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35 Min Creamy Cajun Shrimp Pasta Magic

Oh, the weeknight struggle is real, isn’t it? You want something impressive, something that tastes like you cooked all day, but you only have about 35 minutes before everyone starts asking what’s for dinner. That is exactly why I keep this Creamy Cajun Shrimp Pasta With Pappardelle locked and loaded in my back pocket. Honestly, trust me on this one; this recipe is pure magic. The rich, spicy sauce clinging to those wide, beautiful pappardelle noodles? It’s what dreams are made of. I’ve made this countless times for hurried dinners, and it always gets rave reviews. It’s my go-to for comfort food that still feels a little bit fancy.

If you’re looking for that perfect blend of spice and creaminess without dirtying a million pots, you absolutely need to bookmark this. Before you jump into the detailed steps, you might want to check out how I manage quick flavors in my Southwest Pasta Salad—it takes the same ‘fast but flavorful’ approach!

Why This Creamy Cajun Shrimp Pasta With Pappardelle Recipe Works (E-E-A-T)

Okay, so what makes this Creamy Cajun Shrimp Pasta With Pappardelle different from the million other shrimp pastas out there? First off, the pappardelle! Those wide, flat ribbons are the perfect vehicle for this thick sauce. They hug onto every bit of creaminess, instead of just letting it pool on the bottom of your bowl. Seriously, don’t try changing that pasta type unless you absolutely must!

Secondly, we nail the spice balance. That Cajun seasoning hits you with a little kick, but the heavy cream and Parmesan immediately smooth it out. It’s exciting without being a five-alarm fire. And the whole thing comes together in less time than it takes to decide what movie to watch!

My number one expert tip for making any creamy sauce sing? Always, always grate your Parmesan cheese right before you use it. The pre-shredded stuff has anti-caking agents that stop it from melting smoothly. If you want that velvet curtain look, you need fresh Parm. For more tips on ingredient quality that make a huge difference, take a peek at what I learned from my baking adventures, here.

Gathering Ingredients for Your Creamy Cajun Shrimp Pasta With Pappardelle

Getting ready to cook this amazing dish is super fast because the shopping list isn’t complicated at all! The star, of course, is the shrimp—make sure you grab 1 pound of large ones that are already peeled and deveined; that saves so much time later. Then we need the pasta, 1 pound of that lovely pappardelle.

For the sauce base, you’ll need 2 tablespoons of olive oil, 2 tablespoons of butter, 1 small yellow onion chopped up, and 3 cloves of garlic that you mince finely. Don’t skimp on the liquids: 1/2 cup of dry white wine (or broth if you skip wine), 1 1/2 cups of heavy cream, and 1/2 cup of chicken broth. And please, grate your Parmesan cheese fresh!

The seasoning is critical here. You need 1 tablespoon of Cajun seasoning, but pay attention! If your seasoning is known to be super spicy, maybe start with just two teaspoons. You can always add more heat, right? You can see how I handle substitutions when I run out of certain things, like buttermilk, over here, but stick to that Cajun blend for this flavor!

Step-by-Step Guide: Preparing the Perfect Creamy Cajun Shrimp Pasta With Pappardelle

Now we get to the fun part! For a recipe this fast, timing is everything, but don’t panic—it’s really about doing things simultaneously. When I first made this, I messed up the sauce because I didn’t save any of that starchy water, and you know what happened? It curdled right before my eyes! Trust me, saving that pasta water is your secret weapon for a silky, non-broken sauce, like I learned when whipping up my speedy pasta.

Cooking the Pappardelle and Prepping the Shrimp

First things first: get that big pot of water boiling for the pappardelle and cook it according to the package until it’s *al dente*. Before you drain it, scoop out about a cup of that cloudy cooking water and put it aside! You’ll thank me later. While that’s happening, take your 1 pound of shrimp and rub them down generously with your Cajun seasoning, salt, and pepper. Keep it moving!

