Spicy Cajun Shrimp Alfredo

$To make this tasty dish, gather the following items: - 1 pound large shrimp, peeled and deveined - 8 ounces fettuccine pasta - 2 tablespoons Cajun seasoning - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Lemon wedges, for serving These simple ingredients work together to create a creamy, spicy dish. The shrimp add protein, while the fettuccine brings a hearty feel. If you do not have a few ingredients, here are some swaps you can make: - Use shrimp paste or chicken instead of shrimp. - Swap fettuccine with penne or spaghetti. - Replace heavy cream with half-and-half or coconut milk for a lighter sauce. - Use any type of cheese, like mozzarella or cheddar, instead of Parmesan. - If you lack sun-dried tomatoes, fresh tomatoes work too. These substitutions can help you enjoy this dish even if you’re low on supplies. I prefer fresh herbs for flavor. Fresh parsley adds bright notes to the dish. Dried herbs can work in a pinch, but they lack the same pop. If using dried parsley, use one-third of the amount. Fresh herbs brighten the dish, while dried herbs are more concentrated. Adjust based on what you have. Always taste as you go to find the right balance. {{ingredient_image_1}} Start by boiling a big pot of salted water. Add 8 ounces of fettuccine pasta. Cook it until it is al dente, following the package instructions. This usually takes about 8-10 minutes. When done, drain the pasta but save a cup of that pasta water. This water helps adjust the sauce later. Next, take 1 pound of large shrimp that are peeled and deveined. Toss these shrimp in a bowl with 2 tablespoons of Cajun seasoning. Make sure the shrimp are evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp. Sauté for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside. In the same skillet, add 3 cloves of minced garlic. Sauté for about 30 seconds until it smells great. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1 cup of grated Parmesan cheese until it melts and becomes smooth. Next, add in 1/2 cup of chopped sun-dried tomatoes. Mix everything well. If the sauce is thick, add a bit of the reserved pasta water until it reaches the right consistency. Now, add the cooked fettuccine and sautéed shrimp to the creamy sauce. Toss everything together so the pasta gets coated in that rich sauce. Season with salt and pepper to taste. Once combined, remove the skillet from heat. Sprinkle 1/4 cup of chopped fresh parsley on top for color. Serve this dish right away. Add lemon wedges on the side for a fresh touch. Enjoy your Cajun Shrimp Alfredo! To cook shrimp just right, start with fresh shrimp. Look for shrimp that are pink and firm. Peel and devein them before cooking for the best taste. Heat olive oil in your skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side. They will turn pink and opaque when ready. Avoid overcooking, as shrimp can become rubbery if cooked too long. Cajun seasoning packs a punch! Start with 2 tablespoons to get that great flavor. If you want more heat, add a bit more seasoning. You can also use extra hot sauce for a fiery kick. Taste as you go to find your perfect spice level. Remember, you can always add more, but you can't take it out! A creamy sauce is the heart of this dish. Start with heavy cream for the best texture. If your sauce gets too thick, use the pasta water you saved. This water adds flavor and helps to thin the sauce. Stir in grated Parmesan slowly until it melts. This keeps the sauce smooth and rich. Keep heat low to prevent the sauce from breaking. Pro Tips Fresh Shrimp is Best: Use fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that is firm and has a mild, ocean-like scent. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or use a mild version. You can always add more heat later. Don't Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them! Garnish for Flavor: Fresh parsley adds color and a burst of freshness to the dish. Consider adding a sprinkle of red pepper flakes for extra heat and flavor! {{image_2}} You can easily add vegetables to your Cajun shrimp Alfredo. Some great choices include bell peppers, zucchini, or spinach. To do this, simply chop the veggies into bite-sized pieces. Sauté them in the skillet before adding the garlic and cream. This way, they will cook nicely and mix with the sauce. The added veggies bring more color and nutrition, making your dish even better. If you need a gluten-free version, swap regular pasta for gluten-free fettuccine. Many brands offer excellent gluten-free options that taste great. Also, check your Cajun seasoning to ensure it does not contain gluten. Often, you can find gluten-free versions at your local store. This way, everyone can enjoy this creamy dish without worry. For those who want to try something new, you can use different proteins in this dish. Chicken works well with this recipe. Just cut it into pieces and season it like you do with shrimp. Sauté it until it’s fully cooked, then follow the same steps for the sauce. You could also use tofu for a vegetarian option. Just season and sauté it until golden brown. Each protein will give the dish its own unique flavor while keeping it delicious. To keep your Cajun Shrimp Alfredo fresh, place it in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. If you want to enjoy it later, don’t forget to separate the shrimp from the pasta. This helps keep the shrimp tender and the pasta fresh. When you’re ready to eat your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or cream to keep the pasta moist. Stir often to avoid burning. You can also microwave it in 30-second bursts, stirring in between. This way, your dish stays creamy and delicious. If you want to save Cajun Shrimp Alfredo for a longer time, freezing is a great choice. Place the cooled dish into a freezer-safe container. It can last up to two months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat the pasta and sauce gently, just like with leftovers. However, I recommend not freezing the shrimp if possible. It may become tough when thawed. Cajun seasoning has a mix of spices. It usually includes paprika, cayenne, garlic powder, onion powder, and oregano. This blend gives it a warm, spicy flavor. You can find it at stores or make your own. Just mix the spices in a bowl, and you’re set! Yes, you can! While fettuccine is great, other pasta types work too. Use penne, linguine, or even spaghetti. The key is to cook the pasta until it is al dente. This will help it hold up in the creamy sauce. To add more heat, use extra Cajun seasoning. You can also add chopped fresh chili or red pepper flakes. Adjust the spice level to your taste. Start small, mix, and taste until it’s just right for you. Cajun Shrimp Alfredo pairs well with many sides. Consider a fresh salad for a crisp contrast. Garlic bread or crusty rolls are great for dipping in the sauce. You can also serve it with roasted veggies for a colorful plate. This blog post outlined every step to make Cajun Shrimp Alfredo. We covered ingredients, substitutions, and tips for success. You learned how to cook shrimp perfectly and create a creamy sauce. Explore different variations, from adding veggies to trying gluten-free options. Finally, storing and reheating leftovers ensures you enjoy this dish again. Now, try making Cajun Shrimp Alfredo at home. Experiment with flavors and create your own twist! Enjoy cooking and savoring this delicious dish.$

Spicy Cajun Shrimp Alfredo

A creamy and spicy pasta dish featuring shrimp, Cajun seasoning, and sun-dried tomatoes.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 600 kcal

Ingredients

1 pound large shrimp, peeled and deveined
8 ounces fettuccine pasta
2 tablespoons Cajun seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh parsley, chopped
to taste salt and pepper
for serving lemon wedges

Instructions

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until melted and smooth. Add in the sun-dried tomatoes and mix well. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
Add the cooked fettuccine and sautéed shrimp to the sauce. Toss everything together until the pasta is well coated. Season with salt and pepper to taste.
Once everything is combined and heated through, remove from heat. Sprinkle fresh parsley on top and serve immediately with lemon wedges on the side for a refreshing finish.

Notes

Serve with lemon wedges for a refreshing finish.

Keyword alfredo, Cajun, pasta, shrimp, spicy