Creamy Cajun Shrimp Penne

October 26, 2026 Chique Home

Ever had pasta that tastes like it should have come with a restaurant bill?

This creamy Cajun shrimp penne has smoky, seared shrimp, a rich peppery sauce, and just enough heat to keep every bite interesting.

What happens when Cajun seasoning gets into a creamy pasta sauce?

Quite a lot, actually.

The shrimp go into the pan first and pick up those dark, slightly charred edges that make them taste so much better than pale, barely-cooked ones.

Once they come out, the same pan gets used for the sauce, so all that seasoning and browned flavour ends up staying exactly where you want it.

The penne catches the sauce nicely, especially in the ridges, and the red peppers add a little sweetness against the spice.

I’d keep the broccoli on the side rather than mixing it through.

It gives the plate a bit of freshness and stops everything feeling too rich.

The result is creamy, spicy, a little smoky, and exactly the kind of pasta that makes a normal weeknight feel far less boring.

Why You’ll Want This ASAP

The sauce is thick, creamy and properly clings to the pasta.

The shrimp cook fast and stay juicy.

Roasted red peppers give the whole thing a sweet smoky edge.

And the Cajun seasoning brings enough heat to stop the cream sauce from feeling heavy.

What You’ll Need

For the Shrimp

1 pound large raw shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt

For the Pasta

12 ounces penne pasta
Salt, for the pasta water

For the Sauce

2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 cup roasted red peppers, sliced into strips
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon red chili flakes
1 tablespoon tomato paste
1 cup chicken stock
1 cup heavy cream
3/4 cup freshly grated parmesan
Salt, to taste
Black pepper, to taste

To Finish

2 tablespoons chopped fresh parsley
Extra red chili flakes

A Quick Note Before You Start

Use large shrimp if you can. They’re much easier to sear without overcooking, and you get those lovely golden edges rather than tiny shrimp disappearing into the sauce.

Jarred roasted red peppers are absolutely fine here. Just drain them well before slicing.

And definitely save a little pasta water before draining. It’s useful if the sauce thickens more than you want.

How to Make It

1. Season the Shrimp

Pat the shrimp dry really well with kitchen paper.

Add them to a bowl with the olive oil, Cajun seasoning, smoked paprika, black pepper and salt.

Toss until every shrimp is nicely coated.

2. Cook the Penne

Bring a large pot of well-salted water to a boil.

Cook the penne until just al dente according to the packet instructions.

Before draining, scoop out about 1/2 cup of the pasta water.

Drain the pasta and set it aside.

3. Get Some Colour on the Shrimp

Heat a large skillet over medium-high heat.

Add the shrimp in a single layer.

Cook for about 1 to 2 minutes on each side until they’ve picked up some dark golden colour and are just cooked through.

Transfer them to a plate straight away.

Don’t leave them sitting in the pan while you make the sauce or they’ll go rubbery.

4. Start the Sauce

Turn the heat down to medium.

Add the butter and olive oil to the same skillet.

Add the chopped onion and cook for 3 to 4 minutes until softened.

Stir in the garlic and cook for about 30 seconds.

Add the roasted red peppers, Cajun seasoning, smoked paprika, chili flakes and tomato paste.

Cook for another minute.

5. Make It Creamy

Pour in the chicken stock and scrape up all the tasty browned bits from the bottom of the skillet.

Let it simmer for 2 to 3 minutes.

Reduce the heat to low.

Pour in the heavy cream and add the parmesan.

Stir gently until the parmesan has melted and the sauce is smooth and creamy.

Season with salt and black pepper.

6. Add the Pasta

Add the drained penne straight into the sauce.

Toss until every piece is coated.

If the sauce looks a little too thick, add a splash of the reserved pasta water.

You want it creamy and glossy rather than stiff.

7. Bring the Shrimp Back In

Return the shrimp to the skillet along with any juices left on the plate.

Fold them through gently and cook for another minute, just long enough to heat them through.

8. Finish It Properly

Scatter over plenty of chopped parsley.

Add a little extra red chili flakes if you want more heat.

Serve straight away while the sauce is still creamy and the shrimp are juicy.

Don’t Overcook the Shrimp

This is probably the biggest thing to watch.

Shrimp cook ridiculously quickly.

Once they turn opaque and develop those golden edges, get them out of the pan.

They’ll warm through again when you add them back at the end.

How Thick Should the Sauce Be?

Quite thick.

It should coat the penne properly instead of pooling underneath it.

If it looks thin, let it simmer gently for another minute before adding the pasta.

If it goes too far and becomes very thick, a splash of pasta water will bring it right back.

Easy Ways to Change It Up

You can stir in a handful of baby spinach right at the end.

A squeeze of lemon is lovely if you want something sharper.

You can also add a little more Cajun seasoning if you prefer a stronger smoky-spicy flavour.

And if you’re feeding someone who really loves heat, add sliced fresh red chili along with the chili flakes.

What to Serve With Creamy Cajun Shrimp Penne

This is already a pretty filling dinner, so you don’t need much.

Garlic bread is always a winner.

A simple green salad works nicely if you want something fresh on the side.

Steamed broccoli or green beans are good too.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently with a splash of cream, milk or water to loosen the sauce.

Try not to overheat the shrimp when reheating because they can turn tough quite quickly.