Building the Flavor Base: Sautéing Aromatics and Deglazing

Get 2 tablespoons of olive oil hot in a big skillet over medium-high heat. Cook your seasoned shrimp for just 2 or 3 minutes per side until they are pink. Pull them out and set them on a clean plate; we don’t want them tough!

Close-up of Creamy Cajun Shrimp Pasta With Pappardelle coated in a rich orange sauce, topped with seasoned shrimp.

Now, drop the heat down a bit and add your butter to the same skillet. Toss in your chopped onion and let it soften up—about 4 minutes. Toss in your minced garlic and cook until you can really smell it, maybe just 60 seconds. Then, here’s the flavor boost: pour in that 1/2 cup of white wine! You have to let it simmer and scrape up all those little brown, tasty bits stuck to the bottom of the pan. That’s pure gold!

Creating the Creamy Cajun Sauce for Creamy Cajun Shrimp Pasta With Pappardelle

Once that wine has reduced by half, pour in the heavy cream and the chicken broth. Let that come up to a gentle bubble. Now, turn the heat way down—we don’t want to boil the dairy too hard. Stir in that gorgeous grated Parmesan cheese until everything is smooth. If you see it looking too thick, just splash in a spoonful or two of that reserved pasta water until it looks like liquid velvet. That starchy water binds the sauce perfectly! Finally, toss your cooked shrimp back into the skillet to get cozy with the sauce.

Final Assembly and Serving Your Creamy Cajun Shrimp Pasta With Pappardelle

It’s time for the grand finale of your Creamy Cajun Shrimp Pasta With Pappardelle! Take your drained pasta and dump it right into the skillet with the shrimp and sauce. Toss it gently, making sure every single strand is coated in that decadent Cajun cream. We want it coated, not swimming! Serve this powerhouse dish up right away, and don’t forget a sprinkle of fresh parsley on top for a pop of color and freshness.

Close-up of Creamy Cajun Shrimp Pasta With Pappardelle coated in a rich, orange-hued sauce, served in a white bowl.

Ingredient Notes and Smart Substitutions for Creamy Cajun Shrimp Pasta With Pappardelle

Baking recipes are usually strict, but when you’re making a flavor bomb like this Creamy Cajun Shrimp Pasta With Pappardelle, you have a little more wiggle room—as long as you respect the core components! Let’s talk about making it work for you, especially if you’re low on an ingredient or just prefer things milder or spicier.

First, that Cajun seasoning. It varies wildly from brand to brand on the heat scale. If you know your blend is fiery, definitely start by using maybe two teaspoons instead of the full tablespoon listed. You can always amp up the heat later with a dash of cayenne, but you can’t take it out once it’s in! I talked a bit about adapting ingredients in my general baking advice section, and those principles apply here too.

Remember what I said about the Parmesan? Please, please use the block and grate it yourself. The flavor difference is astounding, and it’s mandatory for a truly smooth sauce in this decadent Creamy Cajun Shrimp Pasta With Pappardelle.

What if you’re trying to avoid alcohol or just ran out of wine? The recipe notes suggest swapping the 1/2 cup of white wine with an equal amount of chicken broth. That works beautifully! You lose that tiny acidic brightness, but you keep the moisture and the flavor base is still rich enough because of the onion and garlic.

And pasta substitution! While I love the way pappardelle grabs that sauce, if you’re in a bind, thick, sturdy noodles like fettuccine or even broken lasagna sheets will do the job just fine. Just remember, the wider the noodle, the better the experience for this Creamy Cajun Shrimp Pasta With Pappardelle!

Tips for Achieving the Best Creamy Cajun Shrimp Pasta With Pappardelle Texture

Texture, texture, texture! That’s what separates a good pasta dinner from an unforgettable one. For this Creamy Cajun Shrimp Pasta With Pappardelle, it all comes down to how gently you treat your ingredients once they hit the heat. You want that sauce to feel luxurious and clingy, not thin or broken.

