It’s a good thing that I live on the coast and have access to an abundance of fresh seafood because I absolutely looooove it! Today I’m sharing an easy recipe for Cajun Shrimp Alfredo. 
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Not only is this amazingly delicious, but if your shrimp are already peeled and you have your pasta going while you’re working with the shrimp and alfredo sauce, this comes together in just 20 minutes. Yes, I said 20 minutes! 
Just look at those beautiful, perfectly seasoned shrimp floating around in all of that creamy, cheesy pasta goodness! This dish is perfect ANY night of the week and special occasions (no one will ever guess it comes together so quickly and easily!).
The shrimp only take a few minutes to cook in a large skillet… remove the shrimp when they’re done and make the easy alfredo sauce right in the same skillet. Add the cooked pasta and shrimp to the sauce in the skillet and BAM! 
Dinner in a flash. ENJOY!
Cajun Shrimp Alfredo
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 mins
Yield: 4 servings 1x
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Pin RecipeDescription
Cajun shrimp in a bed of creamy, cheesy alfredo sauce. Just 20 minutes is all it takes!
Ingredients
- 8 ounces fettuccine pasta, cooked according to package directions and drained
For the shrimp:
- 2 tablespoons cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1–1/2 pounds medium to large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
For the alfredo sauce:
- 1/2 cup unsalted butter
- 1 (8-ounce) package cream cheese, cubed
- 1/2 teaspoon Italian seasoning
- 1 tablespoon freshly minced garlic
- 2 cups whole milk
- 2 cups grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Optional:
- 2 tablespoons fresh chopped parsley, for garnish
Instructions
- Begin cooking the pasta. While pasta is cooking, season shrimp with cajun seasoning, salt and pepper.
- Melt the 2 tablespoons of butter for the shrimp in a large skillet over medium heat. Add shrimp to the skillet and cook for 3-4 minutes (stirring often), or until shrimp have just turned pink on both sides. Cook shrimp in 2 batches if necessary. Transfer shrimp to a plate and set aside.
- In the same skillet over medium heat, melt the 1/2 cup of unsalted butter. Add garlic and saute (stirring constantly), until fragrant, about 30 seconds.
- Add cream cheese cubes and Italian seasoning. Stir with a whisk to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
- Add Parmesan cheese and pepper. Stir well to combine. Continue to cook and stir for 2-3 minutes, or until sauce reaches desired thickness.
- Remove from heat and add pasta to skillet with sauce. Toss to coat evenly and top with shrimp. Garnish with parsley, if desired and serve immediately.
Notes
If reheating and sauce is too thick, add milk to reach desired consistency.
Kris says
July 2, 2017 at 8:12 pmAmazingly awesome!!! Family loved loved it
Amy @ The Blond Cook says
July 3, 2017 at 4:59 pmThanks so much, Kris! 🙂
Denise says
July 5, 2017 at 5:15 pmThe 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 says
July 6, 2017 at 8:36 amHi Denise, it’s the grated Parmesan cheese in the container normally with a green lid. Hope you enjoy! 🙂
Sue says
March 31, 2018 at 7:51 pmI used both it was amazing! Thanks for the inspiration!
Theresa says
August 27, 2017 at 2:52 pmI 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 says
August 28, 2017 at 8:10 amThanks so much, Theresa… so glad everyone enjoyed it!
Constance Barbour says
October 10, 2017 at 6:29 pmLoved it
Amy @ The Blond Cook says
October 11, 2017 at 7:36 amThanks, Constance! 🙂
Janine says
November 15, 2017 at 3:51 pmCan u use regular parmesan cheese in a jar?
Amy @ The Blond Cook says
November 16, 2017 at 9:26 amHi 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!
Donna Moore says
December 12, 2017 at 10:40 amCan I add mushrooms and rotel or tomatoes or is it spicy enough?
Amy @ The Blond Cook says
December 12, 2017 at 11:12 amHey 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! 🙂
Tracy Parker says
December 30, 2017 at 9:13 pmWonderful recipe! My family loved it!!
Amy @ The Blond Cook says
December 31, 2017 at 11:14 amThanks so much, Tracy! Happy New Year! 🙂
Darrell Dixon says
February 1, 2018 at 8:54 pmGreat dish!! I added onions and sun dried tomatoes. Loved it!!
Amy @ The Blond Cook says
February 2, 2018 at 10:05 amThanks so much, Darrell… I will have to try that, it sounds delicious! 🙂
Gary T. says
March 26, 2018 at 5:40 pmPurchased 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 says
March 27, 2018 at 7:22 amThanks so much, Gary! 🙂
Tony says
May 31, 2018 at 2:28 pmCan the sauce be de ahead of time?
Amy @ The Blond Cook says
June 1, 2018 at 7:42 amHi 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! 🙂
Tiffany L Thomas says
October 1, 2018 at 8:52 pmMy 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 says
October 2, 2018 at 7:33 amThank you so much, Tiffany… I’m sure you made this insanely delicious with your knowledge in spices! So happy to hear everyone enjoyed it! 🙂