Deliciously seasoned cajun shrimp are over a bed of creamy fettuccine alfredo in this quick and easy Cajun Shrimp Alfredo. This stress-free pasta dish is the ultimate comfort food. No one will ever know that it was prepared in under 30 minutes!
This is another 30-minute meal that is perfect for busy weeknights, yet it’s so elegant you’ll want to serve it on special occasions. It’s prepared with my extra creamy and cheesy cream cheese-based alfredo sauce that will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Perfect for entertaining: Despite being quick and easy to prepare, this shrimp alfredo has a gourmet flair that makes it perfect for entertaining guests.
- Customizable: While this recipe is fantastic as-is, it’s incredibly versatile. Add your creative spin to make this recipe your personal favorite!
- Quick and easy: This hassle-free recipe comes together in under 30 minutes using simple ingredients that are easy to find.
Ingredients Needed
- Shrimp – Peeled and deveined.
- Pasta – Fettuccine pasta, cooked to al dente according to package instructions.
- Cajun seasoning
- Butter
- Cream cheese
- Garlic
- Milk
- Parmesan cheese
- Salt and black pepper
- Fresh parsley – Optional garnish.
How to Prepare
For the detailed instructions, please see the recipe card.
- Season the shrimp. While the pasta is cooking, season the shrimp with cajun seasoning.
- Cook the shrimp and transfer to a plate.
- Prepare the alfredo sauce.
- Add the cooked and drained fettuccine pasta to the sauce and toss to coat.
- Top with the cajun seasoned shrimp.
5 Star Review
“My family loved this recipe. Simple ingredients, and easy to prepare! I know spice being from Louisiana!! I give this recipe a thumbs up!!!” ~ Tiffany
Helpful Tips
- Prep before cooking: Make sure all of your ingredients are measured and prepped before starting to cook. This recipe moves fast!
- Don’t overcook the shrimp: Shrimp cook quickly, so pay close attention not to overcook them. You’ll want to remove the shrimp from the skillet as soon as they have just turned pink and are opaque.
- Use freshly grated Parmesan cheese: Pre-grated Parmesan often contains additives that prevent it from melting as well as freshly grated cheese.
Flavor Variations
- Make it spicier: Add more cajun seasoning.
- Add heat: Add crushed red pepper flakes or cayenne pepper.
- Use a different pasta: While fettuccine is classic for alfredo, feel free to use any pasta shape you prefer. Ideas are penne, rigatoni, or even spaghetti noodles.
- Use a different protein: Instead of shrimp, use a different protein that has been seasoned and cooked with cajun seasoning such as chicken breasts or sliced andouille sausage.
Common Questions
Yes, just make sure to thaw them completely before cooking.
While this is best served fresh, you can prepare the alfredo sauce ahead of time and gently reheat on the stovetop. The sauce will thicken when stored, so you may need to add a few splashes of milk to thin the consistency. Cook the shrimp and pasta separately and add to the alfredo sauce.
I do not recommend freezing because the sauce is dairy-based and will likely separate and become grainy after defrosting.
Storage and Reheating
- Storage: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop in a skillet (stirring occasionally) or in the microwave.
More Pasta Recipes
Cajun Shrimp Alfredo
Ingredients
- 8 ounces fettuccine pasta cooked to al dente according to package directions and drained
For the shrimp:
- 1 pound medium or large shrimp peeled and deveined
- 1 ½ tablespoons cajun seasoning
- 2 tablespoons butter unsalted
For the alfredo sauce:
- 3 tablespoons butter unsalted
- 2 teaspoons minced fresh garlic
- 6 ounces cream cheese cubed
- 1 ½ cups whole milk
- 1 ½ cups grated Parmesan cheese 4.5 ounces
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Optional:
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Begin cooking the pasta.
- While the pasta is cooking, season the shrimp with cajun seasoning.
- Melt 2 tablespoons of butter in a large skillet or sauté pan over medium high heat. Add shrimp to the skillet and cook for 3 to 4 minutes (stirring often), or until the shrimp have just turned pink on both sides and are opaque. Transfer shrimp to a plate and set aside.
