Cajun Shrimp Pasta
Cajun shrimp pasta sears shrimp coated in Cajun seasoning in butter, then builds a creamy sauce in the same pan by sauteing onion, garlic, and bell pepper before adding heavy cream and milk, and finishing with al dente spaghetti. The shrimp are cooked just one to two minutes per side and removed immediately to preserve their firm, snappy texture - they return to the pan only at the very end. Cooking the vegetables in the residual shrimp fat and butter infuses the sauce base with the smoky, spicy character of the Cajun seasoning. Combining cream with milk produces a lighter body than cream alone while still coating the pasta effectively, and a splash of reserved pasta water helps the starch emulsify the sauce so it clings without breaking. Adding an extra half teaspoon of seasoning increases the heat for those who prefer a stronger kick.
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Instructions
- 1
Cook spaghetti in salted water until al dente; reserve 1/2 cup pasta water.
- 2
Toss shrimp with half of the Cajun seasoning.
- 3
Melt butter in a pan and sear shrimp quickly, about 1–2 minutes per side.
- 4
In the same pan, sauté onion, garlic, and bell pepper until fragrant.
- 5
Add cream, milk, and remaining seasoning; simmer on low heat.
- 6
Add pasta and shrimp, adjust with pasta water, and toss for 1 minute.
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