Tender linguine and juicy Cajun-crusted shrimp tossed in a mouth-watering Cajun butter sauce will be your new favorite weeknight dinner recipe! This quick and easy Cajun Shrimp Pasta recipe takes only 20 minutes!
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Shrimp Pasta Skillet
Cajun Shrimp Pasta combines several favorite comfort foods: tender pasta, melty butter, and a rustic Cajun seasoning blend (let’s not forget the Cajun-crusted and juicy colossal shrimp!). Not much compares to the carb-y goodness of pasta, that’s why this recipe is in my biweekly rotations!
I honestly love this recipe because it’s so easy to throw together and it’s perfect for chilly fall nights or date nights.
Ingredients Needed for Cajun Shrimp and Buttered Noodles
- Cajun seasoning
- Butter (and lots of it!)
- Linguine or your favorite pasta
Homemade Cajun Seasoning
For this recipe, I use my super-duper delicious Homemade Cajun Seasoning blend. It’s not too spicy, but it gives this dish a definite kick! As always, feel free to sub in your favorite Cajun seasoning blend.
How to Make Buttery Cajun Shrimp Pasta
Begin this recipe by shelling and deveining your thawed, uncooked shrimp. Pat each shrimp dry with paper towels and toss them with 2 tablespoons of melted butter. The butter may harden back up, and that’s okay.
Arrange the shrimp on a plate and sprinkle them with half of the Cajun seasoning. Flip the shrimp and sprinkle on the remaining seasoning.
Preheat a large skillet over medium-high heat. Melt 2 tablespoons of butter and add the seasoned shrimp in a single layer.
Cook the shrimp for two to three minutes, flip, and cook them for an additional two to three minutes. The shrimp should be pink and opaque.
Remove the shrimp from the skillet and set them aside for now.
Melt 4 tablespoons of butter in the skillet. Add the minced garlic and shallots and cook them for 1 minute, or until fragrant.
Add the cooked noodles and shrimp. Toss to combine and it’s ready to serve!
How to Store and Reheat
Refrigerator: Store any leftovers in an airtight container for up to three days.
Freezer: Freeze this pasta in an airtight container for up to three months. Let thaw in the refrigerator overnight before reheating.
Reheating: Warm up leftovers on the stovetop or in the microwave. Add an additional tablespoon of butter if the noodles dry out.
Check Out Our Other Main Courses!
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Cajun Shrimp Pasta
- 3 tbsp cajun seasoning
- 1 lb large or colossal shrimp shelled and deveined
- 2 tbsp butter melted
- 6 tbsp butter divided
- 4 garlic cloves minced
- 2 shallots minced
- 12 oz linguine cooked and set aside
- Pat each shrimp dry and toss them with 2 tbsp melted butter. Arrange shrimp on a plate and sprinkle with half of the Cajun seasoning. Flip the shrimp and season the other side with the remaining seasoning.
- Preheat a large skillet over medium-high heat. Melt 2 tbsp butter and add the seasoned shrimp in a single layer.
- Cook for 2 to 3 minutes, flip, and cook for an additional 2 to 3 minutes. The shrimp should be pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Melt 4 tbsp butter in the skillet. Add the minced garlic and shallots and cook for 1 minute or until fragrant.
- Add the cooked noodles and shrimp. Toss to combine and serve!
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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