By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
647 cal · 20 min
Cajun Shrimp Pasta with Broccoli
Recipe GLPRfbec0d4de8be8a
A vibrant Creole-inspired pasta dish featuring succulent shrimp tossed with tender broccoli, sautéed bell peppers, and a rich, creamy sauce seasoned with authentic Cajun spices. Ready in just 20 minutes, this restaurant-quality main course is perfect for a quick yet satisfying weeknight dinner.
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Ingredients
1 lb linguine
1 onion, diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup fresh broccoli florets
1 1/2 lb large shrimp, peeled and deveined
1 1/2 teaspoons Creole seasoning
1 cup heavy cream
Salt and black pepper to taste
Directions
Bring a large pot of salted water to a boil and add the linguine. Cook according to package directions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sliced red and orange bell peppers. Sauté for 5-6 minutes, stirring occasionally, until the vegetables become tender and begin to soften.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the fresh broccoli florets to the skillet and cook for 3-4 minutes, stirring occasionally, until the broccoli is tender-crisp.
Add the shrimp and Creole seasoning to the skillet. Cook for 2-3 minutes, stirring frequently, until the shrimp turns pink and opaque (reaching an internal temperature of 145°F).
Pour in the heavy cream and stir well to combine with the shrimp and vegetables.
Simmer the sauce for 1-2 minutes until it begins to bubble and thicken slightly.
Add the cooked linguine to the skillet and toss gently for 1-2 minutes until the pasta is well coated with the creamy sauce. Season with additional salt and black pepper to taste.
Comments
This is a strong weeknight choice for a Charlotte household. All ingredients are standard stock at Harris Teeter, Food Lion, Walmart, or ALDI with no special trips needed; shrimp is reliable at any major chain here, though you'll want to check for fresh or thawed at reasonable prices (typically $8–12 per pound, a real line item in the budget). The real cost driver is the shrimp and heavy cream, which brings the per-serving cost to roughly $3.50–4.50 depending on shrimp price. The stated 20 minutes is honest if you buy pre-peeled shrimp; peel-your-own adds 5–7 minutes. It reheats adequately for a next-day lunch, though the cream sauce will separate slightly. The one drawback is that this feels more like a coastal restaurant pasta than a North Carolina staple, so it lacks the seasonal, regional edge that would push it higher.
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