Shrimp Alfredo

4.89 from 9 votes

Creamy Cajun-spiced Shrimp Alfredo is one of my favorite comfort foods that's easy to make and easy for the whole family to love!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $45

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!

Video

Notes

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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