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Creamy Cajun Shrimp Pasta


This smooth Cajun shrimp pasta recipe offers a top-notch meal in only 25 minutes! Perfect for wowing guests or enjoying a bold midweek treat.

Why You’ll Love It

You’re in for a treat with this upgraded Alfredo sauce infused with the tantalizing flavors of Cajun seasoning. Paired with plump, juicy shrimp, it’s a creamy, garlicky delight with a touch of satisfying spiciness—more like a harmony of flavors than an overpowering heat!

What You’ll Need and Why

  • Pasta: Opt for penne or any available shape you prefer, like spaghetti or linguine.
  • Shrimp: Convenient frozen, peeled, and deveined shrimp. Thaw by rinsing under cool water in a colander.
  • Olive Oil and Butter: For a perfect sautéing combo.
  • Onion: Sweet (Vidalia) onions work best for sauces.
  • Dijon Mustard: A trick to boost savory goodness in sauces without overpowering with mustard flavor.
  • Sun-Dried Tomatoes: Elevate sauce richness.
  • Garlic: Adjust to taste, and a garlic press makes mincing effortless.
  • Heavy Cream: The key to an extra luxurious texture.
  • Cajun Seasoning: The star here. Opt for low or no-salt variety if you’re watching sodium. Tony’s is a great choice.
  • Fresh Basil: Add a burst of herbaceous contrast and freshness.

Pro tip

If you're not living near the coast, frozen shrimp are a smart option. Seafood counter shrimp in grocery stores are often previously frozen, then thawed, which can affect their freshness when you buy them.


▢ 8 ounces uncooked pasta
▢ 3/4 pound medium shrimp thawed & peeled
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ 1/4 small onion chopped finely
▢ 1 teaspoon Dijon mustard
▢ 3 tablespoons sun-dried tomatoes julienned 
▢ 3-4 cloves garlic minced
▢ 1 cup heavy/whipping cream
▢ 1 tablespoon Cajun seasoning see note
▢ 8 large leaves basil torn
▢ Salt & pepper to taste
▢ Freshly grated parmesan cheese to taste
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  1. Begin by boiling a generously salted pot of water for the pasta. Follow the package instructions to cook the pasta to your preferred level of doneness.
  2. While the pasta cooks, take a skillet and place it over medium heat. Add the butter and olive oil, allowing them to melt and combine. Sauté the onions for about 5 minutes, until they’re lightly browned if desired, for an extra burst of flavor.
  3. Into the skillet, stir in the Dijon mustard, sun-dried tomatoes, and garlic. Let these ingredients cook together for approximately a minute.
  4. Pour in the heavy cream and add the Cajun seasoning to the skillet. Allow the mixture to cook for a few minutes until it transforms into a smooth and luscious sauce.
  5. Introduce the shrimp into the skillet and cook for around 5 minutes, or until the shrimp are fully cooked and the sauce has thickened to your liking. If you wish, season with salt and pepper according to your taste. Add the fresh basil, and then mix the drained pasta into the sauce.
  6. Once everything is combined, serve the dish with a sprinkle of freshly grated Parmesan cheese.


  • Keep in mind that Cajun seasoning might have a notable saltiness. Taste the dish before adding extra salt and pepper, or consider using a lower-sodium version.
  • If you find a 1 lb. bag of shrimp instead of the exact 3/4 pounds mentioned, that’s perfectly fine to use.
  • When using julienned sun-dried tomatoes in oil, be sure to drain them before adding them to the pan.
  • You can choose to remove the tails from the shrimp before cooking. They are often left on for presentation purposes but are commonly removed before eating.
  • Nutritional information is provided as an estimate and might not be completely accurate due to potential ingredient variations.

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