Creamy Cajun Shrimp Pasta Alfredo
Need a new favorite weeknight dinner that is super easy to make but ridiculously luxurious and moreish? This One Pot Creamy Cajun Shrimp Pasta Alfredo ticks ALL of the boxes. Combining shrimp and fettuccine with a super creamy and cheesy Cajun spiced sauce with lots of garlic, this dish makes your house smell amazing and will have everyone coming back for seconds. Easily double-batched if you are serving a crowd, and packs well for lunch the next day. Kick it up a notch by adding a big handful of baby spinach or arugula (rocket) for some added greens.
Servings: 8 serves
- 16 oz (450g) fettuccine or other pasta of choice
For The Shrimp
- 1 lb (500g) raw jumbo shrimp thawed, peeled and deveined
- 2 tablespoons cajun spice blend (see notes for making your own)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
For The Alfredo
- 2 tablespoons olive oil
- ½ shallot minced
- 3 cloves garlic peeled and minced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon red chili flakes (optional)
- ¼ cup white wine (sub in extra broth if preferred)
- ¼ cup chicken or vegetable broth
- 2 tablespoons butter
- 3 tablespoons cream cheese softened
- 8 oz (225g) parmesan cheese freshly grated
- 1 cup heavy cream
- fresh chopped basil and chili flakes to serve (optional)
In a large pot over high heat, bring salted water to a boil and cook the pasta until al dente (or according to package directions). Drain and set pasta aside.
In a pan over medium heat, melt the butter. Toss the prepared shrimp with the cajun spice and lemon juice. Add to the pan and cook for three minutes on each side, or until the shrimp is light pink and cooked through. Turn the burner off and set the shrimp aside.
Using the same large pasta pot you cooked the pasta in (without the pasta this time!), add the olive oil and heat over medium heat. Add the shallot, garlic, and spices (Italian seasoning, salt, onion powder, red pepper flakes) and sauté until fragrant, about 2 minutes.
Add the white wine and broth and allow it to simmer and reduce to about half. Turn the heat down to low and then add the butter, cream cheese, parmesan cheese, and heavy cream. Stir continuously until the cheeses are melted and the sauce is relatively smooth. About 5 minutes.
Return the cooked fettuccine to the alfredo sauce, and toss. Top with the cooked shrimp and fresh basil. At this stage, you might want to add a handful of baby spinach or arugula so that it just wilts.
Toss and serve immediately.
If you are using frozen shrimp run it under cold water for about 5 minutes until completely thawed.
Not thawing the shrimp prior to cooking it will lead to it becoming rubbery when cooked.
To make your own cajun spice, mix together: 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper, ½ teaspoon oregano, ½ teaspoon red pepper flakes, ½ teaspoon thyme.
Want To Add Some Veggies?
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat you may have to add a little bit of water to loosen up the sauce.
- a big handful of baby spinach when adding the pasta to the sauce;
- thinly sliced kale when adding the pasta to the sauce;
- a handful of arugula (rocket) when adding the pasta to the sauce;
- some finely chopped red or green bell peppers which should be lightly sauteéd along with the shallots and garlic;
- or some broccoli florets which should be lightly sauteéd with the garlic as well.
Calories: 539kcal | Carbohydrates: 45g | Protein: 23g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1157mg | Potassium: 333mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 2mg