- In the same skillet over medium heat, melt 3 tablespoons of butter. Add garlic and cook until fragrant (about 30 seconds), stirring frequently.
- Add cream cheese cubes. Whisk to smooth out any large lumps. Slowly pour in milk while continuing to whisk.
- Add Parmesan cheese and stir until melted and smooth. Continue to stir for 2 to 3 minutes or until sauce reaches desired thickness (sauce will continue to thicken once removed from heat). Season with salt and pepper.
- Remove from heat and add cooked and drained pasta to the skillet with the sauce. Toss to coat evenly and top with shrimp.
- Garnish with chopped fresh parsley, if desired.
Notes
- Storage: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop in a skillet (stirring occasionally) or in the microwave. If sauce thickens during storing, add milk to reach desired consistency.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Lauren
This recipe is DELICIOUS!! I will however be adding more pasta the next time I make it
Amy
Thank you, Lauren – So glad to hear your enjoyed it!! 🙂
Laura
I’m going to try, my son requested I add andouille sausage. Any thoughts on that addition? Thanks!
Amy
Hi Laura, I haven’t tried it so I can’t say with 100% certainty how it would turn out (but it sounds delicious). Let us know how you liked it if you try it! 🙂
Terry
I substituted shrimp and used crawfish, and coming from a true Cajun, it was fantastic. Would recommend this to anyone. It’s just that easy
Amy
Thanks so much, Terry – So glad to hear you enjoyed it!
Richard R Brehm
Instead of milk try useing heavy cream and fresh parhmasan cheese
Tiffany L Thomas
My family loved this recipe. Simple ingredients, and easy to prepare! I know spice being from Louisiana!! I give this recipe a thumbs up!!!
Amy @ The Blond Cook
Thank you so much, Tiffany… I’m sure you made this insanely delicious with your knowledge in spices! So happy to hear everyone enjoyed it! 🙂
Tony
Can the sauce be de ahead of time?
Amy @ The Blond Cook
Hi Tony, Yes it can be made ahead of time. You will probably need to add more milk for desired consistency when re-heating because it thickens when refrigerated overnight. Hope you enjoy! 🙂
Gary T.
Purchased a bag of frozen shrimp with no idea what do with them. Great change from beef & chicken. Made enough for two meals just the way you suggested!
BOFFO!
Amy @ The Blond Cook
Thanks so much, Gary! 🙂
Darrell Dixon
Great dish!! I added onions and sun dried tomatoes. Loved it!!
Amy @ The Blond Cook
Thanks so much, Darrell… I will have to try that, it sounds delicious! 🙂
Tracy Parker
Wonderful recipe! My family loved it!!
Amy @ The Blond Cook
Thanks so much, Tracy! Happy New Year! 🙂
Donna Moore
Can I add mushrooms and rotel or tomatoes or is it spicy enough?
Amy @ The Blond Cook
Hey Donna, it was plenty spicy for me but I understand everyone has different tastes… you can always add more cajun seasoning or even cayenne pepper to make it spicier. I’ve never added mushrooms or Rotel to this recipe so I can’t say for sure how it would be. Hope you enjoy! 🙂
Janine
Can u use regular parmesan cheese in a jar?
Amy @ The Blond Cook
Hi Janine, Yes that’s what I used. The grated Parmesan cheese that typically comes in a plastic jar with a green top. Hope you enjoy!
Constance Barbour
Loved it
Amy @ The Blond Cook
Thanks, Constance! 🙂
Theresa
I made the Cajun Alfredo pasta 2 days ago and it was so well received that I made it again today it us delicious and does not take long time to prepare.
Amy @ The Blond Cook
Thanks so much, Theresa… so glad everyone enjoyed it!
Denise
The parmesan chz used in the recipe is the one where the cheese is already grated or the one in the green container.
Amy @ The Blond Cook
Hi Denise, it’s the grated Parmesan cheese in the container normally with a green lid. Hope you enjoy! 🙂
Sue
I used both it was amazing! Thanks for the inspiration!
Kris
Amazingly awesome!!! Family loved loved it
Amy @ The Blond Cook
Thanks so much, Kris! 🙂