Dive into this rich decadent creamy shrimp pasta bursting with bold Cajun flavor. Succulent shrimp, garlic, and tomatoes mingle with linguine in a sumptuous sauce enriched with cream and parmigiano reggiano. Spicy notes from red pepper oil and savory white wine infuse every bite with mouthwatering harmony. Pure flavor perfection.

Jump to Recipe

I love making my Creamy Cajun Shrimp Pasta With Tomatoes because its rich, decadent flavors always impress. I start by cooking 12 oz linguine pasta till al dente while I prep 1 lb medium shrimp, already peeled and deveined.

In a pan I heat 2 tbsp butter and 2 tbsp olive oil then toss in 4 garlic cloves minced to build a great base flavor. I add 1 tbsp Cajun seasoning along with 1/4 tsp red pepper flakes to kick up the spice and stir in 1 cup heavy cream to create a smooth sauce.

I also mix in 1 cup diced fresh tomatoes and finish it up with 1/2 cup grated parmigiano reggiano cheese. This pasta dinner recipe gives you all the protein and balanced nutrients while still being a hearty meal.

Its one of the best Shrimp Recipes For Dinner and a simplified fix for Pasta Dinners when you want something indulgent yet full of taste.

Why I Like this Recipe

I love how the sauce is super decadent and creamy. It makes each bite feel rich and comforting, like the flavors just melt together. I also enjoy that the Cajun seasoning gives the dish a spicy kick, which really wakes up the shrimp and pasta. The way the tomatoes add a bit of freshness to the mix is awesome too; it cuts through the creaminess nicely and makes the dish feel balanced. Lastly, the linguine soaking up all that flavorful sauce is the best part ever, making every mouthful satisfyingly delicious.

Ingredients

Print Recipe (No Advertisments)

Shrimp is a lean protein powerhouse that adds a burst of ocean flavor and texture.
Linguine pasta provides hearty carbohydrates, making the dish filling and perfect for soaking up sauce.
Fresh tomatoes bring a light sweetness and vitamin boost with every juicy bite.
Heavy cream makes the sauce silky and rich, giving the dish a decadent twist.
Parmigiano Reggiano offers a sharp, savory kick, enhancing the overall umami of the meal.

Ingredient Quantities

1 lb medium shrimp, peeled and deveined

12 oz linguine pasta

2 tbsp butter

2 tbsp olive oil

4 garlic cloves, minced

1 cup heavy cream

1 cup diced fresh tomatoes (or halved cherry tomatoes)

1 tbsp Cajun seasoning

1/4 tsp red pepper flakes (optional for extra heat)

1/2 cup grated parmigiano reggiano cheese

1/4 cup dry white wine (optional)

Salt and black pepper to taste

Fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.

2. While the pasta cooks, heat the butter and olive oil in a big skillet over medium heat until melted.

3. Add the minced garlic and cook it for about 30 seconds until it smells awesome, stirring it so it doesn’t burn.

4. Toss in the shrimp and season with the Cajun seasoning, red pepper flakes, salt and black pepper; cook for about 2-3 minutes per side until the shrimp turns pink.

5. If you’re using white wine, pour it in now to deglaze the pan, letting it cook for another minute.

6. Stir in the heavy cream and diced tomatoes, bringing the mixture to a gentle simmer while stirring so the sauce thickens a bit.

7. Mix in the cooked linguine, ensuring the pasta gets nicely coated over the flavorful, creamy sauce.

8. Sprinkle the grated parmigiano reggiano cheese over the pasta, stirring until it melts into the sauce, making it extra decadent.

9. Taste the pasta and adjust the salt and pepper if needed while you let everything heat together for another minute.

10. Garnish with some fresh parsley if you like and serve straight away while it’s hot and creamy.

Equipment Needed

1. Large pot for boiling the linguine in salted water
2. Colander for draining the pasta
3. Big skillet to cook the shrimp and make the sauce
4. Chef’s knife and cutting board for mincing garlic and dicing tomatoes
5. Measuring cups and spoons to get the butter, olive oil, cream and seasonings correct
6. Wooden spoon or spatula for stirring the garlic and sauce
7. Grater for the parmigiano reggiano cheese

These items help with nutrient retention – boiling pasta in salted water enhances flavor while using a skillet lets you combine ingredients with minimal oil.

