This creamy Cajun shrimp pasta tosses penne in a rich Cajun Alfredo sauce made with heavy cream, Parmesan, and Creole seasoning, then tops it with sautéed shrimp. It's a lot like the Cajun shrimp pasta at Chili's, and it's on the table in about 25 minutes, so it makes a great weeknight dinner with a kick!
This was a really popular dish at a country club restaurant where I worked for several years. It's basically a simple Alfredo sauce with Cajun seasoning, but that little bit of heat cuts through the richness of the cream, and the sweet shrimp balance it all out.
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Quick Look
- Total time: About 25 minutes
- Key ingredients: Penne, large shrimp, heavy cream, Parmesan, butter, garlic, and Creole seasoning
- Flavor: Rich and creamy with a medium Cajun kick
- Method: Sauté the shrimp, make a quick Cajun Alfredo sauce in the same pan, then toss with the pasta
- Serve it with: It's a complete meal on its own
- Storage: Leftovers keep in the refrigerator for up to 4 days
If you give this Cajun shrimp pasta a try, please leave a star rating and a comment below. I love hearing how it turns out for you!
Why This Recipe Works
- A restaurant favorite at home: It's the same idea as Chili's, creamy Alfredo with Cajun shrimp and penne, made with simple ingredients in one skillet plus a pot for the pasta. The difference is that I mix the seasoning right into the sauce instead of using a plain Alfredo base, so every bite has that Cajun flavor, not just the shrimp.
- Heat that balances the richness: Creole seasoning gives the cream sauce a little kick that keeps it from tasting too heavy, and the sweetness of the shrimp ties it together.
- A thick sauce that clings: Adding freshly grated Parmesan in batches gives you a smooth, thick sauce that coats every piece of pasta.
- Ridged penne: The ridges and tubes catch the sauce, so every bite is creamy.
Ingredient Notes
- Creole seasoning: I use my homemade Creole seasoning, which has much less salt than store-bought blends. Store-bought Cajun or Creole seasoning works too, but many brands are a lot saltier, so taste the sauce before adding any extra salt.
- Heavy cream: Heavy cream gives the richest sauce. You can use half-and-half to cut a few calories, but the sauce will be a little thinner.
- Parmesan cheese: Grate your own from a block of good Parmesan like Parmigiano Reggiano. Pre-shredded cheese is coated to keep it from clumping, and it won't melt as smoothly into the sauce.
- Pasta: I prefer ridged penne because the ridges hold onto the sauce. Fettuccine is another good choice.
- Shrimp: I use large shrimp, and 21 to 25 count per pound works great. Buy them peeled and deveined to save time.
Substitutions and Variations
- Chicken instead of shrimp: Season chicken with a little of the Creole seasoning and grill it. Sautéed, baked, or rotisserie chicken works too.
- Peppers and onions: Sauté diced bell peppers and onions for a little color and some extra veggies.
- Peas: Like the shrimp, sweet peas help balance the heat of the sauce.
- Bacon: Chopped cooked bacon adds a nice smoky flavor.
- The Chili's finish: Finish each bowl with a light sprinkle of Creole seasoning, diced Roma tomatoes, and chopped fresh parsley for that restaurant look.
- More or less heat: For a milder sauce, start with 1 teaspoon of seasoning and add more to taste. For more heat, add about ½ teaspoon of cayenne pepper.
How to Make Cajun Shrimp Pasta
- Cook the pasta. Boil the penne in a large pot of salted water until al dente, about 8 to 10 minutes. Scoop out about ½ cup of the pasta water before draining, in case you want to loosen the sauce later.
- Sauté the shrimp. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and 1 teaspoon of the Creole seasoning. Cook for about 2 minutes, then flip and cook another 2 to 3 minutes, until the shrimp are pink and opaque. Move them to a plate.
- Start the sauce. Wipe out the skillet, lower the heat to medium, and melt the butter. Add the garlic and cook for 30 to 45 seconds, just until fragrant. Don't let it brown.
- Add the cream and seasoning. Stir in the heavy cream and the remaining 1 tablespoon of Creole seasoning, and bring it to a low simmer.
- Melt in the Parmesan. Add the cheese about ½ cup at a time, stirring until each batch melts before adding the next. Keep cooking for 1 to 2 minutes, until the sauce is thick enough to coat the back of a spoon.
