Cajun Shrimp Pasta with Lemon and Veggies

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies: this crazy colorful pasta dish is fast and flavorful!

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies: this crazy colorful pasta dish is fast and flavorful!

Helloooooooo Summer!

It’s not calendar official yet but, fun fact about living in the Florida Panhandle, we only have two seasons! Fall and Summer.

That’s it… seriously!

Our Fall feels like Summer, our Winter feels like Fall, and then it’s right back to Summer temps that melt your face off. My weather app basically reads “hotter than Hades” from May to October.

Wait why are we talking about weather?! Let’s talk about FOOD!

Cajun Shrimp Pasta with Lemon and Veggies

Cajun Shrimp Pasta with Lemon and Veggies

Spiked with a zesty lemon cream sauce, cajun shrimp pasta is full of flavor and flecked with enough veggies to keep you from carb-loading. One serving of pasta is 2 ounces per person and that can seem like a real drag when you want a big bowl of noodles. This dish is here to change that!

With an entire pound of broccoli florets, a cup of fresh corn, and lots of juicy seasoned shrimp, you won’t even notice that you’ve only got 2 ounces of pasta on your plate. This zesty cajun shrimp pasta dish is a total rockstar like that!

Cajun Shrimp Pasta with Lemon and Veggies
5 from 4 votes

Cajun Shrimp Pasta with Lemon and Veggies

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies!

Course Main Course
Cuisine Seafood
Keyword Cajun Shrimp Pasta
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings
Calories 713 kcal
Author Jenn Laughlin - Peas and Crayons


  • 8-12 oz raw shrimp  (fresh or frozen)
  • 1 lb chopped broccoli florets
  • 4 oz fettuccine pasta
  • 1 cup corn, fresh, canned, or frozen**
  • 3 TBSP unsalted butter* (divided)
  • 1 tsp cajun seasoning blend, plus extra to taste
  • 1 tsp minced garlic
  • 1/4-1/2 salt to taste
  • 1/4 tsp pepper
  • 1/2 tsp regular paprika
  • 1/8-1/4 tsp cayenne pepper for an optional kick of heat
  • 1 lemon
  • 1/2 or 3/4 cup heavy cream or half cream half milk
  • 1/4 cup grated parmesan cheese plus extra for topping
  • optional garnish: fresh chopped parsley 


  1. Prep shrimp as needed (clean/peel/defrost). Tails may be left on or off depending on preference. 
  2. Slice your lemon in half. Juice half the lemon into a small bowl and cut the remaining half into wedges. Measure out all remaining ingredients.
  3. Bring a pot of water to boil and add your pasta. 
  4. Boil pasta for 5 minutes, add broccoli florets, then cook an additional minute or so until pasta is al dente and your broccoli is bright green.
  5. Pat shrimp dry and season on both sides with salt, pepper, cajun seasoning, paprika, and optional cayenne.
  6. Heat a large pan or skillet to medium-high heat and add 1 TBSP butter.
  7. Once butter is melted and pan is heated, add your shrimp and garlic.
  8. If you're using fresh corn, add it with the shrimp. Using canned or thawed/frozen corn? Add it towards the end.
  9. Saute until garlic is fragrant and shrimp is pink and opaque, approx. 4 minutes.
  10. Transfer shrimp and garlic to a bowl, leaving the juices behind.
  11. While the pan is still at medium-hot heat, add the juice of half your lemon  and stir to release the brown bits from pan. Hello flavor!
  12. Add the remaining butter and cream (start with 1/2 cup and add more as needed/desired) and any extra cajun seasoning to taste. Whisk until slightly thickened. Then add your broccoli, pasta, and parmesan cheese. Mix to coat then add the shrimp. Top with lemon wedges, optional parsley, and as much parmesan as your heart desires.
  13. Serve immediately.

