Cajun Shrimp Pasta is fettuccini noodles cooked al dente and tossed with Cajun-seasoned shrimp and a creamy, Cajun-seasoned sauce. Cajun Shrimp pasta Pasta It’s all about the shrimp and creamy sauce with a kick in this recipe. The first time I tested the recipe, the sauce wasn’t quite creamy enough for my liking.
So, after testing it a couple more times, we have a solid Cajun Shrimp Pasta recipe. Pasta Ingredients Pasta: Fettuccini pasta seemed to complement this dish the best. We tried some other varieties, but the size of the fettuccini worked because the noodles can handle a creamy, heavy sauce. Be sure to reserve about a cup of pasta water before you drain the noodles.
I will explain more about that below. Shrimp: For this recipe, I used large uncooked shrimp that was peeled, deveined, and had the tail removed. If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. Deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. Remove the tail for this recipe. It’s really not as intimidating as it would seem.
Cajun Seasoning: I added Cajun seasoning to both the shrimp and the sauce. Heavy Cream: Heavy cream adds creaminess to the sauce. We tried substituting whole milk and were not happy with the results. However, if you don’t want the sauce quite as thick and rich, you could use a little less cream.