Shrimp in a bowl with noodles with logo

Creamy Shrimp Pasta

Make this easy, one-pan shrimp pasta recipe with a Cajun flair and creamy sauce that's sure to satisfy any seafood lover. 

Normally, I don’t like a lot of seafood, but shrimp is one of my favorites. And mix that in a pasta with a creamy sauce and I am sold! That’s why I knew this recipe for shrimp pasta would be a winner in our house.

I found the original recipe in one of my cooking magazines and knew we had to give it a try immediately. Most of the ingredients are items we usually have on hand, so we only had to grab a couple of things to make this delicious meal.

The original recipe called for green bell pepper, but we decided that a red bell pepper would be better in it. I think we also were forced into that decision because the grocery store was out of green peppers at the time. We made a few changes to the shrimp pasta as we cooked, but that’s just how I usually cook. And it gives us a unique dish to share!

Step by Step

As with any recipe, I start by getting my ingredients prepared. The bell pepper needs to be chopped, and the garlic minced. Then prepare the pasta according to the package. When you drain the pasta, reserve about 1/3 cup of the water.

Heat a large skillet over medium-high heat and add one tablespoon of oil to the pan. Add the bell pepper to the pan and cook for a few minutes until they are crisp-tender.

Saute red pepper in a pan with oil

In a large mixing bowl, combine the Cajun seasoning, flour, and shrimp and toss to coat the shrimp.

Add the shrimp and cook for another 2-3 minutes until they are done, making sure to flip the shrimp at least once while cooking.

Put the remaining oil in the skillet and add the cayenne and minced garlic. Then stir in the liquid reserved from the pasta.

Mix in the salt, bay leaves, and tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes or until the sauce is thickened.

Discard the bay leaves and add the half-and-half, cooking until heated through.

Serve garnished with green pepper and parmesan cheese.


Shrimp in a bowl with noodles

Creamy Shrimp Pasta Recipe

Make this easy, one-pan shrimp pasta recipe with a Cajun flair and creamy sauce that’s sure to satisfy any seafood lover. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Dish
Cuisine: American
Keyword: half and half, pasta, seafood, shrimp
Servings: 4 servings
5 from 1 vote


  • 6 oz whole-grain linguine
  • 1 cup all-purpose flour
  • 1 1/2 tsp Cajun seasoning
  • 1 lb large shrimp (peeled and deveined)
  • 2 tbsp canola oil (divided)
  • 1 cup red bell pepper (chopped)
  • 3/8 tsp cayenne pepper
  • 5 cloves garlic (minced)
  • 3/4 tsp kosher salt
  • 2 bay leaves
  • 1 can diced tomatoes (undrained)
  • 1/2 cup half-and-half
  • 1 green onion (sliced)
  • 1 cup parmesan cheese


  • Cook pasta according to package directions
  • Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid
  • Heat a large skillet over medium-high heat
  • Combine Cajun seasoning, flour, and shrimp in a medium bowl and toss to coat
  • Add 1 tablespoon oil to the pan
  • Add the bell pepper to the pan and cook for 2-3 minutes, until crisp-tender
  • Add shrimp mixture to the pan and cook 2-3 minutes or until shrimp are done
  • Add remaining 1 tablespoon oil to the pan
  • Add cayenne pepper and garlic
  • Add reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes, bringing it to a boil
  • Reduce heat, and simmer 5 minutes or until thickened
  • Discard bay leaves
  • Stir in half-and-half
  • Cook 1 minute over medium heat or until thoroughly heated
  • Sprinkle with green pepper and parmesan cheese
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Nutrition Facts
Creamy Shrimp Pasta Recipe
Amount Per Serving
Calories 622 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Cholesterol 313mg104%
Sodium 1746mg73%
Potassium 587mg17%
Carbohydrates 66g22%
Fiber 4g16%
Sugar 5g6%
Protein 43g86%
Vitamin A 2115IU42%
Vitamin C 63.8mg77%
Calcium 547mg55%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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54 thoughts on “Creamy Shrimp Pasta”

  1. Shrimp and pasta go so well together, no matter the sauce! This one’s really lovely though, and creamy is always my favorite when it comes to pasta sauces. Thanks for the recipe!

  2. theclutterboxblog

    I love seafood. My husband does too except for shrimp, so I am always making shrimp dishes for my lunches! This is definitely going to be one of those!

    1. We will be having traditional Christmas Dinner with my family this year, but other years we have gone outside the tradition, and yes, this would be a great dinner to try for the holidays. I hadn’t even thought about that!

    1. Thank you! I have to give credit to my husband. I do the process shots but he is more creative than me so has taken over all of the final shots this year with great success!

  3. this sounds lovely. My husband doesn’t like shrimp but I would totally make this for myself for lunches. I find it fascinating using the water the pasta is cooked in. It makes a difference in flavor!

    1. Using the pasta water was a new idea for me, too, but it makes so much sense! And you know I hate wasting things in the kitchen, so it’s a great way to give the water a second use rather than just dumping it all out.

    1. I will eat seafood sometimes. I have to be in the mood for it. But adding it to pasta is a great way to add some flavor to everything without the seafood being overpowering.

  4. I’m slightly obsessed over anything with shrimp so I am for sure going to try out this recipe. It looks so good, anything with pasta I love trying.

  5. This dish looks like the ultimate comfort food dish for a cool night with friends and family. I love the ingredients added to give it that special kick..

    1. It’s such a great meal for both cool nights and in the summer. It’s comfort food but also feels light at the same time, which is why we like it for a summer night as well.

  6. What a great idea! I love Seafood, and came to live to the only European country without Sea coast, LOL
    Just one question, Would this work without the cream? and what would you replace it for?

    1. If you are looking for a dairy-free version of the half-and-half, you can try mixing butter with almond or another dairy-free milk. I do this for my tomato soup recipe since a good friend is allergic to all dairy. You would melt 1/2 tbsp of vegan butter, then fill with enough milk to get to 1/2 cup needed in the recipe and stir it together.

  7. This looks really yummy, I would like to try this. I don’t know if we have Cajun seasoning here in Japan, is there a substitute that you recommend?

    1. I haven’t tried it personally, but when I looked online for “cajun seasoning substitute” I found this recipe that you could try to mix together:
      2 tablespoons garlic powder
      2 tablespoons Italian seasoning
      2 tablespoons paprika
      2 tablespoons salt
      1 tablespoon black pepper
      1 tablespoon cayenne pepper
      1 tablespoon dried thyme
      1 tablespoon onion powder

  8. I can eat pasta every single day. It’s so versatile and filling! I love a creamy sauce and can’t wait to try this take.

  9. Love me some pasta! I’ve had a dish similar to this in a Thai vegan place but with tofu rather than shrimp, it was super yummy!

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