My biggest texture warning is about the shrimp. They cook so fast! If you leave them in the pan for even a minute too long after they turn pink, they go from tender jewels to little rubber balls. And nobody wants rubbery shrimp in their beautiful pasta, right? Pull them out the second they look done. I detailed one huge mistake people make with sauces that keeps them from being perfect—you can read about it here, and it relates to rushing the cream!

When you add the heavy cream and cheese to make your sauce, you need to remember that dairy doesn’t like a rolling boil. Keep that heat low. A gentle simmer is all you need to melt that Parmesan in and let the sauce thicken slightly. If you blast it with high heat, the sauce can separate, and you end up with an oily mess instead of that smooth coating we are aiming for in your Creamy Cajun Shrimp Pasta With Pappardelle.

Speaking of texture, you absolutely have to use high-quality heavy cream. Don’t substitute table cream or milk here—it just won’t give you that rich, stable base needed to hold up against the Cajun spice and the starches from the noodles. It’s worth spending the extra few cents for the heavy stuff!

Finally, when you introduce the drained pasta to the sauce, do it gently. Toss just enough times to coat everything. If you beat this pasta and stir it aggressively, the pappardelle can start to break down, and you lose that gorgeous ribbon shape, which defeats the purpose of using it in the first place for your Creamy Cajun Shrimp Pasta With Pappardelle.

Serving Suggestions for Your Creamy Cajun Shrimp Pasta With Pappardelle

Wow, your kitchen must smell incredible right now! You’ve created this huge, gorgeous bowl of Creamy Cajun Shrimp Pasta With Pappardelle, and now you’re thinking, “What goes with this masterpiece?” Since the pasta itself is so rich with cream, Parmesan, and that spicy kick, honestly, you don’t need much else. Keep the sides simple, fresh, and light so they don’t fight with the main event!

My absolute favorite companion for this dish is a super simple green side salad. We’re talking crisp romaine or maybe some peppery arugula. Dress it with a bright, acidic vinaigrette—something lemony or maybe a light red wine base. That sharp freshness cuts right through the richness of the cream sauce perfectly. It’s the palate cleanser you didn’t know you needed for every few bites.

And you *have* to have something for dipping, right? Even with all that delicious sauce, there’s something primal about mopping up the leftovers. Grab a good loaf of crusty French bread or some Italian focaccia. Slice it up, maybe warm it slightly in the oven. Perfect for capturing any leftover sauce on your plate after you finish the shrimp and pappardelle!

A close-up of rich, orange-hued Creamy Cajun Shrimp Pasta With Pappardelle topped with fresh parsley.

If you’re looking for another simple, fresh side recipe that won’t take up much oven space, you should definitely check out my recipe for Amazing Cucumber Tea Sandwiches. Wait, I know, sandwiches? Hear me out—the cucumber and dill are incredibly refreshing when paired right next to bold Cajun flavors!

But honestly, if you can’t be bothered with two dishes, just serve up that beautiful bowl of Creamy Cajun Shrimp Pasta With Pappardelle piping hot, and you’ve won the dinner game for the week. It stands completely on its own, but a little green never hurt anybody!

Storing and Reheating Leftover Creamy Cajun Shrimp Pasta With Pappardelle

Okay, so let’s address the beautiful problem: there are leftovers! Even though this Creamy Cajun Shrimp Pasta With Pappardelle is so delicious you might manage to eat it all in one sitting, sometimes we have the foresight to save some for lunch the next day. And you absolutely should save it! This sauce is hearty, but cream sauces can be a little fussy when they come out of the fridge later.

The key to success here is containment and gentleness. When storing, make sure you put whatever is left of your Creamy Cajun Shrimp Pasta With Pappardelle into a really good, airtight container. Don’t just slap plastic wrap over the bowl! You want to trap all that moisture in there. It should keep wonderfully in the fridge for a good 2 to 3 days. I’ll be honest, by Day 4, the texture of the cream starts changing, and you risk the shrimp getting a little firm, so aim for sooner rather than later.

