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Spicy, herby, and so creamy—without any cream. This weeknight pasta pairs cajun-spiced garlic shrimp with a fresh basil-arugula pesto (a tiny jalapeño kick) and a splash of coconut milk for silkiness. Comforting, colorful, and ready fast. Taking a classic pesto pasta recipe and updating it with a no-cream, creamy pesto sauce, spicy garlic shrimp, and fresh greens.
Why you’ll love this recipe
- Cozy pesto pasta with a spicy Cajun twist. It’s bold yet balanced.
- No-cream creamy sauce; simple pantry swaps; gorgeous weeknight color.
Ingredient Notes
Shrimp: Pat very dry for searing; If using frozen, thaw overnight and dry well.
Cajun seasoning: Homemade or store-bought; be sure to note the salt levels (some blends might be too salty), so season shrimp lightly and finish to taste.
Pesto base: Basil + arugula for peppery freshness; the jalapeño adds a bit of heat.
Coconut milk: Use full-fat for a silky emulsion; it won’t taste coconutty in the final sauce.
Pasta: Long cuts (fettuccine, bucatini) are great; short cuts (farfalle) catch shrimp and corn/veg if you add them.
Lemon + butter: Add at the end to brighten and gloss the shrimp.
Recipe Inspiration
I was going to share another recipe today, but I’m so excited about this pasta that I just had to share it. Sometimes recipes take a long time to think up. Sometimes they take a long time to fully develop, but this was quick and easy. I got the idea to make a spicy, cajun-style shrimp pasta. But instead of making it super creamy and heavy, I wanted to make it with some more wholesome ingredients.
I made a few simple and easy swaps. The I added in so much color, plus some crispy, spicy shrimp, and my favorite homemade pesto pasta.
This dish comes together in minutes and it really is so delicious.
Recipe Tips
Sear the shrimp right: Hot pan + thin film of oil; lay shrimp in a single layer. Flip when the first side is deeply golden and the edges turn pink; centers should be just opaque and springy.
Green, not gray pesto: Pulse nuts/garlic/pepper first, then greens with oil just until loose and bright. Over-processing darkens color.
Emulsify the sauce: Toss hot pasta with pesto, a splash of pasta water, and the coconut milk over low heat until glossy and clinging. Add more water by the tablespoon if it looks tight.
Layer flavors: Spoon any garlicky butter from the shrimp skillet over plated pasta for extra depth.
The details on the pasta
I like to start with the pasta since the shrimp cooks up so quickly. I made my favorite basil pesto. The secret is to use a little jalapeño for an unexpected but delicious spicy kick. I know it sounds odd with all these Italian flavors, but if you love a Greek goddess style dressing, you’ll love this pesto. It’s very similar.
I like to toss in some arugula in addition to the basil. This adds vibrant color, flavor, and some much needed healthy greens!
When the pesto is made, boil up your favorite cut of pasta. I really like using a longer cut…fettuccini or bucatini are my usual go-to’s. But something short-cut, like bow ties, is great with the shrimp too. You really can’t go wrong.
Add the hot pasta right back to that pot you boiled it in, then add all the pesto, and a splash of creamy coconut milk. The coconut milk helps to create a luscious sauce without adding in any cream. You don’t taste even the slightest hint of coconut!
That spicy shrimp
I usually cook the shrimp while the pasta is boiling. It takes just a few minutes, so the timing is perfect.
The shrimp is pan seared in olive oil with cajun seasonings until both sides are browned. I love to make my own homemade cajun spice mix, but if you’re in a pinch, store-bought works too. Add a small pat of butter and a squeeze of lemon. They go a long way flavor-wise, especially with all the spices and garlic. Everything pairs so well together.
To serve, I usually plate the pasta, then spoon the shrimp and any sauce left in the skillet over the noodles. This gives a nice, pretty presentation! Or, you can do it like my dad and simply toss everything together. Keep it simple.
Either way, is so good. Both the shrimp and pasta have so much flavor on their own. But put them together and you create a wonderfully delicious pasta plate.
Looking for other fresh takes on pasta? Here are my favorites:
One Pot Creamy Cauliflower Mac and Cheese
Broccoli Pesto Pasta with Whipped Ricotta
Healthier Italian Wedding Soup with Lemon and Garlic
Crispy Roasted Cauliflower with Creamy Pesto Pasta
Lastly, if you make this Cajun Garlic Butter Shrimp with Creamy Pesto Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Does the coconut milk make it taste like coconut?
No, and that’s good news. The herbs, garlic, and lemon will dominate. Use full-fat coconut milk for body without coconut flavor.
What pasta shape works best?
Long cuts feel luxe with pesto; short shapes catch shrimp and any add-ins. Use what you love and cook to al dente so it holds up when tossing.
How spicy is this?
It’s gently spicy from jalapeño and Cajun seasoning. Seed the pepper and pick a mild blend to tame the heat—or add extra for a kick.
Can I prep anything ahead?
Yes, make the pesto and prep shrimp (thawed/dry) earlier in the day. Boil pasta and sear shrimp right before serving for the best texture.
Cajun Garlic Butter Shrimp with Creamy Pesto Pasta
Servings: 6
Calories Per Serving: 399 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups fresh basil
- 1 cup baby arugula
- 1 jalapeño, seeded, if desired
- 4 cloves garlic, chopped
- 1/4 cup toasted nuts
- 1/3 cup grated parmesan cheese, or nutritional yeast
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1 pound pasta
- 1 tablespoon salted butter
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1 tablespoon cajun seasoning
- juice from 1 lemon
- 1/4-1/3 cup canned full fat coconut milk (or milk of choice)
Instructions
- 1. To make the pesto. In a food processor, combine the basil, arugula, jalapeño, 1 clove of garlic, the nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.3. Add the pesto and coconut milk, tossing to combine. Thin the pasta as desired with the reserved pasta cooking water. 4. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic, cook until fragrant. Remove from the heat, stir in the lemon juice. 5. Toss the shrimp with the pasta. Grab a fork and enjoy!
This post was originally published on January 20, 2022
This is just my thing. Making it soon. Xx
I hope you love the recipe Kelly-Jane!
I see suggested pine nuts, pecans or walnuts below. Thank you
I hope you love the recipe!!
This looks amazing…do you think I could replace the shrimp with strips of chicken breast?
Hey Martina,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Followed this recipe to the letter and it was a hit with my husband and 19 month old — paired it with burst oven-roasted tomatoes and zucchini. The only thing I would change is to make more pesto because I could seriously eat it by the spoonful. The jalapeño is a game changer!!
Daisy and Tegan, curious what kind of nuts you used in the pesto?
Hey Jacqueline,
Pine nuts are typically used, but walnuts or pecans are great too! xTieghan
Hi Daisy,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
A fabulous tasty meal. I went all out and made my own cajun spice, pesto sauce as the recipe suggests and it was well worth it! I find the Costco Kirkland fresh pesto to usually be a good substitute but glad I went to the trouble of making the pesto. I used pine nuts and toasted them so they had an extra nutty flavour. This is definitely one of those recipes to be repeated. Thanks Tieghan for all your great recipes. I look forward to receiving them everyday!
Hey Lisa,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
This recipe is amazing!
Half Baked Harvest your recipes are outstanding! My go to cookbooks especially for dinner parties are the two I own from Half Baked Harvest! Best recipes I have ever tried!
Hey Lisa,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Thank you so much for your kind message! xxTieghan
Made Cajun Garlic Butter Shrimp with Creamy Pesto Pasta tonight- this is delicious!! The jalapeño adds a really nice touch to the pesto. Major hit!
Thanks for the dinner idea!
Hi Lisa,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Okay, I made this tonight. Fabulous. The combination of the cajun seasoning with the basil pesto created quite a harmony in my mouth. I cooked for 6 adults in our 60’s. The comments included “this is restaurant quality,” and “best meal you’ve prepared for us.” I find, like with Cook’s Illustrated recipes, I am never disappointed with the outcome. Thank you, Tieghan. Well Done!
Hi Heidi,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Could you share your cajun seasoning recipe. Pleeeaaaasssseeeeee. 🙂
Oh wait it is in another comment! Thanks!
You bet!
Hey Rosie,
Here you go:
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. Please let me know if you have any other questions! xTieghan
If I want to be really lazy, can I use jarred pesto and if so, how much?
Hey Barbara,
Yes, that will work well for you! I would use about 1 cup of pesto. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I can’t wait to make this! I love anything with shrimp. I was thinking I might try with zoodles to add more veggies and keep it even healthier. Do you think that could work?
Hey Christine,
Sure, that would be a great idea! I hope you love this recipe, please let me know if you give it a try! xTieghan
just wondering what kind of nuts you would use for this dish . I am looking forward to making this as i do all your recipes ..
I think she usually uses toasted pine nuts for her pesto 🙂
Pine nuts would be great!
Lori, pine nuts are the classic pesto add-in, but walnuts work really well with arugula pesto, imo — and are less expensive and won’t leave you with “pine mouth” if you purchase the wrong brand. Whatever nuts you use, toast them first for added depth of flavor (that’s one one my “secret tricks”). I also like to blanch the basil to retain the bright green color. Looking forward to trying this dish; sounds yum!
Thanks so much Dawn!!
Could you include your homemade Cajun Seasoning recipe??? This looks amazing, I can’t wait to make it!!!
Hey Lisa,
Here is the recipe for my homemade cajun seasoning:
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. Please let me know if you have any other questions! xTieghan
Hi Lorri,
Walnuts, pecans, or pine nuts would all be great options, whatever you like! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
What kind of toasted nuts do you use?
Hi Nicole,
You can really use whatever you like, walnuts, pecans, and pine nuts would all be great options! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Yes please! Shrimp and pasta are two of my favourite ingredients. I will definitely be making this next time my partner is working a late shift. Thank you for the recipe 🙂
Thanks! I hope you love the recipe Colleen!!
Do you toss the shrimp in cajun seasoning before searing? In the above pics it looks like you tossed in seasoning before cooking- if so do you add more seasoning while cooking? This looks delish! ?
Hey Cathy,
You do not have to toss in the seasoning before cooking, but you certainly can. No need to add more seasoning then while cooking. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan