Creamy Cajun shrimp tortellini combines juicy, seasoned shrimp and tender cheese tortellini in a rich garlic Parmesan cream sauce. With a little smoky heat and plenty of sauce tucked into every bite, it’s an easy dinner that feels special without taking all evening. If you love my Creamy Cajun Chicken Pasta with Sweet Corn or Copycat Carrabba’s Pasta Weesie, add this one to your pasta-night rotation.
The shrimp cook quickly in a hot skillet, leaving behind flavorful browned bits for the sauce. A little tomato paste adds depth, heavy cream softens the Cajun spice, and freshly grated Parmesan brings everything together. Refrigerated cheese tortellini keeps the prep simple while making the finished dish especially comforting.
More Shrimp Recipes You’ll Love
Why You’ll Love This Cajun Shrimp Tortellini
- Ready in about 30 minutes: A quick seafood pasta dinner for busy evenings.
- Rich garlic Parmesan sauce: Creamy enough to coat the tortellini without needing a flour-based sauce.
- Easy to adjust the heat: Use a mild seasoning blend or add extra cayenne for a spicier finish.
- Simple ingredients: Refrigerated tortellini and peeled shrimp keep the preparation manageable.
- Great for a cozy dinner: Serve it straight from the skillet with a salad and something to scoop up the sauce.
Ingredients for Creamy Cajun Shrimp Tortellini
For the Shrimp
- 1½ pounds large raw shrimp, peeled and deveined, tails removed
- 2 teaspoons Cajun seasoning, preferably a low-sodium blend
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
For the Tortellini and Sauce
- 20 ounces refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 1 small red bell pepper, finely diced
- ½ small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning, plus more to taste
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon black pepper
- Salt, only as needed
- Up to 1 cup reserved tortellini cooking water, as needed
- 1–2 teaspoons fresh lemon juice, to taste
- 2 tablespoons chopped fresh parsley
Ingredient Notes
Shrimp: Large shrimp work well because they’re easy to sear without overcooking. Frozen raw shrimp are fine; thaw them completely and pat them very dry before seasoning.
Cheese tortellini: Refrigerated tortellini cooks quickly and works especially well with this sauce. Frozen cheese tortellini can also be used; follow its package cooking directions.
Cajun seasoning: Salt and heat vary considerably between brands. Start with the measured amount and taste before adding more. My Homemade Cajun Seasoning is another option when you want to adjust the spice blend yourself.
Heavy cream: This gives the sauce its rich consistency. Half-and-half will make a thinner sauce, so heavy cream is the better choice here.
Parmesan: Finely grate it from a wedge so it melts easily into the warm sauce.
Tomato paste: Just a tablespoon adds savory depth and a warm orange color without turning this into a tomato sauce.
How to Make Creamy Cajun Shrimp Tortellini
1. Cook the Tortellini
Bring a large pot of lightly salted water to a gentle boil. Cook the cheese tortellini according to the package directions, just until tender.
Before draining, reserve 1 cup of the cooking water. Drain the tortellini gently and set aside. Start the shrimp while the water heats so everything comes together around the same time.
2. Season and Sear the Shrimp
Pat the shrimp dry with paper towels. Toss with 2 teaspoons Cajun seasoning and the smoked paprika.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary.
Cook for approximately 1–2 minutes per side, depending on size, until opaque throughout and just cooked through. Transfer to a plate.
3. Soften the Vegetables
Reduce the heat to medium and add the butter to the same skillet.
Stir in the diced red bell pepper and onion. Cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic, tomato paste, and remaining 1 teaspoon Cajun seasoning. Cook for 30–60 seconds, stirring constantly, until fragrant.
4. Make the Cajun Cream Sauce
Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet.
Stir in the heavy cream and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Turn the heat to low. Add the Parmesan a little at a time, stirring until melted and smooth. Avoid boiling the sauce after adding the cheese.
5. Add the Tortellini and Shrimp
Gently fold the cooked tortellini into the cream sauce. Add reserved cooking water a few tablespoons at a time if needed to loosen it.
Return the shrimp and any accumulated juices to the skillet. Toss gently and warm briefly, just until everything is hot.
6. Finish and Serve
Remove from the heat and stir in 1 teaspoon lemon juice. Taste and add more lemon juice, Cajun seasoning, or salt as needed.
Sprinkle with chopped parsley and serve immediately with additional Parmesan.
More Tortellini Recipes To Try
Tips for the Best Cajun Shrimp Tortellini
Dry the shrimp thoroughly. Excess moisture makes shrimp steam and can dilute the seasoning.
Give the shrimp room in the skillet. Cook in batches if needed so they develop a little color.
Remove the shrimp before making the sauce. Return them only at the end to keep them tender.
Keep the sauce at a gentle simmer. High heat can make a Parmesan cream sauce oily or grainy.
Save the cooking water. Tortellini continues absorbing sauce after it’s tossed. A splash of cooking water helps keep everything creamy.
Taste before adding salt. Cajun seasoning, cheese tortellini, broth, and Parmesan all contribute salt.
Easy Variations
Make It Spicier
Add a pinch of cayenne or a few dashes of hot sauce to the finished sauce. Taste as you go, especially if your Cajun seasoning already has plenty of heat.
Add Andouille Sausage
Brown 8 ounces of sliced andouille sausage before cooking the shrimp, then transfer it to a plate. Leave about 1 tablespoon of fat in the skillet for searing the shrimp, omitting the olive oil if there is enough. Return the sausage with the tortellini.
