Irresistible Creamy Cajun Shrimp Pasta Recipe with Penne
Learn how to make delicious Creamy Cajun Shrimp Pasta Recipe with Penne. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
As someone who grew up watching my grandma whip up magic with just a handful of ingredients, I love keeping things simple yet flavorful. For this dish, you’ll need the following:
- 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced thin
- 2 teaspoons Cajun seasoning (use your favorite blend or make your own)
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to swap out ingredients—like using coconut milk instead of heavy cream for a dairy-free version, or adding sliced andouille sausage for extra smoky flavor. My personal tip: always use fresh garlic and good-quality Parmesan; it makes all the difference.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10 minutes. Drain and set aside.
- While the pasta cooks, season the shrimp with 1 teaspoon of Cajun seasoning and a pinch of salt. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the chopped onion and sliced bell pepper until they soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant—this is where my grandma’s advice to “cook garlic right at the end” really pays off, as I’ve learned to prevent burning.
- Sprinkle the remaining Cajun seasoning, smoked paprika, and cayenne pepper over the vegetables. Stir well to coat everything evenly. Cook for another minute to toast the spices and release their aroma.
- Pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer and let it thicken slightly, about 3-4 minutes. Stir in the Parmesan cheese until melted and creamy. Taste and adjust salt and pepper as needed.
- Add the cooked shrimp back into the skillet, tossing gently to coat everything in the sauce. Then, fold in the drained pasta, mixing thoroughly so every strand is coated with that luscious sauce.
- Cook everything together for another 2 minutes to allow flavors to meld. Garnish with freshly chopped parsley before serving.
