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Creamy Cajun shrimp alfredo pasta with fettuccine noodles is easy to make and only takes 30 minutes! Made with simple ingredients right from your fridge or pantry, this pasta dinner will soon become one of your favorites!
Fettuccine alfredo is one of my most favorite pasta dishes. Shrimp is one of my most favorite seafoods. Cajun seasoning is my most favorite of seasonings…can you see where I’m going with this yet? Yes, so combining these three things into one delicious shrimp pasta dishes was a total no-brainer! I think you’ll agree!
How to Make this Cajun Shrimp Fettuccine Alfredo
Ingredients You’ll Need
- Shrimp – I use medium shrimp that’s already been peeled and with the tails removed, it’s just way less work this way!
- Cajun seasoning –
- Butter – I tend to mostly use unsalted butter because we are also adding salt to this recipe. But if you use salted butter, then be sure to taste before adding more salt.
- Olive oil – Extra virgin olive oil is the way to go in most recipes, any name-brand is great!
- Minced garlic – I use minced garlic from a jar but you can mince your own.
- Flour – Any all-purpose flour, any brand, will work great in this Cajun shrimp fettuccine alfredo recipe.
- Milk – Any milk is fine here. The more fat content the milk has though, the thicker and creamier your sauce will be.
- Fettuccine noodles – Any name-brand fettuccine noodles are fine here. You can actually sub spaghetti or any other long noodle too for that matter.
- Reserved pasta water – The reserved pasta water is key to making a creamy, carby sauce. Be sure to save some after you drain the pasta.
- Parmesan cheese – Freshly grated parmesan works best here. Store-bought, pre-shredded has an anti-caking agent added to it to keep it from sticking which makes it harder to melt and cream together. However, you can use whatever parmesan you like, just know it might not completely melt smoothly.
- Salt – Any fine-grain salt will work.
- Parsley – Chopped fresh parsley makes the best garnish, but you can use dried or skip it all together.
Step By Step Directions
- First, cook the fettuccine noodles according to the package’s directions. Drain them, making sure to reserve 2 cups pasta water. Then toss the pasta with a bit of olive oil, and set aside.
- Next, get out a large skillet and melt 1 tablespoon butter in it over medium heat. Then stir in 1 teaspoon of olive oil.
- Add the thawed shrimp to the skillet, sprinkle Cajun seasoning all over the shrimp, and then stir for 4-7 minutes or until the shrimp is cooked through and opaque.
- Using tongs or a slotted spoon, transfer the shrimp to a dish and cover the dish to keep the shrimp warm.
- Without cleaning out the skillet, melt more butter over medium heat, then stir in the minced garlic for about 1 minute or til fragrant.
- To the garlic and butter mixture, stir in the four for another minute. Now, to finish the roux, gradually whisk in the milk first, then whisk in the reserved pasta water.
- Add the freshly grated parmesan cheese and salt and stir until the parmesan is dissolved. Taste, and add salt and pepper as desired.
- To the sauce, add back the cooked fettuccine noodles and return the shrimp to the skillet too. Give it all a good toss.
- Finally, garnish with chopped, fresh parsley and additional grated parmesan if desired, and serve.
Why This Recipe Works
- So easy – So, so, so very easy to put this shrimp fettuccine alfredo recipe together. Honestly, the shrimp cooks up so fast, and you make pasta according to the package directions, throw some Cajun spice on, mix up a quick alfredo sauce and you’re done!
- Shrimp – Easily one of my favorite seafoods, shrimp is just delicious and my whole family loves it. Plus, if you buy peeled and deveined, that’s even less work for you. All you have to do is toss the shrimp in and cook for 4-7 minutes till it’s done.
- Great leftovers – If you have any Cajun shrimp fettuccine alfredo leftover then you’ll be happy to know it’s still yum the next day. I just reheat mine in the microwave.
- Versatile – You can use any pasta you have on hand with this shrimp alfredo recipe. Also, you could sub chicken for shrimp (just cut into bites and cook a little longer) or add broccoli or some chopped kale in with the sauce – you get the idea.
- This Cajun shrimp fettuccine alfredo will keep in the fridge for about 3 days. I do not recommend freezing it.
- I prefer to grate the parmesan cheese using a micro plane. If you do not have one, one of the smaller hole sizes in a box grater will work too. The finer your shred, the easier it will be to stir into the sauce to melt.
More Shrimp and Pasta Recipes
Did you try this Cajun Shrimp Alfredo recipe? FANTASTIC! Please rate the recipe below!
Cajun Shrimp Alfredo Pasta Recipe
Creamy, spicy, delicious Cajun shrimp fettuccine alfredo is easy to make and only takes 30 minutes! Made with simple ingredients right from your fridge or pantry, this meal will soon become one of your favorites!
Servings: 4 servings
Cook fettuccine noodles according to package directions. Drain (*Reserve 2 cups pasta water*), toss with a bit of olive oil, and set aside.
In a large skillet melt 1 tablespoon butter. Stir in 1 teaspoon olive oil.
Add shrimp to the skillet and sprinkle Cajun seasoning all over the shrimp, then stir for 4-7 minutes until shrimp is opaque.
Use tongs or a slotted spoon to transfer shrimp to a dish and cover to keep warm.
Without cleaning out the skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
Stir in flour for 1 minute. Gradually whisk in milk, then reserved pasta water.
Add parmesan cheese and salt and stir until parmesan is dissolved. Taste, add salt and pepper if needed.
Add cooked fettuccine noodles to the skillet and return shrimp to the skillet. Give it a good toss.
Garnish with chopped parsley and additional grated parmesan if desired, and serve.
The parmesan cheese: be sure to use freshly grated parmesan cheese, pre-shredded cheese is packed with a coating to keep it from sticking together in the packaging that tampers with its ability to melt smoothly into sauces.
Grating the parmesan: I prefer to grate the parmesan cheese using a micro plane. If you do not have one, one of the smaller hole sizes in a box grater will work too. The finer your shred, the easier it will be to stir into the sauce to melt.
The milk: I prefer to use fat free half and half, or heavy cream (for an richer sauce), but whole milk will work as well. The higher the fat content, the richer your sauce will be.
Calories: 446 kcal, Carbohydrates: 54 g, Protein: 23 g, Fat: 15 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 83 mg, Sodium: 1045 mg, Potassium: 405 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 1336 IU, Vitamin C: 1 mg, Calcium: 461 mg, Iron: 2 mg