When comfort food is all I want, creamy Cajun Shrimp Alfredo always calls out to me. Perfectly grilled shrimp, creamy homemade Alfredo sauce, al dente pasta, and some Black Magic Cajun Seasoning are so freakin’ delicious together!
How could anyone resist this easy recipe, which only gets better with some killer homemade garlic bread toasted on the grill?
Table of Contents
- Why You’ll Love Creamy Shrimp Pasta Alfredo
- Shrimp Alfredo Pasta Recipe Ingredients
- How to Make Homemade Cajun Seasoning
- How to Make Creamy Cajun Shrimp Alfredo
- What to serve with Cajun Shrimp Alfredo
- Shrimp Fettuccine Alfredo Recipe Leftovers & Reheating
- FAQs for Creamy Cajun Shrimp Alfredo
- This sauce is FYR!
- Shrimp Alfredo Recipe
Why You’ll Love Creamy Shrimp Pasta Alfredo
Since boiling pasta over the fire never works out as well as boiling it over the stovetop, I don’t post many pasta recipes on my blog. But this one is so good, I’ll gladly boil some pasta water in the kitchen to pull this tender shrimp Alfredo recipe together.
In my view, this easy dinner recipe for busy weeknights is a much better option than Olive Garden take-out any day! The cooking time takes about an hour and ten minutes.
Love juicy shrimp? Try our Garlic Shrimp Scampi, Bacon Wrapped Shrimp Skewers, or some Nashville Hot Grilled Shrimp!
Shrimp Alfredo Pasta Recipe Ingredients
Seasoned Shrimp
- Shrimp – For this recipe, I suggest sourcing some fresh large shrimp for the best flavor and visual appeal. Before cooking shrimp, make sure to devein them and then gently pinch off the tails.
- Black Magic Cajun Seasoning – This Spiceology best-seller brings all the spicy-sweet paprika perfection you crave to this recipe.
- Neutral Oil – Some canola oil or light olive oil helps the seasoning stick to the shrimp.
How to Make Homemade Cajun Seasoning
For homemade Cajun spices, combine 2.5 teaspoons of kosher salt, 2 teaspoons each of garlic powder and smoked paprika, and 1 teaspoon each of black pepper, onion powder, dried oregano, dried thyme, and cayenne powder. Double or triple the recipe for larger quantities, which you can keep in an airtight jar in a cool, dark, and dry place.
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Pasta Alfredo
- Fettuccine Pasta – Fettuccine is a type of Italian pasta that is flat and wide, and which holds any pasta sauce perfectly.
- Creamy Alfredo Sauce – This homemade white sauce has all the best flavors. It comes together quickly with some unsalted butter, Parmesan cheese, heavy whipping cream, kosher salt, and black pepper.
Easy Garlic Bread
- French Bread – Fluffy inside and crunchy on the outside, this is my first choice for making the best garlic bread.
- Unsalted Butter – I usually cook with high-quality, grass-fed butter for the most flavor and color.
- Seasonings – Dried oregano, dried basil, kosher salt, and then some fresh garlic cloves rubbed over the toasted bread perfectly complement this creamy pasta dish.
The ingredients are simple, yet create the most mouthwatering delicious meal. Now, let’s get it started!
How to Make Creamy Cajun Shrimp Alfredo
The Prep
First, let’s kick things off at the fire pit. Get a medium-high heat fire going, aiming for around 350 degrees F for direct cooking. About 2-3 minutes before you’re ready to cook, go ahead and attach the grill grate.
Set a large pot of salted water to boil over medium-high heat for the pasta. When the pasta water reaches a hopping boil, add the fettuccine noodles and then cook them until they reach the desired al dente texture, about 8-10 minutes.
Drain pasta noodles and then set aside.
The Garlic Bread
Blend the unsalted butter, oregano, and then the basil in a small bowl. Slice your French baguette into 1/2-inch pieces and generously brush each side with the herb butter.
Toast the bread slices in a single layer on the grill for 60-90 seconds per side until they achieve golden-brown perfection. Once done, use tongs to remove the bread and delicately rub both sides with a garlic clove. Keep the slices warm in some aluminum foil until serving.
If you’re super pressed for time, halve a large baguette, grilling the exposed side for a few minutes after buttering. Pull off to rub on the garlic. Keep it warm in aluminum foil before slicing.
The Shrimp
While the pasta cooks, coat the shrimp in a little bit of oil in a bowl. Generously season shrimp with some of the cajun seasoning.
