Cajun Shrimp Pasta is a fettuccine pasta with succulent sautéed shrimp in a delectable creamy creole seasoned homemade Alfredo sauce. This mouthwatering dish is easy enough for a weeknight meal yet elegant enough for company.
Bring a taste of Louisiana to your kitchen with this flavorful and authentic creamy Cajun shrimp pasta recipe. Easy to make and full of bold spices, this dish will leave you craving for seconds.
My daughter and I are huge shrimp fans, and this is one of our favorite dishes. When I walked into our local grocery store and saw jumbo gulf shrimp on sale, I knew exactly what I would cook. This pasta is easy enough for even the novice cook. It is scrumptious, and you can adjust the Cajun spice to your liking. If you like this recipe, try Cajun chicken, dirty rice, and Southern collard greens.
Frequently Asked Questions
To shell the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. To remove the black intestine, run the cool water over the back of the shrimp and rub it so the vein will come out easily.
Reheat on the stovetop over low heat or in the microwave at no more than 50% power for short intervals until warm.
I do not recommend freezing this dish. The sauce will likely separate when thawed. If you do freeze it, add a little fresh cream and heat over low, stirring frequently to try to reincorporate the fat.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Shrimp: If possible, use wild-caught large shrimp. I like to use 21-25-count shrimp. Don’t overcook them. They only need about 1-1 1/2 minutes on each side. They will be added back to the pan in the recipe’s final step.
- Creole seasoning: I prefer creole seasoning, but Cajun seasoning will work in a pinch for this recipe. Homemade creole seasoning is so flavorful.
- Butter: You can use unsalted or salted butter.
- Shallots: Finely chopped onions can be substituted for the shallots if needed.
- Chicken broth: Preferably low-sodium chicken broth so you can control the amount of salt.
- Heavy cream: You can substitute whipping cream if needed.
- Parmesan cheese: Use freshly grated Parmesan cheese instead of the stuff in the canister, as it has more flavor and melts better.
- Fresh herbs: Use chopped fresh parsley or thyme
Preparation Tips and Storage
- For best results, time the completion of the cooked fettuccine to coincide with the shrimp and sauce.
- For more color and flavor, consider adding mushrooms, diced peppers, bell peppers, or asparagus.
- If the pasta is too thick, thin it with a bit of reserved pasta water, 1-2 tablespoons at a time.
Serving Suggestions for Cajun Shrimp Pasta
- Vegetables: roasted broccoli, sautéed asparagus, roasted onions, or sautéed zucchini
- Bread or rolls: Dutch oven bread, corn muffins, or hushpuppies
- Salad: wedge salad, arugula salad, or garden salad
More Shrimp Recipes
Cajun Shrimp Pasta Recipe
Ingredients
- 12 ounce uncooked fettuccine noodles
- 1 lb jumbo gulf shrimp peeled and deveined
- 2-3 tablespoons creole seasoning blend
- 2 tablespoons butter
- 2 shallots thinly sliced
- 3 cloves garlic minced
- ½ cup chicken broth
- 1¼ cups heavy cream
- ⅔ cup freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Cook noodles according to package instructions and drain well.
- Pat shrimp dry with paper towels and sprinkle them with 1 1/2 tablespoons creole seasoning turning halfway through.
- In a large skillet, melt butter over medium-high heat. Add shallots and cook for 5 minutes. Add shrimp and cook for 2-3 minutes, flipping halfway through. Add the garlic to the skillet with the shrimp in the last 30 seconds of cooking and stir constantly. Do not crowd the pan with shrimp. If necessary, plate the shallots, shrimp, and garlic, then add a little butter to the skillet and cook the remaining shrimp. Remove mixture to a plate and set aside.
- Add the chicken broth to the skillet and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce the heat to low, add the cream, and simmer to reduce by almost half, stirring often.
- Slowly whisk in Parmesan cheese. Season to taste with creole seasoning. Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and toss to coat. Garnish with a sprinkle of chopped fresh parsley.
Notes
- For best results, time the completion of the cooked fettuccine to coincide with the shrimp and sauce.
- For more color and flavor, consider adding mushrooms, diced peppers, bell peppers, or asparagus.
- If the pasta is too thick, thin it with a bit of reserved pasta water, 1-2 tablespoons at a time.
Nutrition
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Camille L
Really enjoyed the way you broke down the recipe – it’s clear and approachable for a weeknight dinner. I appreciated the guidance on seasoning amounts and the cooking time tips that help avoid overcooking the shrimp. This was delicious!
Beth Pierce
Thank you, Camille! I am so glad that you enjoyed it!
Julia
Summertime is the best time to eat fish! Your cajun shrimp pasta was very easy to make and so darn deloicious – thank you for sharing the recipe.
Beth Pierce
You are most welcome, Julia!