Creole Shrimp Pasta Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a large pot; add a generous pinch of salt. Add 12 oz penne and cook until al dente (about 9–11 minutes) according to package instructions. Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare shrimp

Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tsp Cajun seasoning and a pinch of salt and pepper. This ensures even seasoning and helps prevent moisture when searing.

Sear shrimp

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside (they will finish in the sauce).

Sauté aromatics & tomatoes

In the same skillet, reduce heat to medium, add remaining 1 tbsp olive oil. Add the finely diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in halved cherry tomatoes and cook 2–3 minutes until they begin to soften.

Wilt spinach

Add 4 cups baby spinach to the skillet and cook, tossing, 1–2 minutes until just wilted. Season lightly with a pinch of salt and pepper. Transfer mixture to a bowl and keep warm while you make the sauce, or leave in skillet and move to next step (sauce will combine everything).

Build the Cajun crème sauce

In the skillet (if empty, add remaining 1 tbsp butter), add 2 tbsp tomato paste, 1 tsp smoked paprika, remaining 1 tsp Cajun seasoning, 1 tsp crushed red pepper flakes, and stir for 30–45 seconds to bloom the spices and deepen the tomato paste flavor.

Deglaze

Pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer 2–3 minutes until reduced by roughly half.

Finish sauce with cream & cheese

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 2–3 minutes to thicken. Add 3 oz grated Parmesan and stir until melted and smooth. If sauce becomes too thick, whisk in reserved pasta water 1/4 cup at a time until you reach a silky consistency. Taste and adjust seasoning with remaining salt and 1 tsp black pepper.

Combine everything

Return wilted spinach/tomato mixture (if removed) and seared shrimp to the skillet. Add the drained penne and toss gently to coat everything in the Cajun crème sauce. Cook together 1–2 minutes to marry flavors and reheat shrimp and pasta. Squeeze juice of 1/2 lemon over the pasta and toss.

Garnish and serve

Divide pasta among plates or a large serving bowl. Sprinkle with chopped fresh parsley and an extra pinch of grated Parmesan if desired. Serve immediately.