Cajun Shrimp Fettuccine Alfredo

Spice up your pasta night with this creamy, bold, and delicious Cajun Shrimp Fettuccine Alfredo recipe! This mouthwatering dish combines succulent shrimp, flavorful Cajun seasoning, and rich heavy cream, all tossed with fettuccine pasta and topped with fresh parsley and scallions.

A match made in heaven!

Ingredients

• 1 pound fettuccine pasta
• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped scallions (green onions)

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.

Reserve 1 cup of pasta water before draining.

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the garlic and sauté for 1-2 minutes until fragrant.

Add the shrimp to the skillet and sprinkle with Cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper.

Cook for 2-3 minutes per side, until the shrimp are pink and cooked through.

Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of butter.

Once melted, pour in the heavy cream and bring the mixture to a simmer.

Let it cook for 2-3 minutes or until slightly thickened.

Stir in the Parmesan cheese until melted and smooth.

If the sauce seems too thick, add a little reserved pasta water.

Add the cooked fettuccine pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.

If using, add some reserved pasta water to achieve the desired consistency.

Return the cooked shrimp to the skillet, tossing everything together until the shrimp are well coated with the sauce.

Serve immediately, garnished with chopped parsley and scallions.

Notes

Use high-quality fettuccine pasta to get the perfect al dente texture. Don’t overcook the shrimp, they should be pink and cooked through but still tender.

If you like a little heat, add more cayenne pepper or use hot sauce to taste.

For an extra rich sauce, add more Parmesan cheese. Reserve more pasta water than needed, you can always add more but can’t take it away.

If using leftover pasta water, refrigerate or freeze it for future meals.

For a lighter sauce, use half-and-half or a mixture of heavy cream and milk. If making ahead, prepare the sauce and cook the shrimp just before serving to ensure freshness.

To make it a complete meal, serve with garlic bread and a side salad.

You can also customize by adding other ingredients like diced bell peppers, onions, or mushrooms to the skillet with the shrimp. Freezing is not recommended, best consumed fresh.

Nutrional Value

• Calories: 640
• Total Fat: 42g
• Saturated Fat: 26g
• Cholesterol: 120mg
• Sodium: 750mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 30g