This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
This looks delicious! Can’t wait to try it! I have some storebought pesto I need to use up. How much should I use do you think?
Hey Katie,
I would use at least 1/2 cup. Please let me know if you have any other questions, I hope you love this recipe! xx
Thank you so much! 🙂
Really yummy. Will definitely make this again!
Hey Wen,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Can’t wait to try this! can i use spinach instead of arugula
Hey Molly,
Totally, that will be great for you to use! Please let me know if you give this recipe a try, I hope you love it! xx
Made this a few months back and my husband and I loved it!!! He’s been craving pesto pasta for a while so here I am, back here for the recipe! This time I’m going to try swapping out the shrimp for some chicken breast to change it up a bit 🙂
Hey Izza,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Let me know how the chicken turns out! xT
This recipe is still a 10/10 even after swapping shrimp for grilled chicken! I have to say though, the pesto is the star of the show 🙂
Hey Izza,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Yet another amazing and simple recipe!! I used store bought pesto (Kirkland brand, my favorite) but made my own homemade pasta. The pesto with coconut milk was an amazing combo I haven’t thought of before….and I make pesto pasta a lot! So creamy without being heavy at all. And the spicy shrimp with it was an ideal combination. All the flavors without anything being overwhelming.
Thanks for another winner!! 🍲
Hey Kristen,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
What type of nuts do you prefer to use?
Hey Gina,
Totally up to you, but pine nuts, walnuts, and pecans are all great options! Please let me know if you have any other questions! xx
Made this for dinner and it was so easy and SO good. Angel hair is my favorite pasta so I used that! Accidentally put all the garlic in the pesto ? But so, so delicious. Highly recommend!
Hey Lilli,
Amazing! I love to hear that this recipe was enjoyed, thanks for making it:) xTieghan
I can’t say enough great things about this recipe. Easy to follow, quick turnaround and standout flavors. I used nutritional yeast in the pesto and you’d never know it was DF because of how creamy and cheesy it was. This will absolutely be in our rotation!
Hey Ash,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Made this tonight for my husband with crusty garlic bread! So good and so easy!! The Cajun seasoning on the shrimp mixed with the creamy pesto was a great combo. Can’t wait to eat the leftovers tomorrow!
Hey Ashley,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
This is the second time I have made this dish I made it with chicken and shrimp the only thing I do different because my son has a nut allergy I use toasted raw pumpkin seeds if you have allergies out there give them a try it’s a great substitute!!
Hi Cathy,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! Thanks for sharing what works well for you! xTieghan
Really loved this!!!!! Wasn’t sure about pesto & cajun flavors but it worked really well. I’ll definitely make this again 🙂
Hi Katrina,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
So easy and soooo good! Really enjoyed it!
Hi Barbara,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
This was incredibly delicious! And my partner was raving about it today, the day after! Good thing we have leftovers. I love all the flavors, but they were even better together!
First, my necessary adjustments. Couldn’t find arugula, went with all basil pesto, extra pine nuts, and subbed Asiago for Parmesan. Also I am gluten free (thank you Tiegan for always acknowledging us) so I used GF fettuccini.
I made it easier by starting the night ahead making the pesto and storing it with a layer of olive oil on top overnight in the fridge. Then it came together in a snap. Really, really delicious. I was told it was 100 ? “restaurant quality,” and I agree.
Hey Patricia,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Thanks for sharing what worked well for you. Have a great weekend:) xx
Hi, Tieghan!
Wow!! This is one of our all time favorites from you!
I’ve made this recipe 5+ times in the past 2 months, which is not typical of me, as I like to switch it up.
The pesto is insanely flavorful and pairs so nicely with the shrimp.
I’ve been making my own Cajun seasoning, too, which has been fun 🙂
Thanks a bunch!
Hey Brittany,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that you have been enjoying it! xTieghan
Wowza! This is going to be a family favorite on repeat. So yummy!
Hey Megan,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Wow! The flavors! I used my favorite jarred pesto and blended in the jalepeno. Delish!
Thanks so much Kathy!!
Was so delicious and fresh tasting. The sauce was amazing! My boyfriend thought it could use a little more kick. It would pair with nicely with white wine!
Hey Hannah,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx