Overhead shot of Cast iron skillet filled with Whole30 Creamy Cajun Shrimp Pasta recipe
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Whole30 Creamy Cajun Shrimp Pasta Recipe

Whole30 Creamy Cajun Shrimp Pasta recipe is the perfect weeknight meal! Ready in 15 minutes, this simple dish is packed full of flavor and is so easy to make! Whole30, paleo, lower in carbs and is the perfect healthy comfort food! 
Prep Time2 mins
Cook Time12 mins
Total Time14 mins
Course: dinner
Cuisine: American
Keyword: cajun pasta recipe, cajun shrimp pasta
Servings: 3 people
Calories: 511kcal
Author: Samantha Rowland


  • 1/2 tbsp avocado oil
  • 1 pound shrimp peeled and deveined
  • 1/2 tbsp avocado oil
  • 1.5 pounds rutabaga peeled and spiralized
  • 1 pound chopped grape tomatoes
  • 1 tsp salt
  • 2 tbsp flat leaf parsley, chopped

Creamy Cajun Sauce

  • 1/2 cup hemp hearts or cashews see post substitutions
  • 1/2 cup water
  • 2 tbsp cajun seasoning
  • 1/4 tsp red pepper flakes or cayenne pepper


  • Peel and spiralize the rutabaga
  • Heat a large cast iron skillet over medium high heat. 
  • Add 1 tbsp avocado oil and the defrosted shrimp. Cook 2 minutes. Flip the shrimp and cook 2 more minutes. Remove from pan. 
  • Lower the heat to medium. Add 1 tbsp avocado oil to the pan and the spiralized rutabaga noodles. Cover the pan and cook 5 minutes. 
  • While the rutabaga is cooking, make the creamy Cajun sauce
  • After the rutabaga is done cooking for 5 minutes, remove the lid and add the chopped tomatoes and salt. Stir well and cook 2-3 minutes. 
  • After the rutabaga noodles and tomatoes have cooked 2-3 minutes, add the creamy Cajun sauce and the shrimp and stir well to combine everything. 
  • Top with fresh parsley. 

Creamy Cajun Sauce

  • Put all the ingredients for the creamy Cajun sauce in a high speed blender or bullet blender and blend on high 1 minute until creamy. 


Calories: 511kcal | Carbohydrates: 30g | Protein: 47g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1994mg | Potassium: 1288mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3930IU | Vitamin C: 87mg | Calcium: 392mg | Iron: 10.4mg