Spicy New Orleans Shrimp Pasta with Creamy Tomato Sauce (Easy 30-Minute Dinner)
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Some pasta recipes become favorites after the first bite, and Spicy New Orleans Shrimp Pasta is one of them. Tender shrimp, garlic, Cajun seasoning, and a rich tomato cream sauce come together to make a restaurant-worthy dinner in less than 30 minutes.
The creamy sauce has just enough spice to keep every bite interesting without overpowering the shrimp. Tossed with angel hair pasta, it’s an easy weeknight meal that’s also elegant enough for guests.
If you enjoy bold Louisiana flavors but don’t want a complicated recipe, this spicy New Orleans shrimp pasta is one you’ll make again and again. Shrimp Pasta in Spicy Tomato Cream Sauce, this shrimp and pasta dish is super simple to make, incredibly flavorful, and completely satisfying.
Why You’ll Love This Spicy New Orleans Shrimp Pasta
- Perfect for entertaining
- Ready in about 30 minutes
- Rich, creamy tomato sauce with Cajun flavor
- Restaurant-quality meal at home
- Easy enough for busy weeknights
- Uses simple pantry ingredients
- Great with angel hair, linguine, or fettuccine
- Easy to adjust the spice level
How to know when shrimp are fully cooked
Shrimp cook quickly. Keep a close eye on them is the best way to avoid a tough, rubbery texture. Most medium to large shrimp need cooking for only 2 to 3 minutes per side when sautéed over medium-high heat.
Here are the easiest ways to tell when shrimp are done:
- Color: Raw shrimp are gray and translucent. Fully cooked shrimp turn pink on the outside with opaque white flesh. There should be no gray or translucent spots on them.
- Shape: Perfectly cooked shrimp curl into a “C” shape. If they curl tightly into an “O” shape,” they’re likely overcooked.
- Texture: The shrimp should feel firm but still slightly springy when pressed. Overcooked shrimp become tough and chewy.
- Internal temperature: If you’re using an instant-read thermometer, seafood is considered safely cooked at 145°F (63°C).
Pro Tip
Remove the shrimp from the heat as soon as they turn pink and opaque. They’ll continue to cook for a minute from the residual heat, especially if you’re adding them back into a hot pasta or sauce. This simple step helps keep them juicy and tender instead of overcooked and rubbery.
Spicy New Orleans Shrimp Pasta Ingredient Notes
Shrimp
Large shrimp work best because they stay juicy and cook quickly.
Cajun Seasoning
Use your favorite Cajun or Creole seasoning. Adjust the amount depending on how spicy you like your food.
Heavy Cream
Heavy cream creates a silky sauce that balances the tomatoes and spices.
Tomato Sauce
Smooth tomato sauce creates a velvety consistency. You can substitute crushed tomatoes if desired.
Angel Hair Pasta
Angel hair cooks quickly, but linguine, spaghetti, or fettuccine are excellent substitutes.
How to Make Spicy New Orleans Shrimp Pasta
Time needed: 55 minutes
The full printable recipe is at the bottom of this post.
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Season the shrimp with paprika, cayenne, and Cajun seasoning.
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Season the shrimp with paprika, cayenne, and Cajun seasoning.
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Sauté onions and peppers until tender. Cook shrimp just until pink, then remove.
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Simmer the tomato sauce with garlic, Worcestershire, chili sauce, and seasonings. Stir in heavy cream. Toss with cooked pasta. Return shrimp to the skillet. Finish with fresh lemon juice and parsley.
Spicy New Orleans Shrimp Pasta Expert Tips
- Fresh Parmesan makes an excellent finishing touch.
- Pat shrimp dry before seasoning for better browning.
- Don’t overcook shrimp—they only need 2 to 3 minutes per side.
- Reserve a little pasta water if the sauce becomes too thick.
- Fresh lemon juice brightens the rich sauce.
Spicy New Orleans Shrimp Pasta Variations
Add Andouille Sausage
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For even more Louisiana flavor.
Make it Extra Creamy
Add a little more heavy cream and Parmesan cheese.
Add Vegetables
Try spinach, mushrooms, or roasted red peppers.
Use Different Pasta
Linguine, penne, rigatoni, or fettuccine all work beautifully.
What to Serve with Shrimp Pasta
Serve this pasta with Parmesan Garlic Bread or Easy Cheesy Garlic Bread and Steakhouse Wedge Salad, roasted asparagus, or green beans. Also, try these delectable Bang Bang Shrimp.
