The ultimate spicy pasta fix—creamy, cheesy, and loaded with bold Cajun flavor.
Ingredients
- 1 lb (450 g) large shrimp, peeled & deveined
- 8 oz (225 g) spaghetti or linguine, cooked al dente
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes, drained
- ½ cup (120 ml) heavy cream
- ½ cup (60 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
- 1 cup fresh spinach, chopped (optional)
- Chopped fresh parsley, for garnish
Method
1️⃣ Sauté the Shrimp
Heat olive oil in a large skillet over medium‑high heat. Add shrimp and cook 2–3 minutes per side until pink and just cooked through. Season with Cajun seasoning and smoked paprika. Remove shrimp and set aside.
2️⃣ Build the Sauce
In the same skillet, melt butter. Add garlic and diced red bell pepper; sauté until fragrant and slightly softened. Stir in drained diced tomatoes and heavy cream. Simmer 3–4 minutes until lightly thickened.
3️⃣ Mix & Melt
Reduce heat to low. Stir in mozzarella, Parmesan, and spinach (if using) until creamy and melted. Add cooked pasta and half of the shrimp, tossing to coat evenly.
4️⃣ Bake to Bubbly
Preheat oven to 375°F (190°C). Transfer pasta mixture to a greased baking dish. Top with remaining shrimp and extra cheese if desired. Bake 15 minutes, until bubbly and lightly golden.
5️⃣ Finish & Serve
Garnish with fresh parsley and an extra sprinkle of Cajun seasoning. Serve hot.
Serving & Storage
- Serve with: Garlic bread or a crisp green salad.
- Storage: Refrigerate leftovers up to 2 days.
- Reheat: Cover and warm in the oven at 180°C or gently on the stovetop.
Nutrition (Approx. per serving)
- Calories: ~520 kcal
- Protein: ~34 g
✨ Creamy, spicy, and irresistibly comforting—this pasta bake disappears fast!
🔥 Chef Tips for Maximum Flavor
- Season in layers: Lightly season shrimp before cooking, then adjust Cajun spice at the end for balance.
- Don’t overcook shrimp: They should be just pink; baking will finish them.
- Cream control: If sauce thickens too much, add 2–3 tbsp pasta water or milk.
- Cheese melt: Grate cheese finely for a smoother, silkier sauce.
🌶️ Spice Level Guide
- Mild: Use 1½ tsp Cajun seasoning, skip chili flakes.
- Medium: Follow recipe as written.
- Hot: Add 1 extra tsp Cajun seasoning + ½ tsp cayenne.
🔄 Easy Variations
Protein Swaps
- Chicken: Use 1 lb chicken breast, sauté until golden.
- Salmon: Cube and sear lightly before baking.
- Surf & Turf: Half shrimp, half smoked sausage.
Pasta Options
- Penne, rotini, or rigatoni hold the sauce beautifully.
- Use whole‑wheat or gluten‑free pasta if needed.
Veggie Boost
- Add mushrooms, zucchini, or sun‑dried tomatoes.
- Stir in frozen peas at the sauce stage for sweetness.
❄️ Make‑Ahead & Freezing
- Assemble up to 24 hours ahead, cover and refrigerate.
- Freeze unbaked (without shrimp on top) up to 1 month.
- Bake from chilled, adding 5–10 minutes if needed.
🍷 Serving Ideas
- Pair with a crisp green salad and lemon vinaigrette.
- Serve with garlic bread or cheesy focaccia.
- A chilled lemonade or citrus iced tea balances the spice.
