One Pot Cajun Shrimp Pasta
This one-pot Cajun shrimp pasta delivers bold, spiced flavor in just 25 minutes with minimal cleanup.
Why You’ll Love It
- Done in 25 minutes from start to table.
- The pasta cooks directly in the sauce, absorbing all the Cajun-tomato-cream flavors.
- One pot means one skillet, one spoon, and one dish to wash.
- Large shrimp sear quickly and stay tender.
- Naturally gluten-free when using GF pasta.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz penne pasta
- 2 tbsp Cajun seasoning, divided
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 green onions, sliced
- Salt and black pepper to taste
Steps
- Pat shrimp dry and toss with 1 tbsp Cajun seasoning.
- Heat a large skillet over medium-high heat and melt 1 tbsp butter.
- Sear shrimp 2 minutes per side until pink, then remove and set aside.
- In the same skillet, melt the remaining 1 tbsp butter and add minced garlic and diced bell pepper.
- Cook for 2 minutes until softened.
- Pour in the diced tomatoes and chicken broth, then stir in the remaining 1 tbsp Cajun seasoning.
- Bring the mixture to a boil.
- Add the dry penne directly to the pot, stirring to submerge it.
- Reduce heat to a simmer and cook for 12-14 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
- Stir in the heavy cream and return the shrimp to the pot, cooking for the final 2 minutes until the shrimp is heated through.
- Season with salt and pepper to taste, then finish with Parmesan and green onions.
Helpful Tips and Substitutions
If you prefer less heat, reduce the Cajun seasoning to 1.5 tbsp total or use a milder seasoning blend.
For a lower-fat version, substitute the heavy cream with half-and-half or Greek yogurt stirred in off the heat.
Red or yellow bell peppers work just as well as green; use whichever you prefer.
Frozen shrimp works fine—just thaw completely and pat dry before searing.
Swap penne for any pasta shape; rotini or fettuccine cook at similar rates.
Serving Ideas
Serve with crusty bread to soak up the sauce.
Pair with a simple green salad dressed with lemon vinaigrette to balance the richness.
Top with fresh parsley or cilantro for color and brightness.
This dish works as a standalone dinner or as a crowd-pleasing side at larger gatherings.
Make-Ahead and Storage
The Cajun tomato base can be made up to 2 days in advance; store it separately from the pasta to prevent sogginess.
Reheat gently on the stovetop with a splash of broth to restore the sauce consistency.
Cooked leftovers keep in an airtight container for up to 3 days in the refrigerator.
This dish does not freeze well due to the cream and pasta texture, so plan to eat within a few days.
One pot, one skillet, bold flavor—that’s the core of this weeknight dinner.
For more pasta inspiration, check out our Spicy Ground Beef Arrabbiata Pasta.
