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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.
The sauce was a little watery for me. It seems like the one and a fourth cup chicken broth was too much. The sauce tasted good, but needed to be thicker.
Feel free to cut down the chicken broth.
Cajun seasoning shows in the list of ingredients, but not in the directions. I added it to the shrimp, flour, salt pepper mix. I also changed the recipe to use 1 T of flour and 1 T of corn starch instead of 2 T of flour. Corn starch fries up crisper (it’s what I always use when making fried calamari). I used half and half instead of cream too. Also thickened the sauce a bit more with a corn starch slurry. All-in-all, my wife and I really enjoyed the recipe. Thanks!
Cajun seasoning shows in the list of ingredients, but not in the directions. I added it to the shrimp, flour, salt pepper mix. I also changed the recipe to use 1 T of flour and 1 T of corn starch instead of 2 T of flour. Corn starch fries up crisper (it’s what I always use when making fried calamari). I used half and half instead of cream too. Also thickened the sauce a bit more with a corn starch slurry. All-in-all, my wife and I really enjoyed the recipe. Thanks!
Did you use a homemade Cajun seasoning or a store bought one? I can’t wait to try this recipe!
Store-bought ones.
Hi! This looks delicious! Can you use milk instead of the whipping cream? Thanks
Yes you can.
I have this tonight. It was delicious, very easy and adaptable to different types of meat and fish.I had enough sauce to put away for a serving or two of chicken, fish, etc… Thanks
Thanks for trying put this crispy shrimp pasta recipe.
This looks great! I can’t wait to try it tomorrow. Thanks for sharing!
Could I make this with salmon? What are the modifications to the recipe?
I think so I guess you can just pan-fry the salmon without the flour. :)