Cajun Shrimp Fettuccine Alfredo

This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It’s perfect for busy weeknights and you’ll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor. 

This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor.

I have a serious problem. I went into my reserves and all but 2 of the recipes hanging out are Asian influenced. I hope you don’t mind but things are going to be Asian influenced around here for awhile. BUT today we are obviously not Asian influenced. It’s sorta Italian and Cajun influenced. And it’s easy and ready in JUST 30 minutes. Seriously guys – SO GOOD!

I also made sure to really spice things up by adding Cajun seasoning. I’m a huge fan of all thing Cajun because I’m pretty much the happiest girl in all the land when you serve me something with spice. I know there are a lot of Cajun spices on the market but my personal favorite is from Spiceologist. It’s not overly salty but still packs a big flavor punch. To be honest every single on their rubs and spices are baller! And no, I’m not being paid to say this. I just really really really like their stuff!

This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor.

I know January is supposed to be all low-fat food but sometimes when it’s cold and you can’t get out of your house you need stick to your ribs comfort food. I hate when you order pasta with shrimp and you get like 5 shrimps. Um. No. I want a lot of shrimp. I need the protein in my life! That’s why with this Cajun shrimp fettuccine alfredo you don’t just get shrimp you also get sausage. It’s a 2 for 1 deal!

This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor.

Looking for more delicious pasta dishes? Try my Pesto Chicken Caprese PastaOne Pot Cheddar Cajun Pork PastaItalian Sausage and Kale PastaSpicy Sausage Pumpkin Pasta SauceSlow Cooker Parmesan Meat Sauce{20 Minute} Kalamata Olive, Tomato and Caper Pasta or my Chicken Broccoli Ziti

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Cajun Shrimp Fettuccine Alfredo

This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 8 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound medium-sized shrimp, shelled and deveined
  • 2 tablespoons Cajun seasoning
  • 1/2 pound Andouille sausage, sliced into 1/4 inch circles
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chicken stock
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 teaspoons black pepper
  • 1/4 teaspoon cayenne pepper
  • Minced parsley

Directions:

Set a large pot of salted water over high heat. Once the water is boiling add in the pasta and cook according to box directions. Drain and set aside until ready to use.

Set a large high sided skillet over medium-high heat and add the olive oil. Season the shrimp with Cajun seasoning and add to the skillet once the oil is hot. Cook for a few minutes just until the shrimp turns pink and is cooked. Remove shrimp from the skillet and set aside.

In the same skillet add sausage and onion. Saute until the onion is translucent and the sausage is starting to brown. Add in the garlic and saute for another 30 seconds just until the garlic is fragrant.

Add the chicken stock to the skillet and scrape up any brown bits on the bottom of the pan.

Add the heavy cream, Parmesan cheese, black pepper and cayenne pepper to the skillet. Simmer on medium heat until the sauce starts to thicken, about 5 minutes.

Add in the cooked pasta and shrimp and toss to combine. If the sauce is too thick you can thin it out with a little milk. If it's too thin let it cook down a bit more until you reach your desired texture.

Serve with a sprinkle of parsley if desired.

Note: make sure to use a lower sodium Cajun seasoning because if you use something with a lot of salt it will make the shrimp way too salty. If you can't find a lower sodium Cajun seasoning just use less seasoning and add cayenne pepper if you want more heat.

 

7 Responses to “Cajun Shrimp Fettuccine Alfredo”

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    1
    Erin @ The Speckled Palate — January 24, 2017 at 9:06 pm

    Italian and CAJUN inspired? Well, sign me up for this pasta! It sounds incredible, and I love that Cajun spice. (Hey, I married a Cajun – can’t help it!)

  2. #
    2
    Dorothy at Shockingly Delicious — January 24, 2017 at 9:08 pm

    I love everything about this! The shrimp!! The Cajun spice!

  3. #
    3
    Kimberly @ The Daring Gourmet — January 24, 2017 at 10:29 pm

    That looks and sounds heavenly, my husband would especially love this!

  4. #
    4
    cakespy — January 25, 2017 at 8:50 am

    Oh my gawwwwwd this is my dream dish. I love cajun anything, and I always order shrimp when I have the chance. I’d pay $20 for this at a restaurant, but all the better to DIY!

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    5
    cathy | Lemon Tree Dwelling — January 25, 2017 at 3:23 pm

    I seriously love everything about this – from the shrimp to the alfredo to the Cajun flavors! I’d love for this to be my dinner!

  6. #
    6
    Michelle | A Latte Food — January 25, 2017 at 10:33 pm

    Fettuccine alfredo is one of my favorite dishes! This cajun shrimp addition sounds amazing!

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    7
    Jen — February 25, 2017 at 6:40 pm

    Is the amount of black pepper accurate? It says 2 tsp??

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