The moment you pour the shrimp into the sizzling pan and that garlicky, spicy aroma fills the kitchen, you know dinner is going to be amazing.
This is perfect for busy weeknights when you want big flavor without spending hours in the kitchen, and it works beautifully over pasta, rice, or zucchini noodles.
SaveI first made this for a close friend who loves a little heat, and the way the buttery Cajun sauce clung to every bite had everyone asking for the recipe.
Cajun Shrimp Scampi Recipe
Ingredients
Instructions
- Prep the shrimp and seasonings
Pat the shrimp dry with paper towels, season lightly with salt, pepper, and 1/2 teaspoon Cajun seasoning. Slice the onion and bell pepper, and mince the garlic so everything is ready to go.
- Cook the aromatics
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add the sliced onion and bell pepper, season with a pinch of salt, and sauté until tender, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the pan
Pour in the white wine if using, and scrape the bottom of the pan to release any browned bits. Let it simmer for 1 to 2 minutes until the wine reduces slightly.
- Add the liquids
Stir in the chicken broth, lemon juice, lemon zest, remaining Cajun seasoning, and smoked paprika. Let the mixture warm through so the flavors meld.
- Sear the shrimp
Increase the heat to medium high, add the remaining butter, then lay the shrimp in a single layer. Cook for 2 to 3 minutes per side, just until pink and opaque. Do not overcook, or they will become tough.
- Finish with cream and herbs
Reduce the heat to low, pour in the heavy cream, and gently stir to coat the shrimp and vegetables. Sprinkle in the chopped parsley and cook for 1 to 2 minutes until the sauce lightly thickens.
- Prepare the base
While the shrimp simmers, cook your pasta, rice, or prepare zucchini noodles according to package or dietary instructions. Drain or dry slightly so the dish is not too wet.
- Assemble and serve
Divide the base among plates, spoon the spicy Cajun shrimp and sauce over the top, and garnish with an extra pinch of parsley or lemon zest if you like.
- Optional quick broil
For a little char, you can broil the plated shrimp for 2 to 3 minutes. Watch closely so it does not burn.
- Enjoy your dinner
Serve immediately with extra lemon wedges on the side so everyone can brighten each bite to their taste.
Substitutions and variations
- Use 1 to 1 1/2 teaspoons of a Creole seasoning blend if you do not have Cajun seasoning.
- For a dairy free version, swap the butter for olive oil and the heavy cream for full fat coconut milk.
- Add shrimp to air fryer at 400 degrees Fahrenheit for 8 to 10 minutes if you do not want to stovetop sauté.
- Substitute chicken broth with vegetable broth for a vegetarian style dish using firm tofu or mushrooms.
Chloe's tips
- Do not crowd the pan when cooking shrimp; work in batches if needed so they sear properly instead of steaming.
- For extra heat, add a pinch of cayenne pepper with the Cajun seasoning.
- Save lemon wedges for the table so each person can adjust the brightness of the sauce.
- If the sauce seems too thick, thin it with a splash of broth or water while you finish cooking.
How to store it
- Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth to revive the sauce.
- Keep the shrimp and sauce separate if you plan to reheat, to prevent the texture from becoming mushy.
- Prep the vegetable mixture ahead and store in the fridge, but cook the shrimp fresh for best results.
Serving suggestions
Serve this lively Cajun Shrimp Scampi over your favorite base for a restaurant quality dinner at home.
- Classic buttered pasta or garlic rice
- Crispy French bread for soaking up the sauce
- A simple side salad with a bright vinaigrette
- Steamed or roasted seasonal vegetables
Frequently asked questions
Can I make this recipe dairy free?
Yes, swap the butter for olive oil and use full fat coconut milk instead of heavy cream for a delicious dairy free version.
What if I do not have white wine?
Use extra chicken broth or a splash of lemon juice with a pinch of sugar to mimic the depth of flavor without wine.
Can I use frozen shrimp?
Thaw and pat the shrimp completely dry before cooking, and adjust cook time slightly to ensure they are fully opaque and tender.
How do I know when the shrimp are done?
The shrimp are done when they turn opaque pink and curl into a loose C shape, and the internal temperature reaches 145 degrees Fahrenheit.
Let's get cooking!
I hope you enjoy making this Cajun Shrimp Scampi at home and that it becomes a go to recipe for busy weeknights when you want big flavor with minimal fuss.
