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Creamy Cajun Shrimp Broccoli Pasta

Juicy shrimp and crisp broccoli tossed with fusilli in a spicy, creamy Cajun cheese sauce. Ready in just 15 minutes for a bold, satisfying weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 580 kcal

Equipment

  • 1 | Large pot | for boiling pasta
  • 1 | Large skillet |
  • 1 | Wooden spoon |
  • 1 | Tongs | for flipping shrimp

Ingredients
  

  • 12 | oz | fusilli pasta |
  • 1 | lb | large shrimp | peeled and deveined
  • 3 | cups | broccoli florets |
  • 2 | tbsp | olive oil |
  • 1 | tbsp | Cajun seasoning |
  • 1 | | lime | juiced
  • 1 | cup | heavy cream |
  • 1 | cup | shredded mozzarella |
  • 1/2 | tsp | salt |
  • 1/4 | tsp | black pepper |
  • 2 | tbsp | chopped parsley |

Instructions
 

  • Cook fusilli in salted boiling water until al dente, then drain.
  • Toss shrimp with Cajun seasoning, salt, and pepper.
  • Heat olive oil in a large skillet and sear shrimp 2 minutes per side until pink.
  • Squeeze lime juice over the shrimp.
  • Add broccoli florets and sauté 2–3 minutes until tender-crisp.
  • Pour in heavy cream and stir to combine.
  • Sprinkle mozzarella over the sauce and stir until melted and smooth.
  • Add drained pasta, toss to coat, and finish with parsley. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of cream to loosen the sauce.
Adjust Cajun seasoning to control the heat level.
Pat shrimp dry before cooking for the best sear.