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Cajun Shrimp Alfredo Pasta Recipe

4.95 from 50 votes
cajun shrimp alfredo pasta in a bowl with a fork
Creamy, spicy, delicious Cajun shrimp fettuccine alfredo is easy to make and only takes 30 minutes! Made with simple ingredients right from your fridge or pantry, this meal will soon become one of your favorites! 
Prep Time: 5 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

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 til 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 an richer sauce), but whole milk will work as well. The higher the fat content, the richer your sauce will be. 

Nutrition

Calories: 446 kcal, Carbohydrates: 54 g, Protein: 23 g, Fat: 15 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 83 mg, Sodium: 1045 mg, Potassium: 405 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 1336 IU, Vitamin C: 1 mg, Calcium: 461 mg, Iron: 2 mg
Course: Main Course
Cuisine: American
Author: Tiffany