Cajun shrimp scampi will transport your taste buds to the vibrant streets of New Orleans in 20 minutes! This spicy shrimp pasta recipe is quick and easy to make, yet impressive enough to serve at a dinner party. Add a little sizzle to your weeknight dinners with perfectly cooked pasta, succulent shrimp, and a rich, buttery sauce infused with garlic, white wine, and a kick of Cajun seasoning.
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If you love recipes with shrimp, whip up my Dutch oven jambalaya or air fryer shrimp tacos next! And for more spicy spaghetti recipes, try my creamy Cajun spaghetti, spaghetti arrabiata, and Cajun salmon pasta. My Italian-inspired fish puttanesca is another delicious seafood recipe to try!
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About Cajun Shrimp Scampi
There's something magical about cooking shrimp scampi at home. With just a handful of simple ingredients—most of which are already in my kitchen—this mouthwatering dish comes together in 20 minutes.
Given my love of easy seafood recipes and spicy pasta recipes with shrimp, I decided to take the classic recipe up a notch by adding some heat. The result is a spicy twist on a beloved favorite. I made shrimp scampi spicy! Cajun shrimp scampi is a spicy pasta recipe that delivers a burst of flavor in every bite.
Ingredients
- Pasta: Spaghetti serves as the perfect base for this dish, absorbing the flavors of the sauce while providing a satisfying, hearty texture.
- Shrimp: I use medium to large shrimp. Shrimp is the star protein of this Cajun shrimp scampi recipe, offering a tender, succulent texture and a mild sweetness that pairs beautifully with the bold, spicy Cajun seasoning.
- Cajun seasoning: This seasoning blend adds a robust, spicy kick to the dish, infusing it with the traditional flavors of Louisiana.
- Butter: Butter enriches the sauce with a creamy, velvety texture and a slightly sweet, nutty flavor that complements the spiciness of the Cajun seasoning and the acidity of the lemon juice.
- Olive oil: Olive oil provides a smooth, rich base that enhances the dish's overall mouthfeel.
- Garlic: Adds depth and complexity to the flavor profile while enhancing the overall savory taste.
- Crushed red pepper flakes: Add an extra layer of heat to complement the Cajun seasoning and provide a lingering spiciness.
- Wine: White wine pairs perfectly with seafood as well as adds flavor and complexity to sauce. Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- Lemon: Freshly squeezed lemon juice provides acidity that cuts through the richness of the butter and oil, balancing the dish and adding a refreshing brightness.
Variations
Pick your carb. This dish is versatile and can be paired with your choice of pasta, rice, grits, or crusty bread. When I cook shrimp scampi with pasta, I typically use spaghetti or linguine.
Don't want to use wine? If you don't have wine or don't want to cook with wine, you can substitute chicken broth in place of wine in this spicy Cajun pasta recipe.
Add more seafood. When I'm feeling extra fancy or serving guests for a special occasion, I like to add jumbo lump crab meat to make a shrimp and crab scampi. Or try this dish with my baked blackened salmon.
Make it creamy. Add a splash of heavy cream to the sauce to create a rich, creamy version of Cajun shrimp scampi. If you love creamy sauces, try my Cajun Alfredo sauce recipe next!
How to Make Cajun Shrimp Scampi
Step 1: Use a paper towel to pat the shrimp dry. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Before draining the pasta, reserve ¼ cup of the pasta water.
Step 2: In a medium bowl, add shrimp, Cajun seasoning, salt, and black pepper. Toss shrimp to coat evenly.
Step 3: In a skillet on medium-high heat, melt butter and olive oil. Add minced garlic and red pepper flakes and sauté for about 1 minute.
Step 4: Pour white wine into the skillet, whisk, and simmer until the liquid is reduced by half.
Step 5: Add shrimp to the skillet and cook on medium-high heat.
Step 6: Stirring occasionally, cook shrimp until it turns pink and is cooked through.
Step 7: Turn off the heat and squeeze lemon juice into the sauce.
