Name: Creamy Cajun Shrimp and Spinach Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz penne pasta; 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 teaspoons Cajun seasoning (plus more to taste); 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream (or half-and-half for lighter version); 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 2 cups fresh baby spinach; 1/2 teaspoon smoked paprika (optional); Salt and black pepper, to taste; Fresh parsley, for garnish

Creamy Cajun Shrimp and Spinach Penne is a fast, flavorful, and comforting pasta dish that brings together smoky spices, succulent shrimp, and fresh spinach in a rich cream sauce. I love how the bold Cajun flavors pair with the creamy texture, making every bite irresistible. Best of all, it’s ready in just 30 minutes, making it a perfect weeknight go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz penne pasta

1 lb large shrimp, peeled & deveined

2 tablespoons olive oil

2 teaspoons Cajun seasoning (plus more to taste)

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream (or half-and-half for lighter)

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh baby spinach

1/2 teaspoon smoked paprika (optional, for extra depth)

Salt & black pepper, to taste

Fresh parsley, for garnish

Directions

I start by cooking the penne pasta according to package directions, then drain and set it aside.

While the pasta cooks, I pat the shrimp dry and season them with Cajun seasoning, salt, and pepper.

In a large skillet, I heat olive oil over medium-high heat and cook the shrimp for 1–2 minutes per side until pink. Then I remove them and set them aside.

In the same skillet, I melt butter and sauté the minced garlic for about a minute until it’s fragrant.

I stir in the chicken broth and heavy cream, bringing it to a gentle simmer. Then I whisk in the Parmesan until the sauce is smooth and creamy.

I add the spinach and cook just until it’s wilted.

Finally, I return the shrimp and pasta to the skillet, tossing everything together until well coated in the sauce.

I adjust the seasoning with more Cajun spice, smoked paprika, salt, and pepper as needed, then garnish with parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Approximate Calories: 470 kcal per serving

Variations

I sometimes swap the shrimp for sliced chicken breast or even smoked sausage when I want something different.

For extra veggies, I’ve added mushrooms or bell peppers with great results.

When I want it spicier, I toss in a pinch of cayenne or an extra dash of Cajun seasoning.

If I don’t have spinach, I use kale or arugula as a substitute.

For a dairy-free version, I use coconut cream and a plant-based Parmesan alternative.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or broth and warm it gently over the stove or in the microwave to loosen the sauce. I avoid overcooking the shrimp during reheating, so I reheat just until warm.

FAQs

How spicy is this recipe?

The level of heat really depends on the Cajun seasoning I use. Some blends are mild, others spicier. I taste as I go and adjust to my preference with more or less spice.

Can I make this ahead of time?

Yes, I often cook the pasta and shrimp in advance and prepare the sauce right before serving. I combine everything just before eating to keep the texture fresh.

What can I use instead of heavy cream?

I use half-and-half for a lighter option, or even whole milk with a little extra Parmesan. For dairy-free, I like full-fat coconut milk.

Can I freeze this dish?

I don’t recommend freezing it since the cream sauce can separate and shrimp may become rubbery after thawing. It’s best enjoyed fresh or refrigerated for a few days.

What kind of shrimp works best?

I prefer large shrimp (31/40 count) that are peeled and deveined. Fresh or frozen both work—if using frozen, I thaw them completely and pat them dry before cooking.

Conclusion

Creamy Cajun Shrimp and Spinach Penne is everything I want in a weeknight meal—rich, flavorful, and incredibly satisfying without requiring hours in the kitchen. Whether I’m cooking for guests or just looking for something comforting and bold, this dish always delivers.

Recipe:

Creamy Cajun Shrimp and Spinach Penne

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

Creamy Cajun Shrimp and Spinach Penne is a bold and comforting pasta dish made with tender shrimp, fresh spinach, and penne tossed in a rich, creamy Cajun-spiced sauce. Ready in just 30 minutes, it’s the perfect weeknight meal with minimal cleanup.

Ingredients

12 oz penne pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons Cajun seasoning (plus more to taste)

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream (or half-and-half for lighter version)

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh baby spinach

1/2 teaspoon smoked paprika (optional)

Salt and black pepper, to taste

Fresh parsley, for garnish

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Instructions

Cook the penne pasta according to package directions. Drain and set aside.
Pat the shrimp dry and season with Cajun seasoning, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink. Remove and set aside.
In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Add chicken broth and heavy cream to the skillet. Bring to a gentle simmer.
Whisk in Parmesan cheese until the sauce is smooth and creamy.
Add spinach and cook until just wilted.
Return the shrimp and cooked pasta to the skillet. Toss to coat evenly in the sauce.
Adjust seasoning with additional Cajun spice, smoked paprika, salt, and pepper to taste.
Garnish with fresh parsley before serving.