Cajun Shrimp Pasta

This quick one pot Cajun Shrimp Pasta recipe is great for busy weeknights when you want something flavorful and satisfying but are short on time. Crispy pancetta, tender shrimp and penne pasta get tossed in a creamy tomato sauce that lightly coats everything and gives each bite big flavor. 

Quick Weeknight Dinner

• Fast and easy: start to finish, this dinner comes together in one pot and in just 45 minutes. If you’re willing to cook the pasta in a separate pot, you can cook the pancetta and shrimp while the pasta cooks and cut down on the total time by 10 minutes. 
• Pantry ingredients: this pasta recipe relies heavily on pantry ingredients like pasta, Cajun seasoning, canned tomatoes, broth, and dried herbs. Additionally, I like to use frozen shrimp for convenience. 
• Reheats nicely: shrimp is not generally thought of as great leftovers, but this shrimp pasta is really great reheated. Since the shrimp are gently cooked to begin with, reheating doesn’t overcook them too much. 
• Versatile: don’t have one of the ingredients called for in the recipe? You likely have something in your pantry that can be used in its place. Any shape of pasta will work here. Any canned tomato product, broth, or shrimp size will work. Half-and-half or canned coconut milk can be used in place of heavy cream. The list goes on!

Ingredients Needed for Creamy Cajun Shrimp Pasta 

• Pasta: any small tubular pasta will work such as penne or rigatoni.
• Pancetta or Tasso ham: Jenni, the recipe developer of this recipe, lives in Charleston and has goodluck finding Tasso ham in her area. I live in NYC and have a much tougher time finding it. So I substitute with pancetta. Use whatever you can find. In a pinch, you can use thick-cut bacon. 
• Shrimp: you’ll need 1 ½ pounds of medium shrimp. For ease, I recommend buying frozen peeled and deveined shrimp. 
• Cajun Seasoning: this recipe was developed using Homemade Cajun Seasoning. You can use a store-bought blend, but keep in mind pre-made blends vary in saltiness. 
• Butter: you’ll need just 1 tablespoon of butter. You can substitute with olive oil. 
• Diced onion: you need just ½ cup of finely diced onion, that’ll be about half of a small yellow or white onion. Avoid using red onion. 
• Garlic: you’ll need about 4 large cloves of garlic (1 tablespoon minced). 
• Canned diced fire roasted tomatoes: fire roasted tomatoes add depth of flavor and acidic tang. You can also substitute with regular canned diced tomatoes or canned diced tomatoes with chiles. 
• Chicken broth: use low-sodium chicken broth, you only need 1 cup. For ease, I keep a jar of Better than Bouillon on hand—chicken broth in a snap! 
• Wine or sherry: a splash of dry white wine (sauvignon blanc or pinot grigio) or sherry adds a nice depth of flavor. Alternatively, you can use additional chicken broth.
• Heavy Cream: a half cup of heavy cream adds nice body without being too heavy. You can also use half-and-half or canned coconut milk. 
• Thyme and Oregano: fresh or dried work! Use whatever you prefer or have on hand.
• Parman and Lemon, for serving: top each serving with freshly grated Parmesan and lemon zest. Whatever you do, don’t skip the lemon! 

How to Make Cajun Shrimp Pasta 

The full recipe, with measurements, temperatures and timings can be found in the recipe card below. 

1. Cook pasta to al dente according to package directions. Drain and reserve some of the pasta cooking water. 

2. Cook the pancetta until golden brown, crisp and fat has rendered in the pot. Transfer the pancetta to a bowl and reserve the drippings. 

3. Toss the shrimp with Cajun seasoning, then cook in drippings just until cooked through. Transfer shrimp to a bowl with cooked and reserved pancetta. 
4. Cook onions in now-empty pot with a tablespoon of butter. Add in the canned tomatoes (I like to add their juices too) and cook briefly. Stir in the wine and reduce then stir in the chicken broth and heavy cream.

5. Fold in cooked pasta, pancetta, shrimp, thyme and oregano. Taste and season with additional salt and pepper as needed; adding pasta water as necessary to coat the noodles. 

6. Serve hot with grated fresh Parmesan and grated lemon zest. 

More Shrimp Recipes to Try

• Skip the pasta and just enjoy Cajun Shrimp! It’s a great appetizer, especially when paired with a smoky mayo (smoked paprika + mayonnaise). 
• Love shrimp cocktail? Try smoky Peel ‘n Eat Shrimp paired with a chipotle dipping sauce.
• Skip lobster rolls and opt for low-fuss Shrimp Rolls. Serve these up and everyone will be asking for a second one!
• If you love a crispy, cheesy taco, then you’ve gotta try Tacos Gobernador. This recipe is so full of flavor, and the best part, they all come together at the same time on a sheet pan. Talk about easy! 
• When it comes to cooking with shrimp, it doesn’t get more decadent or elevated as Shrimp Bisque. Save this recipe for holidays, date night or when you want to make something special. 
• Shrimp fra Diavolo, aka shrimp in spicy tomato sauce. This fiery shrimp dish is delicious served over a bed of orzo with fresh cilantro or parsley. It’s a fusion of flavors that hits just right.

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