Today I bring you the creamiest cajun shrimp alfredo pasta that you can find in the entire web. Not even exaggerating. I almost licked the pan after eating my big pasta plate.
The sauce… OMG, this sauce is creamy seafood heaven. It has tons of spiced flavor — thanks cajun seasoning for existing—- and yet you can taste the delicate flavor of the shrimps in every bite.
If you can’t find Cajun seasoning — like me because I’m living in Portugal — you can totally make it at home. In one of my previous recipes, I detailed what herbs and spices to mix to get an authentic homemade cajun seasoning.
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How to make the cajun shrimp alfredo sauce?
BIG DISCLAIMER: this is not the classic Italian recipe for alfredo sauce.
This is my easy way to make an alfredo sauce.
I like to use heavy cream for the creamy base, but, just heavy cream is kind of a boring sauce.
All the flavor of this sauce is in the shrimps and in the Cajun seasoning. So, I start cooking my shrimps and let them gain color. Then I add the cajun seasoning and cook for a couple of minutes. Because the shrimps cook really fast, I remove them and save them for the end of the recipe.
Now, I have a pan that is coated with the remainings of the cooked shrimps. Pouring chicken broth or white wine I “deglaze” the pan and create a flavor-concentrated base. Then it’s time to add the heavy cream and ta-daaa: Cajun shrimp alfredo sauce!
This sauce is almost addictive to me. It gives you the most amazing fettuccine from the comfort of your home. For me, this cajun shrimp alfredo fettuccine is almost a comfort food. Also, it’s made in 20 minutes or less, how can you beat that?
- 300 gr fettuccine pasta
- 250 gr peeled and deveined shrimps
- 1 tbsp butter
- 2 garlic cloves minced
- ½ cup chicken broth or white wine
- 1 cup heavy cream
- 1 ½ tbsp cajun seasoning
- ¼ cup shredded parmesan cheese
- Salt and pepper to taste
Cook the fettuccine pasta according to the package instructions.
In a big pan melt the butter over medium heat. As soon as melted add the minced garlic, the shrimps and the cajun seasoning. Stir and let them cook for 2 minutes per side until the shrimps are pink. Remove the shrimps and save for later.
Pour the chicken broth or wine. Let it cook for 2 – 5 minutes until it starts to boil.
Add the heavy cream and salt and pepper to taste. Simmer for 5 minutes until the sauce starts to thicken.
Incorporate the cooked shrimp, the fettuccine and the parmesan cheese. Stir until all the pasta is covered by the sauce and serve immediately.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.