Creamy Cajun Shrimp and Broccoli Pasta

This delicious Creamy Cajun Shrimp and Broccoli Pasta makes an easy lunch or dinner! The cajun zing adds a nice burst of flavor to this tasty plate of pasta.

Creamy Cajun Shrimp and Broccoli Pasta

There are certain dishes I throw together without a single thought, measurement, or care in the world.

They’re usually accompanied by a desperate need to restock the fridge and always a last minute endeavor. Sometimes the result is great, sometimes it’s simply okay, and sometimes it’s pure freaking MAGIC.

So magical, in fact, that your husband comes home from the grocery store with the exact ingredients needed to remake the dish and does the whole “Imma leave these right here and let you do your thing mmkay?” song and dance.

This one has found it’s way back on the menu so. many. times.

Creamy Cajun Shrimp and Broccoli Pasta

Creamy Cajun Shrimp and Broccoli Pasta

After repeating this delish dish several times over the course of the month I figured I should probably suck it up and get out my measuring spoons so I can share the love with my blog buds.

Today’s that day!

Cue jazz hands, happy dance, and broccoli-shaped confetti!

I hope this super simple, uber flavorful dish rocks your face! We love it so.

Creamy Cajun Shrimp and Broccoli Pasta
5 from 7 votes

Creamy Cajun Shrimp and Broccoli Pasta

This delicious Creamy Cajun Shrimp and Broccoli Pasta makes an easy lunch or dinner! The cajun zing adds a nice burst of flavor to this tasty plate of pasta.
Course Main Course
Cuisine Seafood
Keyword Creamy Cajun Shrimp and Broccoli Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 461 kcal
Author Jenn Laughlin – Peas and Crayons


  • 25 medium raw shrimp (see notes)
  • 2 cups bowtie pasta
  • 1.5 cups chopped broccoli florets
  • 1/2 tsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp parsley
  • 1/8 tsp salt
  • 1 clove garlic smashed and minced
  • 1/4 cup half and half (half cream; half milk)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp cajun seasoning blend
  • additional salt and pepper to taste
  • a sprinkle of paprika
  • extra Parmesan for topping


  1. Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
  2. If using fresh, set aside and grab your pasta!
  3. Cook pasta as directed until tender.
  4. Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta’s cook time.
  5. While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
  6. Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
  7. Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
  8. Drain the pasta and add back into the pot.
  9. To coat my pasta in teeny broccoli “sprinkles” versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
  10. I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It’s great both ways!
  11. Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
  12. Stir constantly until the dairy thickens into a delicious sauce.
  13. Add in your shrimp along with your broccoli and stir to coat.
  14. Taste, then add any additional seasoning you’d like. Extra cajun kick is always welcome!
  15. At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
  16. Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!

Recipe Notes

When it comes to the shrimp you use, fret not. What works for you works for this recipe! My one rule is that you cook from frozen. Pre-cooked shrimp has a rubbery texture that just isn’t worth your money. Shrimp cooks so quickly that you can save time by buying it fresh or save a little money by buying it frozen.

When it comes to frozen shrimp, you can do the prep-work yourself or buy the already peeled and deveined, up to you! As for size, any size will work! You can measure them out or just eyeball what you would consider two servings of shrimp would be. Simply season accordingly.

Keep an extra bit of milk or half and half on hand to thin the sauce at the end as needed. I’ll sometimes add a few extra tablespoons at the end.

Nutrition Facts
Creamy Cajun Shrimp and Broccoli Pasta
Amount Per Serving
Calories 461 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 305mg102%
Sodium 1266mg55%
Potassium 480mg14%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 3g3%
Protein 38g76%
Vitamin A 876IU18%
Vitamin C 66mg80%
Calcium 389mg39%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Eliminate food waste by shredding the raw, unused broccoli stalk into broccoli slaw for salads or coleslaw, or by juicing it along with your favorite fruits and veggies!

Creamy Cajun Shrimp and Broccoli Pasta

What are you waiting for? Let’s dig in!

hungry for more?

If you get a chance to try this creamy cajun shrimp and broccoli pasta, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

Creamy Cajun Shrimp and Broccoli Pasta Recipe
Like This? You'll Love These:
· · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  • This is the bomb!

  • Elena

    5 stars
    Made this for the fam and they loved it! Will definitely make again. Super easy!

    • SO stoked to hear it Elena – thank you!!

  • Shiho

    5 stars
    Thank you for the tips on shrimp. I usually use fresh tiger prawn and this recipe would be great with it 😀

  • Stef

    5 stars
    I love how you talk about getting around to measuring. When I cook for myself, I so often don’t both being precise and then when someone asks for the recipe, I have to take the time to measure. This sounds fantastic! Thanks for sharing!

  • Nan Clute

    5 stars
    Outstanding! Easy to make and an explosion of tastes. Will definitely make it again. I did not have half and half. Used sour cream instead. I used frozen shrimp. Oh my gosh..easily fancy restaurant quality!

    • Happy dancing over here! So so glad you like the recipe Nan!

  • Sherri

    5 stars
    Made this last night….so delicious and easy! Thanks for sharing 🙂

    • So thrilled to hear it Sherri, thanks! 🙂 I need to make this one again soon for sure.

  • I love broccoli!!! This looks amazing in so many ways 🙂

    • Jenn

      Thanks Jessica!!!

  • Kay

    5 stars
    This looks fabulous! I know I will love it!

  • This is why you need to adopt me. I swear you’re yet to produce something I won’t eat and the fact that it includes cheese, seafood, bread and well..the good things in life? Genius.

  • Jenn – This looks so yummy! I think this recipe and I are meant to be…I just picked up shrimp at the store this week and I have all the other ingredients too. Looks like it will be on our meal plan too.

    • Jenn

      Sah-weet! I hope you guys love it!

  • Yummy! This sounds like one that would definitely please the husband. Thanks for sharing with us! 🙂

  • Nicole Kathryn

    5 stars
    OH. MY. GAWD. (said in my best Janis from Friends voice)
    I want to eat this right now!!! 🙂

  • Moving to San Diego has made me crave seafood even more that usual (and it was a lot already!). So you’re going to move with me and make dinner while I slap people, right?

    • Jenn

      Right! You’re hurting my credit card… now that THREE of my favorite people all live in SD I really want to go out to visit all of you. Cross country flights man… WOOF!

  • OH MY, looks soooo delicious! I’ll have to try whipping this one up! Thanks for sharing!

    • Jenn

      Thank you! I hope you adore it! My husband is so hooked he keeps sneaking it onto the meal plan – love it!

What’s For Dinner?

Find out with our free weekly recipe newsletter!