Creamy Cajun Shrimp Alfredo

This Creamy Cajun Shrimp Alfredo is something else. Perfectly seared shrimp, velvety alfredo pasta, and cajun seasoning—so delicious!

I don’t make a lot of pasta recipes, mostly because I don’t love boiling pasta over the fire. But I couldn’t resist this Creamy Cajun Shrimp Pasta recipe.

I’m the type of person who has to cook everything over the fire, but yeah, for this recipe, I boiled the pasta inside.

It still turned out tasty though! It’s a great recipe for busy weeknights or even date nights.

Why You’ll Love Creamy Cajun Shrimp Alfredo

Easy to make, bold flavor, tender shrimp, and creamy texture, what’s not to love about this pasta dish?

If you’re looking for an easy date night dish or something you can pull together quickly when you don’t have much time on your hands, this easy cajun shrimp pasta recipe will do the trick.

The creamy cajun sauce is enough to get your mouth watering, and the succulent shrimp packs a ton of flavor into every bite. Plus, the cajun spice blend adds just the right amount of kick.

As I said, I’m not a huge pasta guy, but this creamy shrimp pasta takes the cake for the best easy dinner recipe. You will have this shrimp alfredo pasta on your dinner table in no time!

Today we are serving it up with a side of grilled garlic bread—yum! You can always add a side of colorful veggies or a big side salad to balance out the meal. 

How to Make Creamy Cajun Shrimp Alfredo

Creamy Cajun Shrimp Alfredo Ingredients

Shrimp & Pasta

• Shrimp (or protein of your choice)
• Cooked Fettuccine Noodles (you can sub for whole wheat pasta if you prefer)
• Chopped Chives

Simple Cajun Seasoning: (or you can sub with your own cajun seasoning)

• Kosher Salt
• Garlic Powder
• Smoked Paprika
• Black Pepper
• Onion Powder
• Dried Oregano
• Dried Thyme
• Cayenne Powder

Creamy Alfredo Sauce:

• Unsalted Butter
• Grated Parmesan Cheese
• Heavy Whipping Cream
• Kosher Salt
• Black Pepper

Grilled Garlic Bread:

• French Bread, sliced
• Unsalted Butter
• Dried Oregano
• Dried Basil
• Kosher Salt
• Whole Garlic Cloves

Let’s Get Cooking

Prep Your Station

Let’s start with the easy prep. Begin by building a medium-high heat fire (about 350F) for direct cooking, and add your grill grate 2-3 minutes before cooking.

Love shrimp? Try our Garlic Shrimp Scampi, Bacon Wrapped Shrimp Skewers or some Nashville Hot Grilled Shrimp!

Grilled Garlic Bread

Next, slice your baguette into ½” slices and mix the butter, oregano, and basil in a bowl. Brush each slice of bread with the butter mixture on both sides.

Next, add each slice of bread to the grill to cook for 60-90 seconds per side or until they are toasted/golden brown. Once done, pull the bread off and gently rub both sides with a garlic clove, then set to the side until ready to serve.

Prep the Shrimp

If you’re using frozen shrimp, make sure to let the shrimp thaw before you start cooking. You can speed this process up by running some warm (not hot… warm) water over a bag containing the shrimp. Or set the bag of shrimp in a bowl with warm water.

This would also be a good time to boil the pasta, so it’s ready when the alfredo sauce is done. 

Pro tip: because I don’t like cooking pasta on the fire. I tend to prep it ahead of time. You can do that or make it around the same time over the fire. Whatever works for you!

Then add to a bowl and mix together the homemade cajun seasoning. Add some oil to the shrimp and generously season with the cajun rub, coating all the shrimp.

Set to the side until later.

Add a large skillet to the grill to heat up for 2-3 minutes. Add your shrimp to the skillet to cook for 60-90 seconds per side or until they are a “C” shape.

Pull off and keep warm when done, then wipe out your skillet so that it is clean.

Alfredo Sauce

Now for the best part –  let’s make the flavorful cream sauce. If possible, lower the heat of the fire (or maneuver your grill so you have a cooler cooking area) to medium heat (around 300F).

Melt your butter in the skillet, then add your minced garlic to brown for 3-4 minutes.

Finally, add your heavy cream and parmesan little by little while constantly stirring and allowing the sauce to simmer. 

Want more cajun seasoning recipes? Try our Cajun Rubbed Steak with Bourbon Street Sauce, Honey Cajun Smoked Lobster Tails or Maple Cajun Smoked Ribs!

Be careful not to do this over too high of heat as the sauce will “separate”.

The sauce will be ready when you can create a line on the back of a spoon with your finger.

When done, add salt and black pepper along with your cooked pasta. Mix together thoroughly, and then pull the skillet from the heat.

Add your cooked shrimp back to the cooked pasta and garnish with chopped chives! Plate your grilled garlic bread, then serve and enjoy!

Storage 

You’d be crazy if you wind up with any leftovers – my wife and I ate this straight from the skillet with two forks… However, if you do end up having leftovers, store them in an airtight container in the fridge for 4-5 days.

This creamy cajun pasta recipe is the perfect thing to bring to work the next day or enjoy on the fly when you’re pressed for time. It keeps well and is easy to pull out and reheat when you’re ready.

Reheating/Leftovers

Ready to enjoy your leftovers? Place your creamy pasta in a microwave-safe bowl and microwave for a few minutes stirring occasionally until it’s warm enough to enjoy!

This recipe is one the whole family will love! I mean, who doesn’t like fettuccine pasta and grilled shrimp? Plus, you can easily swap the shrimp for another protein like chicken, pork, or andouille sausage, whatever you have on hand!

It’s definitely a recipe to revisit regularly because it’s so easy to make and so freaking delicious!

If you liked this easy cajun shrimp pasta recipe, then leave us a comment! You can also venture into some of our other popular recipes the next time you’re planning what to eat for dinner!

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.