Cajun Shrimp Fettuccine Alfredo
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
804 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Shrimp Fettuccine Alfredo
Description
This recipe starts with boiling fettuccine pasta until tender, then sautéing shrimp seasoned with Cajun seasoning in olive oil until just cooked. Andouille sausage slices and diced onion are then cooked in the same pan until the sausage browns slightly and onions turn translucent. Minced garlic adds aromatic depth.
Chicken stock is deglazed into the pan, followed by heavy cream, Parmesan cheese, black pepper, and cayenne pepper to create a thick, velvety sauce after simmering. The cooked shrimp is returned to the pan to combine all ingredients.
The dish balances creamy richness with smoky and spicy elements from Cajun seasoning and sausage. It works well as a hearty main course and is best served immediately to preserve sauce texture and shrimp tenderness.
The recipe notes suggest using lower sodium Cajun seasoning or adjusting seasoning amounts to avoid excessive saltiness and balancing heat with cayenne pepper if needed.
Ingredients
- 8 ounces Fettuccine pasta
- 1 tablespoon olive oil
- 1 pound Shrimp shelled and deveined, medium-sized
- 2 tablespoons Cajun seasoning
- 1/2 pound andouille sausage sliced into 1/4 inch circles
- 1 yellow onion diced, small
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup Parmesan Cheese grated
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- parsley minced
Instructions
- Set a large pot of salted water over high heat.
- Once the water is boiling add in the pasta and cook according to box directions. Drain and set aside until ready to use.
- Set a large high sided skillet over medium-high heat and add olive oil.
- Season the shrimp with Cajun seasoning and add to the skillet when the oil is hot.
- Cook for about 5 minutes or just until the shrimp turns pink and is cooked. Remove shrimp from the skillet and set aside.
- In the same skillet add sausage and onion.
- Sauté until the onion is translucent and the sausage is starting to brown.
- Add garlic and sauté for 30 seconds or until the garlic is fragrant.
- Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.
- Add the heavy cream, Parmesan cheese, black pepper and cayenne pepper to the skillet, stir to combine.
- Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
- Add in the cooked pasta and shrimp and toss to combine.
- If the sauce is too thick you can thin it out with a little milk. If it's too thin let it cook down a bit more until you reach your desired texture.
- Serve with a sprinkle of parsley if desired.
Notes
- Use lower sodium Cajun seasoning to control salt levels; adjust seasoning quantities accordingly.
- If lower sodium seasoning is unavailable, reduce Cajun seasoning amount and add cayenne pepper to maintain desired heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 804kcal | 40% |
| Carbohydrates | 38g | 13% |
| Protein | 47g | 94% |
| Fat | 51g | 78% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 1g | 50% |
| Cholesterol | 363mg | 121% |
| Sodium | 3661mg | 153% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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