Welcome to a taste of the Louisiana bayou with our quick and easy Cajun Shrimp Linguine. Succulent shrimp dance in a creamy Parmesan sauce spiked with garlic, green onion, cajun seasoning, and a hint of Tabasco heat. This dish is not only a flavor explosion but also a breeze to prepare (20 minutes total). Imagine perfectly cooked linguine coated in this zesty, colorful sauce, creating a visually stunning and delicious meal.

I love this Cajun Shrimp Linguine recipe for so many reasons. Not just because it’s quick and easy to prepare, or that it’s healthy (calling for skim milk instead of cream), or because it’s pretty and colorful on the plate – or because it’s absolutely delicious, with a bit of spice thrown in. I also love it because it’s so flexible!

Blue plate filled with Quick and Easy Cajun Shrimp Linguine

Cutting down on carbs? Not a problem! Just substitute zucchini noodles for the linguine. Don’t eat shellfish? It works well with chopped chicken, too. It’s even delicious as a vegetarian entrée, using chopped zucchini, mushrooms, and peppers. So, use your imagination and create something fun – and report back on how it turns out!

Not sure about the difference between cajun and creole? Find out in my post A Lesson in Southern Cooking.

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Blue plate filled with Quick and Easy Cajun Shrimp Linguine

Quick and Easy Cajun Shrimp Linguine

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5 from 1 review

Quick and Easy Cajun Shrimp Linguine is scrumptious, colorful, and healthy, too. It’s also flexible – if cutting down on carbs, use zucchini noodles in place of the linguine. If you don’t eat shellfish, use chopped chicken instead. Or, make it vegetarian by substituting chopped zucchini, mushrooms and peppers.

  • Yield: 4 servings 1x


  • 8 ounces dry linguine
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon chopped garlic, or more to taste
  • 1/4 cup chopped green onion (white, light green and some of the dark green portion), plus more for garnish
  • 2 teaspoons dried Cajun (or Creole) seasoning – see Note
  • 1 can (12 ounce) evaporated skim milk
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 12 ounces raw medium-size shrimp, shelled, deveined and tails removed


  1. Cook the linguine in salted water according to package directions, until al dente (cooked but still slightly firm). Drain in a colander and set aside.
  2. While the pasta is cooking, heat the oil in a large nonstick skillet or sauté pan over medium heat. When hot, add the garlic, green onion and Cajun seasoning and cook for 1 minute.
  3. Stir in the milk, bring to a boil, reduce heat to low and simmer for 5 minutes.
  4. Stir in the Worcestershire sauce, Tabasco, salt and 1/4 cup of the Parmesan cheese. Simmer for 3 minutes.
  5. Stir in the shrimp and heat for 2 to 3 minutes, just until the shrimp is cooked. Remove from the heat and stir in the remaining Parmesan cheese. Season to taste with salt and pepper.
  6. If the pasta isn’t done when the sauce is ready, keep the sauce warm over very low heat.
  7. Spoon shrimp and sauce over cooked and drained pasta. Sprinkle with additional freshly grated Parmesan cheese and garnish with chopped green onion, if desired.


Cajun or Creole Seasoning: if you can’t find prepared seasoning, try making your own with this allrecipes.com recipe – Creole Seasoning Blend.

  • Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Category: pasta, shrimp, quick and easy, healthy

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  1. Thank you so much for sharing this recipe! It came together very quickly and easily. The flavor was fantastic even without the onion or the tabasco (I did not have either on hand). I’m going to try this with grilled chicken instead of shrimp next time. Not only will this become a regular in my dinner rotation, but I have checked out every recipe on your site and ordered your cookbook. So happy to have found you! Thanks, again, for a wonderful dinner!

    1. Thanks Heather! I’m so glad to you hear like it. I’ve also made it with chicken, even made it with sliced mushrooms and zucchini to have a vegetarian version. Enjoy!

Blue plate filled with Quick and Easy Cajun Shrimp Linguine

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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