My cousin, Shantel, called me last week. “Hey! I don’t see a Shrimp Fettuccine recipe on your YouTube channel. Can you do one?” Uhhh, YES! I’m so happy she called, because I needed a pasta recipe. Why not a classic?? This Alfredo sauce is pretty universal. It’s my staple white sauce recipe. It’s absolutely delicious and extremely simple to make.
You wanna know what grinds my gears? When I see those tiny, salad shrimp in this dish. You NEED plump, juicy shrimp for this! I made sure to season them with the right amount of flavors to complement the sauce.
The spices I use are readily available. The only one that may be a tad difficult to find is the Herbes de Provence. It’s a french spice blend that is amazing on seafood and various meats. It should be in the spice section of your local grocer. But, you can sub Italian seasoning if you can’t find it.
I prepare my pasta according to pasta instructions until it’s Al Dente. Then, instead of draining the water off, I remove the pot from the heat, and allow the pasta to sit in the water while I prepare the sauce. This will keep the pasta warm and also prevent it from drying out. When you’re ready to add the pasta to the sauce, just simply drain it and add it in. Do NOT rinse the pasta! Doing so will water down the sauce and keep the sauce from “sticking to” the pasta.
My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy Alfredo sauce!
Cajun Shrimp Fettuccine Alfredo
- 1 lb raw large shrimp Don’t use those baby, salad shrimp in my dang recipe!
- 3/4 of a 16oz pkg of Fettuccine pasta cooked**
- 2 tsp Cajun seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Herbes de Provence or Italian seasoning
- 1 tsp paprika
- 1/2 tsp lemon pepper
- 1 TBS olive oil
- 2 TBS butter
- 1 tsp minced garlic
- 1/3 cup white wine I use Chardonnay or chicken broth
- 2 cups heavy whipping cream
- 2/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley to garnish
Season the shrimp with the onion powder, garlic powder, Herbes de Provence or Italian seasoning, lemon pepper, paprika, and 1 tsp of the Cajun seasoning.
In a pan, heat the olive oil over medium high heat
Add in the shrimp and cook until they are pink. (Do not over cook.)
Remove the shrimp and tint with foil to keep warm
Add the butter to the same pan.
Once it melts, add in the garlic and sauté for 30 secs
Pour in the wine and stir to deglaze the pan
After the wine reduces, pour in the heavy cream.
Bring it to a simmer.
Add in the Parmesan cheese and the other tsp of Cajun seasoning
Turn the heat to low and allow the sauce to simmer for 5-6 mins.
Taste and adjusting seasoning as needed
Add the cooked pasta and shrimp (optional) to the sauce and toss well to coat.
Garnish with fresh parsley
**Make the “okay” sign with your hand. See that little circle your pointer finger and thumb made? That’s the amount of pasta that should be left over in the package. Cook the pasta according to package instructions. Once it’s done, turn off the heat, but do NOT drain off the water until you’re ready to put the pasta into the sauce. Just drain the water off then add it into the sauce. Do NOT rinse the pasta.