Cajun Shrimp Fettuccine Alfredo
A pot of creamy fettuccine alfredo is served with zesty and spicy cajun blackened shrimp that turns a classic dish into a savory and delicious, unforgettable meal.
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I don’t know about you, but I like when my food has a little kick. Not too much, otherwise, I can’t taste the flavors in the dish. This cajun seasoning has that same small, not too spicy, kind of kick I’m really looking for in a seasoning. It has all the savory, zesty, and earthy flavors that are brought from Louisiana except not at the same level of heat. All food in Louisiana is spicy to the next degree!
This cajun seasoning is a combination of: smoked paprika (you can also use regular paprika if you do not have the smoked paprika), onion powder, garlic powder, salt, pepper, cayenne pepper, dried thyme, and dried oregano. They are all mixed together in a small dish and then the shrimp are seasoned with it before frying.
Cook the shrimp in a large skillet and set them aside on a plate. The alfredo sauce is then cooked in that same skillet and tossed with cooked fettuccine pasta, blackened shrimp, and garnished with parsley.
If you love this comforting pasta dish, be sure to check these out too!:
One Skillet Lemon Parmesan Chicken And Orecchiette
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
If you make this Cajun Shrimp Fettuccine Alfredo, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Cajun Shrimp Fettuccine Alfredo
A pot of creamy fettuccine alfredo is served with zesty and spicy cajun blackened shrimp that turns a classic dish into a savory and delicious, unforgettable meal.
Ingredients
Shrimp Alfredo Pasta
- 8 oz fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 tbsp fresh parsley, chopped (plus additional for garnish)
- 2 lemons (1 juiced, 1 cut into wedges for serving)
- 1 cup Parmesan cheese, grated (plus additional for garnish)
Cajun Seasoning
- 1 tsp smoked paprika (or regular)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp thyme, dried
- ½ tsp oregano, dried
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
Instructions
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Cook fettuccine according to package instructions, set aside. Reserve ½ cup pasta water.
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Mix cajun seasoning ingredients in a small dish.
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Lay shrimp out on a plate, pat with paper towels until dry. Drizzle with 2 tbsp olive oil. Season with 1 tbsp cajun seasoning, set aside remaining seasoning for the alfredo sauce.
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Heat 1 tbsp olive oil in large skillet over medium/high heat. Add shrimp and cook on each side for 2 minutes until crisp. Remove shrimp from skillet. Set aside on a clean plate.
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Add chicken broth to the same skillet and stir to deglaze. Lower heat to medium/low, add in heavy whipping cream, and remaining cajun seasoning. Bring to a simmer then add parsley, lemon juice, and Parmesan and stir until melted, season with salt and pepper, to taste.
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Add cooked fettuccine pasta to the skillet with cajun alfredo sauce. Cook for 1-2 minutes on med/low while tossing pasta in the sauce until sauce is thickened. If sauce is too thick in texture, add ¼ cup pasta water to make it silky again.
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Top with cajun shrimp. Garnish with parsley, Parmesan, and serve with lemon wedges.
And I used chicken. 🙂
I made this tonight for my sister and family while she was visiting and it was delicious. 🙂
Bethany, I’m really happy to hear your family enjoyed it. Chicken is a great sub for shrimp if that’s what you have on hand. Have a blessed rest of your week, friend! 🙂