With Mardi Gras in full swing and Fat Tuesday next week, you may have a hankering for some Cajun comfort food. This Cajun shrimp pasta recipe perfectly hits the spot, and you can adjust it to your liking. Want to add more veggies? Add them. You only want the shrimp, sauce and pasta? That will taste delicious, too. Need this to be vegetarian, keto, paleo or vegan? We’ve got you covered – just look in the notes section of the recipe for suggested adjustments.
And, it’s so dang easy and ready in just 25 minutes! This Cajun shrimp pasta recipe is so quick to make, so easy and so good, you just may cry tears of joy. Cajun alligator tears.
As added inspiration, we’ve included three more recipes from our archives to the end of this article, which are all perfect for celebrating New Orleans’ cuisine.
Laissez les bons temps rouler! (Let the good times roll!) Hope you get baby Jesus in the King Cake.
Oh, one more thing, this recipe is easy to make into a big batch to feed a crowd.
Cajun Shrimp Pasta
This is a super simple way to cook a delicious meal, even when time is limited. By the time the water boils for the pasta and the pasta is cooked, the rest of your meal will be ready. And, there is something about shrimp; it always elevates a meal and makes it stand out.
Cajun Shrimp Pasta
- 1/2 onion diced
- 1/2 red bell pepper diced
- 2 celery stalks diced
- 1 pound raw shrimp thawed if frozen (I prefer the jumbo Simple Truth brand by Kroger)
- 1/2 pound andouille sausage
- 1 cup heavy cream
- 1 cup crushed tomatoes use Cento, San Marzano or Simple Truth brand, no salt added
- 3 Tbsp olive oil
- 2 Tbsp Cajun seasoning
- A small handful of green onions and Italian parsley diced (more for color than flavor)
- Salt & pepper to taste if needed!
- 12 oz Tinkyada rotini pasta gluten-free or any other rotini pasta of your choice
- Hot sauce if desired
- Use a large stockpot to boil water for the pasta. Once at a rapid boil, cook pasta per the directions on the pasta package.
- While you're waiting for the water to boil, chop the celery, bell pepper and onion (this is the "holy trinity" of Cajun cooking).
- In a large saucepan, add 2 tablespoons of olive oil and cook the vegetables. While the vegetables are cooking, dice up the sausage, add to the vegetables and cook until sausage is heated all the way through and vegetables are soft. Add 1 tablespoon of Cajun seasoning and 1 cup of crushed tomatoes. Stir. Remove from heat.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Once hot, add the shrimp and 1 tablespoon of Cajun seasoning and cook shrimp (approximately 3 minutes), stirring often.
- Combine the two once cooked. Add a cup of heavy cream and half the green onions and parsley. Taste and add salt, pepper or more cajun seasoning based on your preference.
- When the pasta is finished cooking, drain pasta and place in a large bowl. Add shrimp/vegetable/sausage mixture on top. Garnish with remaining parsley, green onions, and black pepper, and serve immediately.
- Serve with hot sauce.
Want a vegan option? Do the vegetarian option above and eliminate the cream.
Want a keto option? Serve over riced cauliflower instead of pasta.
Want a paleo option? Don't use cream and serve over riced cauliflower.
Want less cream? Use less.
Other Cajun recipes we love:
Throw some beads, hug a friend and raise a drink — it’s Mardi Gras season!
Love gumbo? See our recipes HERE.