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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.
I made this tonight and it was another WINNER! Tieghan, thank you so much we love your recipes
Hi Stefanie,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Yummy. I added some fresh tomatoes for a little added color, but the pesto and shrimp were spot on. Made 1.25# fresh pasta and maybe used 3/4 pound with the sauce. Definitely recommend the jalapeño! Thanks, Tieghan!
Hey Liz,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Delicious! I made this last night and made the exact recipe. The pesto was different enough from my traditional basil/walnut version and was perfect with shrimp. I agree with you and also make my own Cajun spice mix.
I used angel hair pasta and I forgot how much pasta that makes so if you use that, I would only make a 1/2 pound.
Very delicious and enough kick to keep it interesting.
Hey Amy,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
SO, so good. No leftovers and drooling thinking about making it again!
Hey Jenn,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Absolutely delicious!!
Hey Christa,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
One of your quick and easier recipes!! Perfect for the nights that you’re short on time! So delicious, as always! Thank you!
Hi Suzanne,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
It doesn’t say in your recipe but can you put the cajun seasoning on the shrimp prior to cooking it in the cast iron skillet? It seems like this would coat it more evenly than just putting the seasoning in the pan.
Hey Sandra,
Totally, that will work well for you! Please let me know if you give this recipe a try. I hope you love it! xTieghan
Is it ok to use a store bought pesto and add the arugula?
Hey Kimberly,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this tonight, with the store bought pesto, I added fresh spinach instead of arugula into the pesto. Amazing!!! Boyfriend and I both loved it. A definite in the menu rotation.
PS:. This is the fourth or fifth recipe I’ve used of yours. Thank you so much.
Hey Kimberley,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This was so easy to make – inspirational to add arugula to pesto. I omitted jalapeno…perhaps next time!
Mixing together with shrimp & pasta…not a bite left on the plate. Had some pesto left, so shall use tonight with the marinara mix!
DELICIOUS
This was an awesome recipe for diabetics when we used De Cecco thin spaghetti. We were staying in Key West and used fresh pink shrimp…soooo delicious. We used 2 lbs of shrimp per 1 lb of spaghetti. Also added 1 tbsp chili lime seasoning.
Hey Chris,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hey Marianna,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This… omg was the best! I was a little nervous making it thinking it would be difficult… totally easy! My husband loved it! It was so good!
Hey Kristyn,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Wow, we loved this one! Pesto was delish and the shrimp had awesome flavor. Came together quickly and easily. Zero leftovers, lol. Thank you!
Hey Cari,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
So wonderful and easy! I couldn’t quite get the sear on my shrimp, but still so delicious. Adding it to the normal rotation.
Hey Alex,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This was fantastic!
Hey Gretchen,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This was so delicious and pretty easy for a weeknight meal! First time making homemade pesto sauce and I especially loved the kick from the jalapeño. I used homemade Cajun seasoning and accidentally used the entire can of coconut milk before seeing it’s only 1/4 cup. It was so creamy and tasty! My two year old ate some of the pasta without shrimp and my husband had seconds!
Hey Nicole,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Oooops
My comment was supposed to be 5 ⭐️ ⭐️⭐️⭐️⭐️
Thanks again Sharon!