Here’s a Spicy Cajun Shrimp Alfredo Pasta recipe—rich, creamy, and with a solid kick 🌶️🍤
Ingredients (serves 2–3)
Pasta
- 8 oz fettuccine (or penne)
Cajun Shrimp
- 1 lb large shrimp, peeled & deveined
- 1–1½ tbsp Cajun seasoning (to taste)
- ½ tsp smoked paprika (optional, extra heat)
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
Alfredo Sauce
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1½ cups heavy cream
- ¾–1 cup freshly grated Parmesan
- Salt & black pepper, to taste
- ¼ tsp red pepper flakes (optional)
- Splash of pasta water (as needed)
Optional Add-ins
- Sautéed bell peppers or mushrooms
- Fresh parsley or green onions
- Squeeze of lemon juice
Instructions
- Cook the pasta
Boil in well-salted water until al dente. Reserve ½ cup pasta water, then drain. - Season & cook the shrimp
Toss shrimp with Cajun seasoning, paprika, and garlic powder.
Heat olive oil and butter in a skillet over medium-high.
Cook shrimp 2–3 minutes per side until opaque. Remove and set aside. - Make the Alfredo sauce
In the same pan, melt butter over medium heat.
Add garlic and sauté ~30 seconds until fragrant.
Pour in cream, simmer 3–5 minutes (don’t boil).
Stir in Parmesan until smooth. Season with salt, pepper, and red pepper flakes. - Combine
Add pasta to the sauce, tossing to coat.
Add shrimp back in. Loosen with reserved pasta water if needed. - Finish & serve
Garnish with parsley, extra Parmesan, and optional lemon juice.
Tips
- Want extra spice? Add a dash of cayenne or hot sauce to the sauce.
- For lighter sauce, swap half the cream with whole milk (less rich).
- Blackened shrimp works great if you really like heat.
If you want, I can also give you:
- A one-pan version
- A chicken or salmon swap
- Or a restaurant-style ultra-creamy version
