Cajun Garlic Butter Shrimp with Creamy Pesto Pasta.

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!

@halfbakedharvest

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