I love making this Cajun Shrimp Pasta when I want something creamy, comforting, and full of bold flavor without feeling overly heavy. I combine juicy shrimp, colorful vegetables, and whole wheat pasta in a lightly spicy sauce that comes together quickly and always feels like a treat at the table.
Why You’ll Love This Recipe
I enjoy this recipe because it tastes like a restaurant favorite while still feeling balanced and wholesome. I get plenty of vegetables in every bite, the shrimp cook quickly and stay tender, and the sauce is rich and creamy without relying on heavy cream. I also like that everything is ready in about half an hour, which makes it perfect for busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 ounces whole wheat linguine or pasta of choice
1 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning, divided
½ teaspoon garlic powder, divided
¾ teaspoon kosher salt, divided, plus more to taste
¼ teaspoon ground black pepper, divided
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 medium red bell pepper, thinly sliced and halved
1 medium orange or yellow bell pepper, thinly sliced and halved
1 medium green bell pepper, thinly sliced and halved
8 ounces baby bella mushrooms, sliced
1 small bunch green onions, thinly sliced and divided
14 ounces fire-roasted diced tomatoes, drained
1¼ cups nonfat milk
1½ tablespoons cornstarch
4 ounces light cream cheese, softened
Directions
I begin by bringing a large pot of salted water to a boil and cooking the pasta until al dente. I drain it and set it aside.
While the pasta cooks, I place the shrimp in a bowl and toss them with 1 teaspoon Cajun seasoning, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
I heat the olive oil in a large skillet over medium-high heat and cook the shrimp for about 3 to 5 minutes, just until they turn pink and are cooked through. I remove them immediately to a plate and reduce the heat to medium.
Next, I melt 1 tablespoon of butter in the skillet and add the bell peppers. After about 3 minutes, I add the mushrooms along with 1 teaspoon Cajun seasoning, the remaining ¼ teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon black pepper. I sauté until the vegetables are tender and the mushrooms release their liquid. I stir in the tomatoes and cook for a few more minutes until most of the liquid evaporates. I add about two-thirds of the green onions, then transfer the vegetables to the plate with the shrimp.
In a measuring cup, I whisk together the milk and cornstarch until smooth. I melt the remaining tablespoon of butter in the skillet, pour in the milk mixture, and whisk constantly. I add the cream cheese in small pieces and continue whisking until the sauce thickens slightly. I stir in the remaining teaspoon of Cajun seasoning.
Finally, I return the shrimp and vegetables to the skillet, add the cooked pasta, and toss everything together until evenly coated in the sauce. I taste and adjust seasoning if needed, then sprinkle with the remaining green onions before serving.
Servings And Timing
I usually get 4 to 6 servings from this recipe. It takes me about 10 minutes to prep, 20 minutes to cook, and roughly 30 minutes total from start to finish.
Variations
I like to customize this dish depending on what I have available. Sometimes I add extra mushrooms or toss in fresh spinach at the end and let it wilt in the heat. I also enjoy using different pasta shapes like spaghetti or rigatoni, or swapping the pasta for zucchini noodles when I want something lighter.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stovetop or in the microwave, adding a small splash of milk if the sauce needs loosening.
FAQs
Is This Cajun Shrimp Pasta Spicy?
I find it mildly spicy. I can easily control the heat by adjusting the amount of Cajun seasoning I use.
How Do I Keep The Shrimp Tender?
I make sure not to overcook the shrimp and remove them from the skillet as soon as they turn pink and opaque.
Can I Use A Different Type Of Pasta?
I often use different pasta shapes, and they all work well as long as they can hold the creamy sauce.
What Can I Use Instead Of Whole Wheat Pasta?
I substitute regular pasta or gluten-free pasta when needed, depending on what I have on hand.
Can I Make This Ahead Of Time?
I can make it ahead, but I prefer it fresh. If I do prepare it early, I reheat gently and add milk to refresh the sauce.
Conclusion
I love this Cajun Shrimp Pasta because it delivers creamy comfort, vibrant color, and bold flavor in one satisfying dish. It’s easy enough for a weeknight and special enough to serve when I want something that feels a little extra without much effort.
This Cajun Shrimp Pasta is a creamy, flavorful dish with tender shrimp, colorful vegetables, and a light Cajun-spiced sauce tossed with whole wheat pasta. It’s quick to make and perfect for a comforting yet wholesome meal.
Ingredients
8 ounces whole wheat linguine or pasta of choice
1 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning, divided
½ teaspoon garlic powder, divided
¾ teaspoon kosher salt, divided, plus more to taste
¼ teaspoon ground black pepper, divided
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 medium red bell pepper, thinly sliced and halved
1 medium orange or yellow bell pepper, thinly sliced and halved
1 medium green bell pepper, thinly sliced and halved
8 ounces baby bella mushrooms, sliced
1 small bunch green onions, thinly sliced and divided
14 ounces fire-roasted diced tomatoes, drained
1¼ cups nonfat milk
1½ tablespoons cornstarch
4 ounces light cream cheese, softened
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
In a bowl, toss shrimp with 1 teaspoon Cajun seasoning, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 3–5 minutes until pink. Transfer to a plate.
Reduce heat to medium. Melt 1 tablespoon butter and add bell peppers. Cook 3 minutes.
Add mushrooms, 1 teaspoon Cajun seasoning, remaining ¼ teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon pepper. Sauté until tender.
Stir in tomatoes and cook until most liquid evaporates. Add two-thirds of green onions and transfer veggies to the plate with shrimp.
In a measuring cup, whisk milk and cornstarch until smooth. Melt remaining butter in skillet and pour in milk mixture.
Add cream cheese in small pieces, whisking constantly until smooth and slightly thickened. Stir in remaining 1 teaspoon Cajun seasoning.
Return shrimp and vegetables to the skillet along with the cooked pasta. Toss to coat everything evenly in the sauce.
Adjust seasoning if needed and sprinkle with remaining green onions before serving.
Notes
Add fresh spinach at the end for extra greens.
Swap pasta with zucchini noodles for a low-carb option.
Use regular or gluten-free pasta based on preference.
