My Cajun shrimp spaghetti is saucy slow-cooked scrumptiousness, y'all. Browned Cajun trinity veggies and LOTS of garlic are simmered with tomato sauce and a dried bay leaf until a deep crimson-red gravy is achieved. Then, the seasoned shrimp gets added to the pot, and it all cooks down together until each piece is plump and melt-in-your-mouth tender. Yep and yay...

A red enameled cast iron Dutch oven holding a freshly made pot of Cajun shrimp spaghetti alongside a round white bowl full of cooked long spaghetti noodles and a yellow and white napkin and daffodil flowers.

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It's an Unforgettable Fusion of Fabulous Flavors...
Ingredient Essentials & Substitutions
How to Make Cajun Shrimp Spaghetti
Other South Louisiana Red Gravy Recipes
Cajun Shrimp Spaghetti

It's an Unforgettable Fusion of Fabulous Flavors...

Cajun shrimp spaghetti is a fusion dish that celebrates the locally caught seafood of our region. The classic Italian garlic-infused tomato sauce served over piping hot spaghetti element is there, y'all.

However, the rest of the flavors, including the Cajun trinity and south Louisiana-seasoned shrimp, are unique aspects that I use in my original version of this dish. The browned veggies deepen the base, while the shrimp set aside covered in seasonings injects each bite with a restaurant-quality taste and texture.

This Cajun spaghetti with shrimp could not be easier, too, y'all! Once you cut the vegetables and season the shrimp the dish practically cooks itself. So, it's the perfect dinner to impress your people while remaining cool and collected before everyone sits down at the table. For sure!

A round white plate topped with Cajun shrimp spaghetti and long noodles with a yellow and white napkin, daffodil flowers, and two spoon handles sticking out on the right side of the bowl.

Ingredient Essentials & Substitutions

Labeled ingredients for Cajun shrimp spaghetti in bowls and a package on a white background.

I'm in the habit of buying peeled, deveined frozen shrimp. This simplifies my cooking life a whole, whole lot. All I do is defrost the shrimp in the fridge overnight to have it ready for recipe-making the next day. I also thaw it in cold water for a bit right before I use it. You can also run cold water over the frozen shrimp in a colander. That works, too.
There is a whopping ¼ cup of minced garlic in this Cajun shrimp spaghetti recipe. And, if I were you, I wouldn't change a thing. Nope. It's really the perfect amount, and if you use the jarred minced garlic like I usually do, then it's also incredibly easy.
I hand-chop my Cajun trinity veggies. But, you can also pulse big chunks of each one of them in your blender or food processer, too. Just don't overdo it or the chopped onions, bell peppers, and celery will liquefy and become unusable.
The spices and the bay leaf work in harmony to create the perfect flavor balance in each bite of this Cajun shrimp spaghetti. I recommend using all of them. But, if you can't find one then don't let it stop you from making the dish. Just make a point to buy all of the necessary spices to have on hand for the next time that you make it.
I love and use Hunt's tomato sauce for everything, y'all. So, I'm never without it. You can use whatever tomato sauce you have on hand, though. As long as you already like the sauce then you will love this Cajun spaghetti with shrimp, too.
You can use any pasta shape that you like in this recipe. However, I've been eating this dish ALL of my life and I can tell you that long spaghetti is the best accompaniment for this dish.

How to Make Cajun Shrimp Spaghetti

To begin, season the shrimp. Then, cover the bowl and slide it into the fridge until ready to use.

Seasoned shrimp in a vintage white Pyrex bowl.

Brown the Cajun trinity veggies in oil or butter in an enameled cast iron Dutch oven or other large pot.

Butter and chopped Cajun trinity veggies in a pot.

When the veggies are browned, add the garlic, and cook for just a minute more.

Browned veggies and garlic in a pot with a wooden cooking spoon.

Now, reduce the heat. Add the tomato sauce and bay leaf to the pot. Then, simmer for an hour, stirring occasionally.

Tomato sauce and a bay leaf in a pot with browned vegetables and a wooden cooking utensil.

The red gravy for the Cajun shrimp spaghetti should look like this at this stage.

Finally, add the shrimp to the pot. Stir until combined, and continue simmering for a while to let the flavors and textures marry.

Raw seasoned shrimp over spaghetti sauce cooking in a Dutch oven.

And that's it, y'all!

The smells that radiate from the pot while this Cajun shrimp spaghetti is cooking will put you straight beside yourself with anticipation. But, it's sooo worth it, because by the time that you taste the rich, deep sauce filled with the incredibly tender and perfectly seasoned shrimp you know that you've hit a food home run.

And, by the end of your meal, the satisfaction is super high and the compliments are non-stop all around the table. So, the instant gratification that you get is a little bonus that pushes you right over the food happiness top.

Share this Cajun shrimp spaghetti with those who appreciate south Louisiana culinary sophistication with a homey yet striking presentation. And see y'all on the yum side...

A closeup of Cajun shrimp spaghetti in an enameled cast iron Dutch oven with a whole parsley garnish.

Other South Louisiana Red Gravy Recipes

Cajun Shrimp Spaghetti

A slow-cooked meal with deep, rich flavors, this Cajun shrimp spaghetti yields restaurant-quality results with not a lot of hands-on time.

Print Pin Rate

Course: Holiday, Main Dish

Cuisine: Cajun

Keyword: Cajun shrimp spaghetti, Cajun spaghetti with shrimp

Prep Time: 30

Cook Time: 1 30

Servings: people

Calories: 248kcal

Author: Lyn Corinne Liner

Ingredients

For the Seasoned Shrimp

1 pound raw shrimp, peeled and deveined
2 teaspoons dried parsley flakes
¼ teaspoon dried paprika
¼ teaspoon celery seed

For the Cajun Shrimp Spaghetti Sauce

3 to 4 tablespoons butter or oil
1 medium-sized yellow onion, chopped
1 medium-sized green bell pepper, chopped
2 celery ribs, trimmed and chopped
¼ cup minced garlic
4 cups tomato sauce
1 medium-sized dried bay leaf
salt, black pepper, and cayenne pepper to taste
cooked long spaghetti noodles, for serving I use Great Value gluten free normally also Barilla gluten free spaghetti on occasion
Parmesan cheese, for serving, optional

Instructions

Season the shrimp with the spices, cover, and set aside in the fridge.
Set a large pot or enameled cast iron Dutch oven over medium-high heat.
Add the butter or oil, and chopped onion, bell pepper, and celery to the pot.
Cook, stirring occassionally, until the veggies are browned, about 10 to 15 minutes.
Stir the minced garlic into the pot, and cook for one additional minute.
Reduce the heat to medium-low.
Add the tomato sauce and the dried bay leaf to the pot, and stir until combined.
Simmer for one hour, stirring occasionally.
Add the seasoned raw shrimp to the sauce, and stir until well incorporated.
Continue cooking for 30 additional minutes, stirring occasionally.
Remove from heat and serve immediately with the cooked long spaghetti and Parmesan cheese, if desired.

Notes

Store the leftovers covered in the refrigerator for up to three days.

This dish freezes well if you use a vacuum-sealed bag. I only freeze the sauce for the Cajun shrimp spaghetti, not the pasta as it sometimes hardens and does not re-tenderize after thawing and heating.

Use a digital meat thermometer to ensure that the shrimp temp up to at least 145 degrees Fahrenheit before consuming.

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The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

See our full nutrition disclaimer here.

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