Creamy Cajun Shrimp Pasta is an inexpensive, yet truly delicious meal that is full of great spice and can be made milder, if desired.

Creamy Cajun Shrimp Pasta

We’re doing the Food Outreach Hunger Challenge this week, so I’m trying to stretch our dollars to the fullest.

We’re eating a lot of rice, beans and pasta.

I’m probably not playing fair because I used up a bag of frozen shrimp for this recipe that we had in the freezer – mostly because I was worried it would go bad.

So I guess I cheated for this one, because in all honesty, when are those living on Food Stamps, really going to afford to be able to purchase shrimp.

That’s like a luxury item to them.

Creamy Cajun Shrimp Pasta

At any rate, the bag of shrimp was about $10.00 when I bought it, and only had about 1/4 of the bag left. So let’s just say I was using up a leftover – which I was.

Everything else was purchased for the challenge.

What I used: (printable recipe below)

  • 1/2 lb. Shrimp
  • 8 oz. Rigatoni Noodles
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 4 tsp. cajun seasoning (we use Lawry’s)
  • 4 Tbs. butter
  • 3 1/2 c. heavy whipping cream (I substituted with milk for 2 cups worth, due to the challenge)

In a bowl, toss in the Cajun seasoning and the shrimp. Toss to coat it thoroughly.

Heat the butter and olive oil in a heavy bottomed pan over med. heat until the butter stops foaming and just starts to turn a brownish color – sort of “tan”.  Now, add the seasoned shrimp and saute for 5-8  minutes until the shrimp is firm.

While you are sauteing the shrimp, boil your water and cook Rigatoni as directed on box.

Creamy Cajun Shrimp Pasta

Reduce heat and add the heavy cream and heat through, stirring frequently.

Pour shrimp and sauce over drained pasta and stir to coat the pasta. Sprinkle a little extra Lawry’s or Cajun Seasoning over the top of each serving, to give it the kick the desired recipient likes.

You can also add a 1/2 c. Parmesan cheese to the entire pasta dish and toss in. (I didn’t do this because Parmesan wasn’t on my challenge grocery list)

Serve with homemade garlic bread and a fresh salad. Yum!

Creamy Cajun Shrimp Pasta

Our Creamy Cajun Shrimp Pasta was a hit, and the entire meal (including the extra pasta and sauce) cost me about $10-14.00 minus the shrimp since they were leftovers. And made three total meals.

We have enough for two more meals.

Preferably with different add-ins, and one night I will add a few veggies. More on that in a different post.

Are you ready to make Creamy Cajun Shrimp Pasta?

Creamy Cajun Shrimp Pasta
Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

Nicole Cook
Creamy Cajun Shrimp Pasta is an inexpensive, yet truly delicious meal that is full of great spice and can be made milder, if desired.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ pounds Shrimp
  • 8 oz. Rigatoni Noodles
  • 1 Tablespoons unsalted butter
  • 1 Tablespoons olive oil
  • 4 teaspoons cajun seasoning we use Lawry’s
  • 4 Tablespoons butter
  • 3 ½ cups heavy whipping cream I substituted with milk for 2 cups worth, due to the challenge

Instructions
 

  • In a bowl, toss in the cajun seasoning and the shrimp. Toss to coat it thoroughly.

    Heat the butter and olive oil in a heavy bottomed pan over med. heat until the butter stops foaming and just starts to turn a brownish color – sort of “tan”.  Now, add the seasoned shrimp and saute for 5-8  minutes until the shrimp is firm.

    While you are sautéing the shrimp, boil your water and cook Rigatoni as directed on box.

    Reduce heat and add the heavy cream and heat through, stirring frequently.

    Pour shrimp and sauce over drained pasta and stir to coat the pasta. Sprinkle a little extra Lawry’s or Cajun Seasoning over the top of each serving, to give it the kick the desired recipient likes. You can also add a 1/2 c. Parmesan cheese to the entire pasta dish and toss in. (I didn’t do this because Parmesan wasn’t on my challenge grocery list)

Notes

I actually made my cream sauce differently and separately from the shrimp, because we made up a HUGE batch of this for the challenge so we could add different ingredients throughout the week and stretch it further.
I wish I had taken a photo of the size of this pot. It’s a lot of pasta in there! But we stretched it and it was perfect.
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

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8 Comments

  1. Last week I bought a Shrimp Scampi with Pasta as a frozen TV style dinner for lunch. I have to say that it was delicious! I also have to say that it wasn’t that cheap either. I really think that your recipe is very close to this dish. I could easily make this and freeze it myself.
    Thank you!
    Martha

  2. @AMN, let me know if you wound up trying the recipe, would love to know what you thought! You’re welcome btw! 🙂

    @Martha, yes you could. We have done that before with other pasta dishes similar. I love making my own “tv lunches”. 🙂 And you’re welcome! 🙂

    @Abbie – substitute chicken! You could do exactly the same thing with chicken – because we have! 🙂 (or maybe I could have kept reading and seen Micha’s comments before I actually commented back – just keeping it here anyway!) LOL

    @Micha – yes, we normally do it with chicken and that was the plan originally, especially with the Hunger Challenge, but I was worried about that shrimp in the freezer going bad, so I just used that up instead lol xoxox

    @Sheri, three of my most favorite things too. See I swear we were destined to be amazing friends, now if you just lived closer :p Thanks for the pin!! xoxox

    @Michelle, so sweet and to the fact – and yes! It was so yum! 🙂 xoxox

  3. Awesome flavor! I made this tonight, but mine was really runny. Are there supposed to be two steps/items of butter (5 Tbsp total)? Or maybe one was supposed to be flour to help thicken? Will DEFINITELY make this again, but would prefer a thicker sauce. Any suggestions? 🙂

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