This easy weeknight One-Pot Cajun Shrimp Boil Pasta is ready in just 20 minutes and requires minimal tools and clean-up!
There’s nothing better in the summer than a good old-fashioned cajun shrimp boil! While this simple One-Pot Cajun Shrimp Boil Pasta recipe doesn’t have the red potatoes you’d normally see in a Louisiana boil, it’s so packed full of flavor and comes together in less than 30 minutes.
I love cooking low country-style seafood in the warmer months, and while this recipe does require you to turn on your stove, you won’t be slaving over it at all. It almost feels wrong to get so much flavor from such little effort!
Ingredients & Subs One-Pot Cajun Shrimp Boil Pasta
diced white onion
smoked andouille sausage — You can find this at any big retailer, but if you can, kielbasa would be okay as well.
penne — I like using short-cut pasta when doing one-pot cooking, simply because it fits in the pot better! You’re welcome to use whatever pasta you want though.
frozen corn — I love getting fire-roasted frozen corn from Trader Joe’s and Whole Foods for that extra sweet roasted flavor, but regular frozen corn works well too! If you have leftover grilled corn that would be great as well!
fresh shrimp, peeled, deveined, and tails off — You might notice that I left the tails on, but that was purely for presentational purposes. Take the tails off and it will be much easier to eat. 16-20 count jumbo shrimp work well so that they don’t get overcooked.
Old Bay seasoning — 1/4 cup sounds like a lot, but you want the flavor to be noticeable! It does have some spice to it, so keep that in mind.
lemon — You’ll add the zest while the pasta cooks and then the juice at the end. Zest the whole lemon while whole, then juice it and set aside.
salt and pepper
half and half
How to Make One-Pot Cajun Shrimp Boil Pasta
Heat olive oil in a dutch oven or large pot over medium heat. Add the onion and garlic, saute 3 minutes or until they start to brown become translucent and fragrant. Add the andouille sausage and saute until it begins to brown, about 5 minutes.
To the pot, add the penne, corn, shrimp, and Old Bay. Stir to combine. Add the water, lemon zest, butter, and salt. Gently push everything down in the liquid so that nothing is sticking up. Cover with a lid and reduce heat to medium-low. Cook for 8-10 minutes or until the pasta is al dente.
Add the half and half to the pasta and stir to combine. Simmer on low for just a couple of minutes until the sauce is the consistency you like, being careful not to overcook the pasta. Add the lemon juice and taste for additional salt and add pepper, if desired. Top with chopped parsley and serve warm.
When it comes to one-pot pasta recipes, the key is making sure that your pasta is completely submerged in liquid when it begins to simmer. Otherwise, the pieces sticking out will remain uncooked. You also don’t want there to be too much liquid so that the dish is too watery once the pasta is fully cooked. Whether you have to reduce some of the water or add a bit more, you want just enough liquid to just cover the pasta. This can all vary also depending on the width and the depth of your cooking vessel.
How to Store
You can store this pasta in an airtight container in the fridge for up to 3 days.
Can I use any other protein?
If going for vegetarian pasta, you can omit the shrimp and sausage and add some other veggies used in creole cooking. I would add some frozen sliced okra, maybe some bell peppers, additional corn, and possibly some zucchini or yellow squash! If you want to keep it seafood only, you can substitute the andouille for some bay scallops, calamari, and clams or mussels in addition to the shrimp. Trader Joe’s has a good frozen seafood mix if you like and you can also use their frozen Argentinian shrimp or Langostino if you like.
P.S. If using smaller shrimp, you can add them to the simmering pasta about 2-3 minutes before the cooking time is over so they don’t overcook. If your shrimp are jumbo like mine, you should be okay.
More Spring/Summer Pasta Recipes
Spring Pasta Salad with Basil Vinaigrette
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
One-Pot Cajun Shrimp Boil Pasta
- 2 tablespoons olive oil
- 1 cup diced white onion
- 6 garlic cloves, minced
- 8 oz smoked andouille sausage, diced
- 8 oz penne
- 1 cup frozen corn
- 12 oz fresh shrimp, peeled, deveined, and tails off
- 1/4 cup Old Bay seasoning
- 2 1/2 cups water
- 1 lemon, zested, then juiced
- 3 tbsp butter
- 1/2 teaspoon salt
- 1/2 cup half and half
- pepper, to taste
- 1/4 cup chopped parsley
- Heat olive oil in a dutch oven or large pot over medium heat. Add the onion and garlic, saute 3 minutes or until they start to brown become translucent and fragrant. Add the andouille sausage and saute until it begins to brown, about 5 minutes.
- To the pot, add the penne, corn, shrimp, and Old Bay. Stir to combine. Add the water, lemon zest, butter, and salt. Gently push everything down in the liquid so that nothing is sticking up. Cover with a lid and reduce heat to medium-low. Cook for 8-10 minutes or until the pasta is al dente.
- Add the half and half to the pasta and stir to combine. Simmer on low for just a couple of minutes until the sauce is the consistency you like, being careful not to overcook the pasta. Add the lemon juice and taste for additional salt and add pepper, if desired. Top with chopped parsley and serve warm.
See the blog post above.
Baked Cheesy Pumpkin Rigatoni - My Modern Cookery
Wednesday 15th of September 2021
[…] One-Pot Cajun Shrimp Boil Pasta […]
Monday 16th of August 2021
Any opinion on using good quality already-cooked shrimp in this recipe instead of raw? I just have really bad luck ruining perfectly good raw shrimp whenever I cook it. If cooked shrimp would work, at what point would it be added to the mixture in the pot so as not to get too cooked but still absorb some of the flavors? Or would it work to just put it in for the whole 8-10 minutes since it's cooking on medium low? Just curious. Thanks!
Tuesday 17th of August 2021
That would definitely work! I hear ya on ruining shrimp though. If you cook them one minute too long they can be garbage! I think if you added cooked shrimp at around the five-minute mark of simmering it should keep them from overcooking but still warm them through and develop some flavor. Enjoy!
Wednesday 14th of July 2021
This looks great! I bet it would work in an Instant Pot too. I'll have to try it. Thanks :)
Thursday 15th of July 2021
Yes, Brenda! What a great idea to use this as an instant pot recipe. I'll definitely have to give that a go!