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Cajun Shrimp Fettuccine Alfredo

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.
Course Main Course
Cuisine Italian
Servings 4

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
 

  • 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.
Keyword Alfredo, Cajun, Pasta, shrimp