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