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Cajun Shrimp Alfredo Pasta

Cajun Shrimp Alfredo Pasta

Creamy, spicy, delicious Cajun shrimp fettuccine alfredo is easy to make and only takes 30 minutes!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 446 kcal

Equipment

  • skillet
  • Pot

Ingredients
  

  • 1 pound medium shrimp peeled and tails removed, patted dry with a paper towel
  • 1 tablespoon cajun seasoning
  • 4 tablespoons butter divided
  • 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • 3 tablespoons flour
  • 2 cups milk (see note)
  • 8 ounces fettuccine noodles
  • 2 cups reserved pasta water
  • 1 cup freshly grated parmesan cheese (see note)
  • 1 teaspoon salt or to taste
  • fresh chopped parsley

Instructions
 

  • Cook fettuccine noodles according to package directions. Drain (Reserve 2 cups pasta water), toss with a bit of olive oil, and set aside.
  • In a large skillet melt 1 tablespoon butter. Stir in 1 teaspoon olive oil.
  • Add shrimp to the skillet and sprinkle Cajun seasoning all over the shrimp, then stir for 4-7 minutes until shrimp is opaque.
  • Use tongs or a slotted spoon to transfer shrimp to a dish and cover to keep warm.
  • Without cleaning out the skillet, melt butter over medium heat. Stir in garlic for 1 minute till fragrant.
  • Stir in flour for 1 minute. Gradually whisk in milk, then reserved pasta water.
  • Add parmesan cheese and salt and stir until parmesan is dissolved. Taste, add salt and pepper if needed.
  • Add cooked fettuccine noodles to the skillet and return shrimp to the skillet. Give it a good toss.
  • Garnish with chopped parsley and additional grated parmesan if desired, and serve.

Notes

Storing leftovers: will keep in the fridge for about 3 days. I do not recommend freezing it. The parmesan cheese: be sure to use freshly grated parmesan cheese, pre-shredded cheese is packed with a coating to keep it from sticking together in the packaging that tampers with its ability to melt smoothly into sauces. Grating the parmesan: I prefer to grate the parmesan cheese using a micro plane. If you do not have one, one of the smaller hole sizes in a box grater will work too. The finer your shred, the easier it will be to stir into the sauce to melt. The milk: I prefer to use fat free half and half, or heavy cream (for a richer sauce), but whole milk will work as well. The higher the fat content, the richer your sauce will be.

Nutrition

Serving: 1servingCalories: 446kcalCarbohydrates: 54gProtein: 23gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 1045mgPotassium: 405mgFiber: 3gSugar: 8gVitamin A: 1336IUVitamin C: 1mgCalcium: 461mgIron: 2mg
Keyword Cajun Shrimp Alfredo Pasta, Cajun shrimp fettuccine alfredo, Easy Recipe, pasta dish, quick meal, seafood pasta
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