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.
Servings: 4
Calories: 923kcal
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: 923kcal | Carbohydrates: 47g | Protein: 39g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 361mg | Sodium: 787mg | Fiber: 2g | Sugar: 1g