Cajun Shrimp Fettuccine Alfredo

Cajun Shrimp Fettuccine Alfredo is pure comfort in a bowl and the kind of meal that never leaves leftovers behind at my house. The blend of creamy sauce with juicy shrimp and a kick of spice makes it the pasta recipe friends always ask me to bring to parties.

This dish made me fall in love with Cajun spice all over again. The first time I cooked it, there were barely any leftovers and now everyone immediately claims seconds.

Ingredients

• Raw large shrimp: Look for ones that are firm with a clean smell Value the size because you want big juicy bites
• Fettuccine pasta: Choose a sturdy noodle that soaks up the sauce Cook until just al dente for best texture
• Cajun seasoning: Classic for heat and smokiness Pick a blend without too much salt so you control the seasoning
• Onion powder and garlic powder: These add depth and round out the flavors High quality spices boost the aroma
• Herbes de Provence or Italian seasoning: These herb blends add balance and hints of floral notes
• Paprika: Brings warm color and sweet pepper flavor Smoked paprika is even better if you want a bolder dish
• Lemon pepper: Lifts the whole recipe with citrus notes Use a fresh blend for real zing
• Olive oil: Keeps shrimp juicy and coats pasta for richer flavor
• Butter: Gives the sauce a luxurious base Unsalted is best so you can control saltiness
• Minced garlic: Use fresh garlic if you can for real punch
• White wine: Use a dry wine like Chardonnay or try chicken broth for a more mellow sauce
• Heavy whipping cream: Provides richness and memorable silkiness
• Grated Parmesan cheese: Pick one you grate yourself if possible No green can shakers for this dish
• Salt and pepper: Let you finish the sauce perfectly Taste as you go for best results
• Fresh parsley: Use for a burst of fresh green right before serving

Step-by-Step Instructions

Season the Shrimp:

Mix the shrimp well with onion powder garlic powder Herbes de Provence or Italian seasoning lemon pepper paprika and half the Cajun seasoning Make sure every piece is coated for the fullest flavor

Cook the Shrimp:

Heat olive oil in a wide pan on medium high Once hot add the seasoned shrimp Cook them only until they turn pink and opaque which should take about two to three minutes per side Immediately take them out so they do not overcook and get rubbery

Rest the Shrimp:

Place the cooked shrimp on a plate and tent loosely with foil This helps them stay warm and juicy for later

Start the Sauce Base:

Add the butter to the same pan Let it melt fully so everything from the shrimp mixes in

Sauté the Garlic:

Toss in the minced garlic and stir constantly for about thirty seconds You want it just fragrant not browned

Deglaze with Wine:

Pour in the white wine or chicken broth Using a wooden spoon scrape the pan bottom to loosen the tasty brown bits Let the liquid simmer to reduce by half which builds the sauce’s complexity

Pour in the Cream:

Slowly add the heavy cream stirring constantly Keep the heat gentle so it does not scald

Simmer and Season:

Bring the sauce just to a light simmer then stir in the Parmesan cheese plus the rest of your Cajun seasoning Lower the heat and simmer for five to six minutes Stir often so it stays smooth and thickens perfectly

Adjust Seasoning:

Taste the sauce and add more salt pepper or Cajun spice until it matches your flavor cravings

Combine and Toss:

Add the cooked fettuccine directly into the sauce plus the shrimp if you want them coated Gently toss everything until noodles are well coated and the shrimp are evenly distributed

Garnish and Serve:

Top with plenty of fresh chopped parsley right before serving for a final pop of flavor and color

Pin

The Parmesan is always my favorite part because it adds a savory depth that ties the whole dish together My family always argues over who gets to scrape the pan for the last bits of the creamy sauce

Storage tips

Keep leftovers in a tightly sealed container in your fridge for up to three days. Add a splash of cream when reheating to make the sauce silky again. I do not recommend freezing this pasta because the cream can separate and turn grainy.

Ingredient substitutions

Chicken can easily replace shrimp if you want to switch things up. Penne or linguine work well if you do not have fettuccine on hand. Cauliflower cream or coconut cream can be swapped for heavy cream to make it dairy free though the sauce will be a little lighter.

Serving suggestions

This pasta is rich and works best with tangy salads like arugula with lemon dressing. Serve slices of toasted garlic bread on the side for dipping. For an extra fancy touch try a sprinkle of extra Cajun seasoning and a squeeze of lemon right before eating.

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Cultural context

Cajun cuisine comes from French Acadian traditions in Louisiana. It is famous for bold flavorful spices and seafood. This dish blends two worlds the indulgence of Alfredo with the punchy flavors of Cajun shrimp to create something uniquely comforting and festive.

Frequently Asked Questions About the Recipe

→ What type of shrimp works best for this dish?

Large raw shrimp hold up well during cooking, providing a meaty bite that complements the creamy sauce perfectly.

→ Can I substitute the white wine in the sauce?

Absolutely. Chardonnay adds depth, but chicken broth can be used for a milder flavor while maintaining the sauce’s richness.

→ How can I prevent the shrimp from overcooking?

Cook the shrimp just until they turn pink and are opaque, then remove immediately to keep them tender and juicy.

→ Should I rinse the pasta after cooking?

It’s best not to rinse. Leaving some pasta water on helps the sauce cling better, enhancing overall creaminess.

→ What herbs enhance the flavor in this dish?

Herbes de Provence or Italian seasoning provide aromatic notes that balance the warmth of the Cajun spices, while fresh parsley adds a bright finish.