Creamy Cajun Shrimp Pasta Bake

A **bold**, **creamy**, and **cheesy** baked pasta featuring tender shrimp tossed in a silky Cajun cream sauce — perfect for weeknights or dinner guests.

Prep time: 15 minutes • Cook time: 35 minutes • Total time: 50 minutes • Serves: 4

Creamy Cajun Shrimp Pasta Bake — bubbling, cheesy, and irresistibly flavorful.

Why this dish is irresistible

This dish balances Cajun spice with a silky cream sauce, juicy shrimp, and a blanket of melty mozzarella and Parmesan. The result is a comforting yet vibrant meal: spicy, savory, and deeply satisfying — and simple enough to make any night of the week.

Ingredients

1 lb (450g) shrimp, peeled and deveined — the protein; tender, sweet, and quick-cooking.
12 oz (340g) spaghetti or thin pasta — strands that cling to the creamy sauce.
2 tbsp butter — adds richness and helps sear the shrimp.
2 tbsp olive oil — prevents burning and adds body to the sauté.
4 cloves garlic, minced — aromatic backbone for savory depth.
1 red bell pepper, diced — sweetness, color, and crunch.
1 green bell pepper, diced — freshness and balance to the flavors.
1 small onion, finely chopped — savory base note that rounds out the sauce.
1 can (14 oz) diced tomatoes (drained) or 2 fresh tomatoes, chopped — bright acidity to cut richness.
2 tsp Cajun seasoning — the dish’s signature spice blend.
½ tsp smoked paprika — smoky warmth to deepen the Cajun profile.
½ tsp black pepper — sharpens the sauce.
1 cup heavy cream — creates the silky, luxurious sauce.
1 cup chicken broth (or seafood stock) — adds savory depth and thins the cream to coat pasta.
1 ½ cups shredded mozzarella cheese — for a gooey, stretchy top layer and interior melt.
½ cup grated Parmesan cheese — adds nutty, salty complexity.
2 tbsp fresh parsley, chopped — bright finish and color.

Notes on ingredient roles

Shrimp: cooks fast — sear briefly so it stays tender after baking.
Pasta: choose spaghetti or a long thin pasta so the sauce clings to each strand.
Butter + oil: butter for flavor; oil to prevent burning during high-heat searing.
Tomatoes: provide acidity to balance the cream.
Cheeses: mozzarella for melt and stretch; Parmesan for sharp finish and umami.

Step-by-step instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook until al dente. Drain and toss with a drizzle of olive oil; set aside.
Sear the shrimp: In a large skillet over medium-high heat, melt 2 tbsp butter with 1 tbsp olive oil. Lightly season the shrimp with a pinch of the Cajun seasoning. Sear the shrimp 2–3 minutes per side until pink and opaque. Remove and set aside (they’ll finish in the oven).
Sauté the aromatics and peppers: Add the remaining 1 tbsp olive oil to the skillet. Sauté the onion, garlic, red and green bell peppers until softened (about 3–4 minutes). Stir in the drained diced tomatoes and cook another 1–2 minutes.
Make the creamy Cajun sauce: Sprinkle in the remaining 2 tsp Cajun seasoning, ½ tsp smoked paprika, and ½ tsp black pepper. Pour in 1 cup chicken broth and 1 cup heavy cream. Stir and simmer for about 5 minutes, until the sauce slightly thickens and flavors marry.
Combine pasta, shrimp, and cheese: Add the cooked pasta and seared shrimp back to the skillet. Stir in ¾ cup of the mozzarella (reserve the rest for topping) so everything is evenly coated with sauce.
Assemble the bake: Transfer the mixture to a greased 9×13-inch casserole dish (or similar). Evenly sprinkle the remaining ¾ cup mozzarella and ½ cup grated Parmesan over the top.
Bake: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until the cheese is melted, bubbly, and starting to brown. For a crispier top, broil 1–2 minutes at the end — watch carefully so it doesn’t burn.
Finish and serve: Remove from oven, sprinkle with fresh parsley, let rest 3–5 minutes, then serve hot.

Pro tips for perfect results

Don’t overcook shrimp: They go from perfect to rubbery quickly. Sear just until opaque — they’ll finish in the oven.
Adjust spice level: Increase Cajun seasoning for more heat, or add a little extra cream to mellow the spice.
Use seafood stock: Swap chicken broth for seafood stock for a deeper ocean flavor.
Make-ahead: Assemble, cover tightly, and refrigerate up to 24 hours — bake when ready (add 5–10 extra minutes to baking time if cold).
Broil for color: A 1–2 minute broil at the end gives a beautiful golden crust — keep the oven door slightly open and watch closely.

Serving suggestions

Garlic bread or buttery Texas toast to mop up the sauce.
A crisp Caesar salad or mixed greens with a tangy vinaigrette to cut through richness.
Pair with a chilled white wine — Chardonnay or Sauvignon Blanc works beautifully.

Why this recipe stands out

This Creamy Cajun Shrimp Pasta Bake marries the lively heat of Cajun seasoning with luxurious cream and two cheeses for texture and depth. It’s both approachable for busy cooks and impressive enough for serving guests — delivering bold flavors without complex technique.