The Easiest Creamy Cajun Seafood & Broccoli Pasta You’ll Ever Make

This Creamy Cajun Seafood & Broccoli Pasta is your new go-to for an easy weeknight dinner. Seriously, if you can stir a spoon, you can make this! It’s packed with flavor, creamy goodness, and the best part? It all comes together in one pot, so no need to stress about a sink full of dishes.

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Plus, if you’re into easy dinners, you’ll flip over my cozy Italian soup too.

Why This Creamy Cajun Seafood & Broccoli Pasta Hits Different

Ready in 30 minutes flat
One pot = minimal dishes
Kid-tested, parent-approved
Uses stuff you probably already have at home
Leftovers taste even better the next day

This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!

Creamy Cajun Seafood & Broccoli Pasta with Parmesan Crusted Salmon

What You’ll Need

For the salmon:
1 large salmon fillet
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp unsalted butter, melted
1 tsp Cajun or Creole seasoning
For the pasta:
8 oz fettuccine or linguine pasta
1 cup broccoli florets
1/2 lb large shrimp, peeled and deveined (tails left on)
1 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese
1 tbsp Cajun or Creole seasoning
1 tsp smoked paprika
Salt and black pepper to taste
Dried parsley, for heavy garnish

Note: A handful of fresh herbs is optional but SO worth it.

How to Make It — Stupid Easy

First things first — preheat that oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. In a small bowl, combine the panko breadcrumbs, 1/4 cup Parmesan cheese, melted butter, and 1 tsp Cajun seasoning. Pat the salmon dry, then press the panko mixture firmly onto the top of the fillet to create a thick crust. Bake for 12-15 minutes, or until the fish flakes easily and the crust is golden brown and crispy.
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions. During the last 3 minutes of the cooking time, drop the broccoli florets into the boiling water. Drain the pasta and broccoli together and set aside.
In a large, deep skillet, heat the olive oil over medium-high heat. Lightly dust the shrimp with a pinch of Cajun seasoning and sear for 1 to 2 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the skillet heat to medium. Melt the 4 tablespoons of butter in the pan, then add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring to scrape up any flavorful browned bits from the pan. Allow the cream to come to a gentle simmer and cook for 3-4 minutes to slightly reduce.
Whisk the grated Parmesan cheese, Cajun seasoning, and smoked paprika into the simmering cream. Continue to stir until the cheese is completely melted and the sauce is thick and smooth. Season with salt and black pepper to taste.
Add the cooked pasta, broccoli, and seared shrimp back into the skillet. Toss everything gently until the pasta and vegetables are entirely coated in the rich cheese sauce.
Transfer the deeply coated pasta, shrimp, and broccoli to a large serving dish or take-out tray. Carefully place the crusted baked salmon right on top. Finish the dish by generously dusting the entire plate with extra smoked paprika and dried parsley to match the heavily seasoned visual style. Serve immediately.

Creamy Cajun Seafood & Broccoli Pasta with Parmesan Crusted Salmon

Best Ways to Serve

Throw it next to some garlic bread and call it a night. My kids like it with a simple green salad, but I drown mine in extra hot sauce. Honestly? Perfect straight out of the pan with a fork.

How to Store Leftovers

Pop any leftovers in an airtight container and store them in the fridge for up to 3 days. If you want to freeze it, just be sure to let it cool completely first. Reheating? Pop it in the microwave for a few minutes — good as new! If it even lasts that long in your house.

Quick Tips So You Nail It

Don’t skip the baking step for the salmon — that’s where the magic happens.
If your shrimp are a little frozen, just give them some time to thaw out before cooking.
Want it extra spicy? Add a pinch of cayenne pepper.
For a creamier sauce, don’t rush the simmering part!

Fun Ways to Switch It Up

Going dairy-free? Use coconut cream — nobody will know.
Feeling spicy? Throw in some diced jalapeños for a kick.
Short on time? Skip baking the salmon and use leftover rotisserie chicken instead.

Got Questions? I Got You

Can I prep this the night before?

You can prep the ingredients ahead of time, but it’s best to cook it fresh!

I don’t have shrimp — what else works?

You can use chicken, or even a hearty veggie mix if you want to keep it seafood-free.

Help! Mine came out too dry. What happened?

Most likely, it simmered too long. Just keep an eye on that cream — you want it saucy, not thick like glue.

Is this freezer-friendly?

Yes, but the pasta might get a bit mushy when thawed. Just keep that in mind.

Go Make This Tonight

This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!

For another take, check out this Creamy Shrimp and Broccoli Pasta.