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.


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.


April 13, 2017
Great recipefull review with pictures here: