How to Make this Cajun Shrimp Fettuccine Alfredo

Ingredients You’ll Need

ingredients for shrimp fettuccine alfredo

Shrimp – I use medium shrimp that’s already been peeled and with the tails removed, it’s just way less work this way!

Cajun seasoning –

Butter – I tend to mostly use unsalted butter because we are also adding salt to this recipe. But if you use salted butter, then be sure to taste before adding more salt.

Olive oil – Extra virgin olive oil is the way to go in most recipes, any name-brand is great!

Minced garlic – I use minced garlic from a jar but you can mince your own.

Flour – Any all-purpose flour, any brand, will work great in this Cajun shrimp fettuccine alfredo recipe.

Milk – Any milk is fine here. The more fat content the milk has though, the thicker and creamier your sauce will be.

Fettuccine noodles – Any name-brand fettuccine noodles are fine here. You can actually sub spaghetti or any other long noodle too for that matter.

Reserved pasta water – The reserved pasta water is key to making a creamy, carby sauce. Be sure to save some after you drain the pasta.

Parmesan cheese – Freshly grated parmesan works best here. Store-bought, pre-shredded has an anti-caking agent added to it to keep it from sticking which makes it harder to melt and cream together. However, you can use whatever parmesan you like, just know it might not completely melt smoothly.

Salt – Any fine-grain salt will work.

Parsley – Chopped fresh parsley makes the best garnish, but you can use dried or skip it all together.

Step By Step Directions

First, cook the fettuccine noodles according to the package’s directions. Drain them, making sure to reserve 2 cups pasta water. Then toss the pasta with a bit of olive oil, and set aside. (not pictured)

Next, get out a large skillet and melt 1 tablespoon butter in it over medium heat. Then stir in 1 teaspoon of olive oil. (not pictured)

Add the thawed shrimp to the skillet, sprinkle Cajun seasoning all over the shrimp, and then stir for 4-7 minutes or until the shrimp is cooked through and opaque. (photos 1-2)

Using tongs or a slotted spoon, transfer the shrimp to a dish and cover the dish to keep the shrimp warm. (not pictured)

Without cleaning out the skillet, melt more butter over medium heat, then stir in the minced garlic for about 1 minute or til fragrant. (not pictured)

To the garlic and butter mixture, stir in the four for another minute. Now, to finish the roux, gradually whisk in the milk first, then whisk in the reserved pasta water. (photo 3)

Add the freshly grated parmesan cheese and salt and stir until the parmesan is dissolved. Taste, and add salt and pepper as desired. (photo 4)

To the sauce, add back the cooked fettuccine noodles and return the shrimp to the skillet too. Give it all a good toss. (photos 5-6)

Finally, garnish with chopped, fresh parsley and additional grated parmesan if desired, and serve.

cajun shrimp with fettuccine in a skillet

Why This Recipe Works

So easy – So, so, so very easy to put this shrimp fettuccine alfredo recipe together. Honestly, the shrimp cooks up so fast, and you make pasta according to the package directions, throw some Cajun spice on, mix up a quick alfredo sauce and you’re done!

Shrimp – Easily one of my favorite seafoods, shrimp is just delicious and my whole family loves it. Plus, if you buy peeled and deveined, that’s even less work for you. All you have to do is toss the shrimp in and cook for 4-7 minutes till it’s done.

Great leftovers – If you have any Cajun shrimp fettuccine alfredo leftover then you’ll be happy to know it’s still yum the next day. I just reheat mine in the microwave.

Versatile – You can use any pasta you have on hand with this shrimp alfredo recipe. Also, you could sub chicken for shrimp (just cut into bites and cook a little longer) or add broccoli or some chopped kale in with the sauce – you get the idea.

Expert Tips

This Cajun shrimp fettuccine alfredo will keep in the fridge for about 3 days. I do not recommend freezing it.

I prefer to grate the parmesan cheese using a micro plane. If you do not have one, one of the smaller hole sizes in a box grater will work too. The finer your shred, the easier it will be to stir into the sauce to melt.

one plate and a partial plate of shrimp alfredo

More Shrimp and Pasta Recipes

Did you try this Cajun Shrimp Alfredo recipe? FANTASTIC! Please rate the recipe below!

4.80 from 55 votes (46 ratings without comment)