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This bowl of Cajun Garlic Butter Shrimp with Creamy Pesto Pasta is THE best any night of the week winter pasta. Taking a classic pesto pasta recipe and updating it with a no-cream, creamy pesto sauce, spicy garlic shrimp, and fresh greens. Every twirl of pasta has delicious and comforting fresh flavors that melt in your mouth. This is such a cozy, creamy bowl of shrimp and pasta.
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.
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!
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!
Do you have a recommendation for which nut to use? Should I be toasting them myself?
Hey there,
I like to use pine nuts and yes toast them yourself:) Let me know if you give the recipe a try, I hope you love it! xTieghan
Definitely 5 Stars! Cheated with jarred pesto sauce but even still it was a winner for the whole family. To be repeated soon!!
Hey Chantel,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
OMG so delish. The sauce from the skillet over the top was ???
Hey Liesle,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I was looking for something different to cook tonight other than our same old and Tieghan never disappoints. This dish is an absolute winner! It is so full of flavor and surprisingly super quick and easy to make. 10/10 would make again!
Hey Claire,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Love this recipe, was craving a shrimp pesto pasta and this recipe hit the spot! Was sceptical about adding the coconut milk as I’m not a fan of coconut but this was delicious, creamy, a touch of spice! Definitely adding this to the rotation! Such a fan of Tieghan’s recipies not only do they never disappoint but they are very easy to follow and ingredients are simple!
Hey Breanne,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Thanks for your kind message. Have a great day:) xxT
This was so simple to make and so full of flavor! Really just delicious! Thank you so much! I’ve made dozens of your recipes and this one is definitely up there – first review I’ve posted!
Hey Safa,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I just made this exactly as written with the exception of adding a little salt to the pesto. This was excellent. Easy and lots of flavor.
Hi Valerie,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
So excited to try this!! I accidentally bought cashews… would that work for the pesto?? Thanks!
Hey Maddie,
Totally! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
This is the eighth or ninth recipe I’ve made in the three weeks since I found you. Where have you been all of my life? LOL
I heard about you from my daughter-in-law but didn’t look into it until I heard about you from my niece whose been eating healthier. I got on instagram & it turns out a lot of people like you. Ha! I’ve told so many of my friends and coworkers about your recipes & now they’re making them. This one and Braised Pepper Thai Dish are my absolute favorites!! They are like a 10 out of 10. My niece even bought one of your cookbooks and sent it to me already. My friends and I send pictures of recipes we’ve tried to let each other know which ones are extra delicious. I am in my mid-50s and I’ve been cooking for my four kids and my husband, who by the way are very very tall, and enormous amount of food for the past 30 years. I love to cook but I have gotten very tired & bored with in the last 10 years or so after having to do it for so long. I literally make the same things every single week, maybe even some of those things twice a week. LOL But after finding your recipes and trying them, I AM HAVING SO MUCH FUN in the kitchen again and the best thing is I am putting extremely delicious dinners together. I am usually moaning when I eat because they’re soooooo good. I love the use of heavy spices & pretty much everything else about your recipes. I am super excited to try allllll of your recipes. I love you!!! ? Seriously, you gave me a gift and I thank God gift you!!!!! ❤️??
Hey Tracie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Lol thank you so very much for your kind message, you seriously made my day. So glad you have been enjoying the recipes and thanks a lot for making them. Love to hear you are enjoying time in the kitchen again. Have the best week:) xT
So excited to try this tonight! I couldn’t find any pine nuts at our grocery store, so I opted for store-bought pesto sauce. How much pesto would you use?
I used Walnuts and they were delicious.
Walnuts are a great option!!
Hey there,
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
Made this for dinner yesterday. I was a little lazy and hangry so I used Trader Joe’s pesto sauce. The shrimp and pesto pasta went along so so well. The coconut milk made the sauce so smooth. It was delicious!! Thank you!
Hi there,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Typically what kind of nuts do you use in your pesto?
This looks Amazing! Making this tonight!
Hi Michele,
Pine nuts are great to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
So good!! A genius recipe! I made fresh spinach pasta but otherwise followed the recipe. Will be making again! The favors mixed well.
Hi Sally,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I was turned on to your IG page by a friend and am glad I was. Made this tonight for hubby and visiting son. A big hit with all of us. Followed your recipe pretty much exactly, except for substituting half and half on hand for the coconut milk. Also used a bit more of the seasoning for the shrimp. Fabulous! I really like the less oil in the pesto and the added arugula. Thank you! (Will be making your chili, this football Sunday)
Hey Kathy,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Made this tonight – it was outstanding!! Thank you so much! I just read the comment about adding tomatoes – my husband requested sundried tomatoes. I thought that would add extra sodium and fat calories, but would definitely complement the flavors! This is definitely going in the “rotation”!!
Hey Bonnie,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan