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If you’re a fan of bold flavors, this Cajun Shrimp Scampi is a must try! It combines the perfect amount of spice with a rich, creamy sauce that pairs perfectly with tender shrimp and spaghetti. The zesty cajun seasoning takes traditional shrimp scampi to the next level, creating a mouthwatering meal that’s easy, flavorful, and perfect for weeknight dinners.
This Cajun Shrimp Scampi takes the traditional savory classic taste of shrimp scampi, and turns up the volume with Cajun seasoning. But don’t worry about the heat – the delicious shrimp are served with a creamy pasta to balance out the flavors. It’s sure to become a favorite in your household.
Table of Contents
- Reasons To Love This Recipe
- Cajun Shrimp Scampi Ingredients
- Ingredient Substitutions and Variations:
- How To Make Cajun Shrimp Scampi
- Tips Perfect This Recipe
- What to Serve Cajun Shrimp Scampi
- Storing and Reheating
- Alternative Cooking Method
- Frequently Asked Questions
- More Scampi Recipes
- Cajun Shrimp Scampi with Pasta Recipe
Reasons To Love This Recipe
- It’s flavorful. The blend of spices in the Cajun seasoning gives this dish a unique smoky, sweet heat.
- It’s creamy. Heavy cream and parmesan cheese are the perfect complement to the spicy shrimp.
- It’s easy to make. The Cajun Shrimp Scampi only takes two pans – a pot of boiling water for the pasta, and then everything else comes together in a skillet for easy cleanup.
Cajun Shrimp Scampi Ingredients
- Spaghetti: While spaghetti is traditional for this dish, you could use any pasta from spirals to angel hair.
- Shrimp: Make sure the shrimp are peeled and deveined before cooking.
- Seasonings: Garlic powder. Salt, pepper, and cajun seasoning give this dish a great depth of flavor. Mix up your own cajun seasoning with smoked paprika, onion powder, dried oregano, dried thyme, black pepper, and cayenne pepper.
- Olive oil and butter: These fats help to cook the shrimp and make the base of the sauce. Any neutral oil will work to cook the shrimp!
- Sauce: Butter minced garlic and chopped yellow onion are the aromatic base for the sauce. Chicken broth and lemon juice adds flavor and the richness of the sauce comes from heavy cream. While you could use half and half to lighten up the dish, it won’t have the same luxurious thickness as the heavy cream.
- Parmesan cheese: Grated parmesan cheese gets mixed in at the end for even more flavor.
- Garnish: Topping the pasta with freshly chopped parsley and a lemon wedge adds another pop of flavor.
Ingredient Substitutions and Variations:
- Creamier: Add 1/4 cup of heavy cream to the sauce for a richer, creamier version of this dish.
- Pasta: You can use any pasta you have on hand, such as fettuccine, penne, or even gluten-free options if needed.
- Shrimp: For a different protein, swap the shrimp with chicken, scallops, or even sausage for a protein filled dish.
- Veggies: Add sliced bell peppers to add more flavor to this dish.
How To Make Cajun Shrimp Scampi
Step 2: Dry and season the shrimp. Pat the shrimp dry and mix them with the seasonings.
Tips Perfect This Recipe
- Don’t Overcook the Shrimp: Shrimp cook quickly and become rubbery if overcooked. Remove them from the skillet as soon as they turn pink.
- Pasta: Cook pasta al dente.
- Use Fresh Garlic: Fresh garlic adds the most flavor, so avoid using jarred garlic.
- Balance the Heat: Cajun seasoning can vary in spice level, so start with a small amount and adjust to taste. You can always add more, but it’s harder to reduce the heat once it’s too spicy.
What to Serve Cajun Shrimp Scampi
This Cajun Shrimp Scampi is a filling meal on its own, but serving it with a House Salad, Air Fryer Asparagus makes it even more filling. Roasted Garlic Bread or a No Kneed Artisan Bread are great for dipping into the delicious sauce.
Storing and Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to23 days.
To reheat: Reheat the scampi in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce, if needed. You can also reheat in the microwave in 30 second increments until heated through.
Freezing: I do not recommend freezing any recipe with cream. It’s best not to freeze this recipe.
Alternative Cooking Method
Instant Pot: Using the sauté function, cook the onion and garlic in butter. Add the broth, lemon juice and pasta and cook for 3 minutes on high pressure with a quick release. Add the shrimp and cook for 2-3 minutes until pink, then stir in the heavy cream and parmesan cheese.
Oven-Baked: For a casserole-style dish, prepare the Cajun shrimp scampi sauce, the shrimp and pasta separately, then mix them together in a baking dish. Sprinkle with Parmesan cheese and breadcrumbs and bake at 375°F for about 10 minutes until golden and bubbly.
Frequently Asked Questions
Cajun Shrimp Scampi with Pasta is best served fresh. However, you can prep the ingredients ahead of time and cook everything just before serving.
If the sauce is too thick, thin it with a bit of the reserved pasta water. To thicken a sauce that is too thin, make a cornstarch slurry by dissolving a teaspoon of cornstarch in a tablespoon of water. Whisk the slurry into the sauce a little at a time until you reach your desired consistency.
Linguine or spaghetti is traditional, but any pasta works well. You can also try fettuccine or a short pasta like penne or rigaton.
Absolutely! Start with a small amount of Cajun seasoning and red pepper flakes, then increase to your desired heat level.
More Scampi Recipes
This Cajun Shrimp Scampi with Pasta is a bold, flavorful twist on a classic favorite. Whether you’re whipping it up for a quick weeknight dinner or impressing your guests, this dish is sure to become a favorite in your recipe collection. Give it a try and enjoy the rich, comforting flavors of Cajun shrimp scampi today!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Cajun Shrimp Scampi with Pasta
Ingredients
- 16 ounce spaghetti
- 2 lb large shrimp, peeled and deveined
- 2 tablespoons cajun seasonings, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- ½ cup yellow onion, finely chopped
- 1 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 ½ cups heavy cream
- ⅓ cup parmesan cheese, grated
- ½ cup pasta cooked water
- Lemon wedges, to garnish
Instructions
- In a large pot of salted water, cook the spaghetti pasta according to the package instructions. Once done, reserve ½ cup of pasta water and drain the remaining water; set aside.
- Pat dry the shrimp with a kitchen towel and season them with Cajun seasoning, garlic powder, and salt.
- Meanwhile, heat a large skillet with oil over medium heat. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp turns pink. Transfer the cooked shrimp to a plate and set aside.
- To the same skillet, add the butter. Once the butter is melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes.
- Stir in the chicken broth and deglaze the skillet, allowing the broth to simmer for a couple of minutes.
- Add the lemon juice along with heavy cream. Let the sauce simmer for 4-5 minutes.
- Add the cooked pasta and Parmesan cheese to the skillet and toss with the shrimp and sauce for 2 minutes. If needed, add the reserved pasta water and toss it.
- Finally, sprinkle some freshly chopped parsley, garnish with lemon wedges, and serve the Cajun shrimp scampi while it is still warm.
Notes
- Don’t Overcook the Shrimp: Shrimp cook quickly and become rubbery if overcooked. Remove them from the skillet as soon as they turn pink.
- Pasta: Cook pasta al dente.
- Use Fresh Garlic: Fresh garlic adds the most flavor, so avoid using jarred garlic.
- Balance the Heat: Cajun seasoning can vary in spice level, so start with a small amount and adjust to taste. You can always add more, but it’s harder to reduce the heat once it’s too spicy.
