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Cajun Shrimp Alfredo

Cajun Shrimp Alfredo is a creamy Parmesan Alfredo pasta tossed with Cajun-seasoned shrimp for a restaurant-style dinner. The shrimp cook until pink and opaque at 145°F, then the sauce simmers and thickens before tossing with fettuccine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine
  • 12 oz fettuccine Cook al dente per package directions.
Shrimp
  • 1 lb large shrimp, peeled and deveined Pat dry before seasoning.
Cajun seasoning and olive oil
  • 2 tbsp olive oil For tossing the shrimp.
  • 2 tsp Cajun seasoning, divided Use 1½ tsp for shrimp and the rest for sauce.
Butter and garlic
  • 2 tbsp unsalted butter Melt and sauté garlic.
  • 4 cloves garlic, minced Sauté until fragrant.
Cream and cheese
  • 2 cups heavy cream Simmer to slightly thicken.
  • 1 cup freshly grated Parmesan cheese Whisk in until smooth and creamy.
Seasonings
  • 0.5 tsp black pepper Add to sauce.
  • 0.25 tsp kosher salt Add to sauce.
  • 0.5 tsp smoked paprika Add to sauce for color and heat.
Garnish and serving
  • 2 tbsp chopped fresh parsley Garnish before serving.
  • 1 Lemon wedges, for serving Serve alongside for brightness.
Pasta water
  • 0.5 cup reserved pasta water Use only as needed to loosen sauce.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the fettuccine
  1. Cook the fettuccine according to package directions until al dente, stirring occasionally so it cooks evenly.
  2. Reserve 1/2 cup of pasta water, then drain the fettuccine and set aside.
Season and cook the shrimp
  1. Toss the shrimp with the olive oil and 1½ tsp of the Cajun seasoning until coated.
  2. Heat a large skillet over medium-high heat, then cook the shrimp for 2–3 minutes per side until pink, opaque, and 145°F internally.
  3. Transfer the cooked shrimp to a plate while you make the sauce.
Make the Cajun Alfredo sauce
  1. Reduce the heat to medium, then melt the butter in the same skillet.
  2. Sauté the garlic for 30 seconds until fragrant, stirring to prevent browning.
  3. Pour in the heavy cream and stir in the remaining Cajun seasoning, smoked paprika, kosher salt, and black pepper.
  4. Simmer the sauce for 3–4 minutes until slightly thickened, scraping up any browned bits.
  5. Whisk in the Parmesan cheese until smooth and creamy.
Toss and serve
  1. Add the cooked fettuccine to the skillet and toss until evenly coated in the sauce.
  2. Add a splash of reserved pasta water if needed to loosen the sauce to a silky consistency.
  3. Return the shrimp to the skillet and gently toss to coat in the Alfredo sauce.
  4. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

Notes

For best sauce texture, whisk the Parmesan in off direct high heat so it melts smoothly instead of clumping. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of reserved pasta water or cream to loosen. Freezing is not recommended because Alfredo can separate during thawing. For a lighter option, use half-and-half plus an extra tablespoon of Parmesan, and simmer a minute longer to thicken.