Cajun Shrimp Alfredo Pasta

When it comes to pasta, this Cajun shrimp alfredo pasta recipe is never a disappointment. It’s flavorful, creamy and rich. Traditionally, it’s made with cream, butter and Parmesan cheese. However, the dish is versatile, so you can add whatever you want.

Today I’m sharing with you my Cajun Shrimp Alfredo. It’s made with cream, chicken broth, Parmesan cheese and various spices and herbs. Also, there’s a secret ingredient that makes this dish very powerful.

How to prepare Cajun shrimp pasta

This dish is not only tasty, but having the option to cook everything in the same pan, makes it very convenient. No to mention, the cooking time is only 20 minutes tops, so this makes for the perfect weeknight meal after a long day of work or school.

The ingredients consists of seasoned shrimp, fettuccine, chicken broth, heavy cream, butter, flour, cajun seasoning, freshly grated Parmesan cheese and parsley. Also, the shrimp has a hint of cayenne pepper which will give it more spice Finally, the secret ingredients which is, lemon juice and lemon zest. Its is imperative that you do not skip this step.

Simple steps:
• Cook the seasoned shrimp.
• Boil the fettuccine.
• Make a simple roux with butter and flour.
• Add cream, chicken broth, seasoning, herbs, lemon juice, lemon zest and cheese.
• Top off with cooked shrimp.

Kitchen tips:
• Add a little of olive oil to boiling pasta water to prevent noodles from sticking
• Do not use too much salt, as the cajun seasoning has salt too. Where the recipe calls for salt, only a few pinches is needed.
• Be sure to turn heat down to medium after cooking shrimp.
• Sprinkle with a little Cajun seasoning and garnish with parsley before serving.

What to serve with it

• Garlic bread
• Salad
• Broccoli

Oh, and definitely don’t forget the wine 🙂

Cajun Shrimp Pasta

Danielle Dunn

Plump an flavorful shrimp in a Cajun cream sauce.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Ingredients

  

1x2x3x

• 1 lb. fettuccine
• 1 1/2 lb. jumbo or large shrimp, peeled and deveined
• 2 tsp. Cajun seasoning I used Old Bay or Tony Chachere's
• 1/2 tsp. cayenne pepper optional
• 2 tsp. onion powder
• 1 tsp. garlic powder
• 2 tsp. smoked paprika
• 2 tbsp. cooking oil I use grapeseed, olive or avocado
• 4 tbsp. butter unsalted
• 2 tbsp garlic, minced or chopped
• 1 tbsp. flour
• 1 cup chicken broth
• 2 cups heavy cream
• 1 tbsp lemon juice about half of a lemon
• 1 tsp lemon zest
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• salt & pepper to taste

Instructions

 

• In a bowl, season shrimp with 1 tsp. of smoked paprika, garlic powder, 1 tsp of onion powder, 1 tsp. of Cajun seasoning. Mix together.
• Cook fettuccine in salted water until al dente, according to package instructions. Drain and set aside
• Heat oil and tbsp of butter in a large skillet to medium-high heat. Sear shrimp on both sides until browned. About 3 minutes total. Remove from skillet, and set aside.
• Reduce heat to medium. Add 3 tbsp of butter to skillet and melt. Add flour and whisk together until a smooth, creamy roux is formed.
• Add chicken broth and heavy cream and bring to a simmer.
• Add lemon juice, lemon zest, garlic, 2 tsp cajun seasoning, tsp onion powder and a few pinches of salt and pepper (lightly, remember cajun seasoning has salt too). Let simmer uncovered for 10 minutes.
• Mix in the freshly grated Parmesan cheese and fresh parsley. Simmer and additional 5 minutes.
• Add cooked fettuccine to the sauce and toss until all pasta is coated.
• Top with shrimp. Garnish with parsley and a little cajun seasoning if desired. Serve warm.

Notes

Be sure to turn down heat to medium-low after searing shrimp.  This way you will not burn the flour and butter.

Do not use too much salt. Cajun seasoning has salt too.

Cayenne pepper is not mandatory, but if you like your food spicy, do not skip that step.

Tried this recipe?Let us know how it was!