FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
cajun shrimp alfredo recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This family-friendly cajun shrimp alfredo recipe combines smoky paprika with roasted red peppers for a flavorful, restaurant-quality weeknight dinner that balances spice with creaminess.
Ingredients
- 680 g (1.5 lb) large shrimp, peeled and deveined
- 2 tablespoons (30 mL) olive oil, divided
- 2 teaspoons (10 mL) Cajun seasoning blend
- 450 g (1 lb) fettuccine pasta
- 4 tablespoons (56 g) unsalted butter
- 4 cloves garlic, minced
- 1 cup (240 mL) jarred roasted red bell peppers, drained
- 1 teaspoon (5 mL) smoked paprika
- 1.5 cups (360 mL) heavy cream
- 1/2 cup (120 mL) vegetable broth
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 teaspoon (2.5 mL) salt, or to taste
- 1/4 teaspoon (1.25 mL) black pepper, or to taste
- 1/4 cup (10 g) fresh flat-leaf parsley, chopped
Instructions
- Prep and Season Shrimp: Pat the peeled shrimp dry. Toss with 1 tablespoon of olive oil and the Cajun seasoning until coated, then set aside.
- Cook Pasta: Boil fettuccine in generously salted water until al dente; reserve 1 cup (240 mL) of pasta water before draining and setting aside.
- Make Red Pepper Puree: Blend drained roasted red peppers, smoked paprika, and 1/4 cup broth until perfectly smooth. Set aside.
- Sear Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp from the skillet immediately to avoid overcooking.
- Create Sauce Base: Reduce heat to medium. Melt butter in the same skillet and sauté minced garlic for about 1 minute until fragrant. Do not brown the garlic.
- Build Cream Sauce: Pour in heavy cream and remaining broth. Bring the mixture to a gentle simmer, then reduce heat to low to avoid boiling.
- Incorporate Puree: Stir the prepared roasted red pepper puree into the cream sauce until fully combined. Simmer gently for 2-3 minutes to allow flavors to meld.
- Finish Sauce: Gradually add the grated Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste. If needed, thin the sauce with reserved pasta water to reach desired consistency.
- Combine Ingredients: Add the cooked fettuccine and seared shrimp back into the skillet with the sauce. Toss gently until everything is evenly coated.
- Serve and Garnish: Transfer to bowls and garnish generously with chopped fresh parsley before serving hot.
Notes
To avoid rubbery shrimp, ensure they are patted thoroughly dry before cooking and remove them immediately once opaque. To prevent a gritty or separated sauce, add the cheese gradually over low heat, avoiding vigorous boiling of the cream. The roasted red pepper puree can be prepared up to 2 days ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 250 mg