Shrimp is one of my favorite proteins, and this Cajun Shrimp Scampi is a recipe I make often. It’s got just the right amount of heat, balanced with a creamy lemon cheese sauce that brings all the flavors together. Think of it as a fun, Cajun-inspired twist on classic Alfredo! We eat a lot of pasta in our house, so this dish has quickly become a family favorite.
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The sauce is kept simple, so it doesn’t overpower the Cajun seasoning. For extra heat, I sometimes like to add red pepper flakes, but it’s optional if you want to tame the heat. I also love how the lemon adds a touch of acidity, which really brightens up the dish.
If you like spicy Cajun recipes, you will love this Cajun Shrimp Pasta and Cajun Chicken Sandwich or check out these kid friendly shrimp recipes!
Why You’ll Love This Cajun Style Shrimp Recipe
- Simple recipe: You don’t need to be a chef to make this flavorful, yet easy pasta dish!
- Customizable: You can easily adjust the spice level and other ingredients in this Cajun shrimp recipe to suit your tastes.
- Budget-friendly: The ingredients are affordable and easy to find, so you can enjoy gourmet flavor without breaking the bank.
Ingredients
Below are all of the ingredients to season and cook the Cajun butter shrimp as well as the parmesan cream sauce for the pasta. They are easy to find at the grocery store, so you don’t have to worry about going to a specialty shop.
- Shrimp: Choose larger shrimp for a juicier result. I love x-large or jumbo for this recipe. Ensure they are peeled and deveined before you cook them.
- Spices: Use your favorite Cajun seasoning blend or make your own. I also love red pepper flakes in this dish, but they’re optional.
- Olive oil: This oil is used to brown and cook the shrimp. Feel free to use avocado oil if you prefer.
- Angel hair pasta: I love angel hair in this recipe, but you can use spaghetti or any pasta shape you’ve got on hand.
- Butter: There’s no need to soften the butter. I use it to saute the garlic and onion, which gives them color and adds fat to the creamy sauce.
- Garlic and onion: I use red onion for its sharp flavor, but feel free to use white or yellow instead. Be sure to finely chop the garlic and onion so you don’t have large pieces.
- Chicken stock: The stock adds salt and flavor to the sauce and helps to achieve the right consistency.
- Cream: To make the sauce perfectly creamy, I use heavy cream. It thickens just enough without making a roux.
- Lemon: I add fresh lemon juice and zest to brighten up the rich sauce and complement the Cajun flavor.
- Parmesan cheese: For the best flavor, I recommend freshly shredded parmesan. It also melts into the cream and stock better than pre-shredded.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Crawfish scampi: Swap the shrimp for crawfish to create a dish with a flavor similar to lobster.
- Shrimp and crab scampi: Add crab meat with the shrimp for an ultimate seafood dinner.
- Add veggies: Add peas, carrots, and broccoli to the creamy shrimp scampi pasta.
How to Make Cajun Shrimp Scampi
Here are all of the steps you will need to make Cajun style shrimp scampi pasta. This includes marinating the shrimp and cooking each component before bringing it together to serve. It’s easy and you only need two pans!
Step 1: Marinate the shrimp. Combine the shrimp and Cajun seasoning in a large bowl. Cover and place it in the refrigerator for 30-60 minutes to marinate. While the shrimp is marinating, cook the pasta according to package directions.
Step 2: Cook the shrimp. Heat a large skillet over medium-high heat. Add the olive oil and cook the shrimp for about 2-3 minutes per side. Then, set the cooked shrimp aside on a plate.
⭐️ Pro Tip: The shrimp will be pink and form a “C’ shape when they’re done.
Step 3: Sauté the onions and garlic. Melt the butter in the skillet, and then add the onions and garlic. Cook for about 1-2 minutes or until soft and fragrant.
Step 4: Start the sauce. Lower the heat to medium and pour in the chicken stock and heavy cream. Stir well and scrape up any brown bits at the bottom of the skillet.
Step 5: Add lemon, seasoning, and cheese. Stir in the lemon juice, lemon zest, and more Cajun seasoning if desired. Then, sprinkle in the parmesan cheese and red pepper flakes (optional) and stir until it is well melted and the sauce is creamy and smooth.
Step 6: Combine the components. Add the cooked pasta to the skillet and toss to coat it in the sauce. Finally, add the shrimp and mix together until everything is well combined..
