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Cajun Shrimp Alfredo Pasta

PREP 5 minutes
COOK 25 minutes
TOTAL 30 minutes
Yield 4 people
Created by: Charlene Carey
Creamy Cajun Shrimp Fettuccine
This Cajun Shrimp Alfredo Pasta combines succulent shrimp with a creamy, flavorful alfredo sauce for a delightful meal that's quick and easy to make.
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Equipment

  • Large skillet
  • Tongs or slotted spoon
  • Measuring cups
  • Microplane or box grater

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
  • 8 ounces fettuccine noodles
  • 2 cups reserved pasta water
  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon salt or to taste
  • fresh chopped parsley

Instructions

  • Start by tossing the shrimp with Cajun seasoning until they are coated. You will notice the vibrant spices clinging to the shrimp, giving them a nice kick. This step makes all the difference, so do not skip it. Watch out for over-seasoning; the shrimp should be well-flavored but not overwhelming.
  • Add olive oil and 2 tablespoons of butter to a skillet and let it melt over medium heat. Once it is bubbling, throw in the seasoned shrimp. They should be bright pink and opaque in about 4 to 7 minutes. Keep an eye on them to prevent rubbery shrimp. After cooking, transfer them to a plate and cover them to keep warm.
  • Melt the remaining butter in the same skillet and sautĂ© minced garlic until it is fragrant and golden. Add flour to create a roux, stirring for a minute before slowly whisking in the milk until it thickens slightly. Avoid lumps by being gentle while whisking.
  • In a large pot, boil some salted water, then add the fettuccine noodles. Cook until they are al dente, about 8-10 minutes. As they cook, the aroma of the pasta fills your kitchen. Just do not forget to reserve some pasta water before draining—it is liquid gold for the sauce!
  • Return the skillet with sauce to low heat and stir in the reserved pasta water to adjust the texture. Add the drained fettuccine, tossing until they are well coated. Be careful not to add too much water; you want a nice sauce consistency.
  • Sprinkle in the freshly grated parmesan cheese while stirring. The cheese will melt and create a velvety finish. If it does not melt smoothly, use freshly grated cheese for the best texture. Finally, gently fold in the shrimp, letting every bite be packed with flavor, and garnish with fresh chopped parsley for a pop of color.

Notes

Refrigerate in an airtight container at 40 degrees F for up to 3 days. Do not freeze. Use freshly grated parmesan for the smoothest sauce. Reserve pasta water to achieve desired sauce consistency. Do not forget to cover cooked shrimp to keep warm. Reheat on the stovetop over low heat, stirring gently until warmed through, about 5-7 minutes.