Step 8: After draining the pasta, add it to the pan with the reserved pasta and toss until spaghetti is evenly coated. Top with parmesan cheese and parsley, if desired, and serve immediately.
Expert Tips
Use both butter and olive oil. When used together, olive oil helps prevent the butter from burning too quickly, allowing you to cook the shrimp and garlic to perfection. By using both, you achieve a more complex and well-rounded flavor, better cooking control, and a delightful texture that elevates the entire dish.
Pat shrimp dry. If using frozen shrimp, thaw them thoroughly and pat them dry before cooking.
Take care not to overcook the shrimp. Shrimp cook quickly and can become tough if overcooked. Sauté them just until they turn pink and opaque, about 2-3 minutes per side.
Balance the heat. Adjust the amount of Cajun seasoning and red pepper flakes to your taste. If you prefer a milder dish, use less; if you love heat, feel free to add more. For spice lovers, add a pinch of cayenne pepper when seasoning the shrimp.
Serving Suggestions
If you are serving Cajun shrimp pasta at a gathering, keep it warm in a chafing dish or a slow cooker on the “keep warm” setting to maintain a safe temperature.
I like to serve spicy shrimp scampi with garlic bread and a Caesar salad. It will pair well with a dry white wine, and I usually serve this dish with the same wine I used in the cooking process.
More Cajun & Creole Recipes:
Cajun Shrimp Scampi
Shrimp & Sausage Jambalaya
Cajun Spaghetti
Cajun Salmon Pasta
Baked Blackened Salmon
Blackened Salmon Bowl
Homemade Cajun Seasoning
Cajun Crab Dip
Cajun Alfredo Sauce
Cajun Tartar Sauce
Recipe FAQs
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking to prevent excess moisture.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines, as they can alter the flavor of the dish.
Store leftover shrimp scampi in an airtight container in the refrigerator. It can be safely stored for up to 2-3 days.
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving, if possible, as it can overcook the shrimp.
Easy Dinner Recipes
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Cajun Shrimp Scampi
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Equipment
- Large pot for cooking pasta
- Large Skillet
Ingredients
- 8 ounces spaghetti
- ½ lb. medium to large shrimp peeled and deveined
- 2 teaspoons Cajun seasoning
- ¼ cup olive oil
- ¼ cup butter
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1 teaspoon salt divided
- ½ teaspoon black peppr divided
- 1 Tablespoon lemon juice
- ¼ cup parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Before draining the pasta, reserve ¼ cup of the pasta water. Note: You may not need to use whole amount of reserved water.
- Pat the shrimp dry with a paper towel. Place the shrimp in a mixing bowl and season with Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine and set aside.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter has melted, add the minced garlic, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté for one minute, stirring frequently.
- Pour the white wine into the skillet and cook until it has reduced by half, about 3-5 minutes.
- Add the seasoned shrimp to the skillet and cook for 3-5 minutes, stirring occasionally, until the shrimp are cooked through and pink.
- Turn off the heat and add the freshly squeezed lemon juice and chopped parsley to the sauce. Add the cooked pasta and the reserved pasta water to the skillet, if needed. Add pasta water 1 Tablespoon at a time until the sauce is at your desired consistency. Toss everything together until well combined and the pasta is evenly coated with the sauce. Serve immediately.
Notes
- If you prefer not to use wine or don't have any on hand, you can substitute chicken broth.
- Customize the amount of Cajun seasoning and red pepper flakes to suit your taste. Use less for a milder dish or increase the amount if you enjoy more heat.
- Choose your favorite carb to accompany the dish—it's versatile enough to be served with pasta, rice, grits, or crusty bread.
Ryne Menard
I made this for my wife, 4-year old and me. It was easy to follow. It came together quick and it was exactly as good as I hoped it would be! We used chicken stock instead of wine and it was all easy. So so good! My 4 year old ate it all as well!
Angela Lietzke
Thank you - I'm so happy your family enjoyed this meal as much as I do!
JJ
I could not get enough of this. I can’t wait to have it again!!