⭐ Hint: Reserve 1 cup of pasta water in case you need it for your sauce. It's a great way to thin it out instead of adding more cream or stock.
If you love easy shrimp recipes like this one, you may also enjoy Bistro Shrimp Pasta, Shrimp Stir Fry or this Coconut Shrimp recipe!
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing leftovers.
- Reheating: For best results, reheat creamy Cajun shrimp scampi in a skillet instead of the microwave. Add a splash of cream to loosen up the sauce.
- Make Ahead: Place the shrimp in the refrigerator to marinate before you cook it. You can also cook and cool the shrimp and pasta, and then make the sauce when you’re ready to eat.
Serving Suggestions
- Serve this with a tasty vegetable side dish like Maple Bacon Brussel Sprouts or Air Fryer Parmesan Green Beans.
- Soup is great served with pasta. I like this Spinach and Kale Soup and Red Cabbage Soup with spicy shrimp scampi.
- Crusty bread and Air Fryer Dinner Rolls are my go-to sides for soaking up any extra Cajun sauce for the shrimp.
Recipe Tips
- Pat the shrimp dry: Ensure the shrimp are dried before you marinate them. This will keep them from boiling in the pan so they get a nice color on the outside.
- Don’t overcrowd the pan: If you don’t have enough room in the skillet, cook the shrimp in batches if needed.
- Adjust the spice to taste: Use less or more Cajun seasoning based on your desired spice level. I like to taste-test the sauce and adjust as needed.
Recipe FAQs
Yes, however, do not cook them frozen. Thaw them in the refrigerator first, and then pat them dry since they will have a lot of excess moisture.
Raw shrimp are better, but you can use precooked shrimp if it is what you have. They only need to be heated through, so be careful not to overcook them, as they can become rubbery.
Absolutely. Try this recipe with gluten-free pasta or “zoodles,” which are made from zucchini.
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More Delicious Shrimp Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Cajun Shrimp Scampi Recipe
Equipment
- Pot for boiling pasta
- Tongs or spatula
Ingredients
- 1 pound large shrimp peeled and deveined
- 3 teaspoon to 1 tablespoon Cajun seasoning or homemade Cajun seasoning adjust to taste
- 2 tablespoon extra-virgin olive oil
- 16 ounce angel hair pasta or your choice of pasta
- 2 tablespoon unsalted butter
- 2 teaspoon fresh garlic minced
- ¼ cup red onion finely chopped
- 1 teaspoon red pepper flakes or cayenne pepper optional, for extra spicy kick
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- 1 ½ tablespoons fresh lemon juice juice of 1 lemon
- 1 teaspoon lemon zest
- 1 cup Parmesan cheese grated
- 2 tablespoons fresh parsley minced (for garnish)
- lemon slices for garnish
- 1 cup pasta water optional
Instructions
- In a large bowl, add the raw shrimp and 3 teaspoons to 1 tablespoon of Cajun seasoning (depending on your heat preference) and toss to coat evenly. Cover and let it marinate in the fridge for 30 minutes to 1 hour.
- While the shrimp is marinating, cook the pasta according to the instructions in the package until al dente. Set aside 1 cup of pasta water (optional).
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat and add the marinated shrimp. Cook until they turn pink and form a C shape, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same hot skillet, add 2 tablespoons of unsalted butter. Once melted, add the red onions and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Lower the heat to medium. Pour in 1½ cups of chicken stock and 1½ cups of heavy cream, stirring to combine. Scrape the brown bits from the bottom of the skillet with a wooden spoon for added flavor.
- Add the fresh lemon juice and lemon zest, then stir. Taste the sauce and adjust seasoning with more Cajun seasoning.
- Stir in the grated Parmesan cheese and red pepper flakes (if using). Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water. Then, add the cooked shrimp and combine everything.
- Garnish your Cajun shrimp pasta with fresh minced parsley and lemon slices. Serve immediately on its own or with crusty bread on the side.
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Notes
- Pat the shrimp dry: Ensure the shrimp are dried before you marinate them. This will keep them from boiling in the pan so they get a nice color on the outside.
- Don’t overcrowd the pan: If you don’t have enough room in the skillet, cook the shrimp in batches if needed.
- Adjust the spice to taste: Use less or more Cajun seasoning based on your desired spice level. I like to taste-test the sauce and adjust as needed.
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