If you love bold flavors wrapped in a velvety sauce, then you’re going to adore this Creamy Cajun Shrimp Pasta with Pappardelle Recipe. The way the spicy Cajun seasoning perfectly infuses the shrimp, combined with the silky cream sauce that clings lovingly to wide ribbons of pappardelle, makes for a dish that feels both luxurious and comforting. I keep coming back to this recipe whenever I want to impress guests without spending hours in the kitchen.
One of the things I love most about this Creamy Cajun Shrimp Pasta with Pappardelle Recipe is how versatile it is. Whether you’re cooking for a weeknight dinner or a cozy weekend gathering, it hits the spot with its rich, satisfying flavors and easy prep. Plus, pairing Cajun spices with a luscious creamy sauce is a delicious trick that just never fails to wow the taste buds.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The Cajun spice mix adds just the right amount of heat while the creamy sauce cools and rounds it out.
- Quick & Easy: Ready in about 30 minutes, it’s a doable weeknight meal that feels special without any fuss.
- Impressively Elegant: Wide pappardelle noodles give this rustic dish a classy vibe that’s great for dinner parties.
- Customizable: You can easily swap shrimp for chicken, add veggies, or tweak spice levels to suit your mood.
Ingredients You’ll Need
The ingredients in this Creamy Cajun Shrimp Pasta with Pappardelle Recipe are straightforward but deliver big on flavor. Sourcing wild-caught shrimp and fresh bell peppers really pushes this from good to great, and using homemade or quality Cajun seasoning makes all the difference.
- Wild-caught jumbo shrimp: I always look for firm, fresh shrimp for the best texture and taste in the dish.
- Cajun seasoning: Homemade is ideal, but a good store-bought blend works in a pinch—just watch the salt content.
- Unsalted butter: This gives the shrimp a lovely richness without overpowering the spices.
- Pappardelle pasta: The wide ribbons hold onto the sauce beautifully, though similar pastas like fettuccine or tagliatelle also work.
- Extra virgin olive oil: Use good quality here for a subtle fruity undertone.
- Garlic cloves: Fresh minced garlic adds that essential aromatic punch.
- Bell pepper: I like a classic green or red for color and sweetness, chopped finely to blend into the sauce.
- All-purpose flour: Helps thicken the sauce gently without lumping.
- Organic heavy cream: This is where the magic happens—richness and silkiness in every bite.
- Stock (chicken, veggie, or seafood): Adds depth—seafood stock works great if you want to amp up the shrimp flavors.
- White cooking wine: Just a splash to brighten the sauce and add acidity.
- Freshly-grated Parmesan cheese: For that nutty, savory finish that ties everything together.
- Optional toppings (green onions, candied bacon): Adds fresh crunch or smoky sweetness depending on your mood.
Variations
I love tweaking this Creamy Cajun Shrimp Pasta with Pappardelle Recipe depending on the season or what I have on hand. You should definitely feel free to experiment—you’ll find it’s forgiving and perfect for making your own.
- Add greens: I sometimes toss in fresh spinach or asparagus to bring brightness and a touch of earthiness to the creamy dish.
- Swap proteins: Tried with chicken or even tofu for a twist when shrimp isn’t available—both soak up that sauce beautifully.
- Mild or spicy: Adjust the Cajun seasoning amount based on your heat preference; I like it just spicy enough to tickle the palate.
- Alternative pasta shapes: While pappardelle is my favorite, rigatoni or penne can work great—just remember to toss well for even sauce coating.
How to Make Creamy Cajun Shrimp Pasta with Pappardelle Recipe
Step 1: Sear the Cajun-Spiced Shrimp
First things first—season your shrimp generously with Cajun seasoning. Then melt butter in a medium skillet over medium-high heat. When the butter is bubbly, add the shrimp in a single layer and cook for about 3-4 minutes total, flipping once until they’re pink and just cooked through. Don’t overcook here; shrimp go from tender to rubbery in seconds! Set them aside on a plate to rest while you prepare the sauce.
