Cajun Shrimp Alfredo Pasta Recipe
User Reviews
4.8
171 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
American
Cajun Shrimp Alfredo Pasta Recipe
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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!
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Ingredients
- 1 pound medium shrimp peeled and tails removed, patted dry with a paper towel
- 1 tablespoon Cajun Seasoning
- 4 tablespoons butter divided
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 2 cups milk (see note)
- 8 ounces fettuccine noodles
- 2 cups reserved pasta water
- 1 cup freshly grated Parmesan cheese (see note)
- 1 teaspoon salt or to taste
- fresh chopped parsley
Instructions
- 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.
Notes
- Storing leftovers: will keep in the fridge for about 3 days. I do not recommend freezing it.
- 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.
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
54g
(18%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
1045mg
(44%)
Potassium
405mg
(12%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1336IU
(27%)
Vitamin C
1mg
(1%)
Calcium
461mg
(46%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1045mg | 44% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1336IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 461mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
171 reviews
Excellent
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