Creamy Cajun Garlic Shrimp (15 mins)
Are you looking for something quick that actually tastes good and not like a rushed “just eat and move on” kind of dinner?
Something a bit creamy, a bit garlicky, with just enough spice to make it interesting? Look no further!
This is one meal that I end up making when I’m tired, slightly hungry in an impatient way, and want something that feels a bit extra without doing anything extra.
This recipe will literally save you on busy days. It comes together fast, doesn’t use a million ingredients, and somehow still feels like you put effort in (even if you didn’t).
Shrimp cooks so quickly that it almost feels unfair, and the sauce just… happens in the same pan.
The Cajun flavour gives it that little kick, but it’s not over the top unless you go heavy with it.
And the garlic is definitely not shy here, which is exactly how it should be.
Sometimes recipes say “2 cloves” and you just know that’s not enough. This isn’t that.
It works with whatever you’ve got going on. Pasta if you want something filling, rice if that’s easier, or just bread if you can’t be bothered with anything else. No big plan needed.
It’s the kind of recipe you make once and then stop measuring things the next time. Which is usually a good sign.
What You’ll Need
● 250–300g raw shrimp (peeled & deveined)
● 2 tbsp butter
● 3–4 garlic cloves (don’t be shy here)
● 60ml white wine or chicken broth
● 1–2 tsp Cajun seasoning (depends how spicy you like it)
● 120ml double cream
● Small handful grated parmesan
● Salt & black pepper
● Fresh parsley (optional but nice)
● Lemon (also optional but… why not?)
