Creamy Cajun Shrimp & Spinach Pasta Bake

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Издатель Oct 2, 2026

Creamy Cajun Shrimp & Spinach Pasta Bake
A rich, cheesy pasta bake loaded with juicy Cajun shrimp, tender spinach, and a creamy Parmesan sauce.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Ingredients
- 1 lb linguine or fettuccine pasta
- 1½ lbs large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 3 cups fresh baby spinach
- 2 cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- 4 oz cream cheese, softened
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Salt, to taste
- 2 tablespoons chopped fresh parsley
Directions
1. Cook the pasta: Preheat your oven to 375°F (190°C). Cook the pasta in salted water until just al dente. Drain and set aside.
2. Season the shrimp: Pat the shrimp dry and toss them with 1 tablespoon Cajun seasoning and the smoked paprika.
3. Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, just until they begin turning pink. Remove them from the skillet. Avoid fully cooking them because they'll finish in the oven.
4. Cook the vegetables: Reduce the heat to medium and melt the butter in the same skillet. Add the bell peppers and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
5. Make it creamy: Pour in the heavy cream and chicken broth. Add cream cheese, Parmesan, 1 tablespoon Cajun seasoning, onion powder, black pepper, and red pepper flakes. Stir over low-medium heat until smooth and creamy.
6. Add the spinach: Stir the fresh spinach into the sauce and cook just until wilted. Taste and adjust the salt and Cajun seasoning as needed.
7. Combine: Add the cooked pasta to the creamy sauce and toss until every strand is coated. Stir in about ½ cup mozzarella and roughly half of the shrimp.
8. Assemble the bake: Transfer the creamy pasta to a greased 9×13-inch baking dish or large foil pan. Arrange the remaining shrimp over the top.
9. Add the cheese: Sprinkle the remaining 1 cup mozzarella evenly over the pasta. Add a little extra Parmesan if you want an extra-cheesy top.
10. Bake: Bake uncovered for 15–20 minutes, until the sauce is bubbling and the cheese is melted with lightly golden spots.
11. Finish and serve: Sprinkle with fresh parsley and a little Cajun seasoning. Let it rest for about 5 minutes before serving.
Quick Tip
For the extra-creamy look in your photo, don't overbake the pasta. Take it out as soon as the cheese melts and the sauce bubbles around the edges. The sauce will thicken as the pasta rests.