Step 2: Cook Your Pappardelle
Boil your pappardelle according to package instructions—this usually takes about 8-10 minutes. I like to salt my pasta water generously to add flavor from the inside out. Once al dente, drain and set aside, ready to be enveloped in that glorious sauce.
Step 3: Build the Creamy Cajun Sauce
Using the same skillet you cooked shrimp in (love how it carries over those flavors), add a splash of olive oil over medium-high heat. Toss in your minced garlic and sauté until fragrant, about 1 minute. Next, add chopped bell pepper and cook until it turns translucent, roughly 1-2 minutes.
Sprinkle in Cajun seasoning and flour, stirring constantly to form a roux — this is the base that will thicken your sauce. Slowly pour in heavy cream, chicken or seafood stock, and white cooking wine, stirring to combine. Let the sauce bubble gently to thicken for a few minutes, then whisk in freshly grated Parmesan until the sauce is luxuriously smooth.
Step 4: Toss Pasta with Sauce and Serve
Add your cooked pappardelle right into the sauce and toss to coat every ribbon thoroughly. You can either mix the shrimp in now to coat them with sauce or plate the pasta and nestle the shrimp on top for a prettier presentation. Serve immediately while the sauce is creamy and warm!
Pro Tips for Making Creamy Cajun Shrimp Pasta with Pappardelle Recipe
- Perfect Shrimp Timing: Keep a close eye on shrimp as they cook quickly—remove them just as they turn pink to avoid rubbery bites.
- Roux Magic: Stirring the flour into the oil and spices evenly is key to a smooth sauce—no lumps allowed!
- Sauce Thickness: If the sauce gets too thick, gently whisk in extra stock or cream to reach the perfect consistency.
- Make It Your Own: Don’t be afraid to adjust spice levels or add more veggies; this recipe loves a personal touch.
How to Serve Creamy Cajun Shrimp Pasta with Pappardelle Recipe
Garnishes
I’m a huge fan of topping this pasta with freshly chopped green onions—the sharp freshness cuts through the richness beautifully. For a smoky-sweet crunch, candied bacon is my go-to optional topping and my family goes crazy for it. A sprinkle of extra Parmesan just adds that special finishing touch.
Side Dishes
Because the pasta is rich and decadent, I like to serve it alongside crisp salads or steamed greens like broccolini or asparagus. Garlic bread or a baguette also pairs wonderfully to mop up that creamy sauce.
Creative Ways to Present
For special occasions, I’ve plated the pasta in individual shallow bowls with a sprig of fresh parsley or thyme for an elegant look. Drizzling a little extra olive oil or a squeeze of fresh lemon over top adds color and brightness that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Cajun Shrimp Pasta with Pappardelle Recipe store well in an airtight container in the fridge for 3-4 days. I recommend keeping the shrimp and pasta together so the flavors meld, but if you prefer, store shrimp separately to maintain their texture.
Freezing
Freezing the sauce and pasta together is possible, but I’ve noticed shrimp can get a bit rubbery after thawing. If you plan to freeze, it’s best to keep shrimp separate and add fresh after reheating the pasta and sauce.
Reheating
When reheating, I warm the pasta gently on the stovetop over low heat, adding a splash of heavy cream or stock to recapture the creamy texture. Stir frequently to heat evenly and avoid scorching. Microwaving works too—just add a little liquid and cover loosely.
FAQs
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Can I use other pasta types instead of pappardelle?
Absolutely! While pappardelle’s wide ribbons are perfect for scooping up the creamy sauce, you can substitute fettuccine, tagliatelle, or even short pastas like penne or rigatoni. Just make sure to toss the pasta well in the sauce to ensure every bite is coated.
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How spicy is this Creamy Cajun Shrimp Pasta?
The spice level depends mainly on the Cajun seasoning you use. You can adjust the amount to your comfort level—start with less and add more if you want more heat. The creamy sauce also helps mellow the spiciness, making it balanced and flavorful.
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Can this dish be made dairy-free?
To make a dairy-free version, use coconut milk or another creamy non-dairy milk instead of heavy cream and substitute dairy-free butter or oil for butter. Nutritional yeast can be used in place of Parmesan cheese to keep some cheesy depth without dairy.
