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Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
C

C

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Hoss
184

Hoss

3/5/2006

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...

Jocelyn Mahoney
154

Jocelyn Mahoney

10/4/2006

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 cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)

DDMARTIN91
126

DDMARTIN91

11/6/2005

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 and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!

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