Heat a large skillet or large saucepan on the grill grate for 2-3 minutes, then cook the deveined shrimp for 60-90 seconds per side until they form a “C” shape. Once the shrimp cooks set aside in a separate bowl.
Wipe the skillet clean in preparation for the cream sauce.
Make the Creamy Alfredo Sauce
Lower the fire’s heat or adjust your grill for a cooler area, aiming for medium heat (around 300 degrees F). Melt the butter in the hot skillet, add minced garlic to brown for 3-4 minutes, and gradually incorporate heavy cream and the Parmesan cheese, stirring constantly.
Allow the sauce to simmer and thicken. The sauce is ready when you can draw a line on the back of a wooden spoon with your finger.
Assembling shrimp alfredo
Season the Alfredo sauce with salt and black pepper, add the cooked pasta to the skillet, mix thoroughly, and then remove from heat.
Reintroduce the cooked shrimp, garnish with chopped chives, and serve alongside the toasty garlic bread.
Plate, savor, and enjoy the deliciousness!
What to serve with Cajun Shrimp Alfredo
The pasta and shrimp in the heavy cream sauce along with the garlic bread is fairly filling, so I don’t foresee the need for many side dishes. Maybe a simple side salad? Your call. I do believe that a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would complement the richness of the dish perfectly.
Shrimp Fettuccine Alfredo Recipe Leftovers & Reheating
I’m doubtful that you’ll have any leftovers. My wife and I ate this straight from the skillet with two forks! However, if you do have leftovers, store them in an airtight container in the fridge for 3-4 days.
When you’re ready to enjoy again, reheat the pasta and shrimp in a nonstick skillet at medium-low heat. Feel free to add some more of your favorite parmigiano reggiano!
Want more cajun seasoning recipes? Try our Cajun Rubbed Steak with Bourbon Street Sauce, Honey Cajun Smoked Lobster Tails or Maple Cajun Smoked Ribs!
FAQs for Creamy Cajun Shrimp Alfredo
Sure, no judgment here. 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 lukewarm water over a bag containing the shrimp. Or set the bag of shrimp in a bowl with lukewarm water.
Absolutely! You can easily experiment with other pasta shapes such as linguine, spaghetti, or penne. The key is to choose a pasta that holds the rich Alfredo sauce and shrimp.
Yes! For a Chicken Alfredo variation, use boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces or thin strips before cooking. Sauté the chicken in a skillet until fully cooked, then follow the recipe, incorporating the cooked chicken into the Alfredo sauce.
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Shrimp Alfredo
Ingredients
Shrimp & Pasta:
- 1 lb Large Shrimp peeled, deveined & tail off
- ½ lb Fettuccine Pasta
- Chives finely chopped for garnish
- 1 tbsp Canola Oil
- 3-4 tbsp Black Magic Cajun Seasoning
Alfredo Sauce:
- 3 tbsp Unsalted Butter
- 1.75 cups Parmesan Cheese grated
- 1.25 cups Heavy Whipping Cream
- Kosher Salt to taste
- Black Pepper to taste
Grilled Garlic Bread:
- 1 French Baguette sliced
- 3 tbsp Unsalted Butter
- 1.5 tsp Oregano dried
- 1.5 tsp Basil dried
- Kosher Salt to taste
- 2-3 Whole Garlic Cloves
Instructions
- Begin by building a medium high heat fire (about 350 degrees F) for direct cooking. Add your grill grate 2-3 minutes before cooking.
- On your stovetop, boil a large pot of water and cook the fettuccine noodles for about 8-10 minutes until they are al dente. Drain and set aside.
- Slice your baguette into ½” pieces and lay them out on a baking sheet.
- Mix the butter, oregano, and basil in a small bowl. Brush each slice of French bread with the butter mixture on both sides.
- Next, add the bread slices in a single layer on the grill. Toast for 60-90 seconds per side. Once done, place the bread back on your baking sheet. Gently rub both sides with a garlic clove. Keep warm until ready to serve.
- Add the shrimp to a bowl. Add enough oil to coat the shrimp lightly and generously season with the cajun spices. Set aside.
- Add a cast iron skillet to the grill grate. Heat up for 2-3 minutes. Add your shrimp to the skillet. Cook for 60-90 seconds per side or until they are a “C” shape. Pull off but keep warm. Then wipe out your skillet so that it is clean.
- If possible, lower the heat of the fire (or maneuver your grill so you have a cooler cooking area) to medium heat (around 300 degrees F).
- 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. 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 thoroughly and then pull the skillet from the heat.
- Add your shrimp back to the cooked pasta. Garnish with chopped chives and your grilled garlic bread. Serve and enjoy!