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What’s the best way to reheat leftover creamy shrimp pasta?
Reheat leftovers gently on the stovetop over low heat with a splash of cream or stock to restore the sauce’s creamy consistency. Stir often and avoid high heat to keep shrimp tender and prevent the sauce from breaking.
Final Thoughts
This Creamy Cajun Shrimp Pasta with Pappardelle Recipe holds a special place in my kitchen because it balances spice, creaminess, and fresh seafood so effortlessly. It’s a dish I’m always excited to share, whether quietly for myself or at lively dinner parties. Give it a try—you’ll discover just how easy it is to bring that Cajun flair and comforting richness into your meal rotation, and I’m betting your family will be asking for it again and again.
Print
Creamy Cajun Shrimp Pasta with Pappardelle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Creamy Cajun Shrimp Pasta with Pappardelle is a rich and flavorful dish featuring wild-caught jumbo shrimp sautéed in butter and Cajun seasoning, tossed with wide ribbon-shaped pasta and coated in a luscious creamy sauce made with heavy cream, chicken or seafood stock, white wine, and Parmesan cheese. The dish combines spicy Cajun flavors with a smooth, cheesy cream sauce for a comforting yet elegant meal perfect for dinner or entertaining.
Ingredients
Shrimp
- 1 lb. wild-caught jumbo shrimp, deveined
- 1-2 Tbsps Cajun seasoning, homemade or store-bought
- 4 Tbsps unsalted butter
Pasta & Sauce
- 1 (16 oz) package Pappardelle pasta (or your favorite ribbon-shaped pasta)
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 tablespoon organic all-purpose flour
- 1 teaspoon Cajun seasoning, homemade or store-bought
- 1 1/2 cups organic heavy cream
- 1 cup organic chicken, veggie, or seafood stock
- 3 Tbsps white cooking wine
- 1 cup freshly-grated Parmesan cheese
Optional Toppings
- Green onions (scallions), chopped
- Handful of chopped candied bacon
Instructions
- Sauté/Seer the Shrimp: In a medium 10-inch skillet over medium-high heat, melt the butter. Add the shrimp that have been seasoned with Cajun seasoning. Cook the shrimp on both sides for about 3-4 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Cook the Pasta: Prepare the pappardelle pasta according to package instructions, typically boiling for 8-10 minutes until al dente. Drain the pasta and set aside.
- Make the Creamy Cajun Sauce: In the same skillet over medium-high heat, add the olive oil. Sauté the minced garlic cloves for about 1 minute until fragrant. Add the chopped bell peppers and cook until translucent and fragrant, about 1-2 minutes. Stir in the Cajun seasoning and flour until combined.
- Add Liquids to the Sauce: Reduce heat to medium-low. Slowly pour in the heavy cream, stock, and white wine while stirring continuously. Let the sauce gently bubble for 1-2 minutes.
- Finish the Sauce: Add the grated Parmesan cheese and whisk until the cheese fully melts and the sauce thickens, about 2-3 minutes.
- Toss Pasta with Sauce and Shrimp: Add the cooked pappardelle pasta into the skillet with the sauce and toss until the pasta is fully coated. Optionally, add the shrimp back into the sauce to coat them as well. Alternatively, plate the pasta and top with the shrimp.
- Serve: Serve immediately, optionally garnished with chopped green onions or candied bacon if desired. Enjoy your creamy Cajun shrimp pasta!
Notes
- Storage: Store any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, oven, or microwave with a splash of heavy cream or seafood stock to restore sauce creaminess.
- Oil Substitutes: Feel free to use coconut oil or grapeseed oil instead of olive oil if preferred.
- Pasta Variations: Long flat pastas like Tagliatelle or Fettuccine can be used; toss well with tongs to coat evenly. Other shapes like Penne, Rigatoni, Paccheri, or Orecchiette also work well.
- Additional Greens: Add vegetables such as spinach, broccolini, collards, or asparagus to enhance flavor and nutrition.
- Alternative Proteins: You can swap the shrimp with other seafood or meats as desired, check the original post for ideas.
