Cajun Shrimp Alfredo Pasta

$To make Cajun Shrimp Alfredo Pasta, you'll need the following fresh ingredients: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning - 3 tablespoons olive oil, divided - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh parsley, chopped (for garnish) - 1/2 cup cherry tomatoes, halved (optional) Each ingredient plays a key role in this dish. The fettuccine gives a nice base for the sauce. The large shrimp add protein and flavor. Cajun seasoning brings heat and zest. Olive oil helps cook the shrimp and adds richness. Garlic offers an aromatic kick. Heavy cream makes the sauce smooth and creamy. Parmesan cheese adds a salty, nutty flavor. Salt and pepper enhance all the tastes. Fresh parsley provides a pop of color and freshness. Cherry tomatoes are optional, but they add a sweet touch. Gather these ingredients before you start cooking. It makes the process smooth and fun! {{ingredient_image_1}} Start by boiling salted water in a large pot. Once it boils, add 8 oz of fettuccine pasta. Cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, reserve 1/2 cup of the pasta water. Then, drain the pasta and set it aside. In a bowl, take 1 lb of peeled and deveined shrimp. Add 2 tablespoons of Cajun seasoning. Mix well until the shrimp are evenly coated. This adds a great flavor to the shrimp. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 30 seconds until it smells good. Then, pour in 1 cup of heavy cream. Stir to mix and bring it to a gentle simmer. Gradually whisk in 1 cup of grated Parmesan cheese until it melts and the sauce is smooth. If the sauce is thick, add some reserved pasta water until it reaches your desired thickness. Add the cooked fettuccine and sautéed shrimp back into the skillet with the Alfredo sauce. Mix everything until the pasta is well coated. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to taste. If you want, toss in 1/2 cup of halved cherry tomatoes for extra flavor. Before serving, stir in 1/4 cup of chopped fresh parsley for a fresh touch. Serve the pasta in shallow bowls, garnished with more parsley and Parmesan cheese on top. Enjoy your delicious Cajun shrimp Alfredo pasta! To get that great Cajun taste, use fresh Cajun seasoning. You can find it at stores or make your own. Mix paprika, onion powder, garlic powder, and cayenne pepper. Use about two tablespoons for one pound of shrimp. Make sure the shrimp are coated well. This spreads the flavor evenly. Cooking pasta al dente means it is firm but not hard. Start by boiling salted water. This adds flavor to the pasta. Cook the fettuccine for about 8-10 minutes. Check the pasta a minute or two before the time is up. Taste it! If it is tender but still has a slight bite, it is perfect. Reserve some pasta water to mix later if needed. For a beautiful plate, use shallow bowls. Add the pasta and shrimp, then sprinkle fresh parsley on top. If you like, add grated Parmesan cheese for extra flavor. Halved cherry tomatoes can add a pop of color and taste. A bright dish makes the meal more inviting! Pro Tips Perfect Pasta Texture: Make sure to cook the fettuccine until just al dente for the best texture. It will continue to cook slightly when mixed with the sauce. Homemade Cajun Seasoning: For an extra kick, consider making your own Cajun seasoning with paprika, cayenne, garlic powder, onion powder, thyme, and oregano. Creamy Sauce Tip: Gradually whisk in the Parmesan cheese to avoid clumping and ensure a silky smooth Alfredo sauce. Garnish for Freshness: Adding cherry tomatoes not only enhances the flavor but also adds a pop of color and freshness to your dish. {{image_2}} You can easily make this dish gluten-free. Use gluten-free fettuccine pasta instead. Many brands offer great options that taste just like regular pasta. Check the cooking time on the package, as it may vary. This swap keeps the dish delicious without gluten. For a vegetarian twist, skip the shrimp. Use sautéed mushrooms or zucchini instead. Both add a nice texture and flavor. You can also add more veggies like spinach or bell peppers. These options keep the meal hearty and satisfying. The creamy Alfredo sauce pairs well with these veggies. If you love heat, add more Cajun seasoning. You can also toss in some diced jalapeños or red pepper flakes. Both spices will give your pasta a nice kick. Adjust the amount to your taste. You can also serve with hot sauce on the side for extra spice. To keep your Cajun shrimp Alfredo pasta fresh, place it in an airtight container. Let it cool before sealing it. Store it in the fridge for up to three days. Make sure to label your container with the date. This way, you can enjoy the meal later without worrying about spoilage. When you are ready to eat, reheat the pasta gently. Use a skillet over medium heat for best results. Add a splash of water or cream to prevent it from drying out. Stir often until it’s heated through. You can also microwave it in short bursts, stirring in between. This will help keep the sauce creamy and smooth. If you want to freeze your Cajun shrimp Alfredo pasta, first let it cool completely. Once cooled, transfer it to a freezer-safe container. It will last in the freezer for up to three months. To reheat, thaw it in the fridge overnight. Then, follow the reheating tips above to enjoy your pasta again. You can use half-and-half or whole milk as a lighter option. For a vegan choice, try coconut cream or cashew cream. These alternatives will change the taste but still create a creamy sauce. Yes, you can use any pasta you like! Penne, linguine, or even gluten-free pasta work well. Just remember to adjust the cooking time based on the pasta type you choose. To lower the heat, use less Cajun seasoning. You can also add more cream or cheese to balance the spice. If you want a milder flavor, try a mix of Cajun seasoning and Italian herbs. Cajun Shrimp Alfredo Pasta can be part of a balanced diet. It has protein from shrimp and some fat from cream. To make it healthier, consider using whole grain pasta and adding veggies like spinach or bell peppers. This blog post covered making Cajun Shrimp Alfredo Pasta. We explored ingredients, steps, and tips. You learned how to cook perfect pasta and shrimp while creating a creamy sauce. This dish offers fun variations for gluten-free and vegetarian diets. You can store leftovers and reheat them easily. Enjoy exploring flavors in your kitchen. Whether it's a weeknight meal or a special occasion, this recipe fits perfectly. Happy cooking!$

Cajun Shrimp Alfredo Pasta

A creamy and spicy pasta dish featuring succulent shrimp and 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, divided
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
0.5 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley, chopped (for garnish)
0.5 cup cherry tomatoes, halved (optional)

Instructions

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a bowl, toss the peeled shrimp with Cajun seasoning until evenly coated.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned shrimp to the skillet and sauté for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic, sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring to combine. Bring to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Add the cooked fettuccine and sautéed shrimp back into the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce. Season with salt and black pepper to taste.
If using, add cherry tomatoes for a fresh burst of flavor. Stir in chopped parsley just before serving.

Notes

Serve the pasta in shallow bowls, garnished with extra parsley and a sprinkle of Parmesan cheese on top for an inviting look.

Keyword alfredo, Cajun, pasta, shrimp