Cajun Shrimp Alfredo

$- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning For this dish, we start with fettuccine pasta. This pasta has a wide surface that holds sauce well. Next, we use large shrimp. They add a nice bite and soak up the Cajun spices. The Cajun seasoning is key. It gives the dish its bold and spicy kick. - 3 tablespoons unsalted butter - 1 cup heavy cream - 1 cup grated Parmesan cheese Unsalted butter adds rich flavor. We need it to sauté the shrimp and cook the sauce. Heavy cream makes the sauce creamy and smooth. Grated Parmesan cheese adds depth and a salty touch. Together, they create a lovely Alfredo sauce. - Salt and pepper - 2 tablespoons chopped fresh parsley (for garnish) - Lemon wedges (for serving) Salt and pepper enhance all the flavors. Fresh parsley adds a pop of color and freshness. Lemon wedges brighten the dish when squeezed over the top. They add a tangy twist that balances the richness. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook it until it is al dente, about 8 to 10 minutes. Drain the pasta in a colander. Make sure to save ½ cup of the pasta water. This water helps later with the sauce. Next, take 1 lb of large shrimp that are peeled and deveined. Place them in a bowl. Sprinkle 2 tablespoons of Cajun seasoning over the shrimp. Toss the shrimp well to coat them evenly. In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat. Add the shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque. Once cooked, remove the shrimp and set them aside. In the same skillet, add the last tablespoon of butter and 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Gradually stir in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is smooth. If the sauce seems too thick, add a bit of the reserved pasta water. This will help smooth it out. Now, add the cooked fettuccine and sautéed shrimp to the Alfredo sauce. Toss everything gently to mix well. Make sure the pasta and shrimp are well coated in the sauce. Taste the dish and adjust the seasoning with salt and pepper as needed. Serve your Cajun Shrimp Alfredo hot and enjoy! To make a creamy sauce, start with heavy cream. Heat it slowly to maintain smoothness. If it gets too thick, add some reserved pasta water. This helps you reach the right creaminess. Balancing flavors is vital. Use Cajun seasoning wisely. Taste the sauce as you go. Add salt and pepper to enhance the taste. This way, you get a rich, delicious flavor. For perfect shrimp, heat your skillet well. Add butter and let it melt. Cook the shrimp for just 2-3 minutes on each side. They should turn pink and opaque. This means they are done. Avoid overcooking shrimp. They can become tough if left too long. Once cooked, remove them from the heat right away. This keeps them tender and juicy. Cajun Shrimp Alfredo pairs well with garlic bread or a fresh salad. These sides balance the rich flavors of the dish. A light drink, like iced tea or a crisp white wine, also works well. For presentation, serve the dish in deep bowls. Garnish with chopped parsley and lemon wedges. This adds a pop of color and bright flavor. Enjoy your delicious meal! Pro Tips Perfectly Cooked Pasta: Always cook your fettuccine until al dente for the best texture. It will continue to cook slightly once mixed with the sauce. Seasoning the Shrimp: Don’t be shy with the Cajun seasoning! Ensure the shrimp are evenly coated to maximize flavor. Adjusting the Sauce: If your Alfredo sauce is too thick, gradually add reserved pasta water until you reach the desired consistency. Garnishing: Fresh parsley adds a nice color and flavor contrast. Squeeze a bit of lemon juice before serving for an extra zesty kick! {{image_2}} You can make Cajun Shrimp Alfredo as spicy or mild as you like. To tone it down, use less Cajun seasoning. Start with one tablespoon and taste the mix. If you want more heat, add more seasoning. You can also add a pinch of cayenne pepper for extra kick. If you have kids or prefer a milder taste, this is a great way to adjust the dish. Not a fan of shrimp? You can easily swap it out. Chicken works well, too. Use boneless, skinless chicken breasts. Cut them into bite-sized pieces and season with Cajun spices. Cook them just like the shrimp. Another option is tofu. Choose firm or extra-firm tofu and press it to remove moisture. Cut it into cubes, season, and sauté until golden brown. Both options give you tasty results. If you need gluten-free options, replace fettuccine with gluten-free pasta. Many brands offer great alternatives that taste just as good. For a dairy-free version, try using coconut cream instead of heavy cream. Nutritional yeast can add a cheesy flavor without dairy. For cheese, you can use a dairy-free Parmesan substitute. These options keep the dish tasty while meeting your dietary needs. To keep your Cajun Shrimp Alfredo fresh, follow these steps: - Cool Down: Let the dish cool at room temperature for no more than two hours. - Use Airtight Containers: Transfer it into airtight containers for best results. - Refrigerate: Store it in the fridge for up to three days. Reheating Cajun Shrimp Alfredo can be tricky. Here’s how to do it right: - Use a Skillet: Heat a skillet over medium-low heat. - Add a Splash of Cream: Pour in a little heavy cream or reserved pasta water. - Stir Gently: Add the leftovers and stir until warmed through. This keeps it creamy. Freezing Cajun Shrimp Alfredo isn’t ideal, but it can work. Here’s how: - Cool First: Allow the dish to cool completely. - Portion It Out: Divide it into meal-sized portions. - Wrap Well: Use freezer bags or airtight containers. Seal tightly to prevent freezer burn. - Thawing: When ready to eat, thaw it in the fridge overnight. Reheat as described above. You can serve Cajun Shrimp Alfredo with several tasty sides. Here are some ideas: - Garlic bread: It adds a nice crunch and flavor. - Steamed broccoli: This adds color and nutrients. - Caesar salad: A fresh salad pairs well with creamy pasta. - Roasted asparagus: This brings a nice, earthy taste. For drinks, consider these: - White wine: A crisp Sauvignon Blanc complements the dish. - Iced tea: A refreshing drink to balance the rich flavors. - Lemonade: A sweet and tangy drink that brightens your meal. Cajun Shrimp Alfredo lasts about three to four days in the fridge. To keep it fresh, store it in an airtight container. Make sure it cools to room temperature before sealing. This helps avoid sogginess. Yes, you can make Cajun Shrimp Alfredo in advance. Cook the pasta and shrimp, then store them separately. Keep the sauce in another container. When you are ready to eat, combine everything and heat it on the stove. This way, you keep all the flavors fresh and delicious! Cajun Shrimp Alfredo combines rich, creamy sauce with tasty shrimp for a delightful meal. You learned how to cook the pasta, prepare the shrimp, and make the sauce step by step. I shared tips for perfecting the flavors and suggested variations to meet your needs. Remember, storing leftovers correctly keeps everything fresh. Enjoy this dish with sides that enhance its rich taste. You can always adapt the recipe, making it your own. This meal is simple, delicious, and sure to impress!$

A creamy and spicy shrimp pasta dish with Cajun flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
to taste salt and pepper
2 tablespoons chopped fresh parsley (for garnish)
lemon wedges (for serving)

Instructions

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
In a bowl, toss the cleaned shrimp with Cajun seasoning until evenly coated.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired creaminess.
Add the cooked fettuccine and sautéed shrimp to the Alfredo sauce. Toss gently to combine, ensuring the pasta and shrimp are well coated. Season with salt and pepper to taste.
Divide the Cajun Shrimp Alfredo into serving bowls and garnish with chopped parsley and a squeeze of fresh lemon juice. Serve immediately with lemon wedges on the side.

Notes

Serve immediately for the best flavor.

Keyword Alfredo, Cajun, pasta, shrimp