Stir in Spinach
Add 2 generous handfuls of baby spinach to the finished sauce. Stir until wilted before folding in the tortellini and shrimp.
Add Mushrooms
Sauté 8 ounces of sliced mushrooms with the onion and bell pepper, allowing any released liquid to cook off before adding the garlic.
What to Serve with Cajun Shrimp Tortellini
This creamy shrimp tortellini is filling enough to serve as the main dish with a simple vegetable or salad.
Try it with Caesar Salad Coleslaw for a crunchy side, or serve Cheesy Zucchini Garlic Bread alongside for scooping up the extra sauce. Roasted broccoli, asparagus, or a green salad with lemon vinaigrette would also work well.
Creamy Cajun Shrimp Tortellini
Juicy Cajun-seasoned shrimp and tender cheese tortellini tossed in a creamy garlic Parmesan sauce with red bell peppers, onions, and a splash of lemon. An easy, comforting pasta dinner ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: CAJUN INSPIRED
Ingredients
For the Shrimp:
- 1½ pounds large raw shrimp, peeled and deveined, tails removed
- 2 teaspoons Cajun seasoning, preferably a low-sodium blend
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
For the Tortellini and Sauce:
- 20 ounces refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 1 small red bell pepper, finely diced
- ½ small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning, plus more to taste
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon black pepper
- Salt, as needed
- Up to 1 cup reserved tortellini cooking water, as needed
- 1–2 teaspoons fresh lemon juice, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a gentle boil. Cook the tortellini according to package directions until just tender. Reserve 1 cup of cooking water before draining. Start cooking the shrimp while the water heats.
- Pat the shrimp thoroughly dry. Toss with 2 teaspoons Cajun seasoning and the smoked paprika.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer, working in batches if needed. Cook for about 1–2 minutes per side, depending on size, until opaque throughout and just cooked through. Transfer to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the diced bell pepper and onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic, tomato paste, and remaining 1 teaspoon Cajun seasoning. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream and black pepper. Bring to a gentle simmer, reduce the heat to medium-low, and cook for 3–4 minutes until slightly thickened.
- Turn the heat to low. Gradually stir in the Parmesan until melted and smooth. Do not boil the sauce after adding the cheese.
- Gently fold in the cooked tortellini. Add reserved cooking water a few tablespoons at a time, as needed, until the sauce evenly coats the pasta.
- Return the shrimp and any accumulated juices to the skillet. Toss gently and warm briefly until everything is hot.
- Remove from the heat. Stir in 1 teaspoon lemon juice, then taste and adjust with additional lemon juice, Cajun seasoning, or salt as needed. Sprinkle with parsley and serve immediately with extra Parmesan.
Notes
- Cajun seasoning varies in salt and heat. Taste the finished sauce before adding extra seasoning or salt.
- For a milder version, use a mild Cajun blend and reduce the seasoning to 2 teaspoons total, divided between the shrimp and sauce.
- Frozen raw shrimp work well. Thaw completely and pat dry before seasoning.
- Frozen cheese tortellini can replace refrigerated tortellini. Follow the package cooking directions.
- Finely grate Parmesan from a wedge for the smoothest sauce.
- The sauce thickens as it stands. Loosen with a little reserved cooking water before serving if needed.
- Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently with a splash of milk, cream, or broth until heated through.
Storage and Reheating
To store: Refrigerate leftovers promptly in an airtight container and enjoy within 3 days.
To reheat: Warm individual portions gently in a skillet over low heat with a splash of milk, cream, or broth. Stir carefully until heated through, avoiding a hard boil.
To freeze: This dish is best enjoyed fresh. Freezing and thawing can affect the cream sauce, soften the tortellini, and make the shrimp less tender.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw raw frozen shrimp completely, drain well, and pat dry before seasoning. Peeled and deveined shrimp make preparation easier.
Can I use cooked shrimp?
Yes, although raw shrimp will give you more flavor from searing. Pat cooked shrimp dry, toss with the shrimp seasonings, and add them at the end just long enough to warm through. Skip the shrimp-searing step and use the olive oil to cook the vegetables with the butter.
Is Cajun shrimp tortellini very spicy?
The heat depends on your Cajun seasoning. For a milder dish, use a mild blend and reduce the seasoning to 2 teaspoons total: 1 teaspoon on the shrimp and 1 teaspoon in the sauce. Add more after tasting if desired.
Can I use frozen tortellini?
Yes. Cook frozen cheese tortellini according to its package directions, then drain and fold it into the sauce. Use approximately the same weight as the refrigerated tortellini.
Why is my sauce too thick?
The sauce thickens as it simmers and as the tortellini absorbs liquid. Stir in reserved cooking water a little at a time until it reaches your preferred consistency.
Why is my Parmesan sauce grainy?
The heat may have been too high, or the cheese may not have melted evenly. Finely grate the Parmesan and stir it into the sauce over low heat in small additions.
Can I make it ahead of time?
It’s best served immediately. To get ahead, dice the vegetables, grate the Parmesan, and clean the shrimp earlier in the day. Keep everything refrigerated separately until ready to cook.
More Creamy Pasta Dinners to Try
If this creamy Cajun shrimp tortellini becomes a pasta-night favorite, try my Cajun Cottage Cheese Alfredo for another creamy Cajun-inspired dinner, or Olive Garden Inspired Calabrian Steak and Shrimp Bucatini when you’re in the mood for steak and seafood together.
