This Paleo Cajun Shrimp Pasta with Cream Sauce makes a delicious main course that everyone will enjoy. This boasts a spicy cream sauce that is dairy-free! It’s a wonderful pasta dish for those who are gluten-free and dairy free or those who live a Paleo lifestyle.

This is one of the older recipes on the blog, so it isn’t as low-carb as some of our others. Still, it is a lower carb alternative to regular pasta. To make this dish more keto-friendly, simply exchange the cashew cream sauce with heavy whipping cream.

Paleo Cajun Shrimp Pasta with Cream Sauce

This Paleo Cajun Shrimp Pasta dish is dairy-free, gluten-free, grain-free and egg-free, but tastes amazing! It's even low-carb.
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8
Author Annissa Slusher


  • Spiralizer- We use this.

For the cashew cream

  • 1 1/3 cup raw cashews chopped
  • 3 1/3 cup filtered water boiling

For the pasta

  • 1 Tablespoon coconut oil
  • 1 medium yellow onion
  • 3 garlic cloves pressed
  • 1 Tablespoon cajun seasoning no MSG
  • 1 Tablespoon lemon juice
  • 1/8 to 1/4 teaspoon or to taste crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1 pound of shrimp defrosted, peeled and deveined.
  • 1 16 oz bag of frozen broccoli florets defrosted.
  • 3 zucchini or summer squash spiraled into spaghetti sized noodles
  • 1 tablespoon parsley leaves chopped


For the cashew cream sauce

  1. Place cashews in a large (about 2 quart) pourable container such as a 2 quart glass measuring cup.
  2. Cover cashews with the boiling water.
  3. Cover and let sit at room temperature for about 1/2 hour or until about room temperature.
  4. Pour water and cashew pieces into a blender.
  5. Blend at high speed until cashews are completely incorporated in the water and the solution looks like cream. There should be no evident grains or pieces of cashew left.
  6. Refrigerate until needed. This may be made one day ahead if desired.

For the pasta

  1. In a large pot, heat coconut oil over medium heat.
  2. Add onion and cook, stirring frequently until onions are translucent and starting to brown.
  3. Turn heat to low.
  4. Add garlic cloves and cajun seasoning.
  5. Stir about 1 minute.
  6. Add lemon juice to pan and stir, releasing brown bits at the bottom of the pan.
  7. Add crushed red pepper flakes and stir 30 seconds.
  8. Stir in all of the cashew creme mixture.
  9. Add salt, shrimp, and broccoli.
  10. Increase heat to medium and bring mixture to a simmer, while stirring.
  11. Once mixture has reached a simmer, turn heat to low and continue to stir.
  12. Add squash noodles when shrimp just starts to develop some opacity.
  13. The dish is finished when the broccoli and noodles are crisp tender, shrimp is opaque and the cashew cream has reached a creamy, sauce-like consistency.
  14. You may add water to thin if the sauce gets too thick.
  15. Garnish with parsley.

Closeup photo of Paleo Cajun Shrimp Pasta with Cream Sauce with a fork