Description
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.
- Do not freeze—cream sauce may separate.
