk. I do not recommend using low or non-fat milk as you will not get a thick sauce.
I often buy shrimp in bulk from a big box grocery store in the frozen food section. You can get the shrimp already peeled, deveined, and tails removed.
If you are using frozen shrimp, be sure to thaw them according to the package directions and pat them dry really well with a paper towel before adding them to the hot skillet.
If using fresh shrimp, be sure to use it the day you purchase it for the best taste and freshness.

Nutrition