This Spicy Shrimp Pasta is quick, satisfying, and full of flavor. Succulent shrimp and perfectly cooked pasta are coated in a creamy tomato-garlic sauce with a Cajun kick—an ideal weeknight dinner that’s simple to prepare and delicious to eat.
This dish strikes a nice balance between comfort food and bold seasoning. The creamy tomato sauce with garlic and adobo peppers clings to the linguini while juicy shrimp add texture and protein. Ready in about 30 minutes, it’s a great option for busy evenings.
Why you’ll love this Spicy Shrimp Pasta
- Bold Cajun shrimp: A simple spice mix of Cajun seasoning and paprika gives the shrimp heat and a hint of smoky sweetness.
- Quick and easy: Mostly pantry staples and minimal hands-on time—ready from start to table in roughly 30 minutes.
- Creamy, flavorful sauce: Heavy cream, tomato paste, diced tomatoes, adobo peppers, and garlic combine for a rich, silky sauce that coats the pasta and shrimp.
Ingredients you’ll need
- Large shrimp (peeled and deveined)
- Linguini or preferred pasta
- Olive oil
- Seasonings: Cajun seasoning, paprika, salt, black pepper, cumin
- Vegetables: onion, garlic, diced tomatoes, adobo peppers (finely chopped)
- Tomato paste
- Heavy cream
- Reserved pasta water
- Fresh parsley for garnish
How to make this Spicy Shrimp Pasta
- Cook the pasta: Boil the pasta until al dente according to package directions. Reserve about 1 cup of pasta water before draining.
- Marinate the shrimp: Toss shrimp with a bit of olive oil, Cajun seasoning, paprika, and salt. Let sit briefly while you prepare other elements.
- Cook the shrimp: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the shrimp 5–7 minutes until mostly cooked through but not overdone. Remove and set aside.
- Make the sauce: In the same skillet, add 2 tbsp olive oil and sauté the diced onion until translucent. Add minced garlic, diced tomatoes and tomato paste, then stir in adobo peppers, Cajun seasoning, cumin, black pepper, reserved pasta water and heavy cream. Simmer on low 5–7 minutes until the sauce is smooth and creamy.
- Combine: Return the shrimp to the pan, add the drained pasta, and toss to coat. Cover and let simmer 3–5 minutes so the flavors meld and the shrimp finish cooking.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley over the top, and serve warm.
Recipe notes and tips
- Use plenty of water when boiling pasta and stir after adding the noodles to prevent sticking.
- Don’t overcook the shrimp—look for an opaque pink color and a gentle “C” shape.
- Buy uncooked, peeled and deveined shrimp for best texture and ease of preparation.
- Adjust spice level by changing the amount of Cajun seasoning or adding chili flakes for more heat.
- Reserve pasta water—its starch helps the sauce cling to the noodles and improves consistency.
- A squeeze of fresh lime juice brightens the dish and complements the Cajun flavors.
FAQ’s
Can I use frozen shrimp?
Yes. Frozen shrimp make this recipe convenient for weeknights. Defrost in the refrigerator overnight for best results. If you need a quicker method, place frozen shrimp in a colander set inside a bowl and run cold water over them, swapping water once or twice until thawed (about 10–20 minutes).
Should I cook the shrimp with tails on or off?
Cooking with tails on can add flavor because the shell imparts taste while cooking. You can remove tails after cooking for easier eating, or buy tail-off shrimp if you prefer not to handle shells.
How spicy is this Spicy Shrimp Pasta?
This recipe yields a medium heat level by default. It’s easily adjustable—add more Cajun seasoning or chili flakes for extra spice, or reduce seasonings for a milder dish. Start conservatively and adjust to taste.
Other shrimp recipes
- Spicy Shrimp Scampi
- Panda Express Sizzling Shrimp
I hope you enjoy this Spicy Shrimp Pasta. If you make it, please rate and share your feedback—it helps others find the recipe and lets me know how it turned out for you.
Spicy Shrimp Pasta
Ingredients
Shrimp
- 1.5 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
Pasta & Sauce
- 10 oz linguini, uncooked
- 1 small onion, petite diced
- 2 tbsp olive oil
- 4 oz adobo peppers in adobo sauce, finely diced
- 1 tsp black pepper
- 1 tsp Cajun seasoning
- 1/2 tsp cumin powder
- 2 tbsp tomato paste
- 1 cup diced tomato
- 1.5 cup heavy cream
- 1 cup reserved pasta water
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta al dente according to package instructions. Reserve 1 cup pasta water and drain the pasta.
- In a large bowl, toss shrimp with 1 tbsp olive oil, 1 tsp Cajun seasoning, 1/2 tsp paprika and 1/2 tsp salt.
- Heat a large skillet over medium-high heat, add 1 tbsp olive oil and cook the shrimp 5–7 minutes until almost fully cooked. Transfer to a bowl and set aside.
- In the same skillet, add 2 tbsp olive oil. Sauté the diced onion until translucent, then add minced garlic and diced tomatoes and cook briefly.
- Stir in tomato paste, adobo peppers, Cajun seasoning, cumin, black pepper, reserved pasta water and heavy cream. Simmer on low 5–7 minutes until the sauce is creamy and well combined.
- Add the cooked pasta and shrimp back to the pan. Toss to coat and cover; simmer 3–5 minutes so everything heats through and the flavors meld.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Use plenty of water and stir the pasta early to prevent sticking.
- Do not overcook shrimp; aim for opaque pink and a gentle “C” shape.
- Adjust spice level to taste and add chili flakes if you want extra heat.
- Reserve pasta water to help the sauce emulsify and cling to the noodles.
- A squeeze of lime brightens the dish and complements the Cajun seasoning.