Creamy Cajun Shrimp Pasta With Tomatoes Recipe

I’m sharing my Creamy Cajun Shrimp Pasta, a rich and decadent plate of linguine in a spicy Cajun sauce with seasoned shrimp, tomatoes and a dusting of Parmigiano Reggiano.

I never thought a pasta could feel so decadently over the top until I made this Creamy Cajun Shrimp Pasta. Juicy tomatoes pop in every bite while spicy, silky sauce clings to long strands of linguine, and perfectly seasoned large shrimp curl like little flavor bombs.

It’s rich in a way that makes you pause, savor, then reach for more, you know, the kind of dish that feels restaurant fancy but is totally doable at home. If you hunt down Shrimp Pasta Recipes or just want a Pasta Dinners crowd pleaser, this one will keep you thinking about that last forkful.

Why I Like this Recipe

– I love the bold, spicy flavor, it wakes up my taste buds every time.
– I like that it looks really fancy but I can make it quick on a weeknight.
– I enjoy the mix of textures, some bites are tender and some have a little bite, keeps it interesting.
– I like that leftovers hold up well so I can eat it again the next day, I dont mind making extra.

Ingredients

• Shrimp: Lean protein, low calorie, some omega-3s, adds briny, slightly sweet seafood notes.
• Linguine: Carb-rich comfort food, quick energy, minimal fiber unless whole wheat, soaks up sauce.
• Cherry tomatoes: Bright acidity and sweetness, juicy, vitamin C and fiber, cuts rich creaminess well.
• Heavy cream: Luxurious, very high in fat and calories, makes sauce silky and indulgent.
• Cajun seasoning: Bold spicy blend, brings heat and smokiness, watch sodium levels if pre-made.
• Parmigiano Reggiano: Savory umami punch, salty depth, adds protein and calcium, great finishing touch.
• Garlic: Pungent and aromatic, boosts savory flavor, may aid heart health, used abundantly.
• Olive oil: Monounsaturated fats, heart healthy, carries flavors when sautéing, gives glossy finish.

Ingredient Quantities

• 12 oz linguine (about 340 g)
• 1 lb large shrimp peeled and deveined (about 450 g) tails removed
• 3 tablespoons Cajun seasoning (start with 2 if you want less heat)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 pint cherry tomatoes halved (about 2 cups)
• 1 cup heavy cream (240 ml)
• 1/2 cup low sodium chicken broth (120 ml)
• 1/2 cup freshly grated Parmigiano Reggiano plus extra for serving
• 1 tablespoon fresh lemon juice
• 1/2 cup reserved pasta cooking water
• 1/4 cup dry white wine optional
• 1 tablespoon tomato paste optional for extra depth
• 2 tablespoons chopped fresh parsley
• Pinch red pepper flakes optional for extra heat
• Salt and freshly ground black pepper to taste

How to Make this

1. Bring a large pot of heavily salted water to a boil and cook 12 oz linguine until just al dente, usually about 9 to 11 minutes; before draining scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. Pat 1 lb peeled and deveined shrimp dry, remove tails if you like, then toss with 3 tablespoons Cajun seasoning but start with 2 tablespoons if you want less heat; add a little black pepper but go easy on salt since the seasoning is salty.

3. Heat 2 tablespoons olive oil in a large skillet over medium high heat, add 2 tablespoons unsalted butter once the oil is shimmering so the butter won’t burn; sear shrimp in a single layer about 1 to 2 minutes per side until just cooked through, then transfer shrimp to a plate and don’t overcook them.

4. Lower heat to medium, in the same skillet add the finely chopped small yellow onion and cook until soft and translucent, about 4 minutes, then add 3 cloves minced garlic and cook 30 seconds until fragrant.

5. Optional boost: pour in 1/4 cup dry white wine and scrape up browned bits, let it reduce about half; if using 1 tablespoon tomato paste stir it in now and cook 30 seconds to deepen the flavor.

6. Add 1 pint halved cherry tomatoes and cook until they begin to burst and loosen their juices, then pour in 1/2 cup low sodium chicken broth and 1 cup heavy cream, bring to a gentle simmer and let the sauce thicken slightly; add a pinch of red pepper flakes if you want extra heat.

7. Stir in 1/2 cup freshly grated Parmigiano Reggiano and 1 tablespoon fresh lemon juice, return the shrimp to the pan and heat just until everything is warmed through and the cheese is melted into the sauce; if the sauce seems too thick add some of the reserved pasta water to loosen it.

8. Add the drained linguine straight into the skillet and toss or gently lift and turn the pasta so it gets evenly coated with the creamy cajun sauce, cook together 1 to 2 minutes so the pasta soaks up the sauce; use more reserved pasta water as needed to get a silky texture.

9. Finish with 2 tablespoons chopped fresh parsley, taste and adjust salt and black pepper or more Cajun seasoning if needed, serve immediately with extra grated Parmigiano Reggiano on top for decadence.

Equipment Needed

1. Large pot for boiling the linguine, you want about a 6 quart if you got it
2. Colander to drain the pasta and reserve cooking water
3. Large skillet (12 inch works great) for searing shrimp and making the sauce
4. Tongs or a pasta fork to lift and toss the pasta in the sauce
5. Cutting board and a sharp chef’s knife for chopping onion, garlic and tomatoes
6. Measuring cups and spoons for cream, broth, wine, Cajun seasoning etc
7. Microplane or fine grater for the Parmigiano Reggiano
8. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce

FAQ

Creamy Cajun Shrimp Pasta With Tomatoes Recipe Substitutions and Variations

• 12 oz linguine: Swap for fettuccine or spaghetti, sauce clings the same. Gluten free rice or chickpea pasta works too — follow package timing and save an extra 1/4 cup pasta water cause GF can get gummy.
• 1 lb large shrimp: Use chicken breast strips (cut into 1 inch pieces, cook 4–6 min till 165°F) or scallops for a fancier finish, or firm tofu for a veg option, press it and pan-sear so it gets a good crust.
• 1 cup heavy cream: Use 1 cup half-and-half plus 2 tbsp melted butter to mimic heavy cream, or 1 cup full-fat canned coconut milk for dairy-free, sauce will have a slight coconut note.
• 1/2 cup freshly grated Parmigiano Reggiano: Swap with Pecorino Romano or Asiago for similar salty, nutty flavor, or nutritional yeast (start with 3 tbsp) if you need it vegan; Pecorino is saltier so taste before you add extra salt.

Pro Tips

– Pat the shrimp really dry and sear them hot in a single layer, dont crowd the pan or theyll steam instead of getting a crust. Pull them just before theyre completely done because they keep cooking in the sauce.

– Always save pasta water and add it little by little, its the secret to a silky, clingy sauce. Too much at once = watery, but a splash at the end makes everything glossy.

– Take the pan off high heat before stirring in the Parmigiano, cheese can seize or get grainy if added to a roaring boil. For extra smoothness, mix a tablespoon of warm pasta water into the grated cheese first then stir that into the sauce.

– If you use wine or tomato paste, let them reduce so you dont get a raw taste. Cook the tomato paste a short time until it darkens a bit, it adds real depth.

– Start light on the Cajun, taste as you go and finish with lemon juice and parsley to brighten it up. If the tomatoes are too acidic a tiny pinch of sugar will balance things without making it sweet.