why make this recipe
Cajun Shrimp Fettuccine is a delightful dish that brings the vibrant flavors of Cajun cuisine to your dinner table. It’s creamy, cheesy, and packed with the succulent taste of shrimp, making it perfect for family meals or special occasions. Plus, the blend of spices gives it a kick that is sure to impress! If you love a little heat and want to enjoy a restaurant-quality meal at home, this recipe is for you.
how to make Cajun Shrimp Fettuccine
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 12 oz fettuccine pasta
- 5 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 2 tbsp Cajun seasoning, divided
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups heavy cream
- 4 oz cream cheese, softened and cubed
- 1 cup freshly shredded mozzarella
- 3/4 cup freshly grated Parmesan
- 3/4 cup freshly shredded provolone
- 1/2 cup reserved pasta water
- 2 tbsp fresh parsley, chopped
Directions
- Start by cooking the fettuccine according to package instructions until al dente. Remember to save 1/2 cup of that pasta water before draining it.
- While the pasta cooks, pat your shrimp dry and season them by tossing with 1.5 tablespoons of Cajun seasoning, smoked paprika, salt, and black pepper.
- In a large deep pan, melt 2 tablespoons of butter over medium-high heat. Once it’s sizzling, add the shrimp and sear them for 1-2 minutes on each side until they’re plump and beautifully golden. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining 3 tablespoons of butter and the minced garlic along with the leftover Cajun seasoning. Stir for about 30 seconds until your kitchen smells amazing!
- Pour in the heavy cream and bring it to a gentle simmer. Now whisk in the cream cheese until it’s fully melted and the mixture is smooth.
- Next, add in the mozzarella, Parmesan, and provolone cheeses, stirring until the sauce becomes thick, glossy, and irresistibly velvety. If you find it too thick, you can loosen it up with a bit of the reserved pasta water.
- Finally, add the drained fettuccine to the sauce, tossing it until every lovely strand is completely drenched in that cheesy goodness.
- To serve, plate the shrimp on one side and the cheesy fettuccine on the other. Finish with a sprinkle of fresh parsley on top for that perfect touch!
how to serve Cajun Shrimp Fettuccine
Serve the Cajun Shrimp Fettuccine hot. You can plate the pasta and top it with the shrimp, adding a sprinkle of freshly chopped parsley for freshness and color. Pair it with a crisp green salad or some garlic bread for a complete meal.
how to store Cajun Shrimp Fettuccine
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stovetop or in the microwave until warmed through. You may want to add a splash of milk or cream to keep the sauce creamy during reheating.
tips to make Cajun Shrimp Fettuccine
- Make sure your shrimp are fresh or properly thawed to achieve the best texture.
- You can adjust the Cajun seasoning according to your heat tolerance.
- For added flavor, consider sautéing some vegetables like bell peppers or onions along with the shrimp.
- If you don’t have fettuccine, any pasta can work as a substitute.
variation
Feel free to substitute the shrimp with chicken or sausage for a different protein option. You can also add veggies like spinach, mushrooms, or cherry tomatoes to enhance the dish.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
How spicy is this dish?
The spice level can be adjusted by varying the amount of Cajun seasoning you use. Start with less if you’re unsure, and add more to taste.
Can I make this dish ahead of time?
While it’s best fresh, you can prepare the sauce ahead of time and cook the pasta and shrimp when you’re ready to eat. Just store the sauce in the refrigerator and reheat it before adding the pasta.
Cajun Shrimp Fettuccine
Ingredients
Main Ingredients
- 1.5 lbs large shrimp, peeled and deveined Use fresh or properly thawed shrimp.
- 12 oz fettuccine pasta Any pasta can work as a substitute.
- 5 tbsp unsalted butter, divided Divided into portions for cooking.
- 6 cloves garlic, minced Minced for best flavor.
- 2 tbsp Cajun seasoning, divided Adjust according to heat tolerance.
- 1 tsp smoked paprika Adds depth to the flavor.
- 1 tsp salt For seasoning.
- 1/2 tsp black pepper For seasoning.
- 1.5 cups heavy cream For a creamy sauce.
- 4 oz cream cheese, softened and cubed Helps to thicken the sauce.
- 1 cup freshly shredded mozzarella Melts well into the sauce.
- 3/4 cup freshly grated Parmesan Adds richness to the sauce.
- 3/4 cup freshly shredded provolone For a creamy texture.
- 1/2 cup reserved pasta water Use to adjust sauce consistency.
- 2 tbsp fresh parsley, chopped For garnish.
Instructions
Cooking the Pasta
- Cook the fettuccine according to package instructions until al dente, saving 1/2 cup of pasta water before draining.
Preparing the Shrimp
- Pat the shrimp dry and toss with 1.5 tablespoons of Cajun seasoning, smoked paprika, salt, and black pepper.
- In a large pan, melt 2 tablespoons of butter over medium-high heat and sear the shrimp for 1-2 minutes on each side until golden. Remove shrimp and set aside.
Making the Sauce
- In the same pan, melt the remaining 3 tablespoons of butter and sauté the minced garlic with leftover Cajun seasoning for about 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer, whisking in the cream cheese until smooth.
- Stir in the mozzarella, Parmesan, and provolone cheese until the sauce is thick and glossy. Use reserved pasta water to adjust consistency if necessary.
Combining and Serving
- Add the drained fettuccine to the sauce, tossing until coated.
- Plate the shrimp alongside the cheesy fettuccine and sprinkle with fresh parsley before serving.