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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.
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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!
No, and that’s good news. The herbs, garlic, and lemon will dominate. Use full-fat coconut milk for body without coconut flavor.
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.
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.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Got in a hurry and used jarred pesto and it worked great. I also added fresh spinach to the pasta, coconut milk, pesto mix. Super easy and super delicious. Almost every night my husband: Is this Halfbakedharvest?
Me: Yep! 🙂
And I used Penzeys Cajun seasoning. 🙂
Hey Sharon,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I’m making this for dinner tonight! What is your homemade cajun seasoning? Thanks!
Hey Kourtney,
Here is the recipe:
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! Can I use a blender instead of a food processer? Making this for dinner tonight!
Hi Alexandra,
Yes, that will work well for you. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan
This was delicious! I had garlic and spinach penne that I used. The flavors of the Cajun shrimp and pesto were amazing. Definitely will be making this again!!
Hi Kim,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
That creamy pesto seems so delicious .
Miki x
https://www.littletasteofbeauty.com/
Thanks! Let me know if you give the recipe a try!
Thank you for making this easily dairy free!!!! I almost didn’t even click on the recipe (even though it sounds delicious) bc I was afraid of the dairy! I’ll be making this soon. Thank you!
Hey Shannon,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Kid and grown-up approved! Made this for dinner tonight and it was a HUGE hit with the family. I used your homemade Cajun seasoning recipe, but omitted the cayenne (too spicy for the preschoolers) and used slightly less salt. I also omitted the jalapeño from the pesto because kids. This was super easy and delicious, my husband ate seconds, and the little ones begged me to make it again next weekend. Thanks!
Hey Maya,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Making this shrimp tonight — the pesto is ready and extra cauliflower is roasting for lunches this week.
Mostly I wanted to thank you for 9 Favorite Things. In December I discovered Osmia, and today I was able to use the advice for caring texts. My dear friend got injured, and after reading that piece of your post, I felt very equipped to respond.
Many thanks for all you do! It helps us so much!!
Hey Pam,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
We made this tonight and it was so good! I especially love the kick of the pesto with the pasta. Yum!
Hey Christy,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
This dish was delicious! I used a dash of cream instead of coconut milk, so good!
Hi Lauri,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Hi. I think this recipe sounds delicious. What kind of nuts? And do I start with 1/4 cup of coconut milk and add as needed?
Hi Carla,
I like to use pine nuts, but walnuts are also a great option! Yes, that is correct, start with 1/4 cup and add more if needed. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Looking forward to making this- what could I sub for the coconut milk?
Hey Aud,
You can use any other milk that you enjoy. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanks for your response! Made this tonight it was delicious ? definitely will make again!
Hey Aud,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
OHMYGOSH – SO good, and will be in our regular rotation. True confession: I used store-bought pesto, which dramatically simplified this for my busy night. I have no doubt that it would be been even better if I’d followed your recipe to a “T”, but it was a trade off. That said, the coconut milk addition was sublime, and the spices cajun shrimp, which cooked up in a jiffy, was a fantastic combo. Thank you so much for this delicious, quick dinner!
Planning on this same shortcut for tomorrow night. How much store bought pesto did you use?
Hi Jean,
I would use about 1 cup of pesto. Please let me know if you have any other questions! xTieghan
Hey Katie,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
This was very good and easy to make. Loved the flavor of the shrimp. The pesto seemed to lose a little flavor with the addition of the coconut milk so I think next time I will make the pesto a little stronger with more basil.
Hi Sarah,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
How long does the pesto keep? Can this be made ahead of time? Can you freeze it?
Hi Maura,
The pesto is probably good for 1 week in the fridge, so yes you can make ahead of time and totally okay to freeze it! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan