Cajun Shrimp Fettuccine Alfredo

Name: Cajun Shrimp Fettuccine Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Cajun
Ingredients: 8 ounces fettuccine pasta; 1 tablespoon butter; 1 pound shrimp, peeled and deveined; 1 tablespoon Cajun seasoning; 2 cloves garlic, minced; 1/4 cup dry white wine or chicken broth; 1 cup heavy whipping cream; 1 cup grated Parmesan cheese; 1/2 tablespoon Cajun seasoning, or to taste; 1/4 cup sliced green onion (optional)

Recipe GLPR73d2512da9d68c

Cajun

Main Course

20 min

685 cal

Servings: 4

Stovetop

A vibrant fusion of classic Italian Alfredo and bold Cajun spices. Succulent shrimp are seared with warm Cajun seasoning and garlic, then tossed with tender fettuccine in a silky, garlic-infused cream sauce finished with tangy Parmesan cheese. This restaurant-quality dish comes together in just 20 minutes, making it perfect for an elegant weeknight dinner.

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Ingredients

8 ounces fettuccine pasta

1 tablespoon butter

1 pound shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 cloves garlic, minced

1/4 cup dry white wine or chicken broth

1 cup heavy whipping cream

1 cup grated Parmesan cheese

1/2 tablespoon Cajun seasoning, or to taste

1/4 cup sliced green onion (optional)

Directions

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, melt butter in a large skillet over medium-high heat. Season the shrimp with 1 tablespoon Cajun seasoning.
Once the butter is hot, add the seasoned shrimp to the skillet. Sear for 1-2 minutes per side until they turn pink and opaque (shrimp are done when they reach an internal temperature of 165°F). Remove shrimp from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the white wine or chicken broth and let it simmer for 1-2 minutes to reduce slightly.
Lower the heat to medium and slowly pour in the heavy cream, stirring constantly to combine with the garlic and wine mixture.
Add the grated Parmesan cheese to the cream sauce in batches, stirring continuously until fully melted and smooth. Avoid high heat to prevent the sauce from breaking.
Stir in the additional 1/2 tablespoon Cajun seasoning and adjust to taste. Return the cooked shrimp to the skillet and gently toss to coat with the sauce.
Add the drained fettuccine to the skillet and toss everything together until the pasta is well coated with the creamy Cajun sauce.
Divide among four plates and garnish with sliced green onion if desired. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This hits a real sweet spot for a Charlotte weeknight: shrimp are abundant and reasonably priced here, most ingredients are standard pantry items at any major chain, and the 20-minute claim is honest for someone who can have butter and cream melting while water boils. The cost per serving lands around $4.50–$5.50 depending on whether you buy frozen shrimp ($6–$7 per pound) or fresh ($10+), with butter and parmesan as the other price drivers—all found easily at Harris Teeter, Food Lion, or Walmart. The real issue is household fit: it is rich, moderately fussy once the shrimp hit the pan, and demands attention in the final five minutes to avoid breaking the cream sauce. It reheats poorly and is best eaten fresh the same night. Green onion is a nice finish but nonessential if you forget it.