Creamy Cajun Shrimp Pasta

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Want a restaurant-quality pasta dish in only 25 minutes? Try this creamy Cajun shrimp pasta recipe!
The sauce in this Cajun pasta recipe is creamy, garlicky, and slightly spicy. Not like burn your mouth spicy, but a delicious harmony of flavors kinda spicy. The sun-dried tomatoes add richness to the sauce, and the basil adds a pop of freshness.
And, as always, with a pasta like this, generous amounts of freshly grated parmesan cheese
You could even make the shrimp and sauce and pair it with something else other than pasta, if you wish. The shrimp and sauce are low-carb.

Cajun Shrimp Pasta

A quick and easy deliciously creamy Cajun shrimp pasta recipe that's ready in less than 30 minutes. 


  • 8 ounces uncooked pasta
  • 3/4 pound medium shrimp thawed & peeled
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 small onion chopped finely
  • 1 teaspoon Dijon mustard
  • 3 tablespoons sun-dried tomatoes julienned 
  • 3-4 cloves garlic minced
  • 1 cup heavy/whipping cream
  • 1 tablespoon Cajun seasoning
  • 8 large leaves basil torn
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste


  1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
  2. Meanwhile, add butter and olive oil to a skillet on medium heat. Sauté onions for 5 minutes or until they're lightly browned if you wish (this gives extra flavor).
  3. Stir in the Dijon mustard, sun-dried tomatoes, and garlic to the pan and cook for about a minute. 
  4. Add the cream and Cajun seasoning, and cook for a few minutes until you have a nice, smooth sauce.
  5. Add the shrimp in, and cook for about 5 minutes or until the shrimp are cooked and the sauce is reduced to your liking. Season with salt & pepper if desired, add the fresh basil, and toss the drained pasta with the sauce. Serve with freshly grated parmesan cheese.

Recipe Notes

  • I used the julienned (cut into strips) sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pan.
  • Feel free to remove the tails of the shrimp. I leave them on for photos but usually remove them in real life. 

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