1 Jun 2024
Recipes

Creamy Cajun Shrimp Pasta

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We made this dish for dinner the other night and we were both eww and ahhing over how delicious it was.  I love a good pasta and this creamy cajun pasta with shrimp in it was such a treat.  You can play around with how spicy you like it using more or less cajun seasoning and also feel free to omit the mushroom if those aren’t your thing, but I loved them in this dish.  I loved buying a nice brand of fettuccini for this dish (you can use whatever type of pasta that you want) that made it taste more “homemade.”   Matt and I both wished we had invited someone over for dinner the night we cooked this to share in the deliciousness 🙂

Creamy Cajun Shrimp Pasta

Ingredients

8 ounces uncooked fettuccine
1.5 lbs shrimp (I used small ones peeled & deveined)
Juice of one lemon
1/2 teaspoon garlic powder
1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms
1 cup heavy/whipping cream
4 ounces cream cheese (I used 1/2 block of Philly)
2-3 cloves garlic minced
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste
Parsley for garnish if desired

Instructions

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Pat shrimp dry.  Sprinkle the shrimp with lemon juice and sprinkle with the garlic powder and 1/2 tablespoon of Cajun seasoning.
  • Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
  • Add in the butter and sauté mushrooms.
  • Add cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Stir for a couple of minutes until the cream cheese has dissolved in the sauce.
  • Let the sauce bubble gently for about 2-3 minutes, or until it’s slightly thickened.
  • Stir in the parmesan and then add the shrimp back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.
  • I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!

Creamy Cajun Shrimp Pasta

We made this dish for dinner the other night and we were both eww and ahhing over how delicious it was. I love a good pasta and this creamy cajun pasta with shrimp in it was such a treat. You can play around with how spicy you like it using more or less cajun seasoning and also feel free to omit the mushroom if those aren’t your thing, but I loved them in this dish. I loved buying a nice brand of fettuccini for this dish (you can use whatever type of pasta that you want) that made it taste more “homemade.” Matt and I both wished we had invited someone over for dinner the night we cooked this to share in the deliciousness 🙂
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Ingredients
  

  • 8 ounces uncooked fettuccine
  • 1.5 lbs shrimp I used small ones peeled & deveined
  • Juice of one lemon
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon + 1/2 tablespoon Cajun seasoning use a low or no salt variety
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms
  • 1 cup heavy/whipping cream
  • 4 ounces cream cheese I used 1/2 block of Philly
  • 2-3 cloves garlic minced
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Parsley for garnish if desired

Instructions
 

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Pat shrimp dry. Sprinkle the shrimp with lemon juice and sprinkle with the garlic powder and 1/2 tablespoon of Cajun seasoning.
  • Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
  • Add in the butter and sauté mushrooms.
  • Add cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Stir for a couple of minutes until the cream cheese has dissolved in the sauce.
  • Let the sauce bubble gently for about 2-3 minutes, or until it’s slightly thickened.
  • Stir in the parmesan and then add the shrimp back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.

Notes

I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!
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