Cajun Shrimp Alfredo
User Reviews
5
6 reviews
Excellent
Cajun Shrimp Alfredo
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This creamy Cajun shrimp Alfredo is a zesty and satisfying one-skillet meal!
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Ingredients
- 2 tablespoons butter divided, salted
- 1 lb. Shrimp peeled and deveined, large
- 1 tablespoon Cajun seasoning or Creole seasoning
- ½ cup onion diced
- ¼ cup green bell pepper seeded and diced
- ¼ cup celery diced
- 2 cloves garlic minced (about 2 teaspoons
- 1 ½ cups whole milk at room temperature
- 1 ½ cups chicken broth low-sodium
- 8 ounces fettuccine or linguine; dried
- ½ cup heavy cream at room temperature
- 1 cup Parmesan Cheese freshly grated
- 2 tablespoons green onion chopped
- fresh parsley optional garnish, chopped
Instructions
- In a large Dutch oven or cast iron braiser, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and Cajun seasoning; cook, stirring occasionally, until the shrimp are pink and opaque, about 4-5 minutes. Use a slotted spoon to remove the shrimp to a plate.
- Add the remaining 1 tablespoon of butter to the Dutch oven. When the butter melts, add the onion, bell pepper, and celery. Cook until the onion is translucent, about 5 minutes. Add the garlic; cook for 1 more minute. Stir in the milk and broth; bring to a simmer. Add the uncooked pasta, stirring frequently for about 3 minutes. Continue cooking until the pasta is al dente, about 8 more minutes for fettuccine or 6 more minutes for linguine, stirring occasionally.
- Stir in the heavy cream, Parmesan, and green onions. Simmer until the sauce thickens and the cheese melts. Remove from the heat and stir in the cooked shrimp. Garnish with fresh parsley and serve.
Notes
- Use very finely-grated Parmesan that you grate yourself on a microplane or on the small side of a box cheese grater. I do not recommend a can of pre-grated Parmesan, a bag of pre-shredded Parmesan, or coarsely-grated Parmesan for this recipe, because those options will not melt as smoothly into the sauce.
- The seasoning blend that I use includes a good amount of salt, so I do not add any extra salt to the dish. If your seasoning blend does not have salt in it, you will likely need to season the sauce with kosher salt to taste.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
802kcal
(40%)
Carbohydrates
52g
(17%)
Protein
58g
(116%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Trans Fat
1g
(50%)
Cholesterol
438mg
(146%)
Sodium
1974mg
(82%)
Potassium
609mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2176IU
(44%)
Vitamin C
14mg
(16%)
Calcium
1024mg
(102%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 802kcal | 40% |
| Carbohydrates | 52g | 17% |
| Protein | 58g | 116% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 438mg | 146% |
| Sodium | 1974mg | 82% |
| Potassium | 609mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2176IU | 44% |
| Vitamin C | 14mg | 16% |
| Calcium | 1024mg | 102% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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