- Toss and serve. Taste the sauce and add salt and pepper if needed. Add the pasta and toss until it's well coated. I like the sauce thick so it clings to the noodles, but you can add a splash of the reserved pasta water if you want it looser. Serve topped with the shrimp and extra Parmesan.
Scott's Tips
- Add the cheese slowly: Adding the Parmesan in batches over a low simmer is the key to a smooth sauce. Dump it in all at once, or let the sauce boil, and it can turn grainy or clump up.
- Don't overcook the shrimp: Shrimp cook fast. Pull them as soon as they turn pink and opaque, since they'll warm back up when you serve them on the hot pasta.
- Season to taste at the end: The Parmesan and seasoning both add salt, so wait until the cheese is melted before you add any extra.
What to Serve with Cajun Shrimp Pasta
With the pasta, shrimp, and creamy sauce all in one bowl, this is a complete meal on its own, so I usually serve it just as it is.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Stovetop reheating: Add the pasta to a saucepan with a splash of cream to loosen the sauce. Warm it over medium-low heat, stirring often so the sauce doesn't break.
- Microwave reheating: Heat in 1-minute intervals, stirring between each, until warmed through.
- Freezing: I don't recommend freezing this pasta. Cream sauces tend to separate and turn grainy after they're frozen and thawed.
Frequently Asked Questions
Is this like Chili's Cajun shrimp pasta?
Yes, it's very close! Chili's serves Cajun shrimp over penne in a plain Alfredo sauce, then sprinkles a little seasoning over the top to finish it. I mix the Cajun seasoning right into the sauce for more flavor throughout. If you want it closer to the original, leave the seasoning out of the sauce, season the shrimp, and dust a little over each bowl before serving. For the full restaurant look, finish it with diced tomatoes and parsley.
How spicy is Cajun shrimp pasta?
With 1 tablespoon of seasoning in the sauce, it has a medium heat level. The cream mellows the spice quite a bit, so most people find it pleasantly zesty, not hot.
Why is my sauce grainy?
The two most common causes are pre-shredded cheese and too much heat. Grate your own Parmesan, keep the sauce at a low simmer, and add the cheese a little at a time.
More Cajun Recipes
📖 Recipe
Creamy Cajun Shrimp Pasta
A Chili's copycat Cajun shrimp pasta with penne in a rich, creamy Cajun Alfredo sauce, topped with sautéed shrimp and Parmesan. Ready in about 25 minutes.
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Equipment
Ingredients
For the Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined, 21-25 count
- 1 teaspoon Creole or Cajun seasoning
For the Pasta and Sauce
- 8 ounces penne pasta
- 3 tablespoon butter
- 1 clove garlic, minced
- 1 pint heavy cream, 2 cups
- 1 cup grated parmesan cheese
- 1 tablespoon Creole or Cajun seasoning
- salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling salted water for 8 to 10 minutes, until al dente. Reserve about ½ cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and 1 teaspoon of Creole seasoning. Cook for about 2 minutes, flip, and cook another 2 to 3 minutes, until pink and opaque. Transfer to a plate.
- Wipe out the skillet and reduce the heat to medium. Melt the butter, then add the garlic and cook for 30 to 45 seconds, until fragrant.
- Stir in the cream and 1 tablespoon of Creole seasoning and bring to a low simmer.
- Add the Parmesan about ½ cup at a time, stirring until melted before adding more. Cook for 1 to 2 minutes more, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Add the pasta and toss to coat, adding a splash of pasta water if you want a looser sauce.
- Serve topped with the shrimp and extra Parmesan.
Notes
- Spice level: For a milder sauce, start with 1 teaspoon of seasoning and add more to taste. For more heat, add about ½ teaspoon of cayenne pepper.
- Seasoning: Store-bought Cajun or Creole seasonings vary a lot in salt, so taste before adding any extra salt.
- Chili's finish: Finish with a light sprinkle of Creole seasoning, diced Roma tomatoes, and chopped fresh parsley.
- Swaps: Use grilled or rotisserie chicken in place of the shrimp, or half-and-half in place of the heavy cream for a lighter sauce.
- Storage: Refrigerate leftovers for up to 4 days. Reheat over medium-low heat with a splash of cream. Freezing is not recommended.
- Nutrition: Estimate based on homemade Creole seasoning, without added salt to taste.
Nutrition
Calories: 923kcalCarbohydrates: 47gProtein: 39gFat: 63gSaturated Fat: 38gCholesterol: 361mgSodium: 787mgFiber: 2gSugar: 1g
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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