Photo: Jennifer Causey Styling: Lindsey Lower
Serves 4 (serving size: about 1 1/2 cups)

Classic Cajun flavors--the smoky, spicy seasoning; sweet shrimp; and onion, green bell pepper, and celery trinity--give this pasta toss a New Orleans vibe. A jolt of ground red pepper spices things up nicely, while creamy half-and-half smooths out the edges.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.

Step 2

Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp mixture to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp mixture from pan. Wipe pan clean with paper towels.

Step 3

Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoon thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Discard bay leaves. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1 1/2 teaspoons thyme.

Ratings & Reviews


April 23, 2016
This is an excellent pasta dish.  I used Dinosaur Seasoning on the shrimp, subbed in red pepper for the green pepper (I don't care for the flavor of green peppers) and used fat free 1/2 and 1/2 as that is what I had.  My husband grilled the shrimp--better flavor and I did the sauce inside.  I served this with a tossed salad.  

Loved this!

September 06, 2016
Had this last night for dinner and it got the seal of approval from my family.  I used vegetable broth instead of the half & half at the end and it was delicious.  Will definitely make again.


August 19, 2016
this was awesome.  we have this fabulous spicy cajun seasoning by river road and I think that really gave the dish a nice flavor.  easy to make. definitely will make again.

Good dinner!

August 23, 2016
I made this with some modifications for 2 of us. I had approximately 4 ounces of linguine, halved all other ingredients but used the whole can of diced tomatoes (Muir Glen Fire Roasted, Diced tomatoes) and 1/2 cup half and half. I omitted the additional salt. It turned out really good and the sauce was nicely thickened and had quite a bite...maybe less red pepper next time and my seasoning was creole not salt-free. We did have some leftover pasta mix.

This Was A Winner

November 19, 2016
Great recipe! Works well for a weeknight meal. I pre-chopped the veggies which cut down the total cook time. My husband told me 5 times how good this dish was. Only change I made was using a red bell pepper as we don't like green bell peppers. This will be a routine meal for us. 

Great flavor

January 27, 2018
This was excellent. I cut back a little on red pepper but otherwise followed recipe exactly, it was fairly easy to put together after chopping.

Super Healthy Version

March 30, 2018
Pretty darn good -- substituted the pasta for zucchini spiralized noodles and left out the cream at the end.  Used white wine in lieu of the pasta water and cooked it down.  Keeping this in my healthy repertoire!


May 04, 2016
The family was just sort of so/so on this one.  Easy enough to prepare and nice portion size but I think we have other shrimp recipes from CL that we prefer.

a keeper

June 04, 2016
Found this to be an easy to prepare, very flavorful recipe.  I also substituted red bell pepper (on sale for less than green).  Will use this again when shrimp are a good buy. 


July 29, 2016
Had everything on hand so threw this together last night. It was great...even the picky teen had two helpings. Substituted Cubanelle pepper for green - not a huge change. It was a quick, easy weeknight dish that will remain in the repertoire.