Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (or more to taste)
- 2 tablespoons olive oil
- 12 oz fettuccine or your favorite pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Chopped parsley and grated Parmesan for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Season and Cook the Shrimp:
- In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring continuously. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
- Stir in the Parmesan cheese, paprika, cayenne pepper (if using), and a pinch of salt and pepper. Continue to cook until the cheese is melted and the sauce is smooth. If the sauce becomes too thick, add some reserved pasta water to reach your desired consistency.
- Combine Pasta and Shrimp:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
- Gently fold in the cooked shrimp, making sure everything is well combined and heated through.
- Serve:
- Garnish with chopped parsley and extra grated Parmesan cheese. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal
- Fat: 30g
- Carbohydrates: 50g
- Protein: 35g