Cajun Shrimp Pasta Recipe

This easy family friendly fettuccine pasta combines pan-seared garlic shrimp with a creamy Cajun seasoned pasta sauce.

Course pasta

Cuisine American

Keyword Cajun shrimp pasta recipe, creamy Cajun shrimp pasta, how do you make Cajun shrimp pasta, how to make Cajun pasta with shrimp, how to make Cajun shrimp pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 830kcal

Author Beth Pierce

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