Cajun Shrimp Alfredo Pasta: A Flavor-Packed Weeknight Winner
Looking for a dish that’s rich, creamy, and bursting with flavor?
This Cajun Shrimp Alfredo Pasta has it all—spicy Cajun seasoning, succulent shrimp, and a velvety Alfredo sauce.
It’s a quick and easy recipe that’s perfect for busy nights when you crave something indulgent yet simple.
Get ready to dive into a bowl of bold, comforting goodness in just 30 minutes!
For Cajun Shrimp Alfredo Pasta
- Shrimp – I use medium-sized shrimp, peeled and deveined, which soak up the Cajun seasoning perfectly.
- Cajun Seasoning – This brings the signature heat and flavor to the shrimp. Use store-bought or homemade.
- Butter – Essential for sautéing the shrimp and creating the base for the creamy Alfredo sauce.
- Olive Oil – Used for frying the shrimp, helps prevent sticking, and adds extra richness.
- Garlic – The fragrance of garlic in the butter makes the dish more aromatic and flavorful.
- Flour – Used to thicken the sauce and create a smooth, creamy texture.
- Milk – The base for the creamy Alfredo sauce; I recommend whole milk or half-and-half for richness.
- Fettuccine Noodles – The classic choice for Alfredo pasta, perfect for soaking up the creamy sauce.
- Parmesan Cheese – Freshly grated Parmesan helps thicken and flavor the sauce, giving it a smooth texture.
- Salt – Enhances all the flavors and balances the richness of the sauce.
- Fresh Parsley – A touch of green for garnish that adds a fresh contrast to the creamy dish.
For the Alfredo Sauce
- Milk (or Half-and-Half) – The creamy base of the sauce, use full-fat for a richer texture.
- Parmesan Cheese – Freshly grated is best for melting smoothly into the sauce.
- Pasta Water – Adds starch to the sauce, helping it thicken and coat the pasta better.
- Salt – Adjust to taste to bring out the flavor in the sauce.
Cajun Shrimp Alfredo Pasta
.
Ingredients:
- 1 pound medium shrimp (peeled, tails removed, and patted dry)
- 1 tablespoon Cajun seasoning
- 4 tablespoons butter (divided)
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 2 cups milk (see note)
- 8 ounces fettuccine noodles
- 2 cups reserved pasta water
- 1 cup freshly grated Parmesan cheese (see note)
- 1 teaspoon salt (or to taste)
- Fresh chopped parsley for garnish
Instructions:
- Cook the Fettuccine: Prepare fettuccine noodles according to the package instructions. Drain, reserving 2 cups of pasta water. Toss noodles with a bit of olive oil and set aside.
- Cook the Shrimp: In a large skillet, melt 1 tablespoon of butter with 1 teaspoon of olive oil. Add the shrimp, sprinkle with Cajun seasoning, and cook for 4-7 minutes, until the shrimp turn opaque. Transfer the shrimp to a plate and cover to keep warm.
- Make the Alfredo Sauce: Without cleaning the skillet, melt the remaining butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1 more minute. Gradually whisk in the milk and reserved pasta water, then stir in the Parmesan cheese and salt. Continue stirring until the cheese melts and the sauce thickens. Taste and adjust the seasoning if needed.
- Combine: Add the cooked fettuccine noodles and shrimp back into the skillet. Toss everything together to coat the pasta in the creamy sauce.
- Serve: Garnish with fresh chopped parsley and extra grated Parmesan if desired. Serve hot and enjoy!
Notes:
- Storing Leftovers: Keep in the fridge for up to 3 days. Freezing is not recommended.
- Parmesan Cheese: Use freshly grated Parmesan for the best melt and texture in the sauce. Pre-shredded cheese contains additives that can affect melting.
- Grating Parmesan: A microplane works best for finely grated Parmesan, but any fine side of a box grater will do.
- Milk Options: You can use fat-free half-and-half, heavy cream (for a richer sauce), or whole milk, depending on your preference.
- Can I use pre-cooked shrimp?
Yes! Pre-cooked shrimp can save you time. Simply toss them into the sauce at the end and let them heat through. Just be careful not to overcook them.
- What if I don’t have Cajun seasoning?
No problem! You can easily make your own Cajun seasoning by mixing paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne pepper. Adjust the spice level based on your preference.
- Can I use a different pasta?
Absolutely! While fettuccine is classic, feel free to swap it out for any pasta you like, such as penne or spaghetti. The sauce will work with any shape you prefer.
- How can I make the sauce thicker?
If your sauce is too thin, simmer it for a few more minutes to allow it to thicken. You can also add a splash of reserved pasta water to help bring the sauce together and coat the noodles better.
- Can I add vegetables to this dish?
Yes, absolutely! Add vegetables like bell peppers, spinach, or mushrooms. Sauté them with the garlic before adding the flour to the sauce for extra flavor and nutrition.
