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To create a tasty Cajun Shrimp Alfredo, you need fresh and simple ingredients. Here is what you will need: - 1 pound large shrimp, peeled and deveined - 8 ounces fettuccine pasta - 2 tablespoons Cajun seasoning - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup fresh parsley, finely chopped - Salt and pepper to taste - Lemon wedges, for serving Each ingredient plays a role in building flavor. The shrimp bring a sweet and briny taste, while Cajun seasoning adds a spicy kick. Fettuccine pasta gives a hearty base. The heavy cream and Parmesan make the dish rich and creamy. Sun-dried tomatoes add a touch of tang, and parsley gives freshness. Lemon wedges brighten the meal. Gather these ingredients before you start cooking. This way, you can move quickly and keep the dish fresh. Plus, it's fun to have everything ready to go! {{ingredient_image_2}} - Bring a large pot of salted water to a boil. - Add the fettuccine and cook for about 8-10 minutes until al dente. - Taste a piece to check. It should be firm but not hard. - Drain the pasta and save 1 cup of the water for later. Set the pasta aside. - Take a bowl and add the shrimp. - Sprinkle in the Cajun seasoning. - Toss the shrimp gently to coat them evenly. - Make sure every shrimp gets some spice. - Heat olive oil in a large skillet over medium-high heat. - When the oil is hot, add the shrimp in a single layer. - Cook for 2-3 minutes on each side. - Watch for them to turn pink and opaque. - Remove the shrimp from the skillet and put them aside. - In the same skillet, add minced garlic. - Sauté for about 30 seconds until it smells good. - Then, pour in the heavy cream and let it simmer gently. - Stir to mix the garlic into the cream. - Gradually add the grated Parmesan cheese to the sauce. - Whisk until the cheese melts and the sauce is creamy. - Stir in the chopped sun-dried tomatoes. - If the sauce is too thick, add some reserved pasta water, slowly, until you like the texture. - Add the cooked fettuccine and sautéed shrimp back into the skillet. - Toss everything together so the pasta gets coated. - Taste and add salt and pepper if needed. - Once mixed, take the skillet off the heat. - Sprinkle chopped parsley on top for color. - Serve with lemon wedges on the side for extra flavor. To make Cajun Shrimp Alfredo even better, try adding spices. A pinch of cayenne pepper adds heat. Smoked paprika gives a nice smoky flavor. You can also add crushed red pepper for extra spice. Choosing the right Parmesan cheese is crucial. Look for a block of Parmigiano-Reggiano. It has a rich flavor. Grate it fresh to enhance the dish. Pre-grated cheese often lacks the same taste. Use a heavy skillet for sautéing. A cast-iron or stainless-steel skillet works best. It heats evenly and helps create a nice sear on the shrimp. To keep shrimp tender, do not overcook them. Cook each side for about 2-3 minutes. They should turn pink and opaque. Remove them from heat as soon as they look done. Pre-cook your shrimp and pasta for easy meals. Cook the pasta until al dente and rinse it. Store it in an airtight container. This helps keep it from sticking together. When storing cooked pasta, add a bit of olive oil. This coat helps prevent clumping. Keep it in the fridge for up to three days. Pro Tips Fresh Ingredients: Always use fresh shrimp for the best flavor and texture. Frozen shrimp can work in a pinch, but fresh shrimp will enhance the overall dish. Adjusting Spice Levels: If you prefer a milder flavor, reduce the Cajun seasoning or omit it entirely. You can also add more cream to balance the heat. Perfect Pasta: To prevent the fettuccine from sticking, stir it occasionally while cooking and make sure to toss it with sauce immediately after draining. Serving Suggestions: Serve with a side salad or garlic bread to complement the rich flavors of the Alfredo. A chilled white wine pairs beautifully as well. {{image_4}} You can change the shrimp in this dish. Chicken works great. Use about one pound of cooked chicken. Just cut it into bite-sized pieces. You can also use sausage. Andouille sausage adds a nice kick. Slice it thin and sauté it with the garlic. If you want a vegetarian dish, try mushrooms or zucchini. Both add great texture. You can also use tofu for a plant-based option. Make sure to season them well with Cajun spices. Do you like it spicy? Add more Cajun seasoning. You can also use a dash of hot sauce. For a milder taste, use less seasoning. Adjust it to match your taste. You can customize the sauce too. Try adding bell peppers or spinach. They add color and nutrition. A squeeze of lemon juice can brighten the flavors. Experiment with what you enjoy. For a gluten-free meal, swap the pasta. Use gluten-free fettuccine or penne. Many brands offer good options now. Make sure to read the label. If your sauce is too thick, use cornstarch or arrowroot powder. Mix it with cold water first. This will help thicken your sauce without gluten. To keep your Cajun Shrimp Alfredo fresh, store leftovers in an airtight container. This method prevents moisture loss and keeps your dish tasty. Make sure the dish cools down to room temperature before sealing. When stored properly, this dish will last up to three days in the fridge. For best quality, eat it within 48 hours. If you want to save Cajun Shrimp Alfredo for later, freezing is a great option. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to three months. When it's time to enjoy again, thaw the dish overnight in the fridge. For reheating, use a skillet over low heat. Stir in a splash of cream or reserved pasta water to help restore its creamy texture. This way, your meal stays flavorful and delicious! Cajun seasoning blends many spices. You often find salt, black pepper, paprika, and garlic powder. Some blends also add cayenne pepper, onion powder, and dried thyme. These spices give Cajun dishes their bold and spicy flavor. You can always adjust the mix to suit your taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. Fresh shrimp taste great, but frozen shrimp can work well too. Just remember to dry them before seasoning. To add more heat, use extra Cajun seasoning. You can also add crushed red pepper flakes or diced jalapeños. If you want to change it up, try hot sauce or sriracha. These options boost the spice level without losing flavor. Yes, Cajun Shrimp Alfredo is great for meal prep. Cook the pasta and shrimp ahead of time. Store them in separate containers. When you're ready to eat, heat them and mix with the sauce. Keep it in the fridge for up to three days. You can use half-and-half or whole milk as lighter options. Keep in mind that using these will make the sauce less rich and creamy. You might need to add more cheese to balance the flavor. In this blog post, we covered a simple recipe for Cajun Shrimp Alfredo, including essential ingredients and step-by-step guidance. We shared tips to enhance flavor and offered variations for different diets. Storing leftovers properly ensures you enjoy this dish later. Remember, cooking is about creativity and experimentation. This recipe is a great starting point. Enjoy making your own Cajun shrimp dish!

Spicy Cajun Shrimp Alfredo

A creamy and spicy pasta dish featuring shrimp, Cajun seasoning, and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 8 ounces fettuccine pasta
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 2 sun-dried tomatoes, chopped
  • 1 4 fresh parsley, finely chopped
  • to taste Salt and pepper
  • for serving Lemon wedges

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, carefully drain the pasta, making sure to reserve 1 cup of the pasta water for later use. Set the pasta aside.
  • In a mixing bowl, combine the shrimp with the Cajun seasoning. Toss gently but thoroughly until all the shrimp are evenly coated in the spices.
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp to the skillet in a single layer. Sauté the shrimp for about 2-3 minutes on each side, or until they are cooked through and turn a lovely pink color with an opaque finish. Remove the shrimp from the skillet and place them on a plate; set aside.
  • In the same skillet, add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Be careful not to burn the garlic. Next, pour in the heavy cream and allow it to come to a gentle simmer.
  • Gradually stir in the grated Parmesan cheese, whisking until it melts completely and the sauce becomes creamy and smooth. Add the chopped sun-dried tomatoes and mix well. If your sauce appears too thick, slowly incorporate the reserved pasta water, a little at a time, until the sauce reaches your desired creamy consistency.
  • Add the cooked fettuccine and the sautéed shrimp back into the sauce. Gently toss everything together until the pasta is thoroughly coated and heated through. Taste and adjust seasoning with salt and pepper as needed.
  • Once combined, remove the skillet from heat. Sprinkle the dish with freshly chopped parsley for a pop of color and flavor. Serve immediately, accompanied by lemon wedges on the side for a zesty finish that enhances the dish.

Notes

Serve with lemon wedges for added zest.
Keyword alfredo, Cajun, pasta, shrimp, spicy