Go Back
–+ servings
Creamy Cajun Shrimp Pasta in a white bowl with a lemon wedge garnish
Print Recipe
4.94 from 15 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