• Extra Virgin Olive Oil
  • 8 – 10 oz of venison steak
  • 30 med. shrimp (pre-cooked, deveined and tails removed)
  • 1 red bell pepper – thinly sliced
  • 1/2 sweet onion – sliced
  • 1 carton of baby bella or white mushrooms
  • 1 Tbs Minced Garlic
  • 8 oz of Rigatoni pasta, cooked
  • 2 cups of heavy whipping cream
  • 1 1/2 Tbs of Cajun Seasoning
  • 1 cup shredded Parmesan Cheese

Creamy Cajun Venison Pasta:

Have you ever been to a restaurant and ordered a pasta dish and been like DAMN! That’s some good pasta?! Well…this is that pasta! Hands down the best pasta recipe I’ve ever put in my stomach! Haha! This recipe uses Venison and Shrimp, a classic surf and turf with some cajun spice! The best part about this recipe is that you can substitute any different meat combo you want or use no meat at all! “But that would be crazy!” The first time I tried this recipe I used andouille sausage and it was AMAZING!  So when you try this recipe, don’t be afraid to mix it up and try different proteins that suit you!


  • Boil Rigatoni Pasta (According to package instructions) 
  • Saute’ onions, peppers and mushrooms in one tbs of EVOO (extra virgin olive oil) with minced garlic for about 10 to 12 min over med. heat or until onions are translucent as well as mushrooms and peppers have softened. Salt and pepper veggies while cooking, Set to side when finished and cover with foil to keep warm.
  • Cut venison steak in manageable bite sized pieces.
  • Brown steak and shrimp in skillet with 1 Tbs of EVOO for 5 to 6 min over medium high heat.  
  • Dust Shrimp and venison with 1/2 Tbs of Cajun Seasoning and continue to cook for an additional 2 min.
  • Add 2 cups of heavy whipping cream and 1 Tbs of Cajun seasoning over meat and bring to a boil. 
  • Reduce heat and simmer for 3 to 4 min. 
  • Add 1 cup of shredded parmesan cheese and stir 
  • Add Veggies and Drained pasta, stir together and serve.