Go Back
Print Recipe
5 from 8 votes

Cajun Shrimp Fettuccine Alfredo

Course: Dinner, Pasta, Sea Food
Cuisine: Italian
Author: Terri


For the Shrimp

  • 2 Tbs olive oil
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 Tbs Cajun seasoning
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1/2 tsp salt

For the Alfredo Sauce

  • 1 cup butter
  • 1 cup onions, chopped
  • 1 Tbs minced garlic
  • 6 oz cream cheese
  • 4 cups heavy cream
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • ½ tsp pepper
  • cup grated Parmesan cheese
  • 1 lb box fettuccine pasta


For the Shrimp

  • Place frozen shrimp in strainer and run cold water over shrimp. For these shrimp, I placed the strainer over a bowl and let the shrimp sit in the cold water for about 10 minutes to defrost.
  • Once defrosted, pat dry with a paper towel.
  • In a large frying pan, heat oil over medium heat.
  • Place Cajun seasoning, garlic salt, salt and pepper into a large baggie. Shake to mix.
  • Add shrimp and gently shake to coat.
  • Gently add shrimp to frying pan and cook, stirring occasionally, until done. About 2-3 minutes is all it takes.
  • Cook pasta according to package directions. Rinse, set aside.

For The Alfredo Sauce

  • In a large sauce pan over low heat, add butter, cream cheese, onions and garlic.
  • Stir and when almost melted, add heavy whipping cream, stir.
  • Next add oregano, basil, salt and pepper.
  • Whisk and cook on low until melted.
  • Sprinkle in Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 15 minutes).
  • Once desired consistency is obtained, pour over pasta, top with Cajun shrimp.
  • Enjoy!


Alfredo Sauce adapted from The Recipe Critic