Now, reheating is where people go wrong. If you throw a container of cold, creamy pasta into the microwave on high power, the fat solids will separate from the liquid, and your beautiful sauce will look grainy. Yuck! We want to avoid that entirely when reviving your Creamy Cajun Shrimp Pasta With Pappardelle.

The absolute best way to reheat this is low and slow on the stovetop. Put the leftovers in a small saucepan over medium-low heat. Do not walk away! Stir it constantly. Even better, add about a tablespoon of liquid for every cup of pasta you are reheating. I usually grab fresh milk or extra chicken broth—never water. The added liquid helps re-emulsify the sauce and gets it back to that silky consistency without splitting. If you’ve ever used milk when reviving leftovers, like in my French Toast recipe, you know a little extra liquid goes a long way!

If you are determined to use the microwave (because life is fast!), use 50% power in short 30-second bursts, stirring vigorously between each burst. Always add that splash of broth or milk before you start microwaving. It takes longer, but this gentle heating process preserves the integrity of the sauce on your Creamy Cajun Shrimp Pasta With Pappardelle, ensuring it tastes almost as good as when it was piping hot the first time!

Frequently Asked Questions About Creamy Cajun Shrimp Pasta With Pappardelle

So many great questions come up when folks try to master this dish. That’s how you know it’s a keeper! I’ve gathered a few of the most common things I hear about making the perfect Creamy Cajun Shrimp Pasta With Pappardelle. I hope these help you nail it on your first (or fifth!) try!

Can I use chicken instead of shrimp in this creamy sauce?

Absolutely! If you aren’t a shrimp fan, or just want a simple swap, chicken breast or thigh absolutely works wonderfully in this recipe. Just make sure you cut the chicken into bite-sized pieces—maybe about 1-inch cubes—and cook them fully according to Step 3 before setting them aside. Because chicken takes a little longer to cook than shrimp, you might need 5 or 6 minutes instead of 3. It will still result in a fantastic Cajun shrimp pasta (just without the shrimp!), and the creamy sauce holds up beautifully!

How can I make this Creamy Cajun Shrimp Pasta With Pappardelle milder?

That Cajun seasoning is where the heat comes from, so adjusting that is your best bet for taking down the spice level. As I mentioned before, if you are worried about it being too hot, use less than the tablespoon called for to start. A great alternative is to use a milder seasoning blend and then add a very gentle pinch of regular paprika or garlic powder instead of cayenne pepper for flavor without the fire. This keeps the beautiful color but dial back the intensity in your creamy sauce.

I don’t have pappardelle; what other pasta shape is a good substitute?

You are right to ask! While I highly recommend the wide ribbons of pappardelle because they hold the sauce so well, don’t let that stop you if you’re out! Fettuccine is the closest in texture and width. If you have something shorter, wide egg noodles work surprisingly well because they have that same substantial base. Even penne or rigatoni will work, but you might need to swirl in a tiny bit more of that reserved starchy water to make sure the thick sauce clings to the short tubes.

Why is my sauce splitting or looking grainy?

Oh, this is the worst! Usually, this happens because the heat was too high when you added the dairy (the cream) or when you tried to melt the Parmesan cheese during Step 8. Dairy hates a rolling, angry boil, especially when cheese is involved. If you see it start to separate while cooking, immediately take the pan off the burner, add a splash of the reserved cool pasta water, and whisk gently until it starts to come back together. It’s magic, I swear, and it saves the entire batch of Creamy Cajun Shrimp Pasta With Pappardelle! If you want to check out more basic troubleshooting, I included a helpful link here.

Can I add vegetables to my Cajun shrimp pasta?

Yes, feel free to sneak in some veggies! I love adding thinly sliced bell peppers along with the onions in Step 4—red or green are great choices. You could also toss in some frozen peas right at the end with the shrimp to thaw out quickly. Just remember, we are aiming for a quick 35-minute meal, so anything you add needs minimal cooking time.

