Cajun Blackened Shrimp Alfredo Pasta

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• 1/2 tsp black pepper
• 1 tbsp butter
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Pat shrimp dry and toss with 1 tbsp Cajun seasoning.
3. 3 Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until blackened and cooked through.
4. 4 Remove shrimp and set aside. In the same skillet, add remaining olive oil and garlic; sauté for 1 minute.
5. 5 Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese until melted and smooth.
6. 6 Stir in cooked pasta, butter, salt, and black pepper. Toss to coat.
7. 7 Add shrimp back to the skillet, gently toss to combine.
8. 8 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet
• Pot for pasta
• Tongs

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.
• Substitute chicken for shrimp for a poultry twist.

Substitutions

• Use heavy cream alternative for a lighter version.
• Substitute Cajun seasoning with paprika and cayenne for a milder kick.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the alfredo sauce.
• Use kitchen tongs to handle the shrimp to keep them intact.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive creaminess.

Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat with extra cream if needed.

Serving Suggestions

• Pair with a crisp Caesar salad.
• A glass of Chardonnay complements the creamy sauce beautifully.

FAQ