Name: Cajun Shrimp Pasta with Lemon and Veggies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 8-12 oz raw shrimp (fresh or frozen, peeled and deveined); 1 tsp Cajun seasoning blend, plus extra to taste; 1 tsp minced garlic; 1/4-1/2 tsp salt, to taste; 1/4 tsp black pepper; 1/2 tsp regular paprika; 1/8-1/4 tsp cayenne pepper (optional for heat); 1 lb chopped broccoli florets; 1 cup corn (fresh, canned, or frozen); 4 oz fettuccine pasta; 3 tbsp unsalted butter (divided); 1/2 to 3/4 cup heavy cream (or half heavy cream and half milk); 1 lemon (half juiced, half cut into wedges); 1/4 cup grated parmesan cheese (plus extra for topping); Optional garnish: fresh chopped parsley

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Introduction

Cajun Shrimp Pasta with Lemon and Veggies is a vibrant and flavorful dish that combines spicy shrimp, tender broccoli, and creamy pasta. This easy recipe offers a perfect balance of heat, freshness, and richness, making it a fantastic weeknight dinner to impress your family or guests.

The image shows a close-up of a dish with three main layers clearly visible. The base layer is light-colored flat noodles, smooth and slightly curled, spread across the plate. On top of the noodles are bright green broccoli florets, which look fresh and have a rough texture, scattered evenly among the noodles. The top layer has several cooked shrimp with a mix of pink and orange in their shells and white flesh inside, some with tails still on. Small yellow corn kernels are dotted throughout the dish, adding pops of color. There are also some small green herbs sprinkled over everything, and a wedge of yellow lemon is visible on the side. The dish sits on a white marbled texture surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-12 oz raw shrimp (fresh or frozen)
1 lb chopped broccoli florets
4 oz fettuccine pasta
1 cup corn (fresh, canned, or frozen)
3 TBSP unsalted butter (divided)
1 tsp Cajun seasoning blend, plus extra to taste
1 tsp minced garlic
1/4 to 1/2 tsp salt, to taste
1/4 tsp pepper
1/2 tsp regular paprika
1/8 to 1/4 tsp cayenne pepper (optional, for heat)
1 lemon
1/2 to 3/4 cup heavy cream (or half cream, half milk)
1/4 cup grated Parmesan cheese (plus extra for topping)
Optional garnish: fresh chopped parsley

Instructions

Step 1: Prep the shrimp by cleaning, peeling, or defrosting as needed. You can leave the tails on or remove them based on your preference.
Step 2: Slice the lemon in half. Juice one half into a small bowl and cut the other half into wedges. Measure out the remaining ingredients to have everything ready.
Step 3: Bring a pot of water to a boil and add the fettuccine pasta.
Step 4: Boil the pasta for 5 minutes. Then add the broccoli florets and continue cooking for another minute or so, until the pasta is al dente and the broccoli is bright green.
Step 5: Pat the shrimp dry and season both sides with salt, pepper, Cajun seasoning, paprika, and cayenne pepper if using.
Step 6: Heat a large pan or skillet over medium-high heat and add 1 tablespoon of butter.
Step 7: When the butter has melted and the pan is hot, add the shrimp and minced garlic.
Step 8: If using fresh corn, add it now with the shrimp. If using canned or thawed frozen corn, add it closer to the end of cooking.
Step 9: Sauté until the garlic is fragrant and the shrimp turn pink and opaque, about 4 minutes.
Step 10: Transfer the cooked shrimp and garlic to a bowl, leaving the pan juices behind.
Step 11: Keep the pan over medium heat and add the lemon juice. Stir well to release the browned bits stuck to the pan for extra flavor.
Step 12: Add the remaining butter and cream (start with 1/2 cup and add more if desired), along with any extra Cajun seasoning to taste. Whisk until the sauce slightly thickens. Then add the broccoli, pasta, and Parmesan cheese and mix to coat everything evenly. Finally, add the shrimp back in.
Step 13: Serve the pasta immediately, topped with lemon wedges, optional parsley, and extra Parmesan cheese if you like.

Tips & Variations

For a lighter sauce, use half heavy cream and half milk or substitute with a lighter cream alternative.
Add other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
Adjust the cayenne pepper to your preferred spice level or omit it for a milder dish.
Use gluten-free pasta if needed to accommodate dietary restrictions.

Storage

Store leftover Cajun Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or milk to keep the sauce creamy. Shrimp can become tough if reheated too long, so warm just until heated through.

How to Serve

The image shows a close-up of a dish with three main layers: the base layer has wide, flat, creamy white noodles that are soft with some twist and shine; the middle layer consists of bright green broccoli florets and yellow corn kernels scattered throughout, adding a fresh texture and color contrast; the top layer features several plump, pink-orange cooked shrimp arranged on top and around the noodles and vegetables. Some small green herb pieces are sprinkled over the dish for garnish, and a metal fork is twirling some noodles in the center. A lemon wedge sits at the bottom edge of the dish, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Just be sure to defrost and pat them dry before seasoning to avoid excess moisture in the pan.

What type of Cajun seasoning should I use?

Use a store-bought Cajun blend or make your own with paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Adjust the amount according to your taste preference.