Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: Season the shrimp with Cajun seasoning, paprika, salt, and black pepper.
Step 3: Heat olive oil and butter in a large skillet over medium-high heat.
Step 4: Add the shrimp and cook for 1 to 2 minutes per side until pink and fully cooked. Remove from the skillet and set aside.
Step 5: In the same skillet, sauté the sliced bell peppers and onion until softened.
Step 6: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 7: Pour in the chicken broth and heavy cream, stirring to combine.
Step 8: Add the Parmesan cheese and simmer until the sauce becomes smooth and creamy.
Step 9: Return the cooked shrimp to the skillet along with the cooked penne pasta.
Step 10: Toss everything together until evenly coated in the creamy Cajun sauce.
Step 11: Garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover Creamy Cajun Shrimp Penne in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce.
Avoid overheating the shrimp to keep them tender.
Freezing is not recommended because cream-based sauces can separate after thawing.
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