Description
This Creamy Cajun Shrimp features tender, juicy shrimp coated in a rich, spicy cream sauce with bold Cajun flavors. Ready in just 15 minutes, it’s a restaurant-quality meal perfect for busy weeknights or special occasions. Serve over pasta, rice, or with crusty bread.
Ingredients
Scale
For the Shrimp:
- 1½ pounds large shrimp (21-25 count), peeled and deveined
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Creamy Cajun Sauce:
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup chicken broth (or seafood stock)
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning (adjust to taste)
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Shrimp: Pat shrimp completely dry with paper towels—this is crucial for getting a good sear. Place shrimp in a bowl and toss with 1 tablespoon of Cajun seasoning until evenly coated. Let sit while you prepare other ingredients.
- Heat the Pan: Place a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil. Heat until butter melts and foam subsides, indicating the pan is ready.
- Sear the Shrimp: Add seasoned shrimp to the hot pan in a single layer, making sure not to overcrowd (work in batches if necessary). Sear for 1-2 minutes per side until shrimp turn pink and develop a nice golden crust. Don’t overcook—shrimp cook quickly! Remove shrimp to a plate and set aside.
- Start the Sauce: Reduce heat to medium. In the same skillet, add 3 tablespoons butter. Once melted and foaming, add minced garlic. Sauté for 30-45 seconds, stirring constantly, until fragrant but not burned.
- Add Tomato Paste: Add the tomato paste and remaining 1 tablespoon Cajun seasoning. Stir constantly for about 1 minute, letting the tomato paste caramelize slightly and the spices bloom. This step builds incredible depth of flavor.
- Deglaze: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. These flavorful bits (called fond) add incredible taste to your sauce. Let simmer for 1-2 minutes until slightly reduced.
- Create the Cream Sauce: Reduce heat to medium-low. Pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 2-3 minutes until it thickens slightly and coats the back of a spoon. Don’t let it boil vigorously, or the cream may break.
- Add Cheese and Lemon: Stir in the Parmesan cheese (if using) until melted and incorporated. Add the lemon juice. Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning if needed. The sauce should be well-seasoned, creamy, and have a nice kick.
- Finish the Dish: Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat with sauce and warm through for 1-2 minutes. The shrimp should be just heated through—don’t overcook them.
- Serve Immediately: Transfer to serving plates or bowls. Garnish generously with fresh chopped parsley and serve immediately while hot. Spoon extra sauce over the top for maximum deliciousness.
Notes
- Shrimp Size Matters: Larger shrimp are easier to cook without overdoing them. Avoid tiny shrimp, which cook too quickly and can become rubbery.
- Don’t Overcook: Shrimp are done when they turn pink and form a “C” shape. If they curl into a tight “O,” they’re overcooked.
- Adjust Heat Level: If your Cajun seasoning is very spicy, start with less and add more to taste. You can always add heat, but you can’t take it away.
- Sauce Consistency: If sauce is too thick, thin with a splash of broth. If too thin, simmer longer to reduce.
- Make It Dairy-Free: Substitute heavy cream with full-fat coconut cream for a dairy-free version with a subtle tropical note.
- Serving Suggestions: This is excellent over pasta (linguine or fettuccine), rice, cauliflower rice, or with crusty bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Seafood
- Method: Stovetop, Pan-Seared
- Cuisine: Cajun, Southern, American
Nutrition
- Serving Size: About 6 oz shrimp with ¾ cup sauce
- Calories: 398
- Sugar: 3g
- Sodium: 1,247mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 312mg