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If you’re craving a bowl full of indulgent, creamy, and flavorful comfort food, then you need to make this Cajun Shrimp Pasta! It comes together in one pot and the juicy Cajun-seasoned shrimp and Cajun-seasoned cream sauce is 100% comfort!
I think it’s safe to say that pasta is a universal comfort food. I mean, who doesn’t love diving into a bowl of creamy, tender pasta noodles?! This Cajun shrimp pasta recipe takes that kind of creamy, comforting pasta, then combines it with the mouthwatering flavors of Cajun seasoning and perfectly cooked shrimp. Everything is tossed together in a thick cream-based sauce and finished off with smokey bacon.
If you love Cajun and Creole food, you’ll want to check out my chicken and sausage jambalaya and shrimp and grits!
Recipe Tips and Variations
This recipe is perfect the way it is, truly. However, there are a number of different ways you can personalize it!
- Substitute pork bacon with turkey bacon if pork isn’t your thing.
- Crawfish tails, blackened chicken, and even cooked alligator meat are all Cajun-approved ways to add more protein to this pasta dish.
- Don’t have Cajun seasoning on hand? Try my homemade seafood seasoning instead! Add a pinch of cayenne pepper for extra kick.
Storage and Reheating Instructions
In an airtight container in the fridge, your leftovers will stay fresh for up to 3 days. Cajun shrimp pasta reheats well in the microwave, but even better back in the pot! You may need a splash of liquid to loosen everything up after being in the refrigerator.
One Pot Cajun Shrimp Pasta
Ingredients
- 4 slices of bacon, cut into pieces
- 5 cloves garlic, peeled and finely minced
- 12 ounce (340 g) bag of small frozen shrimp, thawed, peeled and deveined
- 2 teaspoons Cajun seasoning
- 1 teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- 3 cups (710 ml) low-sodium chicken broth
- 8 ounces (227 g) dried linguini pasta
- 1 cup (100 g) parmesan cheese, freshly grated
- 1 large tomato, diced
- ½ cup (118 ml) heavy cream
Instructions
- Add the bacon to a large pot over medium heat and cook it until it becomes crispy. Remove it from the pan with a slotted spoon and set aside. Do not drain the grease.4 slices of bacon
- Add the garlic and cook for thirty seconds or until it becomes fragrant, then add the shrimp, Cajun seasoning, onion powder, and salt.5 cloves garlic, 12 ounce (340 g) bag of small frozen shrimp, 2 teaspoons Cajun seasoning, 1 teaspoon onion powder, ½ teaspoon kosher salt
- Stir and let the shrimp cook for about 4 minutes, or until they have turned pink and have cooked through.
- Remove the shrimp from the pot but leave whatever grease is left and pour in the chicken broth. Bring the broth to a simmer over medium-high heat and add the linguini.3 cups (710 ml) low-sodium chicken broth
- Press the pasta down into the broth as it softens and allow it to cook according to the instructions on the package. Stir it often to prevent it from sticking.8 ounces (227 g) dried linguini pasta
- Reduce the heat to medium-low then stir in the cooked shrimp, bacon, parmesan, diced tomato, and heavy cream.1 cup (100 g) parmesan cheese, 1 large tomato, ½ cup (118 ml) heavy cream
- Stir until it combines fully then remove the pan from the heat.
- Place a lid on the pan and let it sit for 5-6 minutes before serving with freshly chopped parsley and toasted baguette.
Made this tonight and it was delicious! I was nervous because I’d never done the one pot pasta thing and it seemed like a lot of liquid, but followed the recipe exactly and the sauce was perfect!
Yes please! But maybe after my doctor’s appointment LOL!!!