FAQ

Q: Can I use a different kind of pasta instead of linguine?

A: Sure, you can use fettuccine or spaghetti if that's what you have, but linguine really holds the sauce well so thats why we use it.

Q: What if I don't have dry white wine?

A: You can skip the wine or use a bit of chicken broth, it wont change the flavor much as the cream and tomatoes bring plenty taste already.

Q: How spicy is this dish?

A: The Cajun seasoning gives it a nice kick, but if you dont like too much heat you can always reduce the red pepper flakes.

Q: Can I make this dish ahead of time?

A: Best to serve it fresh as the pasta can get a bit soggy if its left too long, but you can prep the shrimp and sauce in advance and cook the pasta when ready to serve.

Q: Are there any substitutions for heavy cream?

A: While you can use half and half or even a light cream, keep in mind that the sauce wont be as thick and creamy as with heavy cream.

Creamy Cajun Shrimp Pasta With Tomatoes Recipe Substitutions and Variations

If you cant get heavy cream, try mixing 3/4 cup of whole milk with 1/4 cup melted butter to get that creamy texture.
If parmigiano reggiano isn’t on hand, you can swap it for pecorino romano or even a good sharp cheddar for a different twist.
If you dont have dry white wine, chicken broth with a squeeze of lemon works pretty well as a substitute.
Instead of Cajun seasoning, you could put together your own blend using paprika, garlic powder, onion powder and a pinch of cayenne (use less if you dont want too much heat).
If shrimp isnt your thing, you might try using sliced chicken breast or firm white fish like cod to keep it delish.

Pro Tips

1. Dont overcook the shrimp – they turn rubbery fast so pull them out of the pan as soon as they turn pink and opaque, coz you want them tender not chewy.
2. Be careful with garlic; you only need to cook it for just a few seconds so it doesn’t burn and turn bitter, it can really mess up the flavor if overdone.
3. When using the white wine to deglaze the pan, let it reduce for a minute to really mix all those flavors together, it gives the sauce a more rounded taste that really pops.
4. Stir in the pasta gently after adding the cheese; you dont wanna break it or end up with clumps of cheese, mix it just enough to coat all the noodles evenly.

Creamy Cajun Shrimp Pasta With Tomatoes Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Large pot for boiling the linguine in salted water
2. Colander for draining the pasta
3. Big skillet to cook the shrimp and make the sauce
4. Chef’s knife and cutting board for mincing garlic and dicing tomatoes
5. Measuring cups and spoons to get the butter, olive oil, cream and seasonings correct
6. Wooden spoon or spatula for stirring the garlic and sauce
7. Grater for the parmigiano reggiano cheese

These items help with nutrient retention – boiling pasta in salted water enhances flavor while using a skillet lets you combine ingredients with minimal oil.

Ingredients

1 lb medium shrimp, peeled and deveined
12 oz linguine pasta
2 tbsp butter
2 tbsp olive oil
4 garlic cloves, minced
1 cup heavy cream
1 cup diced fresh tomatoes (or halved cherry tomatoes)
1 tbsp Cajun seasoning
1/4 tsp red pepper flakes (optional for extra heat)
1/2 cup grated parmigiano reggiano cheese
1/4 cup dry white wine (optional)
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Directions

Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.
While the pasta cooks, heat the butter and olive oil in a big skillet over medium heat until melted.
Add the minced garlic and cook it for about 30 seconds until it smells awesome, stirring it so it doesn't burn.
Toss in the shrimp and season with the Cajun seasoning, red pepper flakes, salt and black pepper; cook for about 2-3 minutes per side until the shrimp turns pink.
If you're using white wine, pour it in now to deglaze the pan, letting it cook for another minute.
Stir in the heavy cream and diced tomatoes, bringing the mixture to a gentle simmer while stirring so the sauce thickens a bit.
Mix in the cooked linguine, ensuring the pasta gets nicely coated over the flavorful, creamy sauce.
Sprinkle the grated parmigiano reggiano cheese over the pasta, stirring until it melts into the sauce, making it extra decadent.
Taste the pasta and adjust the salt and pepper if needed while you let everything heat together for another minute.
Garnish with some fresh parsley if you like and serve straight away while it's hot and creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.