This Spicy Cajun Shrimp Alfredo with Fettuccine is a bold, creamy, and satisfying pasta dish that brings together the richness of Alfredo sauce and the fiery kick of Cajun seasoning. With juicy, seasoned shrimp tossed into a velvety garlic-Parmesan cream sauce and paired with tender fettuccine, this recipe is the perfect fusion of comfort and spice.
Why You’ll Love This Recipe
I love how this dish delivers restaurant-quality flavor in under an hour. The Cajun seasoning gives the shrimp an irresistible smoky heat, while the Alfredo sauce cools things down with creamy richness. It’s a dish that feels indulgent but is surprisingly easy to make at home. Plus, it’s perfect for date nights, special dinners, or anytime I want to impress with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
1 tablespoon Cajun seasoning (plus more to taste)
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1 teaspoon paprika (optional, for extra color and depth)
Fresh chopped parsley, for garnish
Directions
I start by cooking the fettuccine in a large pot of salted boiling water until al dente, then I drain and set it aside.
While the pasta is cooking, I season the shrimp with Cajun seasoning, tossing well to coat evenly.
In a large skillet over medium-high heat, I heat the olive oil and sauté the shrimp for about 2-3 minutes per side, or until pink and cooked through. Then I remove the shrimp and set them aside.
In the same skillet, I melt the butter and sauté the garlic for about 30 seconds until fragrant.
I pour in the heavy cream, bringing it to a gentle simmer, then I reduce the heat and stir in the Parmesan cheese. I let the sauce simmer for 3-4 minutes, stirring frequently, until thickened.
I taste the sauce and season it with salt, black pepper, and a bit more Cajun seasoning if I want more heat.
I return the shrimp to the skillet, add the cooked fettuccine, and toss everything together until the pasta is well coated.
I finish the dish by sprinkling paprika and chopped parsley on top before serving.
Servings and timing
This recipe makes 4 servings. From start to finish, it takes about 30 minutes:
Prep time: 10 minutes
Cook time: 20 minutes
Variations
I sometimes swap the shrimp for sliced grilled chicken if I want something heartier.
For extra veggies, I’ve added sautéed bell peppers or spinach to the sauce.
If I want a smoky twist, I stir in a bit of smoked paprika or use blackened seasoning instead of Cajun.
I’ve also made this with penne or linguine when I’m out of fettuccine—it works just as well.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or milk to loosen the sauce. The microwave works too, but I stir halfway through to keep everything creamy and evenly heated. I don’t recommend freezing, as the cream sauce can separate.
FAQs
How spicy is Cajun shrimp Alfredo?
It has a noticeable kick, but it’s not overpowering. I always adjust the amount of Cajun seasoning based on my spice tolerance.
Can I use frozen shrimp?
Yes, I just make sure to thaw and pat them dry before cooking so they sear properly and don’t water down the sauce.
What can I use instead of heavy cream?
I’ve used half-and-half or whole milk with a bit of flour for thickening, but the result isn’t as rich as with cream.
Is it okay to make the sauce ahead of time?
I prefer making the sauce fresh, but it can be made a day ahead and stored in the fridge. I reheat it gently and add a bit more cream or milk if it thickens too much.
Can I make it less spicy for kids?
Definitely. I reduce the Cajun seasoning or use a mild version, and sometimes I add a touch of honey or cream to mellow the heat.
Conclusion
Spicy Cajun Shrimp Alfredo with Fettuccine is one of those recipes I keep coming back to—it’s quick, flavorful, and always hits the spot. Whether I’m cooking for guests or just craving something cozy and bold, this dish delivers every time. With just a few pantry staples and fresh shrimp, I can turn a simple dinner into something memorable.
A bold and creamy pasta dish combining juicy Cajun-seasoned shrimp with a rich garlic-Parmesan Alfredo sauce, served over tender fettuccine.
Ingredients
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
1 tablespoon Cajun seasoning (plus more to taste)
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1 teaspoon paprika (optional, for extra color and depth)
Fresh chopped parsley, for garnish
Instructions
Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
Season the shrimp with Cajun seasoning, tossing to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Sauté the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant.
Pour in the heavy cream, bring to a gentle simmer, then reduce the heat and stir in the Parmesan cheese. Simmer for 3–4 minutes, stirring frequently, until the sauce thickens.
Season the sauce with salt, black pepper, and additional Cajun seasoning if desired.
Return the shrimp to the skillet, add the cooked fettuccine, and toss everything to coat well in the sauce.
Sprinkle with paprika and chopped parsley before serving.
Notes
Use grilled chicken instead of shrimp for a variation.
Add bell peppers or spinach for extra veggies.
Try penne or linguine if you’re out of fettuccine.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
