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
Description
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.
Lauren says
This recipe is DELICIOUS!! I will however be adding more pasta the next time I make it
★★★★★
Amy says
Thank you, Lauren – So glad to hear your enjoyed it!! 🙂
Laura says
I’m going to try, my son requested I add andouille sausage. Any thoughts on that addition? Thanks!
Amy says
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 says
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 says
Thanks so much, Terry – So glad to hear you enjoyed it!
Richard R Brehm says
Instead of milk try useing heavy cream and fresh parhmasan cheese
Tiffany L Thomas says
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 says
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 says
Can the sauce be de ahead of time?
Amy @ The Blond Cook says
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. says
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 says
Thanks so much, Gary! 🙂
Darrell Dixon says
Great dish!! I added onions and sun dried tomatoes. Loved it!!
Amy @ The Blond Cook says
Thanks so much, Darrell… I will have to try that, it sounds delicious! 🙂
Tracy Parker says
Wonderful recipe! My family loved it!!
Amy @ The Blond Cook says
Thanks so much, Tracy! Happy New Year! 🙂
Donna Moore says
Can I add mushrooms and rotel or tomatoes or is it spicy enough?
Amy @ The Blond Cook says
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 says
Can u use regular parmesan cheese in a jar?
Amy @ The Blond Cook says
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 says
Loved it
Amy @ The Blond Cook says
Thanks, Constance! 🙂
Theresa says
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 says
Thanks so much, Theresa… so glad everyone enjoyed it!
Denise says
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 says
Hi Denise, it’s the grated Parmesan cheese in the container normally with a green lid. Hope you enjoy! 🙂
Sue says
I used both it was amazing! Thanks for the inspiration!
Kris says
Amazingly awesome!!! Family loved loved it
Amy @ The Blond Cook says
Thanks so much, Kris! 🙂