Cajun Shrimp Scampi takes the garlic-butter flavor of classic shrimp scampi and adds Cajun seasoning, cream, herbs, and Parmesan for a richer pasta dinner. The shrimp cook quickly, so the sauce can come together in the same pan while the pasta is finishing.
The key is to remove the shrimp as soon as they turn pink, then build the sauce in the same pan. That keeps the shrimp tender while the butter, garlic, cream, herbs, and Cajun seasoning develop more flavor.
Why This Cajun Shrimp Scampi Works
- Fast cooking: Shrimp only need a few minutes in the pan.
- One-pan sauce: The creamy Cajun sauce is made in the same pan used for the shrimp.
- Easy pasta pairing: Linguine or another long pasta catches the sauce well.
- Adjustable heat: You can season the shrimp more or less heavily with Cajun seasoning depending on how spicy you like it.
Ingredient Notes
Shrimp: Use raw peeled shrimp and cook only until pink and opaque. Overcooked shrimp become firm quickly, so remove them before finishing the sauce.
Heavy cream: Cream softens the spice from the Cajun seasoning and gives the sauce body.
Parmesan: Add Parmesan at serving time for a salty, savory finish.
Tips for the Best Texture
- Have the pasta ready or nearly ready before the shrimp goes into the pan.
- Cook the shrimp in a single layer when possible.
- Add flour gradually. A little goes a long way when thickening cream sauce.
- Keep the sauce at a gentle simmer instead of a hard boil once the cream is added.
Ingredients
- 12 raw shrimp, or as many as desired
- 1 serving pasta, preferably linguine
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup heavy cream
- Shredded Parmesan cheese
- 1/8 teaspoon basil
- Salt and pepper, to taste
- Flour, as needed to thicken
- Cajun seasoning, to taste
- 1/4 cup parsley
- Olive oil
How to Make Cajun Shrimp Scampi
- Heat a saucepan over medium-high heat. Add the butter and a drizzle of olive oil.
- Add the garlic and cook for about 2 minutes.
- Add the shrimp and season generously with Cajun seasoning.
- When the shrimp are pink on one side, flip them and cook for about 1 more minute. Remove the shrimp from the pan and leave the cooking liquid behind.
- Add the heavy cream, basil, parsley, salt, and pepper.
- Bring the sauce to a gentle boil and whisk in small amounts of flour until it reaches the desired thickness.
- Reduce the heat to medium-low and return the shrimp to the pan.
- Toss the shrimp in the sauce and serve over cooked pasta.
- Finish with shredded Parmesan cheese.
Storage and Reheating
Store leftovers in the refrigerator for up to 2 days. Reheat gently over low heat with a small splash of cream or milk if the sauce has thickened. Avoid high heat so the shrimp stay tender.
More Shrimp Pasta Recipes
Try One Pan Shrimp Fettuccine Alfredo, Shrimp Broccoli Alfredo, or Cheesy Shrimp Tortellini Alfredo. Browse more in the Seafood collection.