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Square close up shot of creamy Cajun shrimp pasta Alfredo.
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5 from 3 votes

Cajun Shrimp Alfredo

This creamy Cajun shrimp Alfredo is a zesty and satisfying one-skillet meal!
Course Dinner
Cuisine American, Southern
Keyword cajun shrimp alfredo, cajun shrimp pasta, cajun shrimp pasta alfredo, creamy cajun shrimp pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 802kcal
Author Blair Lonergan

Ingredients

  • 2 tablespoons salted butter, divided
  • 1 lb. large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning or Creole seasoning
  • ½ cup diced onion
  • ¼ cup seeded and diced green bell pepper
  • ¼ cup diced celery
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 ½ cups whole milk, at room temperature
  • 1 ½ cups low-sodium chicken broth
  • 8 ounces dried fettuccine or linguine
  • ½ cup heavy cream, at room temperature
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped green onion
  • Optional garnish: chopped fresh parsley

Instructions

  • In a large Dutch oven or cast iron braiser, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and Cajun seasoning; cook, stirring occasionally, until the shrimp are pink and opaque, about 4-5 minutes. Use a slotted spoon to remove the shrimp to a plate.
    Cooking shrimp in a cast iron pan.
  • Add the remaining 1 tablespoon of butter to the Dutch oven. When the butter melts, add the onion, bell pepper, and celery. Cook until the onion is translucent, about 5 minutes. Add the garlic; cook for 1 more minute. Stir in the milk and broth; bring to a simmer. Add the uncooked pasta, stirring frequently for about 3 minutes. Continue cooking until the pasta is al dente, about 8 more minutes for fettuccine or 6 more minutes for linguine, stirring occasionally.
    Horizontal side shot of creamy Cajun shrimp pasta Alfredo in a cast iron pan.
  • Stir in the heavy cream, Parmesan, and green onions. Simmer until the sauce thickens and the cheese melts. Remove from the heat and stir in the cooked shrimp. Garnish with fresh parsley and serve.
    Horizontal overhead shot of a bowl of cajun shrimp pasta on a gray table.

Notes

  • Use very finely-grated Parmesan that you grate yourself on a microplane or on the small side of a box cheese grater. I do not recommend a can of pre-grated Parmesan, a bag of pre-shredded Parmesan, or coarsely-grated Parmesan for this recipe, because those options will not melt as smoothly into the sauce.
  • The seasoning blend that I use includes a good amount of salt, so I do not add any extra salt to the dish. If your seasoning blend does not have salt in it, you will likely need to season the sauce with kosher salt to taste.

Nutrition

Serving: 1/4 of the dish | Calories: 802kcal | Carbohydrates: 52g | Protein: 58g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 438mg | Sodium: 1974mg | Potassium: 609mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2176IU | Vitamin C: 14mg | Calcium: 1024mg | Iron: 5mg