Cajun Shrimp Fettuccine Alfredo

blackened cajun shrimp fettucine alfredo.

5 from 4 votes

Cajun Shrimp Fettuccine Alfredo

Cajun shrimp fettuccine alfredo is a delicious shrimp pasta recipe made with cajun blackened shrimp, creamy alfredo sauce, and tender fettuccine noodles.

Servings:

Ingredients

Cajun Shrimp

2 lbs raw shrimp uncooked peeled, deveined
1 tablespoon McCormick's chili powder note 3
1 tablespoon brown sugar
2 teaspoon smoked paprika or substitute paprika
2 teaspoon ground paprika or substitute smoked paprika
2 teaspoon ground cumin
2 teaspoon garlic powder
1½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper

Alfredo Pasta

16 ounces fettucine pasta note 1
2 tablespoon olive oil
2 cups heavy cream
1½ cups shredded parmesan note 2
2 garlic cloves mashed, crushed, or finely minced
¼ teaspoon salt
fresh chopped parsley optional

US Customary - Metric

Instructions

Cajun Shrimp

Cajun seasoning: Mix the dry cajun spices. Smoked paprika and paprika can be swapped if you only have one kind on hand. If using store-bought cajun seasoning, use 5 tablespoon dry spice for every two pounds of meat.
Shrimp: Thaw shrimp if frozen. Peel and devein shrimp. Pat the shrimp dry with a paper towel. Coat the shrimp with the cajun seasoning in a bowl.
In a cast iron skillet on medium-high heat, add enough olive oil to coat the pan (about two tablespoons). Cook the shrimp in a single layer for 2 to 4 minutes per side (or until the shrimp is cooked). Place the cooked shrimp aside on a plate. Repeat until all shrimp is cooked.

Fettuccine Alfredo

Bring a large pot of water to a boil on high heat. Cook the pasta per the package instructions. Drain the pasta reserving about ½ cup of pasta water (to thin out the Alfredo sauce).
While the pasta is cooking, make the alfredo sauce. Sauté crushed garlic in olive oil on medium heat for about a minute. Add the heavy cream and continue stirring as the sauce thickens (about 6 minutes). Whisk in the shredded parmesan cheese until it's melted. Take the sauce off the heat.
Thin out the alfredo sauce (as desired) with the reserved pasta water. Mix the pasta and Alfredo sauce. Serve with cajun blackened shrimp. Garnish with chopped fresh parsley.

Notes

Fettuccine pasta, either homemade fettuccine pasta or store-bought dried pasta. Cook the pasta per the box instructions. Fresh handmade pasta cooks quicker than dried pasta. My local grocery store sells handmade pasta in 9 ounce boxes. I buy two boxes (18 ounces total) of handmade pasta and put a little to the side.
Use any shredded parmesan. I've made this recipe with fancy high-end parmesan and packaged shredded parmesan. Both Alfredo recipes turned out great.
American chili powder is different from Southeast Asian chili powder. American chili powder is milder and less spicy. I use McCormick's dark chili powder for my cajun seasoning and other chili recipes, like this turkey chili.
Fresh garlic is preferred, but garlic powder can be substituted if fresh garlic is not on hand. Substitute 1 teaspoon garlic powder for 2 cloves of fresh garlic. Shallots can be substituted for garlic also. Large shrimp or prawn is preferred. Small shrimp cook quickly.
Storage: Store for up to four days in the fridge. Freezing is not recommended.
Make ahead: Prep the shrimp ahead by deveining, peeling, and coating it in cajun seasoning.
Substitute store-bought cajun seasoning for homemade seasoning. A good rule of thumb is 5 tablespoon of cajun spice for every two pounds (1 kilo) of protein.

Nutrition