Zydeco Stomp Cajun Shrimp Alfredo

In the heart of Louisiana, Cajun cuisine reigns supreme, and this Zydeco Stomp Cajun Shrimp Alfredo is a delicious tribute to those spicy flavors.

With succulent shrimp, fettuccine, and a rich cream sauce infused with paprika, cayenne pepper, and Parmesan, this dish is sure to get your taste buds dancing to the Cajun beat.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup fettuccine pasta
• Fresh parsley, chopped (optional)

Instructions

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

Reserve 1 cup of pasta water before draining the fettuccine.

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

Add the garlic and sauté for 1 minute until fragrant.

Add the paprika, Cajun seasoning, cayenne pepper, salt, and black pepper.

Cook for 1 minute, stirring constantly.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they’re pink and fully cooked.

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.

Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.

Stir in the Parmesan cheese until melted and smooth.

Add the cooked fettuccine pasta to the skillet, tossing to coat with the cream sauce.

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

Return the cooked shrimp to the skillet and toss to combine with the fettuccine and cream sauce.

Season with additional salt and pepper if needed.

Serve immediately, garnished with chopped parsley if desired.

Notes

Use any leftover pasta water to loosen the cream sauce if it becomes too thick. If you like a spicier dish, add a bit more cayenne pepper to taste.

For a lighter version, substitute half of the heavy cream with chicken or vegetable broth.

If using leftover shrimp, add them towards the end of cooking the cream sauce, just to heat through. Don’t overcook the shrimp, as they’ll become tough and rubbery.

To make ahead, cook the shrimp and fettuccine, then refrigerate or freeze until ready to assemble and serve.

Nutrional Value

• Calories: 540
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 650mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g