Cajun Shrimp Pasta

Recipes / Cajun Shrimp Pasta



Don’t skimp on shrimp! This spin on a classic Etouffée swaps out the rice for pasta for a tasty and satisfying dish that channels Louisiana’s Italian traditions as well as classic Cajun foodways.


  • 6 bags Louisiana Fish Fry Products Etouffée Base
  • 3 lbs. medium shrimp, peeled and de-veined
  • 1 - 28 oz can diced tomatoes
  • 1/2 lb. pepper jack cheese, shredded
  • 1 Ib. butter
  • 3 quarts water
  • 6 cups penne pasta, boiled and drained

    Recommended Products

    Etouffée Base 2.65 oz


    In a large pot, melt butter. Add Etouffee Base and stir over low heat until medium brown. Add water and mix well. Add shrimp and bring to a boil. Reduce to a simmer. Add tomatoes and cheese, mix well, and simmer 15 minutes. After boiling pasta, drain and add to the pot. Mix well and serve. ENJOY!


    Devein Shrimp

    To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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