Description
Cajun Shrimp and Fish Alfredo Pasta
Ingredients
For the Seafood:
1/2 lb shrimp, peeled and deveined
2 fish fillets (like cod or tilapia)
1 tbsp Cajun seasoning
2 tbsp olive oil
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp paprika
Salt and pepper to taste
For the Pasta:
8 oz fettuccine or linguine
Fresh parsley, chopped
Instructions
Cook the Pasta:
Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
Season and Sear the Seafood:
Pat the shrimp and fish fillets dry. Season with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium heat. Sear the fish for 3-4 minutes per side until golden and flaky. Remove and set aside.
In the same skillet, cook the shrimp for 2-3 minutes per side until pink. Set aside.
Make the Alfredo Sauce:
In the skillet, melt butter and sauté garlic until fragrant.
Add heavy cream and stir, bringing it to a simmer. Gradually whisk in Parmesan cheese until smooth. Add paprika, salt, and pepper. Adjust consistency with reserved pasta water if needed.
Combine and Assemble:
Toss the cooked pasta in the Alfredo sauce until well coated. Top with the seared shrimp and fish.
Garnish and Serve:
Sprinkle with fresh parsley and a pinch of paprika for extra flavor.
Enjoy this creamy and flavorful Cajun-inspired pasta dish!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: chop parsley, mince garlic, grate Parmesan, and pat seafood very dry. Start boiling heavily salted water for the pasta. As it cooks, season the shrimp and fish. Use a large skillet to sear the fish first, as it takes longer. Once removed, cook the shrimp quickly—they overcook easily. After removing the shrimp, immediately start the sauce in the same skillet to capture all the flavorful bits. Melt butter, sauté garlic for just 30 seconds until fragrant, then pour in the cream. Let it simmer gently before adding the cheese off the heat to prevent separation. Finally, toss the drained pasta directly into the sauce, adding pasta water a tablespoon at a time until creamy. Flake the fish into large chunks, combine with shrimp, and gently fold into the pasta.
Serving Suggestions
This rich pasta is best served immediately. Plate it in warm, shallow bowls to help retain heat. For a complete meal, pair with a simple side salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a wine pairing, choose a crisp, unoaked Chardonnay or a dry Riesling to complement the spice and richness. If serving for a dinner party, pre-set the plates with a sprinkle of parsley for a professional touch.
How-to Summary
In summary: Cook pasta, reserving water. Sear Cajun-seasoned fish, then shrimp, in a skillet. In the same pan, make a sauce with butter, garlic, cream, and Parmesan. Toss pasta with sauce, thinning with pasta water as needed. Gently combine with cooked seafood, garnish, and serve immediately.
Frequently Asked Questions
- Can I use a different protein? Absolutely. Chicken, scallops, or andouille sausage are excellent substitutes. Adjust cooking times accordingly.
- How can I make this dish less spicy? Use a mild or low-sodium Cajun seasoning blend, or make your own with paprika, garlic powder, onion powder, oregano, and a pinch of cayenne, omitting the cayenne for no heat.
- Can I prepare the sauce ahead of time? It’s not recommended, as the sauce can separate when reheated. For best results, prepare the sauce fresh and serve immediately.
- What’s the best way to store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency.
- Is there a lighter alternative to heavy cream? For a lighter sauce, substitute half-and-half, but avoid boiling it vigorously to prevent curdling. The sauce will be thinner but still flavorful.
Common Mistakes to Avoid
- Overcooking the Seafood: Fish becomes dry and shrimp turns rubbery if cooked too long. Remove both just as they become opaque.
- Adding Cheese to Boiling Sauce: Adding Parmesan to a rapidly boiling cream base can cause it to clump. Always reduce heat to low or remove the pan from heat before whisking in the cheese.
- Skipping the Pasta Water: The starchy reserved water is crucial for creating a silky, emulsified sauce that clings to the pasta. Don’t forget this step.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for the smoothest texture.
Conclusion
This Cajun Shrimp and Fish Alfredo Pasta masterfully combines bold, spicy flavors with a luxuriously creamy sauce. By following the detailed steps and avoiding common pitfalls, you can create an impressive restaurant-quality dish at home. The key lies in the technique: properly searing the seafood, building the sauce in the same pan, and using pasta water to achieve the perfect consistency. It’s a versatile, crowd-pleasing recipe that’s sure to become a favorite for any occasion.