Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

C 0

"Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste."


20 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 1271 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
  2. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
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  1. 386 Ratings


This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...

LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY caj...

This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely...

I used to work in a restaurant which served a similar dish. It was my favorite! I gave this recipe a shot in hopes it would be just a tasty. It was close. Though my husband and I like spicy ...

Very tasty and spicy! Next time I will use a little less cajun seasoning - probably only 1 tbsp. To avoid the "flour taste" as one reviewer had, add more butter or margarine to cook the flour....

Very good. We really ejoyed this. I used 2 cloves garlic, 1/8cup flour, 1 TBSP Creole seasoning & added red bell pepper, Zucchini & mushrooms. We will be doing this again.

Maybe my cajun seasoning was extra spicy but, as written, this recipe is so spicy that we had to throw the whole thing out and I only used about 1 1/2T! I like spicy food but this was over the ...

VERY tasty:-) I substituted McCormick's Steak Rub for the cajun seasoning & it turned out great! However, when adding the seasoning to the skillet, you must only combine it with the butter unt...

Pretty good... the flour adds more of a "gravy" flavor in stead of a "sauce" flavor...