Recipe Notes

* Using unsalted butter allows me to control the saltiness of the dish myself but if all you have is salted, fret not! Simply salt to taste at the end of the cooking process instead of during and you'll be good to go.

** Thaw corn if using frozen. Drain + rinse if using canned.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Cajun Shrimp Pasta with Lemon and Veggies
Amount Per Serving
Calories 713 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 391mg130%
Sodium 1165mg51%
Potassium 1211mg35%
Carbohydrates 79g26%
Fiber 12g50%
Sugar 10g11%
Protein 46g92%
Vitamin A 3082IU62%
Vitamin C 240mg291%
Calcium 449mg45%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies: this crazy colorful pasta dish is fast and flavorful!

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies: this crazy colorful pasta dish is fast and flavorful!

swaps and such

  • Feel free to go nuts with the veggies here! Asparagus would be excellent swirled into this creamy cajun pasta as would spinach and mushrooms.
  • I kept the sauce on the light + lemony side without adding too much cream or cheese, but if you’re jonesin’ for something extra indulgent, feel free to make this dish saucier and/or cheesier to your liking. It’s super versatile!
  • Any pasta will work here, from spaghetti noodles to bowties!
  • Need a gluten-free option? Try it with your favorite chickpea or quinoa pasta or swap in some gorgeous green zucchini noodles.
If you get a chance to try this Cajun Shrimp Pasta let me know!
You can leave me a comment here (love checking those daily!) or tag @peasandcrayons #peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
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Recipe Rating


  • Christi Schiffer

    5 stars
    Oh my goodness! It’s like a bite of a sunny beach day! We loved it! I shared the recipe with my mom and she has made it a couple of times too.

  • Christi Schiffer

    Hi Jenn! I picked up some beautiful Bay Shrimp from Joe Pattis today and knew just what I wanted to do with them. I made this recipe for dinner tonight! My parents came over to eat with us and everyone raved over it! I told my mom where I found the recipe and I shared with her the history of our friendship. So happy to know you and proud of all of your successes. Thanks for the spectacular easy breezy Saturday night dinner.

    • Christi you just made my day!!! I’m so glad the recipe was a hit with everyone and seriously, thank you so much for stopping by to bring a smile to my face! Love you so!

  • Chasati Martin

    What could you use (if anything) to make this vegan? Looks sooooo yummy P.S. I feel the heat too! I live in Navarre and work in Pensacola!

    • Ahhhh hello neighbor! You could totally make this vegan 🙂 Do you have a go-to cashew cream sauce you like to make? It makes the most excellent base paired with a little earth balance “butter” and you could add all the spices and lemon zest/juice to that to make this creamy veggie pasta. My friend Cassie has an amazing post on cashew cream sauce on her blog if you don’t already have one you love: Cashew Cream

      In place of the shrimp I’d add some baby portobello mushrooms (quartered + sautéed) – yum!

  • 5 stars
    This is such a gorgeous dish! I’m definitely giving this one a try!

    • Hope you simply adore it Beth, thank you!

  • Shrimp and pasta are two of my favorite foods, and I love the cajun spice twist to this dish! Looks so yummy with the added crunch of the broccoli!

  • 5 stars
    We very rarely eat pasta, but when we do — this is how I want it.

    • Haha thank you Lisa! It would be fabulous with zucchini noodles too for a pasta-free swap!

  • 5 stars
    Hot you day? It’s been raining every day here for three weeks straight! I am loosing my mind! P.S. I love my pasta loaded with veggies too!

    • Ohmygosh THAT TOO! We have heat, humidity, and rain galore lately and I’m getting stir crazy just looking at the upcoming forecast. I feel your pain!

  • This is my kind of seafood comfort food. I could eat this all summer.

  • Amy

    Lovely! Hubby is out tonight and he’s not fussed on shrimp so this is my tea sorted. Thanks Jenn! 🙂

    • I break out the quinoa when mine is away 😉 So excited you’ll be trying the recipe Amy! Thank you!

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