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Creamy Cajun Shrimp Pasta in a white bowl with a lemon wedge garnish
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5 from 11 votes

Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta with mushrooms, peppers, and onions. This 30 minute, one pot pasta is perfect for weeknight cooking and will become a family favorite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Pasta
Cuisine: Cajun
Servings: 6 servings
Author: Jamie Vespa MS, RD

Equipment

  • Large Dutch oven or soup pot

Ingredients

Cajun Seasoning

  • 1 Tbsp. smoked paprika
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 to 1/2 tsp. cayenne pepper (use more or less depending on desired level of spice)

Shrimp Pasta

  • 1 lb. raw peeled and deveined shrimp
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. unsalted butter
  • 8 oz. white or baby bella (cremini) mushrooms, sliced
  • 2 bell peppers, thinly sliced (any colors)
  • 1 cup diced yellow onion
  • 12 oz. dry penne pasta (about 4 heaping cups)
  • 1 (14-oz.) can fire-roasted tomatoes
  • 4 cups (1 quart) vegetable or chicken broth
  • 1/2 cup heavy cream sub cashew cream if making dairy-free
  • 1/4 cup fresh chopped parsley

Instructions

  • Prepare Cajun Seasoning blend by combining all spices in a small bowl; stir well.
  • Heat butter and 1 Tbsp. of the oil in a large Dutch oven or soup pot over medium-high. Season shrimp with half of the Cajun seasoning. Once the pan is hot, add shrimp and cook 2 to 3 minutes per side, or until opaque. Transfer to a plate.
  • Add remaining 2 Tbsp. oil to pan, along with mushrooms, bell peppers, onion, and remaining half of Cajun seasoning. Cook over medium-high until vegetables become tender, about 8 minutes. Add pasta, tomatoes, and broth, and bring mixture to a boil. Cover, reduce heat to medium, and simmer for 12 to 14 minutes, or until pasta is al dente.
  • Remove lid and stir in heavy cream. Continue simmering, uncovered, for 2 more minutes, until sauce begins to thicken and cling to noodles. Stir in parsley and serve.

Notes

*NOTE: If sauce seems too liquid-y, don't worry--the pasta will continue soaking up the sauce. It's always better to have more sauce than too little!
*STORE refrigerated in an airtight container up to 3 days.
*FREEZE: This pasta freezes well, however I don't suggest freezing the shrimp after it's been cooked. If you plan on freezing, it's best to cook the shrimp separately right before serving. 

Nutrition

Serving: 2cups | Calories: 492kcal | Carbohydrates: 57g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Sodium: 880mg | Fiber: 15g | Sugar: 6g