Estimated Nutrition Facts for Creamy Cajun Shrimp Pasta With Pappardelle

If you’re tracking macros or just curious about what goes into this hearty bowl of goodness, here is an estimated snapshot of the nutrition figures for this Creamy Cajun Shrimp Pasta With Pappardelle. Remember, these numbers are based on the average ingredients I use, and they can shift a bit depending on exactly how much cheese you sprinkle on top or the specific brand of heavy cream you grab!

I always try to keep my main dishes balanced, and this recipe delivers a good punch of protein from the shrimp! Since we are using rich dairy to create that wonderful sauce, there is some fat involved, but oh boy, is it worth it. For a deeper dive into how I keep meal calories reasonable, check out my notes on achieving a 350-calorie weight-loss meal—though this pasta is definitely more of a treat!

We aim for four generous servings here, so one serving of this decadent pasta looks something like this:

  • Calories: Approximately 750
  • Fat: Around 45 grams (with 25 grams being saturated fat)
  • Protein: A healthy 40 grams!
  • Carbohydrates: About 55 grams
  • Sodium: Roughly 850 mg
  • Cholesterol: 250 mg
  • Fiber: Tiny bit at 3 grams

Just a quick little disclaimer, because I’m a cook, not a certified dietitian: these are my best estimates based on standard product averages. I never get super stressed about exact numbers when I’m enjoying big comfort meals like this Creamy Cajun Shrimp Pasta With Pappardelle, but it’s good to have a ballpark idea!

Share Your Creamy Cajun Shrimp Pasta With Pappardelle Experience

Alright, you made it! You’ve tackled the spice, mastered the sauce, and you have a glorious plate of Creamy Cajun Shrimp Pasta With Pappardelle sitting in front of you. Now the most important part: I want to hear about it! This is my absolute favorite recipe to share, and seeing your results is the best part of my day.

When you give this recipe a try, please come back here and let me know what you thought! Did you make it spicier? Did your family love the wide noodles? Drop a comment below and let the world know how this turned out for you. If you’re feeling bold, click over to my contact page if you have questions, or just leave a note in the comments!

And if you absolutely nailed that creamy texture—that perfect cling without a single broken noodle—please, please share a picture! Snap a pic of your beautiful Creamy Cajun Shrimp Pasta With Pappardelle and tag me over on social media. I love seeing my recipes come alive in your kitchens. Did you pair it with that simple lemon salad I suggested? I’m dying to know!

Seriously, don’t be shy. If you are happy with how it came out, hitting that 5-star rating right under the recipe card shows other folks reading along that this recipe is a certified winner. I truly hope this spectacular Cajun shrimp pasta becomes a staple at your house, just like it is in mine!

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A close-up of Creamy Cajun Shrimp Pasta With Pappardelle served on a white plate.

Creamy Cajun Shrimp Pasta with Pappardelle


  • Author: freddyrecipes.com
  • Total Time: 35 min
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A simple recipe for shrimp pasta featuring a creamy Cajun sauce and wide pappardelle noodles.


Ingredients

Scale
  • 1 pound pappardelle pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pappardelle pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the shrimp with Cajun seasoning, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
  4. Reduce heat to medium. Add butter and chopped onion to the same skillet. Cook until the onion softens, about 4 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in the white wine and let it simmer, scraping up any browned bits from the bottom of the pan, until the wine reduces by half.
  7. Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
  8. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  9. Return the cooked shrimp to the skillet. Toss gently to coat.
  10. Add the drained pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
  11. Serve immediately, garnished with fresh parsley.

Notes

  • Adjust the amount of Cajun seasoning based on your preference for spice level.
  • Use fresh Parmesan cheese for the best melting quality in the sauce.
  • If you do not use white wine, substitute with an equal amount of chicken broth.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 750
  • Sugar: 5
  • Sodium: 850
  • Fat: 45
  • Saturated Fat: 25
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 40
  • Cholesterol: 250

Keywords: Cajun shrimp pasta, pappardelle, creamy sauce, shrimp recipe, quick dinner

Recipe rating