Cajun Spaghetti Recipe -
Cajun Spaghetti Recipe

Cajun Spaghetti

Recipe by  

"This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
  2. Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
  3. In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
  4. Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
  5. When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
  6. In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
  7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
  8. Pour sauce over pasta and sprinkle with green onions; serve.
Kitchen-Friendly View

Reviews More Reviews

Nov 01, 2011

I really enjoyed it. I disagree with people saying that oil for this food is too much. It might be because of my cultural background (More fat is better). I think using olive oil would solve that problem. It's healthier but still tasty. One thing. I think this recipe is more in small portion size. I tried to make for 4 but it was enough for 3. However, if you tend to have small portion, the recipe might be good. Two tips: 1) I replaced shrimp with chicken but I think it might be better to marinate and fry chicken before a little bit and 2) if you don't have cornstarch you can use normal flower to make it thick.

Jan 18, 2011

I've made and enjoyed t his several times, and noticed that I hadn't rated/reviewed it yet. I always make it exactly as written, using sunflower oil, sea salt, some "Penzeys Freshly Ground Pepper" and white onion. At first I tried larger shrimp, but then I thought that the 51-60 count shrimp worked better, so stuck with those. It is very tasty, a nice medley of ingredients. I will say that as written it's not very spicy (I like it hot!) and there's perhaps too much oil used. But all in all, I enjoyed this a lot, usually for three big dinners. I recommend it!


23 Ratings

Mar 30, 2004

Tried this tonight and loved it! We don't eat seafood, so I substituted smoked sausage which I sauteed in the pan from the peppers and onions and added 8 minutes before the sauce was done. I think chicken would be great too or maybe andouille sausage. The only changes I'll make less time are less oil in the sauce (and maybe olive oil instead of vegetable) and a little more cornstarch to make it a little thicker. But the flavor was great and my toddlers even ate it!

May 13, 2004

This recipe is one of my family's favs. I just cut down the amount of oil. Other than that it is excellent. Even my picky eaters like it

Feb 20, 2003

This recipe is easy and delicious! I wanted it again the next day!!

Feb 20, 2003

This Stuff is Good!!!!!!

Feb 20, 2015

Once again we enjoyed a delicious supper based on using up fresh produce I needed to clear out of the fridge the night before I head out of town! Hubs agrees some of the best things I’ve come up with are a result of AR’s recipe search feature, typing in ingredients I need to use up. I didn’t measure anything, just cooked away, using olive oil rather than vegetable oil, large rather than small shrimp, and no cornstarch. Also, in consideration of Hubs’ sensitive innards, I skipped the optional red pepper flakes. The fact I had homemade tomato sauce in the freezer made this particularly fresh tasting. This, along with a tossed green salad, made for a delicious as well as pretty meal.

Sep 05, 2014

We LOVED it!! I've made it twice now and it has came out perfect both times. My family requests it and DH takes leftovers (if any) to work the next day. I'm thinking next time I may serve it over steamed white rice like a spicy shrimp creole! Big thanks to Maurice for posting this! Served with garlic cheese bread and a crisp salad. YUMMY!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 585 kcal
  • 29%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 845 mg
  • 34%

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

See More
Go Pro!

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Spaghetti alla Carbonara

See how to make simple spaghetti with bacon and egg sauce!

Whole Grain Spaghetti with Pesto

Grilled chicken strips are served with spaghetti tossed with veggies and pesto.

Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States