Creamy Cajun Shrimp Pasta Recipe -
Creamy Cajun Shrimp Pasta Recipe
  • READY IN 20 mins

Creamy Cajun Shrimp Pasta

Recipe by  

"Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
  2. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2006

LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)

Most Helpful Critical Review
Mar 05, 2006

This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...

Nov 06, 2005

This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!

Jan 04, 2007

I used to work in a restaurant which served a similar dish. It was my favorite! I gave this recipe a shot in hopes it would be just a tasty. It was close. Though my husband and I like spicy food, I thought the Cajun spice was a little overwhelming. I will use a little less next time.

Apr 24, 2003

Very tasty and spicy! Next time I will use a little less cajun seasoning - probably only 1 tbsp. To avoid the "flour taste" as one reviewer had, add more butter or margarine to cook the flour. I added some snap peas to the dish for more color. Definitely a keeper recipe!

Feb 18, 2006

Very good. We really ejoyed this. I used 2 cloves garlic, 1/8cup flour, 1 TBSP Creole seasoning & added red bell pepper, Zucchini & mushrooms. We will be doing this again.

Jul 02, 2009

Maybe my cajun seasoning was extra spicy but, as written, this recipe is so spicy that we had to throw the whole thing out and I only used about 1 1/2T! I like spicy food but this was over the top! The flavor would be good without so much spice (I think. I'm going to try again with 2 teaspoons of seasoning.

May 27, 2006

VERY tasty:-) I substituted McCormick's Steak Rub for the cajun seasoning & it turned out great! However, when adding the seasoning to the skillet, you must only combine it with the butter until a paste forms - DO NOT COOK FOR 5 WHOLE MINUTES! If you did that before adding any liquid, it would result in a burn (this should be obvious to anyone over 10, no biggie, just adjust!). Easy prep, a short ingredient list & yummy flavor make this a wonderful recipe!


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 213 mg
  • 71%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 1271 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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