This 30 minute cajun shrimp alfredo pasta is made with large shrimp, cajun seasoning, heavy cream, shredded parmesan, minced garlic, olive oil, and fettuccine pasta.
Make the homemade cajun spice by mixing smoked paprika, paprika, chili powder, garlic powder, ground cumin, dried oregano, brown sugar, salt, and pepper.
Thaw shrimp if frozen. Peel and devein shrimp.
Pat dry shrimp so the dry cajun spice sticks well. Coat the shrimp with cajun seasoning.
In a large skillet, sear the shrimp with olive oil on medium-high heat for about 2 to 4 minutes per side.
Boil pasta per the package directions. Reserve some pasta water to thin out the Alfredo sauce. In a second pot on medium heat, fry minced garlic in olive oil.
Add heavy cream. Continue stirring the sauce until it thickens (about 6 minutes). Add the shredded parmesan cheese until melted.
Thin out the cream sauce with reserved pasta water. Toss the cooked fettuccine pasta with cream sauce.
Top with blackened shrimp.