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Cajun Shrimp Pasta in Spicy Cream Sauce
A 33-minute Cajun dinner for 4 — 740 calories per serving.
per serving, estimated
Plump shrimp tossed with fettuccine in a bold, smoky Cajun cream sauce — a rich, spicy one-pan pasta that comes together in under 40 minutes.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds large shrimp, peeled and deveined (16/20 count)
- 12 ounces fettuccine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion (finely diced)
- 1 red bell pepper (thinly sliced)
- 5 garlic cloves (minced)
- 1½ teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1¼ teaspoons Kosher salt
- ½ teaspoon Black pepper
- ½ cup dry white wine
- 1½ cups heavy cream
- ½ cup chicken broth
- ½ cup crushed tomatoes
- 2 ounces parmesan cheese (finely grated, plus more to serve)
- ¼ cup fresh flat-leaf parsley (roughly chopped, for garnish)
- 1 lemon (cut into wedges, for serving)
- ½ cup reserved pasta cooking water (set aside before draining)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Bring a large pot of heavily salted water to a boil. 8 min
- Finely dice the yellow onion, thinly slice the red bell pepper, and mince the 5 garlic cloves. 7 min
- In a small bowl, combine 1½ teaspoons smoked paprika, ½ teaspoon cayenne pepper, ¾ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper to make the Cajun spice blend. 3 min
- Pat the 1½ pounds shrimp dry and toss with half the Cajun spice blend until evenly coated; set aside. 3 min
- Cook the 12 ounces fettuccine in the boiling salted water according to package directions until al dente, then scoop out ½ cup pasta cooking water before draining; set both aside. 10 min
- Timing-sensitive step. While the pasta cooks, melt 1 tablespoon butter with 1 tablespoon olive oil in a large deep skillet over medium-high heat; add the seasoned shrimp in a single layer and sear 1½ minutes per side until just pink and lightly charred, then transfer to a plate. 4 min
- Timing-sensitive step. Reduce heat to medium, add the remaining 1 tablespoon butter to the same skillet, then sauté the diced onion and sliced red bell pepper for 4 minutes until softened. 4 min
- Timing-sensitive step. Add the minced garlic and the remaining Cajun spice blend and cook, stirring constantly, for 1 minute until fragrant.
- Pour in ½ cup dry white wine and scrape up any browned bits from the pan; simmer for 2 minutes until reduced by half. 2 min
- Stir in 1½ cups heavy cream, ½ cup chicken broth, and ½ cup crushed tomatoes; bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. 5 min
- Timing-sensitive step. Add the drained fettuccine to the skillet and toss to coat, splashing in the reserved pasta cooking water a little at a time until the sauce clings loosely to the noodles. 2 min
- Remove from heat, stir in the 2 ounces finely grated Parmesan until melted, then nestle the seared shrimp back into the pasta and toss gently. 2 min
- Divide among four bowls, scatter ¼ cup roughly chopped flat-leaf parsley over the top, add extra Parmesan, and serve with lemon wedges alongside. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.