Ingredients
Full recipe with amounts can be found in the recipe card below.
Shrimp/prawns. I prefer peeling and deveining my own shrimp/prawns as they are always the juiciest. However, feel free to use any peeled and deveined shrimp. Frozen shrimp should be thawed completely and patted dry with paper towels. Olive oil. Butter. Fresh garlic. Spices: Cajun seasoning, paprika, oregano and chilli flakes for extra kick. I prefer using a combination of spices to get the most flavor into the dish but if you have a cajun seasoning you like, feel free to use only that. White wine. Heavy cream / fresh cream. Lemon juice. Salt and pepper. Pasta, of your choice. Gluten-free or whole wheat pasta works well here. The sauce is also delicious served over spaghetti squash or zucchini noodles. I prefer long pasta shapes like spaghetti or fettucine but short shapes like penne pasta will also work. Optional: Feel free to add veggies like sliced bell peppers, broccoli, zucchini or peas to the sauce. Simply sauté with the garlic and herbs before adding the white wine.
How to make Cajun Shrimp Pasta
How to thicken creamy pasta sauce
By simmering and reducing, the sauce will naturally thicken. However, if you prefer using a thickener, stir some corn starch or all purpose flour into cold water to make a paste. Pour a teaspoon of the flour paste into the sauce and whisk until the sauce has thickened to your desired consistency.
Can I make this ahead?
Although this is definitely best served straight away, the leftovers can be kept in an airtight container in the fridge for up to 2 days and reheated on the stove with a splash of water until hot throughout.
Shrimp pasta recipes
