Cajun Shrimp Alfredo

$To make Cajun Shrimp Alfredo, you need a few key ingredients. Each one plays a role in creating the dish's rich, creamy flavor. Here’s what you’ll need: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning - 3 tablespoons olive oil - 2 tablespoons unsalted butter - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds a unique taste and texture. The fettuccine pasta serves as a base, holding the sauce well. The shrimp brings a lovely seafood flavor, enhanced by the Cajun seasoning. Olive oil and butter provide the right fats for sautéing. Garlic adds depth, while heavy cream and Parmesan cheese create that beloved creamy sauce. Finally, fresh parsley gives a bright finish to the dish. Gather these ingredients before you start cooking. This helps the process go smoothly and keeps everything fresh. Enjoy the journey of making this flavorful dish! {{ingredient_image_2}} To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 8 ounces of fettuccine pasta. Cook it according to the package directions until it's al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta but save a cup of the pasta water for later. Next, take 1 pound of shrimp, already peeled and deveined. In a medium bowl, add 2 tablespoons of Cajun seasoning. Toss the shrimp in the seasoning until they’re fully coated. Now, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once it shimmers, add the shrimp in a single layer. Cook them for 2-3 minutes on each side until they turn pink. Remove them from the skillet and set them aside. In the same skillet, reduce the heat to medium. Add 2 tablespoons of unsalted butter. Once it melts, toss in 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute until it smells good. Slowly pour in 1 cup of heavy cream. Stir it gently and let it simmer for a bit. Now, it's time to make the sauce creamy. Gradually whisk in 1 cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, add a splash of that reserved pasta water until you reach your desired consistency. Taste the sauce and add salt and freshly ground black pepper as needed. Finally, add the cooked fettuccine directly into the Alfredo sauce. Toss the pasta gently to coat it well. Then, fold in the sautéed shrimp, being careful not to break them. Plate your Cajun Shrimp Alfredo while it's hot. Sprinkle freshly chopped parsley on top for a burst of color and taste. Enjoy! To cook shrimp just right, start with fresh, large shrimp. They taste better and cook evenly. When you season shrimp, coat them well with Cajun seasoning. This adds great flavor. Heat your skillet until it shimmers before adding the shrimp. This helps them sear nicely. Cook them for only 2-3 minutes per side. Watch for them turning pink. Overcooked shrimp become tough and rubbery. Once done, remove them right away to keep their juicy texture. For a rich Alfredo sauce, use heavy cream. It gives a nice creamy texture. After melting the butter, add garlic for flavor. Cook it until fragrant but don’t let it brown. This can make the sauce bitter. Gradually whisk in Parmesan cheese. This keeps the sauce smooth. If it gets too thick, add a splash of reserved pasta water. This helps achieve the perfect consistency. Taste the sauce and adjust salt and pepper for balance. To cook fettuccine well, use a large pot with plenty of water. Add salt to the water; this adds flavor to the pasta. Cook the pasta until it is al dente, which means it should have a slight bite. Drain it but save some pasta water. This water can help adjust your sauce later. Toss the pasta with the sauce right after draining to keep it warm and flavorful. Pro Tips Perfect Pasta Texture: Make sure to cook the fettuccine until it's al dente. This will ensure the pasta holds up well in the sauce and doesn't become mushy. Fresh Ingredients: Using fresh shrimp and freshly grated Parmesan cheese will elevate the flavor of your Cajun Shrimp Alfredo significantly compared to pre-packaged options. Adjusting Sauce Consistency: If your Alfredo sauce becomes too thick, simply add a splash of the reserved pasta water to achieve your desired creamy consistency. Garnish for Flavor: Don’t skip the fresh parsley garnish! It not only adds a pop of color but also a burst of fresh flavor to your dish. {{image_4}} You can boost the nutrition by adding veggies. Bell peppers, spinach, and zucchini work well. Just sauté them in the same skillet after cooking the shrimp. This adds color and flavor. You can use about 1 to 2 cups of mixed vegetables. Make sure they are tender before adding to the pasta. If shrimp isn’t your thing, try chicken or sausage. Chicken breast can be grilled or sautéed. Slice it thin for even cooking. Sausage, especially andouille, gives a nice kick. Use about 1 pound of either protein. Cook them the same way as the shrimp for great flavor. Experiment with different sauces and spices. A creamy garlic sauce makes a great base too. You can also use a Cajun alfredo mix. This way, you keep the Cajun flair but change the sauce. Consider adding a splash of lemon juice for some brightness. To store your Cajun Shrimp Alfredo, let it cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you track how old it is. When you’re ready to eat the leftovers, use a skillet for the best results. Warm it over low heat. Add a splash of water or cream to help the sauce. Stir gently until it’s hot. You can also use a microwave. Heat it in short bursts, stirring in between, until warm. If you want to freeze it, first cool it completely. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen shrimp. Just thaw them first. Place them in the fridge overnight or run them under cold water. This helps them cook evenly. Frozen shrimp is a good option if fresh shrimp is not available. You can use half-and-half or whole milk mixed with butter. For a lighter option, try using Greek yogurt or coconut milk. Each will change the flavor a bit but still keep the sauce creamy. Making Cajun seasoning is easy. Mix these spices together: - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste This mix gives a nice kick to your shrimp. Cajun Shrimp Alfredo has a bit of spice. The Cajun seasoning brings heat, but you can adjust it. Use less seasoning if you prefer a milder taste. It remains flavorful without being too hot. You learned the key steps to making Cajun Shrimp Alfredo. We covered the main ingredients, cooking methods, and helpful tips. You can customize the dish with veggies and proteins or store leftovers easily. Don’t shy away from trying new sauces or seasonings. Cooking is about having fun and exploring flavors. Enjoy your delicious meal, knowing you can impress anyone with this dish!$

A creamy and spicy pasta dish featuring sautéed shrimp and fettuccine in a rich Alfredo sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
3 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, finely minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
to taste Salt and freshly ground black pepper
for garnish Fresh parsley, chopped

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to boil. Add the fettuccine and cook according to the package instructions until it reaches al dente texture. Once done, drain the pasta and set it aside, reserving a cup of the pasta water in case you need to adjust your sauce consistency later.
Season the Shrimp: In a medium mixing bowl, combine the peeled and deveined shrimp with Cajun seasoning. Toss them gently until each shrimp is evenly coated with the seasoning.
Sauté the Shrimp: In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the seasoned shrimp to the skillet in a single layer, making sure not to overcrowd them. Sauté for about 2-3 minutes on each side or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside on a plate.
Prepare the Alfredo Sauce: In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, stir in the minced garlic and sauté for about 1 minute, just until fragrant and lightly golden. Carefully pour in the heavy cream and allow it to come to a gentle simmer, stirring occasionally.
Combine Ingredients: Gradually whisk in the freshly grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of the reserved pasta water until it's your desired consistency. Taste and season the sauce with salt and freshly ground black pepper as needed.
Mix It All Together: Add the cooked fettuccine directly to the creamy Alfredo sauce. Gently toss the pasta until it is well coated. Next, fold in the sautéed shrimp, being careful not to break them apart, until everything is mixed together evenly.
Serve: Plate the Cajun Shrimp Alfredo immediately while hot, and garnish with a generous sprinkle of freshly chopped parsley for a pop of color and flavor.

Notes

Serve immediately for the best flavor and texture.

Keyword Alfredo, Cajun, creamy, pasta, shrimp