Cajun Shrimp Alfredo
Deliciously seasoned cajun shrimp are over a bed of creamy fettuccine pasta in this quick and easy Cajun Shrimp Alfredo.
Servings 4
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.