Creamy Cajun Shrimp Pasta

I have made this dish two different ways. One doesn’t go in the oven and is quick. The second way has the dish go in the oven for 30 minutes with breadcrumbs on top. Both taste amazing and super simple to make!

This is one of those meals that won’t take forever and it won’t cost you an arm and a leg to purchase! This dish for me fed 4 adults and a 5 year old plus had some extra leftovers for the next day for the hubs to take to lunch.

Creamy Cajun Shrimp Pasta Recipe

Ingredients

  • 16 oz of pasta of your choosing (I used farfalle pasta)
  • 1 pound of shrimp (extra small & small are the sizes I go for)
  • 2 tablespoons of butter
  • 1 tablespoon of extra virgin olive oil
  • 4 tablespoons of cajun seasoning
  • 2 cups of heavy cream
  • 1 cup of parmesan
  • Salt & pepper
  • Option toppings: breadcrumbs & parsley for garnish

Directions

  • Cook pasta to box instructions. Best to leave the pasta al dente. Reserve 1/2 cup of pasta water.
  • Coat shrimp with 2 tablespoons of cajun seasoning and extra virgin olive oil.
  • Heat a large skillet over medium to high heat. Melt 2 tablespoons of butter. Add in coated cajun shrimp and cook all the way through. Set shrimp aside for later. (Shrimp should be a good pink color if it is done.)
  • After shrimp is removed, in the same skillet pour in your heavy cream. Scraping the bottom of the pan for anything excess to mix together. Once the heavy cream starts to bubble, lower the heat and mix in the rest of the cajun seasoning and parmesan until it is melted.
  • Once melted, add in the cooked shrimp and cooked pasta. Coat pasta well with sauce. If the sauce is too thick, pour in the reserved water to help thin it to your liking.
  • Garnish with parsley. Enjoy! (for breadcrumb topping keep reading↓)

For breadcrumb toppings:
Once pasta, shrimp and sauce are all mixed together, pour into a baking dish and top with breadcrumbs. Bake in the oven at 350 degrees for 30-35 minutes or until breadcrumbs are browned.

Enjoy & tell me how you change up to recipe to make it your own!

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