Description
Easy, creamy, and bursting with bold flavors, Cajun Shrimp Alfredo is the perfect dinner recipe for busy nights or when you want to impress your loved ones. This rich, spicy, and cheesy dish is simple to make and absolutely satisfying!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
For the Alfredo Sauce:
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Cajun seasoning (or more to taste)
For the Pasta:
- 12 oz fettuccine pasta
- Salt, for boiling water
- 2 tbsp fresh parsley, chopped (for garnish)
- Crushed red pepper flakes (optional, for garnish)
Instructions
- Season the Shrimp: Toss the shrimp with Cajun seasoning until well coated. Set aside.
- Cook the Pasta: In a large pot of salted boiling water, cook fettuccine according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.
- Cook the Shrimp: Heat 2 tbsp of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in heavy cream and bring to a gentle simmer.
- Add the Parmesan Cheese: Reduce heat to low and whisk in the Parmesan cheese until melted and smooth. Stir in Cajun seasoning to taste.
- Combine Pasta and Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Use the reserved pasta water to loosen the sauce if needed.
- Add the Shrimp: Return the shrimp to the skillet and toss gently to combine. Cook for 1-2 minutes until everything is heated through.
- Garnish and Serve: Sprinkle with fresh parsley and optional red pepper flakes. Serve immediately and enjoy!
Notes
- You can adjust the Cajun seasoning to suit your spice tolerance.
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes