Description
A bold and comforting pasta dish featuring juicy Cajun-spiced shrimp tossed in a rich, creamy Parmesan sauce with bell peppers and garlic. This quick, 30-minute recipe feels restaurant-worthy yet is easy enough for weeknights or special occasions.
Ingredients
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1 lb (450 g) large shrimp, peeled and deveined
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12 oz (340 g) pasta (fettuccine, linguine, or your favorite)
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3 tbsp (45 ml) olive oil
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1 bell pepper, sliced (any color)
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4 garlic cloves, minced (12 g)
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1 cup (240 ml) heavy cream (or light cream alternative)
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1 cup (240 ml) chicken broth or vegetable broth
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2 tbsp (15 g) Cajun seasoning (adjust to taste)
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1 tsp (2 g) Italian seasoning
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Salt and pepper, to taste
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1 cup (90 g) grated Parmesan cheese
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Fresh parsley, chopped, for garnish
Instructions
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Cook pasta: Bring salted water to a boil. Cook pasta until al dente, then drain, reserving 1 cup pasta water.
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Sauté veggies: Heat olive oil in a skillet over medium heat. Add bell pepper and cook 3–4 minutes. Stir in garlic and cook 1 minute until fragrant.
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Cook shrimp: Toss shrimp with Cajun and Italian seasoning. In the same skillet, cook shrimp 3–4 minutes until pink and opaque. Remove shrimp and veggies; set aside.
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Make sauce: In the same skillet, add broth and cream. Simmer 2–3 minutes, whisking in Parmesan until melted and smooth. Season with salt and pepper.
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Combine: Add pasta, shrimp, and veggies back to the skillet. Toss to coat. Add reserved pasta water a little at a time if the sauce is too thick.
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Serve: Garnish with parsley and serve hot with garlic bread or a green salad.
Notes
Don’t overcook shrimp—they only need a few minutes.
For extra heat, add cayenne or red pepper flakes.
Use freshly grated Parmesan for a smoother sauce.
Reheat gently with a splash of cream or broth to keep it creamy.
Freezing is not recommended as cream sauces may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Southern Fusion