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.
- 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)
- 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
-
Cook fettuccine according to package instructions, set aside. Reserve ½ cup pasta water.
-
Mix cajun seasoning ingredients in a small dish.
-
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.
-
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.
-
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.
-
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.
-
Top with cajun shrimp. Garnish with parsley, Parmesan, and serve with lemon wedges.