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top view tomato based shrimp pasta

Cajun Shrimp Pasta

Easy to make tender cajun shrimp tossed in with cajun-style tomato base with whole wheat pasta. Ready in 30 minutes.
Course Main Course
Cuisine Mexican
Diet Low Fat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 506kcal
Author Rena



  • 1 lb medium raw shrimp shelled & deveined
  • 1 tbsp Cajun seasoning
  • 2 tsp olive oil


  • 8 oz gluten free penne pasta
  • 1 tbsp olive oil
  • 3-4 garlic cloves minced
  • 1 red onion diced
  • 2 bell peppers diced
  • 1 tbsp cajun seasoning
  • 1/2 tsp chili powder or to taste
  • 14 oz crushed tomatoes one can
  • 1 lime juice and zest
  • Kosher salt and ground pepper to taste
  • 3/4 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped


  • Bring a medium pot of salted water to the boil and cook the pasta according to package directions. Drain and set aside.
  • Meanwhile, place the shrimp into a ziploc bag and add in the cajuns seasoning and oil. Stir through the bag to completely coat the shrimp with the spices.
  • Heat a large rimmed pan over medium heat. Add the shrimp and cook until pink and opaque, about 2-4 minutes. Set aside.
  • To the same pan add 1 tbsp of oil and saute the garlic for 1 minute.
  • Stir in the onion, bell peppers and cook for 3-4 minutes, or until veggies soften.
  • Stir in the cajun seasoning plus chili powder, and cook for 1 minute more, or until fragrant. Add the crushed tomatoes, juice and lime zest. Season with salt and pepper to taste.
  • Simmer for about 5 minutes to allow the flavors to mild.
  • Stir in the cooked pasta and the shrimp, and top with grated parmesan and chopped parsley.


  • Use any pasta of choice. For a healthier option, use lentil or chickpea pasta.
  • You may use fresh tomatoes, or make your own crushed tomatoes instead of canned tomatoes.
  • Shrimp: use raw shrimp if you can use cooked shrimp. If you don't like shrimp, use a different protein like chicken breast.
  • Cook the pasta to al dente since it will be cooking again along with the shrimp and sauce. Do not overcook the pasta.
  • Store leftovers in an airtight container and store in the fridge for up to 3 days. 


Calories: 506kcal | Carbohydrates: 54g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 299mg | Sodium: 1397mg | Potassium: 686mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4198IU | Vitamin C: 100mg | Calcium: 452mg | Iron: 5mg