Creamy Cajun Shrimp Alfredo Shells

• 8 oz jumbo pasta shells, cooked
• 1 lb shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• Salt to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss shrimp with 1 tbsp Cajun seasoning.
3. 3 Heat olive oil in a skillet over medium heat, sauté shrimp until pink and cooked through.
4. 4 In a large pot, melt butter, add garlic, and sauté until fragrant.
5. 5 Pour in heavy cream, bring to a simmer, then stir in Parmesan until smooth.
6. 6 Season the sauce with remaining Cajun seasoning, salt, black pepper, and red pepper flakes.
7. 7 Stuff each pasta shell with the creamy sauce.
8. 8 Arrange shells in a baking dish, pour any extra sauce over the top.
9. 9 Bake for 15 minutes until bubbly.
10. 10 Garnish with parsley before serving.

Equipment

• Skillet
• Baking dish
• Mixing spoon

Variations

• Add sautéed spinach for extra greens.
• Use lobster instead of shrimp for a luxurious touch.

Substitutions

• If Parmesan is not available, substitute with another hard cheese like Pecorino Romano.
• For a lighter option, use half-and-half instead of heavy cream.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra spice, add more red pepper flakes.
• Feel free to use frozen shrimp, just ensure they're fully thawed before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of crisp white wine.

FAQ