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I've fallen in love with this velvety Cajun shrimp pasta and now serve it whenever company comes over. You won't believe how quick it is to throw together! The juicy shrimp mixed with zesty Cajun spices in a smooth cream sauce tastes like something from a fancy restaurant, but you can whip it up so easily.
I came up with this dish when my sister dropped by without warning and I needed something fast but fancy. She couldn't get enough and now makes it for her family twice a month at least, especially when friends come over for dinner.
Ingredients
- Penne pasta: Works as the sturdy foundation that soaks up all that yummy sauce in its grooves
- Large shrimp: Gives you soft, meaty bites that cook up fast and soak in those Cajun flavors
- Cajun seasoning: Brings that genuine Louisiana flavor you can make milder or spicier
- Heavy whipping cream: Makes that rich sauce that sticks to everything on your plate
- Parmesan cheese: Adds that salty goodness while naturally making the sauce thicker
- Diced tomatoes: Cuts through the richness with some tangy freshness
- Garlic cloves: Fills your kitchen with amazing smells that work magic with seafood
- Butter: Makes the sauce extra smooth and boosts the garlic flavor
- Olive oil: Gives you the ideal way to cook those shrimp to tasty perfection
Step-by-Step Instructions
- Cook the Pasta:
- Get your penne cooking in really salty water until it's just a bit firm, around 9-11 minutes depending on what kind you bought. Save about half a cup of that starchy cooking water before draining - this will help fix your sauce later if needed. Don't rinse after draining because those starches help the sauce stick better.
- Season and Cook the Shrimp:
- Mix your cleaned shrimp with 1 tablespoon Cajun seasoning so they're all coated evenly. Get your olive oil hot in a big skillet until it's shimmering but not smoking. Put shrimp in one layer and don't move them for about 1-2 minutes until they start turning pink. Flip them once and cook another 1-2 minutes until they're a bit crusty outside but still tender. Take them out and cover to keep them warm.
- Build the Flavor Base:
- Using that same pan, melt your butter over medium heat and throw in your chopped garlic. Cook for just 30 seconds until it smells good but isn't brown - burnt garlic tastes awful. Add your diced tomatoes and cook 2-3 minutes until they soften and release juice, which will pull up all those tasty bits left from cooking the shrimp.
- Create the Cream Sauce:
- Add your heavy cream, the rest of your Cajun seasoning, and grated parmesan. Keep stirring while bringing it to a gentle bubble, then turn down the heat. Let it thicken for 2-3 minutes, stirring now and then until it coats your spoon nicely. The cream will reduce and cheese will melt, giving you a smooth sauce with little specs of spice throughout.
- Combine and Finish:
- Put the shrimp and pasta back in the pan, gently stirring so everything gets coated with sauce and shrimp are mixed in evenly. If your sauce looks too thick, splash in some of that pasta water you saved and stir it in. The starchy water helps keep things creamy without watering down the flavor. Warm it all for 1-2 minutes, then top with extra parmesan and fresh parsley.
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You Must Know
Whenever I can get them, I use wild-caught Gulf shrimp in this dish. They've got this natural sweetness that works so well with the bold Cajun flavors. My family always makes this for celebrations – we think the spicy kick brings good luck and fun times ahead.
Adjusting the Heat Level
Every brand of Cajun seasoning is different. Some are super hot while others focus more on herbs and salt. If you don't like things too spicy or you're trying a new brand, start with less than what I call for. You can always add more while making the sauce. Want something milder but still tasty? Just swap half the Cajun seasoning for paprika with a tiny bit of oregano. If you love heat, throw in some cayenne pepper or red pepper flakes along with your Cajun mix.
Make-Ahead and Storage
This pasta tastes best right after you make it, but leftovers hold up pretty well too. Let everything cool down completely before putting it in a sealed container. It'll stay good in the fridge for up to 3 days. When you warm it up, add a splash of cream or milk since the sauce gets pretty thick when cold. Heat it slowly over medium-low, stirring often so the sauce doesn't break apart. The flavors actually get better overnight, so day-two pasta sometimes tastes even better than when you first made it.
Perfect Pairings
Round out your Cajun meal with some buttery garlic bread to mop up all that amazing sauce. A basic green salad with vinaigrette dressing gives a nice fresh contrast to the rich pasta. For drinks, try a cold Sauvignon Blanc or Pinot Grigio that cuts through the creaminess. If you like red wine better, a light Pinot Noir works great without being too heavy for the seafood. Don't drink alcohol? Sparkling water with a squeeze of lemon helps clean your palate between bites of this flavorful dish.
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Frequently Asked Questions
- → What type of shrimp should I buy?
Look for large shrimp that have already been peeled and cleaned. Jumbo ones look great if you want a more fancy presentation.
- → Can I swap the pasta for another kind?
Absolutely! Go for options like ziti, rigatoni, or spaghetti if you don’t have penne. It all works great!
- → How do I make it less or more spicy?
Dial back the Cajun seasoning for a milder bite or sprinkle in some cayenne to turn up the heat. You can also pick a mild Cajun brand if needed!
- → Is it okay to make this ahead of time?
It’s best when fresh, but you can cook the sauce and pasta in advance. Warm them up gently later with a bit of cream or water to keep the texture smooth.
- → What veggies can I include?
Sweet bell peppers, sautéed onions, mushrooms, or green beans all pair beautifully with this dish. Feel free to toss in asparagus too for extra nutrition.