Cajun Shrimp Alfredo
"This dish is smooth, bold, and full of personality. The Cajun seasoning gives it that southern kick, but the creaminess of the sauce balances it out perfectly. This was one of those meals that made me realize comfort food could still look elegant—rich in flavor, clean on the plate, and unforgettable in the first bite."
Estimated grocery cost: $16–$20 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Shrimp and Pasta
- For the Alfredo Sauce
Directions
- Boil a large pot of salted water and cook a 12- ounce box of fettuccine or linguine according to package directions—usually about 10 to 12 minutes.
- While the pasta cooks, season 1 pound of peeled and deveined shrimp with 1 tablespoon of Cajun seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and slightly charred around the edges, then remove and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
- Stir in 1 1/2 cups of heavy cream, 1 teaspoon of Cajun seasoning, 1/4 teaspoon of smoked paprika, and a pinch of salt and black pepper. Bring to a gentle simmer, then stir in 1/2 cup of grated Parmesan cheese. Let it cook for 4 to 5 minutes until the sauce thickens slightly.
- Drain the pasta and toss it straight into the skillet with the sauce. Stir until the noodles are fully coated, then fold the shrimp back in. Let everything come together over low heat for 1 to 2 minutes. Serve topped with chopped parsley or green onions, if using.
Chef Moe’s Tip
"If you want that shrimp to pop with even more flavor, hit it with a quick squeeze of lemon juice right after it comes off the heat. And don’t forget—Alfredo sauce thickens fast, so if it ever tightens up too much before serving, add a splash of warm pasta water to smooth it right back out."
