My sister made this for Easter dinner and the whole family demanded the recipe

My sister first baked this Cajun butter shrimp pasta one Easter when the ham stubbornly refused to finish in time. She needed something quick, comforting, and a little bit special, so she raided the pantry, tossed everything into one big oval baking dish, and slid it into the oven. By the time the rolls were browned, this pan of creamy, smoky, buttery shrimp and pasta came bubbling out, and the whole family forgot about the ham. It’s only five ingredients, all practical and easy to find, but it tastes like you fussed all afternoon. This is the kind of recipe that feels right at home on a Midwestern holiday table—simple, hearty, and meant to be passed around with second helpings and plenty of stories.

Serve this oven-baked Cajun butter shrimp pasta straight from the baking dish with a big spoon, just the way we did that Easter. A crisp green salad with a tangy vinaigrette helps balance the richness, and a basket of warm dinner rolls or garlic bread is perfect for soaking up the buttery Cajun sauce left in the bottom of the pan. A side of steamed green beans or roasted asparagus works nicely if you want more vegetables on the table. For drinks, iced tea or a light white wine pairs well with the gentle heat of the Cajun seasoning.

Servings: 6

12 oz uncooked short pasta (such as penne or rotini)

Preheat your oven to 400°F (200°C). Lightly grease a 3-quart oval baking dish (or a 9x13-inch dish) with a bit of butter or nonstick spray.

Scatter the uncooked pasta evenly over the bottom of the baking dish, spreading it into an even layer so it cooks uniformly.

In a medium bowl or large measuring cup, whisk together the heavy cream, melted butter, and Cajun seasoning until the seasoning is well dissolved and the mixture looks smooth and speckled.

Pour the Cajun butter cream mixture evenly over the dry pasta in the baking dish, making sure most of the pasta is submerged. Gently stir or press down with a spoon so the pasta is coated and tucked into the liquid as much as possible.

Arrange the raw shrimp in a single layer over the top of the pasta. They will sink in a bit as it bakes, which helps flavor the sauce. Spoon a little of the liquid over the shrimp so they’re lightly coated.

Cover the baking dish tightly with foil, making sure the edges are well sealed so the pasta steams and softens properly.

Bake covered for 25 minutes. Carefully remove the foil (watch for hot steam), give the pasta and shrimp a gentle stir to loosen any pieces sticking together, and spread everything back into an even layer.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender, the shrimp are pink and opaque, and the sauce is thickened and bubbling around the edges. If the top looks dry before the pasta is done, gently stir and add a splash more cream or water.

Remove from the oven and let the pasta rest for about 5 minutes. The sauce will thicken slightly as it cools, clinging to the pasta and shrimp. Taste and adjust with a pinch more Cajun seasoning or salt if needed.

Sprinkle with chopped fresh parsley for a little color if you like, then bring the oval baking dish right to the table. Serve with a big spoon, making sure everyone gets plenty of shrimp and that buttery Cajun sauce from the bottom of the pan.

If your family likes things spicier, use a hot Cajun seasoning or add a pinch of cayenne pepper to the cream mixture. For a milder version, choose a mild Cajun blend and start with 2 tablespoons of seasoning, adding more at the end only if needed. You can swap the heavy cream for half-and-half to lighten it a bit, but the sauce will be thinner; if you do, reduce the total liquid by about 1/4 cup. Any short, sturdy pasta works—penne, rotini, or shells all hold the sauce nicely. If you’d like a cheesier version, stir in 1–2 cups of shredded cheddar or Monterey Jack during the last 10 minutes of baking so it melts into the sauce. For extra vegetables, you can scatter a cup of thawed frozen peas or a handful of baby spinach over the pasta before adding the shrimp; they’ll cook right along with everything else. Use raw shrimp only—pre-cooked shrimp will turn rubbery with this baking time. Keep shrimp refrigerated until you’re ready to assemble, and don’t leave them sitting out on the counter for long. Make sure shrimp are fully opaque and pink with no gray, translucent spots before serving. If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water, then pat dry before adding to the dish so extra moisture doesn’t dilute the sauce. Leftovers should be cooled promptly, refrigerated within 2 hours, and eaten within 2–3 days; reheat gently, adding a splash of cream or milk if the pasta seems dry.