This Creamy Cajun Shrimp Fettuccine Alfredo is a spicy, savory twist on the classic comfort food. It combines succulent shrimp seasoned with bold Cajun spices and tender fettuccine noodles, all coated in a rich, homemade garlic parmesan sauce.
With a velvety texture and a kick of heat, this restaurant-quality dish comes together in just 30 minutes, making it perfect for a special dinner at home.
Recipe Details
- Flavor Profile: A delightful balance of creamy, cheesy Alfredo sauce and the smoky heat of Cajun seasoning, accented by aromatic garlic.
- Texture: Smooth, silky sauce clings to al dente noodles, with tender bites of perfectly cooked shrimp throughout.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and making a simple roux-based sauce in a skillet.
What You’ll Need
To make this recipe, you will need a large pot for boiling the fettuccine and a large skillet to cook the shrimp and prepare the sauce. A whisk is essential for making a smooth roux and incorporating the milk and cheese. The ingredients rely on fresh or frozen shrimp, pantry staples like flour and Cajun seasoning, and plenty of Parmesan cheese for the sauce.
Ingredient Notes
- Shrimp – Use medium shrimp, peeled and tails removed. Patting them dry is crucial so they sear nicely instead of steaming.
- Cajun Seasoning – This provides the signature heat and flavor. You can adjust the amount based on your spice tolerance.
- Fettuccine Noodles – The classic choice for Alfredo, as the wide, flat noodles hold the thick sauce beautifully.
- Butter & Flour – These create a roux, which thickens the sauce and gives it a luxurious, velvety consistency.
- Milk – Whole milk works best for richness, but 2% can also be used.
- Parmesan Cheese – Freshly grated parmesan melts much better than pre-shredded cheese, ensuring a smooth sauce without graininess.
- Pasta Water – Crucial Step: Reserve 2 cups of the starchy pasta water before draining. This liquid gold helps thin the sauce to the perfect consistency and bind it to the noodles.
- Garlic – Minced garlic adds a savory depth that complements the creamy cheese.
Add-ins and Substitutions
- Vegetables – Sautéed bell peppers, onions, or steamed broccoli florets can be added for extra color and nutrition.
- Protein – Chicken or Andouille sausage are excellent substitutes or additions to the shrimp.
- Spice Level – For extra heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
How to Make Creamy Cajun Shrimp Fettuccine Alfredo
- Cook Pasta: Cook the fettuccine noodles in a large pot of salted boiling water according to package directions until al dente. Before draining, carefully reserve 2 cups of the starchy pasta water. Drain the pasta, toss with a little olive oil to prevent sticking, and set aside.
- Cook Shrimp: In a large skillet, melt 1 tablespoon of butter and stir in 1 teaspoon of olive oil over medium heat. Add the shrimp to the skillet and sprinkle the Cajun seasoning all over them. Stir and cook for 4-7 minutes, just until the shrimp is opaque and pink.
- Remove Shrimp: Use tongs or a slotted spoon to transfer the cooked shrimp to a dish and cover to keep warm.
- Make the Roux: Without cleaning out the skillet (flavor!), add the remaining 3 tablespoons of butter and melt over medium heat. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste.
- Build the Sauce: Gradually whisk in the milk, ensuring no lumps form. Then, whisk in the reserved pasta water. Bring to a gentle simmer.
- Add Cheese: Stir in the parmesan cheese and salt. Continue stirring until the parmesan is completely dissolved and the sauce is smooth. Taste and add salt and pepper if needed.
- Combine: Add the cooked fettuccine noodles to the skillet and return the shrimp (and any juices) to the pan. Give it a good toss to coat everything in the creamy sauce.
- Serve: Garnish with fresh chopped parsley and additional grated parmesan if desired, and serve immediately.
Pro Tip: Don’t wipe out the skillet after cooking the shrimp! The leftover bits of butter and Cajun spices (the “fond”) will infuse the white sauce with incredible flavor and a lovely golden hue.
Recipe Tips
- Grate Your Own Cheese: Pre-grated cheese is coated in anti-caking agents that can make your Alfredo sauce gritty or prevent it from melting properly. A block of parmesan works best.
- Sauce Consistency: The sauce will thicken as it stands. If it seems too thin initially, let it simmer for another minute. If it’s too thick, add a splash more pasta water or milk.
- Don’t Overcook Shrimp: Shrimp cook very quickly. As soon as they curl into a “C” shape and turn opaque, remove them from the heat to keep them tender.
