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Crispy shrimp pasta - the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp. So easy to make and takes only 30 mins.
I had been eyeing this crispy shrimp pasta recipe from Kevin and Amanda for a while. If you are a reader of this blog, you should know that I love seafood, especially shrimp.
Eating shrimp makes me and my stomach deliriously happy, I am serious!
Growing up, we would always have shrimp on our dining table, every single day, so I can hardly go by a few days without having some sort of shrimp dishes in my diet. Shrimp is definitely my favorite seafood.
This crispy shrimp pasta has been circling around on my social media for months, especially on my Facebook and Pinterest feeds. I saved it to my recipe box.
A few days ago when I was clearing my fridge, I spotted a box of leftover whipping cream, which was about to expire, so I used it to make the crispy shrimp pasta.
Oh boy, I am so glad I finally made it. This crispy shrimp pasta is utterly scrumptious, with mouthwatering shrimp, in a rich and creamy sauce jazzed up by the cajun seasoning.
So the dish is creamy, savory, with a tint of heat from the spices. It was heavenly!
What’s more, from start to finish, the dish takes less than 30 minutes, and that includes the pasta boiling time. I love a recipe that allows me to multitask.
In this case, while the pasta was cooking, I started preparing the crispy shrimp. By the time the shrimp was done, the pasta was ready and I started making the sauce for the pasta. Easy peasy and no sweat.
Our entire family enjoyed the crispy shrimp pasta a lot. The leftover was packed in little G’s lunch box and he ate everything at school the following day.
Now, that’s the kind of recipe that will remain in my recipe box forever.
Bon appetit!
Frequently Asked Questions
This recipe is only 559 calories per serving.
What To Serve With Crispy Shrimp Pasta
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Crispy Shrimp Pasta
Ingredients
- 4 oz (125g) fettuccine pasta
- 3/4 lb (340g) raw shrimp, peeled, deveined and tails removed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 teaspoon cajun seasoning
Instructions
- Cook the pasta according to the package instructions. Sprinkle the shrimp with salt and black pepper, and toss to combine. Sprinkle 1 tablespoon of flour over the shrimp and toss to coat. Repeat with another tablespoon of flour, tossing to coat the shrimp evenly.
- Melt butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove the shrimp to a plate.
- Pour in the chicken broth and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce the heat to medium and pour in the cream, whisking constantly. Cook the sauce over medium heat until bubbly and the cream begins to thicken, about 5 minutes. Taste the sauce and adjust the seasoning with more salt, black pepper, and Cajun seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would have liked to make this but sadly my e-mail asking to save was never responded to, twice by the way. It will be interesting to see if this note is answered.
Sorry to hear that! I’ve just tested the “Want to Save This Recipe?” feature and it’s working properly on my end. The email showed up in my Promotions tab, so you may want to check there as well as your Spam/Junk folder. If you still can’t find it, please let me know and I’ll do my best to help.
Delicious dish! Some great comments, too–like Jeff Berger, I used some cornstarch and added the Cajun seasoning, Tony Chachere’s at our house, to the shrimp as well as a bit more to the pasta sauce. As for the commenter who wanted to sub milk for the cream, I can’t imagine the sauce would thicken with just milk, although Jeff also made an accommodation adding thickener with his sub of half & half. I used whole grain pasta cutting back to 2 oz for our lower carb lifestyle to good result, and like Michael, I used less chicken broth. One never expects an Alfredo dish to be low cal! I used the whipping cream, which is lower in both calories and fat than the traditional all butter Alfredo. While I’m a major calorie counter, it’s easy enough to manage an occasional splurge, and this recipe is worth it. A large side of steamed broccoli, a glass of white wine and it was a special dinner for 2! I’ve done it twice since you first posted earlier this year.
Hi Janmaus, thanks for trying my recipe and for the 5 stars! :)
Delicious dish! Some great comments, too–like Jeff Berger, I used some cornstarch and added the Cajun seasoning, Tony Chachere’s at our house, to the shrimp as well as a bit more to the pasta sauce. As for the commenter who wanted to sub milk for the cream, I can’t imagine the sauce would thicken with just milk, although Jeff also made an accommodation adding thickener with his sub of half & half. I used whole grain pasta cutting back to 2 oz for our lower carb lifestyle to good result, and like Michael, I used less chicken broth. One never expects an Alfredo dish to be low cal! I used the whipping cream, which is lower in both calories and fat than the traditional all butter Alfredo. While I’m a major calorie counter, it’s easy enough to manage an occasional splurge, and this recipe is worth it. A large side of steamed broccoli, a glass of white wine and it was a special dinner for 2! I’ve done it twice since you first posted earlier this year.