Ingredients
Scale
- 300g fettuccine pasta
- 450g raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 ½ tablespoons Cajun seasoning
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- Optional: red pepper flakes
Instructions
- Boil a large pot of salted water. Cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
- Pat the shrimp dry with paper towels. Season with Cajun seasoning, coating evenly.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium. Add remaining olive oil if needed. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream. Stir and let it simmer gently for 2–3 minutes until slightly thickened.
- Add Parmesan cheese. Stir continuously until fully melted and the sauce is creamy. Season with salt and pepper.
- Return drained pasta to the skillet. Toss to coat the pasta evenly in the Alfredo sauce. Add a splash of pasta water if the sauce is too thick.
- Add the cooked shrimp to the skillet. Stir gently to combine and heat through.
- Remove from heat. Garnish with chopped parsley and serve immediately.
Notes
For extra flavor, add sautéed bell peppers or mushrooms.
To lower the heat, reduce the Cajun seasoning or skip the red pepper flakes.
If using frozen shrimp, thaw completely and dry before cooking.
Adjust the sauce thickness by adding more cream or pasta water as needed.
- Prep Time: 10
- Cook Time: 15