Cajun Shrimp Fettuccine Alfredo (Print-Friendly Version)
Creamy Cajun-seasoned shrimp and fettuccine tossed in a savory Parmesan sauce with fresh herbs.
# Ingredients:
→ Seafood
01 -
1 lb large raw shrimp
→ Pasta
02 -
12 oz fettuccine pasta (approximately 3/4 of a 16 oz package), cooked
→ Spices and Seasonings
03 -
2 tsp Cajun seasoning, divided
04 -
1 tsp onion powder
05 -
1 tsp garlic powder
06 -
1 tsp Herbes de Provence or Italian seasoning
07 -
1 tsp paprika
08 -
1/2 tsp lemon pepper
09 -
Salt and black pepper to taste
→ Oils and Fats
10 -
1 tbsp olive oil
11 -
2 tbsp unsalted butter
→ Aromatics
12 -
1 tsp minced garlic
→ Liquids
13 -
1/3 cup dry white wine (Chardonnay recommended) or chicken broth
14 -
2 cups heavy whipping cream
→ Cheese
15 -
2/3 cup grated Parmesan cheese
→ Garnish
16 -
Fresh parsley, chopped
# Steps:
01 -
Combine onion powder, garlic powder, Herbes de Provence or Italian seasoning, lemon pepper, paprika, and 1 teaspoon of Cajun seasoning. Toss shrimp in this spice mixture to evenly coat.
02 -
Heat olive oil in a skillet over medium-high heat. Add seasoned shrimp and cook until pink and opaque, approximately 2-3 minutes per side. Avoid overcooking. Remove shrimp and cover with foil to keep warm.
03 -
Add butter to the same skillet and melt over medium heat. Stir in minced garlic and sauté for 30 seconds until fragrant.
04 -
Pour in white wine or chicken broth to deglaze the pan, scraping up browned bits. Allow liquid to reduce by half.
05 -
Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and remaining 1 teaspoon Cajun seasoning. Reduce heat to low and simmer sauce for 5-6 minutes until slightly thickened.
06 -
Drain cooked fettuccine pasta (retain a small amount of cooking water until ready) and add to the sauce along with shrimp. Toss gently to fully coat. Adjust seasoning with salt and pepper as needed.
07 -
Transfer to serving dishes and garnish with freshly chopped parsley. Serve immediately.
# Notes & Tips:
01 -
Cook pasta according to package instructions without rinsing after draining to preserve sauce adherence. Leave a small amount of pasta water if needed to adjust sauce consistency.