Description
Spicy Cajun Shrimp Fettuccine Alfredo
“Creamy, spicy, and packed with bold Cajun flavors—this fettuccine Alfredo is taken to the next level with blackened shrimp and a rich, garlicky sauce!
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Ingredients
For the Cajun Shrimp:
½ lb shrimp, peeled & deveined
1 tbsp olive oil
1 tbsp butter
1 tsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
1 tsp lemon juice
For the Fettuccine Alfredo:
8 oz fettuccine pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp Cajun seasoning
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp chopped parsley for garnish
Instructions
Cook the Pasta:
Boil fettuccine in salted water until al dente.
Drain and set aside.
Cook the Cajun Shrimp:
Season shrimp with Cajun seasoning, garlic powder, paprika, and black pepper.
Heat olive oil and butter in a pan over medium-high heat.
Sauté shrimp for 2 minutes per side until golden.
Squeeze lemon juice over shrimp and remove from heat.
Prepare the Alfredo Sauce:
In the same pan, melt butter and sauté garlic until fragrant.
Pour in heavy cream and bring to a light simmer.
Stir in Parmesan cheese, Cajun seasoning, salt, and pepper.
Let simmer for 3-4 minutes until creamy.
Combine & Serve:
Toss cooked fettuccine in the Alfredo sauce.
Plate the pasta and top with Cajun shrimp.
Garnish with chopped parsley and extra Parmesan.
Who’s ready to spice up their pasta night?
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, prep all ingredients before heating any pans. Begin boiling heavily salted water for the pasta. As it heats, pat your shrimp dry and toss them thoroughly with the dry Cajun spices. Cook the fettuccine to al dente, reserving 1/2 cup of pasta water before draining. While the pasta cooks, sear the shrimp in the hot oil and butter until just opaque, then set them aside on a plate. In the same pan, build your sauce: cook the garlic in butter for only 30 seconds to avoid burning, then add the cream. Once simmering, reduce the heat to low before adding the Parmesan, stirring constantly until melted. Finally, combine the drained pasta with the sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Serving Suggestions
Plate this rich dish with complementary sides to balance the spice and cream. A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. For a vegetable side, roasted asparagus or sautéed green beans are excellent choices. Garlic bread is a classic for soaking up every bit of the creamy sauce. To elevate the presentation, serve in warm bowls and garnish with extra parsley, red pepper flakes, and a twist of fresh lemon on the side.
How-to Summary
In brief: Cook and drain fettuccine. Season and sear shrimp until cooked, then remove. In the same pan, make a sauce by sautéing garlic, adding cream and Parmesan, and seasoning. Toss the pasta in the sauce, top with the cooked shrimp, and garnish.
Frequently Asked Questions
Can I use pre-cooked shrimp? It’s not recommended, as they can become rubbery when reheated in the sauce. Raw shrimp seared in the pan yields the best texture and flavor infusion.
How can I make this dish less spicy? Omit the optional red pepper flakes in the sauce and use a mild Cajun seasoning blend. You can also reduce the Cajun seasoning in the shrimp rub by half.
What’s a good substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not boil it vigorously to prevent separation.
Can I prepare any components ahead of time? You can season the shrimp and grate the cheese ahead. However, for best results, cook and assemble the dish just before serving, as the pasta can absorb the sauce and become dry.
My sauce seems too thin. How can I thicken it? Let it simmer on low heat for a few more minutes to reduce. You can also add a small handful of extra grated Parmesan, stirring until fully melted and incorporated.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly. Remove them as soon as they turn pink and opaque to keep them tender.
- Adding cheese to boiling cream: High heat can cause the cheese to seize and become grainy. Always reduce heat to low before stirring in the Parmesan.
- Not salting the pasta water: This is your primary chance to season the pasta itself. The water should taste like the sea.
- Using pre-grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into a silky sauce. Always grate your own.
Conclusion
This Spicy Cajun Shrimp Fettuccine Alfredo masterfully combines comforting creaminess with bold, zesty heat, creating a restaurant-quality meal in your own kitchen. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly balanced dish where the succulent, seasoned shrimp complements the rich, garlicky pasta. It’s an impressive yet approachable recipe guaranteed to become a favorite for any pasta night seeking an exciting twist.