If you ever tried the cajun shrimp pasta at Crave restaurant, you will fall in love madly with this recipe because it is way better, richer & creamier.

Don’t let the word “cajun” intimidate you; it is simply a mixture of herbs (nothing fancy) that when mixed together give an amazing earthy flavor with no one spice over powering the other.

A restaurant style dish that is prepared in less than 30 minutes & served at the comfort of your own dining table.

It’s one of those recipes that I promise you will please everyone even the most picky eaters.

P.S. Please toss the pasta with the sauce right before serving so that it doesnt become dry!


  • Servings: 4-5
  • Difficulty: easy
  • Print


  • 1 pack spaghetti pasta
  • 2 tbsp olive oil
  • 350 gm shrimp peeled & deveined
  • 1/2 tsp sugar
  • juice of 1/2 a lemon
  • 1/2 red pepper very thinly sliced
  • 1/2 green pepper very thinly sliced
  • 1/2 yellow pepper very thinly sliced
  • 1/2 medium onion very thinly sliced
  • 1/2 cup hot water
  • 2 1/4 cups cream
  • 3 tbsp parmesan cheese grated
  • 1/3 cup parsley leaves chopped
  • salt & pepper

Cajun Seasoning:

  • 2 tsp paprika بابريكا
  • 1 tsp onion powder بصل بودرة
  • 1 1/4 tsp garlic powder توم بودرة
  • 1 tsp oregano اوريجانو
  • 1 tsp thyme زعتر
  • 1/2 tsp pepper فلفل اسود


  • In a bowl, mix all the spices for the cajun seasoning. Set aside.
  • Boil the pasta according to pack instructions. Drain & set aside. Scoop out 1/2 cup of the pasta boiling water & set aside.
  • Wash the shrimps & pat dry with tissue paper. Season the shrimps with 2 1/2 tsp cajun seasoning, sugar, lemon juice & salt.
  • Heat a large pan over high heat until hot. Add 1 tbsp olive oil & sear the shrimps for 1-2 minutes on each side until they turn orange & get slightly caramelized. Remove & set aside.
  • Add the remaining oil & cook the colored peppers & onion for about 3 minutes; tossing frequently until they are nicely charred at the edges. Add the rest of the cajun seasoning & toss with the veggies.
  • Add the water to deglaze the pan; scrapping the bottom of the pan with a wooden spoon to release all the stuck bits. Keep boiling the water until it’s almost totally reduced; little water will be left at the bottom of the pan.
  • Add the cream & once the mixture starts to boil, reduce heat to low & simmer for about 5-7 minutes or until the sauce slightly thickens.
  • Stir in the parmesan cheese & parsley. Taste to adjust salt & pepper seasoning.
  • Toss the pasta & shrimps with the sauce; adding pasta water to loosen the sauce if it got too thick (you might not need this step).
  • Turn off heat. Sprinkle more cheese. Serve immediately.


  • I use a measuring spoon in measuring the spices so if you are using regular tsp, make sure NOT to pile the spoon up high.
  • Cut the veggies as thinly as possible so that you don’t have big veggie chunks.
  • DON’T wash the pasta after boiling it; just drain it.
  • Toss the pasta with the sauce right before serving so that it doesn’t become dry.

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