Cajun Shrimp Pasta with Lemon and Veggies Recipe
A flavorful Cajun Shrimp Pasta featuring tender shrimp, vibrant broccoli, sweet corn, and creamy lemon-infused sauce, perfectly seasoned with Cajun spices and topped with parmesan cheese and fresh parsley. This quick and easy skillet dish blends spicy, tangy, and savory flavors for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, American
Ingredients
Scale
Shrimp and Seasonings
- 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)
Vegetables and Pasta
- 1 lb chopped broccoli florets
- 1 cup corn (fresh, canned, or frozen)
- 4 oz fettuccine pasta
Sauce and Garnish
- 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
Instructions
- Prepare the Shrimp: Clean, peel and defrost shrimp as needed. Leave tails on or off according to your preference.
- Prepare Lemon and Measure Ingredients: Slice lemon in half, juice half into a small bowl and cut the other half into wedges. Gather all other ingredients to have them ready.
- Cook Pasta and Broccoli: Bring a pot of water to a boil and add the fettuccine pasta. Boil for 5 minutes, then add chopped broccoli florets. Continue boiling for about 1 more minute until pasta is al dente and broccoli is bright green.
- Season the Shrimp: Pat shrimp dry and season both sides with salt, pepper, Cajun seasoning, paprika, and optional cayenne pepper.
- Heat Pan and Cook Shrimp: Heat a large skillet or pan over medium-high heat and add 1 tablespoon of butter. Once melted and hot, add shrimp, garlic, and if using fresh corn, add it now.
- Sauté Shrimp and Garlic: Cook shrimp with garlic (and fresh corn if used) until garlic is fragrant and shrimp turns pink and opaque, approximately 4 minutes.
- Cook Corn if Using Canned/Frozen: If using canned or frozen corn, add it towards the end of shrimp cooking or after shrimp is done.
- Remove Shrimp: Transfer shrimp and garlic to a bowl, leaving pan juices behind.
- Deglaze Pan: With pan still medium-hot, add lemon juice and stir to release flavorful brown bits from the pan.
- Make Sauce: Add remaining butter and heavy cream to the pan, starting with 1/2 cup cream and adding more if desired. Whisk and let sauce thickens slightly. Add extra Cajun seasoning here if preferred.
- Combine Pasta, Broccoli, and Cheese: Add cooked broccoli, pasta, and grated parmesan cheese to the sauce. Stir gently to coat everything evenly.
- Add Shrimp and Garnish: Return shrimp to the pan, gently mixing them into the sauce. Top with lemon wedges, additional parmesan cheese, and fresh chopped parsley if desired.
- Serve Immediately: Plate the Cajun shrimp pasta hot for best flavor and texture.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or use a mixture of milk and cream.
- Adjust cayenne pepper amount according to your preferred spice level.
- Fresh shrimp with tails on adds extra flavor and presentation but tails can be removed for easier eating.
- Use freshly grated parmesan for best taste and melting texture.
- This dish can be made gluten-free by substituting regular pasta with gluten-free pasta.
- Leftovers can be stored in an airtight container refrigerated for up to 2 days and reheated gently on stovetop or microwave.
Keywords: Cajun shrimp pasta, creamy shrimp pasta, spicy shrimp pasta, lemon shrimp pasta, shrimp with veggies, broccoli pasta, Cajun seasoning recipe