FAQs
- Can I use heavy cream instead? Yes, you can use heavy cream instead of the milk/roux mixture for a traditional (and richer) Alfredo, but the flour method is lighter and very stable.
- Is this spicy? It has a moderate kick from the Cajun seasoning. If serving to kids, you might want to reduce the seasoning on the shrimp slightly.
- How do I reheat leftovers? Creamy pasta can dry out in the fridge. Reheat gently on the stove with a splash of milk or water to bring the sauce back to life.
Serving Suggestions
- Bread: A slice of crusty garlic bread is essential for mopping up the sauce.
- Salad: A crisp Caesar salad or a simple green salad with vinaigrette cuts through the richness of the Alfredo.
- Vegetables: Roasted asparagus or green beans make a great side.
Make This Recipe in Advance
- Prep: You can peel the shrimp and chop the garlic/parsley ahead of time.
- Fresh is Best: Alfredo sauce is best eaten immediately after cooking. If you need to prep ahead, have all ingredients measured and ready to go (mise en place) so cooking takes just minutes.
Creamy Cajun Shrimp Fettuccine Alfredo
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Creamy Cajun Shrimp Fettuccine Alfredo is a spicy, savory twist on classic comfort food. It combines succulent shrimp seasoned with bold Cajun spices and tender fettuccine noodles, all coated in a rich, homemade garlic Parmesan sauce. With a velvety texture and a kick of heat, this restaurant-quality dish comes together in just 30 minutes, making it perfect for a special dinner at home.
Ingredients
The Shrimp & Pasta
- 1 pound medium shrimp, peeled, tails removed, and patted dry
- 1 tablespoon Cajun seasoning
- 8 ounces fettuccine noodles
- 1 teaspoon olive oil (for cooking shrimp)
- 4 tablespoons butter, divided (1 tbsp for shrimp, 3 tbsp for sauce)
The Creamy Sauce
- 3 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 2 cups milk (whole or 2% preferred)
- 2 cups reserved pasta water (liquid gold!)
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- Fresh chopped parsley (for garnish)
Instructions
Cook Pasta
Boil the fettuccine in salted water until al dente. Crucial Step: Before draining, carefully dip a measuring cup into the pot and reserve 2 cups of the starchy pasta water. Drain the noodles and set aside.
Cook Shrimp
In a large skillet, melt 1 tablespoon of butter with the olive oil over medium heat. Add the shrimp and sprinkle generously with the Cajun seasoning. Cook for 4–7 minutes, stirring occasionally, until opaque and pink.
Remove Shrimp
Transfer the cooked shrimp to a plate and cover to keep warm. Flavor Saver: Do not wipe out the skillet! The leftover bits of butter and spices (the “fond”) will infuse the sauce with flavor.
Make the Roux
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
Build the Sauce
Gradually whisk in the milk, ensuring no lumps form. Then, slowly whisk in the reserved pasta water. Bring to a gentle simmer.
Add Cheese
Stir in the grated Parmesan cheese and salt. Whisk continuously until the cheese is completely melted and the sauce is smooth. Texture Check: If the sauce is too thin, simmer for another minute. If too thick, add a splash more milk.
Combine
Add the cooked fettuccine noodles to the skillet. Return the cooked shrimp (and any juices on the plate) to the pan. Toss everything well to coat in the creamy sauce.
Serve
Garnish with fresh chopped parsley and extra Parmesan. Serve immediately.
Notes
Grate Your Own Cheese: Avoid pre-shredded cheese in bags. It is coated with anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a gritty sauce. Buy a block of Parmesan and grate it yourself.
The “Fond”: Leaving the Cajun spice residue in the pan after cooking the shrimp gives the white sauce a beautiful golden hue and a smoky depth of flavor that you won’t get if you use a clean pan.
Shrimp Timing: Shrimp cook very fast. As soon as they curl into a “C” shape, they are done. If they curl tightly into an “O,” they are overcooked and rubbery.
Reheating: Creamy pasta tends to dry out in the fridge. To reheat, add a splash of milk or water to the pan/bowl to help loosen the sauce back up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Cajun Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 540
- Sugar: 6g
- Sodium: 1150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 185mg
Keywords: cajun shrimp pasta, shrimp alfredo recipe, spicy pasta recipes, creamy shrimp fettuccine, 30 minute meals, homemade alfredo sauce, seafood pasta