You may also like Bloody Mary Shrimp Cocktail or other NOLA inspired meals like New Orleans Barbecue Shrimp Pasta Recipe and New Orleans Sausage Shrimp Crawfish Pasta.
Spicy New Orleans Shrimp Pasta Storage
Store leftovers in an airtight container for up to three days.
Reheat gently over low heat with a splash of cream or milk to loosen the sauce.
Spicy New Orleans Shrimp Pasta Frequently Asked Questions
Yes. Thaw completely and pat dry before cooking.
It has moderate heat. Reduce the cayenne or Cajun seasoning for a milder version.
The sauce can be prepared a day ahead. Cook the shrimp and pasta just before serving for the best texture.
Angel hair, linguine, spaghetti, and fettuccine all work well because they hold the creamy sauce nicely.
Yes, although the sauce won’t be quite as rich.
Spicy New Orleans Shrimp Pasta
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 pound shrimp shelled and deveined
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon creole seasoning or cajun seasoning
- 2 tablespoons olive oil
- 1/2 cup white onion finely chopped
- 1/2 cup bell peppers finely chopped
- 4 cloves garlic clove minced
- 2 cups tomato sauce
- 1/4 cup water
- 1 teaspoon chicken bouillon paste
- 2 tablespoons chili sauce
- 2 tablespoon Worcestershire sauce
- 1/2 – 2/3 cup heavy whipping cream
- 8- ounce angel hair pasta
- juice of 1/2 lemon
- salt and pepper to taste
- 2 tablespoons fresh parsley
Instructions
- Peel and devein shrimp. Pat shrimp dry with a paper towel.
- Season shrimp on both sides with red pepper, paprika, and cajun seasoning.
- Heat olive oil in a large skillet
- Add onion and bell pepper. Saute 3 to 4 minutes or until soft.
- Add shrimp and garlic and cook shrimp 2 minutes per side.
- Remove shrimp from pan leaving the oil in the skillet.
- To skillet add tomato sauce, water, chicken bouillon paste, chili sauce, and worcestershire sauce. Bring to a boil then reduce to simmer for 10 to 15 minutes.
- Remove from heat and stir in heavy cream.
- Season with more salt, pepper, and more cajun seasoning to taste.
- Boil pasta and drain.
- Add pasta and shrimp to sauce.
- Squeeze lemon juice over pasta and stir well to combine.
- Sprinkle with parsley and serve.
Made this as directed and maybe added a little more hot sauce. It was delicious and spicy like we like it. I used angel hair pasta and thought the texture was perfect but any pasta would do. My husband definitely said to add this to the rotation. Quick, easy and delicious!!
I made this recipe with seasoned chicken as my kids won’t eat shrimp and accidentally mixed up the red pepper and the paprika so it was pretty spicy and while I thought it was awesome the kids wouldn’t have eaten it so I threw in 4oz of cream cheese. I’m guessing the end result was basically the same which was my whole family thought it was one of the best ever. Will make this a regular in the rotation.
ah, I love your changes!
What is chicken bouillon paste?
It’s like bouillon cubes but in paste form. I like it better, it melts faster. Example> https://amzn.to/2M6LSRU
Made this last night just as it was written, except used spaghetti instead of angel hair. It was YUMMY! My husband said, “This one’s definitely a keeper!!!” Thanks for the recipe!
Made this just as written. Delicious!! My husband said “This a keeper for sure!”
This was good however I would make the following alterations if I make it again.
It’s a heavy sauce, so I wouldn’t use angel hair pasta. A heavier pasta is needed, even regular spaghetti.
I would use half and half in place of the heavy cream. Just too heavy in my opinion as the recipe is written. And I would use only 1 to 1.5 cups of tomato sauce. A little too “tomatoey”. Also, not sure the chili sauce is necessary.
I would give it 3.5 stars if possible.
What is the chili sauce? Is it Sriracha, or the sweet chil sauce?
I used this http://amzn.to/2kicEyh
Made this tonight. It was absolutely delicious! Used slap ur momma seasoning and only had spaghetti noodles instead of liguini but just as good.
Would you please give more information about what you are calling Cajun seasoning. Like a brand name. Thanks
Tony Chacheres Seasoning Creole, 17 oz” target=”_blank” rel=”nofollow”>Cajun/creole seasoning
Yes, sorry about that. I had meant to clarify that and forgot. That link above is exactly what I used
Thanks. Looking forward to making this. Sounds Yummy.