Home » Uncategorized » Cajun Shrimp Pasta

Cajun Shrimp Pasta

Want a quick weeknight recipe that you can cook up in minutes with a made from scratch sauce that is to die for? This Cajun Shrimp Pasta will quickly become your new favorite when you are craving something creamy and spicy!Cajun Shrimp Pasta on a white plateI must apologize, I’ve been holding back on this recipe for way to long. I actually made and photographed it for you guys back in November. It’s actually a meal I make a lot, kind of my go to when I don’t have anything else planned. But I always vary it up just a bit and can never remember just exactly what I add to it. But I had finally taken the time to document the exact ingredients to get just right to share with you and what do I do? I lost track of where I wrote it down! I shed a few tears and promised myself to start over again but I guess I just never had the heart. Then the other day when grabbing a notebook to write some other stuff down, what did I find?!? This recipe scribbled on the page I happened to turn to!forkful of Cajun Shrimp Pasta

How do I make cajun shrimp pasta?

It’s actually pretty simple to make and you really are not going to mess it up by changing a little of this or a little of that.

Sometimes I add chicken, sometimes veggies. We eat it plain with basil we eat it spicy like this. Just an easy go to with ingredients on hand and something the kids always gobble up.

Cajun Shrimp Pasta on a white plate

I love having a go-to meal that can be ready in about 30 minutes that I know everyone will not just eat but practically inhale! Will you make it? How will you customize it for your family? And if you are a fan of spicy pasta, you should also try my reader favorite recipe.. buffalo chicken pasta!Cajun Shrimp Pasta on a white plate with a fork full of shrimp

How do you make homemade alfredo (or really just a cream) sauce?

  • a few simple ingredients and a thickener is all you need
  • chicken broth is used for flavor and thickened with cornstarch
  • cream is added to make it reach and delicious
  • you could always add a handful of fresh parmesan if desired
  • toss it all up in your favorite skillet
Cajun Shrimp Pasta

Cajun Shrimp Pasta

Jennifer Draper
Want a quick weeknight recipe that you can cook up in minutes with a made from scratch sauce that is to die for? This Cajun Shrimp Pasta will quickly become your new favorite when you are craving something creamy and spicy!
3.81 from 41 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 453 kcal


  • 16 oz shrimp peeled and deveined with tail off (if frozen, thawed)
  • 2 tablespoons butter
  • 1/2 small yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons cajun seasoning blend
  • 2 1/2 cups chicken broth
  • 1 tablespoon cornstarch + 1 tablespoon water (whisked until smooth)
  • 3/4 cup heavy cream
  • 12 oz dried linguine pasta (cooked according to package directions)
  • Fresh parsley for garnish optional


  • Melt butter in skillet over medium high heat
  • Add onion and sauté until softened, about 4-5 minutes
  • Add garlic and shrimp and sauté until shrimp is fully cooked and onions are garlic start to caramelize (about 6-8 minutes)
  • Add cajun seasoning blend (start with 1 teaspoon and add more if more spice is desired)
  • Stir to coat well
  • Slowly stir in broth and bring to a simmer
  • Add cornstarch slurry and let continue to simmer and thicken until broth is reduced by about half (about 5-8 minutes)
  • Stir in cream and let come back to simmer to heat through and thicken
  • Let continue to simmer for about 3-4 minutes
  • Add pasta and toss to coat
  • Remove from heat and garnish with parsley if desired


Calories: 453kcalCarbohydrates: 48gProtein: 25gFat: 17gSaturated Fat: 9gCholesterol: 241mgSodium: 666mgPotassium: 333mgFiber: 2gSugar: 2gVitamin A: 580IUVitamin C: 4.5mgCalcium: 176mgIron: 3.2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer




    1. Yes, but you will need to increase the cornstarch in order to thicken the sauce enough. Probably 3-4 tablespoons would be my best guess without testing it out.

  1. 5 stars
    Just tried this for my boyfriend’s birthday and he and I both loved it!!! I put together my own cajun seasoning and it was amazing. The sauce also didn’t thicken up much for me but it wasn’t a huge deal It ended up thickening up when I added the pasta and let it sit. So yummy! Will definitely do this again!

  2. 2 stars
    I made this last night and it was like soup. The sauce didn’t thicken at all. I followed the instructions step by step. ?????? The taste was still delicious but the consistency ruined it for me. Not sure if I would use that much chicken broth again.

    1. Oh, Sarah, I’m so sorry! I wonder what could have happened? I hope you’ll give it another try and see if less chicken broth fixes the issue. Thanks so much for trying it and I’m sorry the sauce didn’t thicken up for you.

    2. Mine had some trouble thickening as well, I added another tablespoon mixture of corn starch and half a tablespoon of flour and it thickened right up’

  3. What kind of Cajun seasoning blend did you use? Would Toni’s (I’m from Lafayette, LA) work or is it a specific blend? Thanks!

  4. Hi Jennifer!! I’m Seventy-(78)-6/3!! Unfortunately,I burnt the Oven up,through forgetfulness, a few months ago!!! My Daughter, has me using my Crock-pot (BUMMER)!!! It tastes TERRIBLE!!! Thanks for your web site !!!

    1. Hi Geraldine. Happy Belated Birthday! I think you will find a lot of really tasty recipes here that you will love. Take a look around and search by your favorite ingredient. Also, you might consider getting a multi-cooker as it would allow you to bake, sauté, steam and slow cook all in the slow cooker!

  5. Sounds good! I think I’ll surprise my wife with this for dinner tonight. Here’s to hoping I don’t screw it up. Cheers!

  6. 1 star
    Wait? What?
    I am a single guy who just bought a crock pot so I could begin to make healthy food choices. I saw this pasta dish and it looked delicious so I just got back from the store with the ingredients and I just read that it doesn’t even use the crock pot? Wait? What?
    Great. Thanks a lot.

    1. Hi Matt. ummm…you’re welcome? 😉 Okay, so I see you are being sarcastic and I’m sorry you are frustrated. From time to time I share a quick fix recipe that I know my readers will love that doesn’t use the slow cooker. Certainly wasn’t trying to deceive anyone and thought my instructions were clear but I will take a look and see if there is something I should change. The good news is that this is a quick fix, one skillet recipe and I’m certain you will still enjoy it! And for a pasta recipe that DOES use the slow cooker? You might like this Slow Cooker Buffalo Chicken Pasta.

  7. I live in the south. We do a lot of recipes that involve what we call sea food. Foods like Shrimp, Crabs, Crayfish, and fish. These seafoods all have a very delicate texture and require short cooking times, especially Shrimp. When I fixed this dish, I put the shrimp in last, and cooked for only about three minutes. They tend to turn pink and are done at that point. Leaving them in the hot mixture only cooks them more, and they become what call tough. Good luck on your version of this recipe.

  8. 5 stars
    This is a great recipe! I had scallops on hand and no chicken stock or cream so skipped the end of the recipe. Also we used Spaghetti Squash and it was amazing! I added some fresh lemon juice since i was missing things. I really want to try this again with all the ingredients listed. Thank you Jennifer, I love your website!

  9. So you leave the shrimp in the sauce the whole time while it thickens? Won’t that overcook it?
    Can’t wait to try this!

    1. I did leave it but yes it could be considered just a little overcooked. I think it stayed juicy just being in the sauce but you could certainly remove it and then add it back in at the end too! Hope that helps!

3.81 from 41 votes (30 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating