Creamy Cajun Shrimp Penne Pasta The Whole Family Will Love

You know those evenings when you need a dinner that feels special but doesn’t require a special trip to the store or hours at the stove? This Creamy Cajun Shrimp Penne Pasta is here for you. It’s got that restaurant-quality flair with cozy, familiar vibes, all in under 30 minutes. It’s a one-pan wonder that brings a little bit of Southern soul to your weeknight table. The creamy sauce hugs the penne, the shrimp soak up all that Cajun spice, and it’s a meal that pleases both the adults and the kiddos. So good.

Top Reasons To Make It

First off, it’s incredibly fast. You can go from a bare stovetop to a bowl of this comfort food in the time it takes to watch your favorite sitcom. It uses mostly pantry staples, making it a fantastic cheap dinner for a family. The recipe is also wonderfully flexible—you can easily dial the heat up or down to suit your crew. And honestly, the creamy, spicy, savory combination is just so, so satisfying. It’s the kind of healthy dinner idea that doesn’t taste like it’s trying to be healthy.

Ingredients

• 1 lb large raw shrimp, peeled and deveined (the star of the show)
• 8 oz penne pasta (the perfect shape for holding sauce)
• 2 tbsp olive oil (for sautéing)
• 1 bell pepper, any color, thinly sliced (adds crunch and sweetness)
• 1 small onion, thinly sliced (for a savory base)
• 3 cloves garlic, minced (because flavor!)
• 1 cup low-sodium vegetable broth (our rich, non-alcoholic base)
• 1 cup unsweetened plain almond milk or coconut milk (for creaminess)
• 2 tbsp all-purpose flour (to thicken the sauce)
• 2 tsp Cajun seasoning (the flavor heartthrob)
• 1/2 tsp smoked paprika (adds a touch of depth)
• Salt and black pepper to taste
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, pat the shrimp dry and toss them in a bowl with 1 teaspoon of the Cajun seasoning.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1-2 minutes per side, until they’re pink and opaque. Remove them from the skillet and set aside.
4. Add the remaining tablespoon of oil to the same skillet. Add the sliced bell pepper and onion and cook for 4-5 minutes, until they start to soften. Add the garlic and cook for another minute until fragrant.
5. Sprinkle the flour and the remaining Cajun seasoning over the veggies. Stir constantly for about 1 minute to cook the flour taste out.
6. Slowly pour in the vegetable broth, whisking constantly to avoid lumps. Let it simmer for a minute to thicken slightly.
7. Reduce the heat to low and stir in the almond milk. Let the sauce simmer gently for 2-3 minutes until it’s creamy and has coated the back of a spoon.
8. Return the cooked shrimp and drained penne to the skillet. Toss everything together until it’s beautifully coated in the creamy Cajun sauce. Season with salt and pepper to your liking.
9. Garnish with fresh parsley and serve immediately.

Variations & Substitutions

No shrimp? No problem. You can use an equal amount of shredded cooked chicken, sliced smoked turkey sausage, or even chickpeas for a plant-based version. If you’re out of penne, any short pasta like rigatoni or farfalle will work beautifully. For a dairy-free creamier sauce, full-fat coconut milk is my absolute favorite swap—it adds a richness that’s just incredible. And honestly, if you hate heat, skip the cayenne that might be in your Cajun blend or use a mild version.

Make-Ahead & Freezer Tips

You can chop the peppers and onion a day or two in advance and store them in an airtight container in the fridge. The Cajun spice mix for the shrimp can also be mixed ahead of time. To freeze, let the completed dish cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Texture Techniques

The key to a non-grainy, luxuriously creamy sauce is constant whisking when you add the broth to the flour-coated veggies. This gets rid of any lumps right from the start. Also, make sure to simmer the sauce gently after adding the milk; a rolling boil can sometimes cause it to break or separate. And using a starchy pasta water is a chef’s secret, but since we’re building the sauce in the same pan, the fond from the shrimp and veggies adds all the flavor we need.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so when reheating, add a splash of broth or milk to a skillet over medium-low heat. Stir gently until it’s warmed through. I don’t recommend microwaving as it can make the shrimp rubbery and the sauce may separate.

Frequently Asked Questions

• Is this one of those kid friendly dinners? Absolutely! The spice level is easily adjustable. Start with a mild Cajun seasoning and let everyone add a pinch of red pepper flakes at the table if they want more heat.
• What are some other easy weeknight dinners that are similar? If you love this, you might also enjoy a simple garlic butter shrimp and rice skillet or a creamy tomato soup with grilled cheese dippers—both are fantastic lazy dinners.
• Can I make this dish healthier? For a healthier twist, use whole wheat penne and load up extra veggies like spinach or zucchini. You can also use a light coconut milk to reduce the fat content slightly.

I hope this Creamy Cajun Shrimp Penne Pasta becomes a star in your rotation of dinner ideas recipes. It’s a simple, soulful dish that proves a fantastic meal doesn’t have to be complicated.