Description
This Creamy Cajun Shrimp Alfredo Pasta combines succulent shrimp seasoned with bold Cajun spices and tossed in a rich, velvety Alfredo sauce with perfectly cooked fettuccine. Restaurant-quality flavor in just 30 minutes—perfect for date night, special occasions, or whenever you’re craving something indulgent!
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (16/20 count), peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta:
- 12 ounces fettuccine pasta
- 1 tablespoon salt (for pasta water)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup low-sodium chicken broth (or white wine)
- 1½ cups freshly grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for extra heat)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Lemon wedges (optional)
Instructions
- Prepare the pasta water by bringing a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt—the water should taste like the sea. This is your only chance to season the pasta itself, so don’t skip the salt!
- Season the shrimp by patting them completely dry with paper towels (this is important for getting a good sear). Place in a bowl and toss with 2 tablespoons of Cajun seasoning until evenly coated. Let them sit while you prep other ingredients—this allows the flavors to penetrate.
- Cook the pasta according to package directions until al dente (usually 8-10 minutes for dried fettuccine). Reserve 1 cup of pasta water before draining—this starchy water is liquid gold for adjusting sauce consistency. Drain the pasta but don’t rinse it; the starch helps the sauce cling better.
- Cook the shrimp by heating 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2 minutes per side until pink, opaque, and slightly charred on the edges. The shrimp should have a beautiful golden crust. Remove to a plate and set aside—don’t overcook or they’ll become rubbery!
- Start the Alfredo sauce in the same skillet over medium heat. Add the butter and let it melt completely. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Burnt garlic is bitter, so watch carefully!
- Add the liquids by pouring in the chicken broth (or white wine) and using a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Let it simmer for 1-2 minutes to reduce slightly.
- Pour in the heavy cream and stir well to combine. Bring the mixture to a gentle simmer (not a rolling boil) and let it cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly. The sauce should coat the back of a spoon.
- Add the Parmesan cheese gradually, whisking constantly to ensure it melts smoothly without clumping. Add about ⅓ cup at a time, waiting for each addition to melt before adding more. Stir in 1 teaspoon Cajun seasoning, salt, pepper, and red pepper flakes if using. Taste and adjust seasonings—remember that Cajun seasoning often contains salt, so add additional salt carefully.
- Combine everything by reducing heat to low and adding the cooked pasta to the sauce. Use tongs to toss everything together, ensuring every strand is coated. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency. The sauce should be creamy and cling to the pasta without being gloopy.
- Add the shrimp back to the skillet and toss gently to reheat and coat with sauce, about 1 minute. The residual heat will warm them through without overcooking.
- Serve immediately garnished with fresh chopped parsley, extra Parmesan cheese, and lemon wedges if desired. A squeeze of fresh lemon juice right before eating brightens all the flavors beautifully!
Notes
- For less spicy version, reduce Cajun seasoning to 1 tablespoon on the shrimp and omit from the sauce
- Fresh pasta cooks in 2-3 minutes; adjust timing accordingly
- Sauce will thicken as it sits; loosen with pasta water or cream when reheating
- For gluten-free, use gluten-free pasta and verify Cajun seasoning is GF
- Don’t rinse pasta after draining—the starch helps sauce adhere
- Shrimp cook quickly; watch carefully to avoid overcooking
- Make your own Cajun seasoning: 1 tbsp paprika, 1 tsp each of garlic powder, onion powder, oregano, thyme, ½ tsp cayenne, ½ tsp black pepper, ½ tsp salt
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Cajun Fusion
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 725
- Sugar: 3g
- Sodium: 1450mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 285mg