Shrimp and Pasta with Creole Cream Sauce
Indulge in the bold, southern-inspired flavors of Shrimp and Pasta with Creole Cream Sauce, a dish that perfectly balances spice and comfort in every bite. Juicy shrimp are seasoned with zesty Cajun spices, sautéed to perfection, and paired with tender linguine or fettuccine. A luscious tomato-based cream sauce, infused with a medley of sautéed onion, bell pepper, celery, and garlic, is elevated by the smoky warmth of paprika and a touch of cayenne for optional heat. This one-pan masterpiece is simmered to flavorful perfection and tossed with pasta, creating a rich, satisfying meal that’s ready in under 45 minutes. Serve it fresh, garnished with vibrant parsley, for a dinner that feels both indulgent and effortless. Perfect for lovers of Cajun cuisine, this dish is a crowd-pleaser for weeknights or special occasions.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 14 ounces canned diced tomatoes (with juices)
- 1 cup heavy cream
- 0.5 cup low-sodium chicken broth
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces linguine or fettuccine pasta
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Pat the shrimp dry with paper towels. Place them in a bowl and toss them with 1 tablespoon of cajun seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Once melted, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, until the vegetables soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the canned diced tomatoes and their juices, the heavy cream, and chicken broth. Stir to combine.
Season the sauce with the remaining 1 tablespoon of cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well and simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Simmer for 2-3 minutes until heated through.
Toss the cooked pasta with the sauce and shrimp until well-coated.
Serve the dish immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
