Go Back
+ servings
A large pot of cajun shrimp scampi with linguine pasta ready to serve

Cajun Shrimp Linguine

This Cajun Shrimp Linguine is decadent and filled with juicy shrimp, flavorful cajun spice and a creamy cheesy sauce! It will become your favorite fast weeknight pasta meal. Prepped in just 30 minutes, you can have this incredible dish on the table for your family in no time!
Course Main Course
Cuisine Cajun/Creole, Italian
Keyword pasta, seafood, seafood recipes, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 272kcal


  • 2 tbsp salted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb shrimp peeled and deveined
  • 2 1/2 tsp cajun seasoning divided
  • 1 1/2 tbsp minced garlic
  • 1/4 cup seafood stock
  • 1/3 cup heavy whipping cream
  • 2 tbsp lemon juice
  • 1/4 cup freshly shredded Parmesan cheese plus more for garnish
  • 1/3 cup fresh finely chopped parsley plus more for garnish
  • 1 tsp fresh finely chopped basil
  • 1/2 tsp onion powder
  • black pepper to taste
  • 1/4 lb angel hair pasta, cooked up to 1/2 lb


  • Add butter and olive oil to cast iron skillet over medium high heat.
  • While butter and oil heat, toss shrimp with 2 tsp of cajun seasoning making sure it is completely coated.
  • Add seasoned shrimp to cast iron skillet and cook for about 2 minutes on each side then remove shrimp from the pan and set aside.
  • Next add garlic and cook for just 2 minutes.
  • Then add seafood stock, heavy cream, parmesan cheese, parsley, basil, onion powder, remaining ½ teaspoon of cajun seasoning and black pepper to taste.
  • Bring to a boil and allow sauce to thicken for just a few minutes.
  • Once thickened, lower heat to medium low and then toss in small amounts of linguine tossing as you go along. Don’t add too much pasta since you want there to be a fair amount of sauce and the pasta not to be dry. (I only use about a ¼ of the package but use as much as you prefer).
  • Add pasta on top then sprinkle with additional parmesan, cajun seasoning and parsley for garnish and serve.


I only use about a ¼ of the pasta package but use as much as you prefer.  Just note that the more pasta you add to the sauce, the drier the dish will be.  I add in increments and stir to get to the amount I want without drying it out too much.
You can replace seafood stock with chicken stock or even vegetable stock if there is no seafood stock on hand.


Calories: 272kcal | Carbohydrates: 16g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 729mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 10mg | Calcium: 185mg | Iron: 2mg