Cajun Shrimp Alfredo Pasta is a spicy twist on Shrimp Fettuccine Alfredo. Cream sauce with a spicy kick for an easy restaurant-worthy dinner.
Whether it’s Classic Chicken Alfredo or a modern smoky, spicy Cajun-style Alfredo sauce, a big bowl of Pasta with thick, creamy sauce is the ultimate comfort food.
Why You’ll Love Cajun Shrimp Alfredo Pasta?
- Sun dried tomatoes, garlic, and Parmesan cheese add layers of savory flavor that balance the richness of the alfredo sauce.
- A restaurant-worthy dinner made at home, with simple stovetop instructions that make it perfect for weeknight meals or special occasions.
Sabrina’s Cajun Shrimp Alfredo Pasta Recipe
This Cajun Shrimp Alfredo Pasta is more than just stirring some seasoning into a jar of sauce. Truly, you’ll never find a store-bought sauce that could compare to this amazing recipe. Layered with delicious flavors, and ready in less than an hour, which makes this great for those busy nights. For a more complete dinner, serve this with easy side dishes like Roasted Broccoli and Garlic Bread. Finally, read below for how to devein shrimp, and to get any of your FAQs answered.
Recipe Card
Ingredients
Cajun Seasoning:
- 2 teaspoons salt
- 1 tablespoon onion powder
- 2 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
Cajun Alfredo Pasta:
- 1 pound fettuccini
- 1 pound shrimp , peeled and deveined (13-15 count)
- 6 tablespoons unsalted butter , divided
- 4 cloves garlic , minced
- 1/2 cup sun dried tomatoes , chopped
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup white wine
- 3 cups heavy cream
- 1 1/2 cups Parmesan cheese , shredded
Instructions
Cajun Seasoning:
- In a small bowl add salt, onion powder, paprika, cayenne pepper and black pepper and mix well with a fork.
Cajun Shrimp Alfredo Pasta:
- Cook the fettuccine two minutes shy of the directions on the box, drain and reserve 1 cup pasta water.
- Season the shrimp with the Cajun seasoning.
- Add 4 tablespoons butter to the large pot the pasta was cooked in on high heat.
- Add the shrimp and cook for 1-2 minutes on each side.
- Remove the shrimp.
- Add in the garlic, sun dried tomatoes, tomato paste and flour with the remaining 2 tablespoons butter.
- Stir and let cook for 30 seconds.
- Add in the salt and black pepper and wine.
- Reduce by half, about 5-7 minutes.
- Add in the heavy cream and Parmesan cheese.
- Whisk to combine.
- Add in the fettuccini and toss to coat.
- Add shrimp to the top of the pasta along with additional Parmesan cheese.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
Deveining shrimp is super simple if you follow these steps. Lay a peeled shrimp on the cutting board with the curve facing up. Use a small paring knife to make a shallow slit along the back, then lift out the dark vein with the tip of the knife. Rinse briefly if needed.
Table of contents
Can this be made ahead of time?
Reheating cooked shrimp will make them rubbery, and the creamy sauce can thicken or separate during refrigeration, so this recipe is best made fresh.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours. Keep warm to serve because the sauce will thicken as it cools.
- Store: Store leftovers in an airtight container and keep in the refrigerator for up to 4 days. Reheat in a skillet on low heat to keep the sauce from separating. If the sauce is too thick, you can add a splash of chicken broth or heavy cream to loosen it up.
- Freeze: The creamy sauce can separate when it thaws, and shrimp will turn rubbery when reheating, so it’s best to make this pasta dish fresh. If you do want to freeze it, store it in individual portions for easier reheating and keep for up to 2 months.
Frequent Questions
This recipe has a quick Cajun seasoning with paprika, salt, onion powder, black pepper, and cayenne pepper included. Typically, I add garlic powder, but because of the fresh garlic in the sauce, I omitted it. I also use a full teaspoon of cayenne pepper, so it’s going to pack a big spicy punch. Feel free to reign back that to ¼ teaspoon and add more until it’s the level you prefer.
Load this pasta up like a Cajun Jambalaya Pasta by adding green bell peppers, Andouille sausage, and diced chicken breast. Start by cooking the chicken first because it will take longer. Pan fry the sausage slices too to give them a nice seasoned crust.
You can use frozen shrimp instead of fresh in this recipe. Make sure they are raw and not pre-cooked. Thaw in the fridge the night before you make this dish.
Related Recipes
Delicious Pasta Dishes
