This Cajun shrimp fettuccine alfredo is full of flavor and perfect for busy weeknights. Once you see how easy it is to make your own sauce, you’ll say goodbye to jarred sauces!
Are you craving the PERFECT pasta recipe?
Well, you’re going to love this Cajun shrimp fettuccine Alfredo recipe!
This pasta is creamy, smoky, spicy, jam-packed, and flavorful!
It’s made with both andouille sausage and shrimp with the addition of Cajun seasoning, garlic, onions, and, of course, Parmesan cheese.
Plus, this dish is made in JUST 30 minutes.
You cannot ask for more flavor in such a short time.
Your whole family will love this creamy Cajun shrimp pasta dish!
Craving more fettuccine alfredo recipe? Try my Cajun Chicken Alfredo Spaghetti Squash, Chicken Fettuccine Alfredo, Instant Pot Cajun Chicken Alfredo, or Pumpkin Cauliflower Alfredo Meatball Pasta Bake.
Table of Contents
Ingredients for Cajun shrimp fettuccine alfredo:
- Pasta – I used fettuccine for this dish, but any pasta you want to use will work well. Spaghetti, penne, rotini, etc., will all work well.
- Shrimp – I used large frozen shrimp that I defrosted. Fresh shrimp will work well here, too.
- Andouille sausage – You can find smoky andouille or precooked chicken sausage in most grocery stores near the Italian sausage.
- Cajun seasoning – I like to use a no-salt added Cajun seasoning for this dish so I get all the Cajun spicy flavor without all the salt.
- Onion and garlic – A classic ingredient for both Cajun and Italian cuisines.
- Chicken stock – This adds flavor and helps deglaze the pan after you cook your shrimp and vegetables.
- Heavy cream – Heavy cream helps give this pasta an extra creamy sauce.
- Parmesan cheese – What Alfredo sauce is complete without adding in some Parmesan cheese?
- Cayenne pepper – Add more or less depending on your love of spice!
How to make Cajun shrimp alfredo recipe
The thing I love most about this recipe is how easy it is to make! This makes it the perfect weeknight meal or flavor packed weekend meal!
- Cook your pasta according to package instructions and set aside. I like to use reserved pasta water to thin out the sauce (if needed) so reserve 1 cup of the boiled pasta water.
- Saute your seasoned shrimp, remove it from the pan, and set aside.
- Add in your sausage and onion and saute until the onions are translucent. Then add in your garlic and saute quickly.
- Pour in your chicken stock and scrape the bottom of the pan to get up any browned bits.
- Add the heavy cream, Parmesan cheese, black pepper, and cayenne pepper to the skillet and stir to combine. You can use crushed red pepper flakes if you don’t have cayenne pepper on hand.
- Let simmer until the sauce has thickened. BE CAREFUL. Dairy can scorch easily, so don’t walk away.
- Once the sauce has thickened, add the cooked pasta and shrimp, toss to combine, and garnish with fresh parsley, if desired.
- Note: If your sauce is too thick, thin it with additional milk, chicken stock, or your reserved pasta water.
Substitutions and additions for shrimp alfredo pasta
If you’re looking to switch some things up here are a few tips:
- More vegetables – Want to bulk up the pasta even more? Try adding sliced bell pepper, baby spinach, or chopped cherry tomatoes. All will add complimentary flavors that work well with the creamy Cajun fettuccine sauce.
- Swap out the protein – Can’t find andouille sausage? Try using smoked Polish sausages in their place. Not a fan of shrimp? Use chicken. Or try my Instant Pot Cajun Chicken Alfredo for something similar but different.
- Change the pasta – Don’t have fettuccine on hand? You can use any long pasta instead. Not a fan of twirling your pasta? Try cavatappi, penne, or ziti instead.
- Go heavy on the spice – Craving a super spicy pasta? Increase the cayenne pepper! Or add in some garlic powder or onion powder for even more flavor.
The best shrimp for pasta
For this recipe, I used frozen shrimp that I defrosted overnight in the refrigerator.
When shrimp goes on sale, I often buy a few bags to have on hand for fast and easy dinner recipes. It defrosts fairly quickly and is a great source of B12, they’re high in protein, low in mercury, and cook up quickly.
If you’re lucky to live near the coast, fresh shrimp will work just as well in this recipe.
Storage and leftovers
This recipe is best eaten the day it is made but will store nicely if you have any leftovers.
Store in an air-tight container in the refrigerator for up to 2 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More flavorful pasta recipes
- Love all things Cajun? Try my One Pot Cajun Pastalaya.
- Need a perfect summer pasta? Try my Pesto Chicken Caprese Pasta.
- One of my most popular recipes! Try my One Pot Ground Chicken Fajita Pasta.
- Want a fast and easy pasta recipe? Try my Chicken Broccoli Ziti.
Cajun Shrimp Fettuccine Alfredo
- 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
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Minced parsley
- 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 olive oil.
- Season the shrimp with Cajun seasoning and add to the skillet when the oil is hot.
- Cook for about 5 minutes or 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.
- Sauté until the onion is translucent and the sausage is starting to brown.
- Add garlic and sauté for 30 seconds or until the garlic is fragrant.
- Pour chicken stock into 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, stir to combine.
- Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
- 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.
- Use a lower sodium Cajun seasoning so the shrimp does not come out too salty.
- If you can’t find a lower sodium Cajun seasoning use less seasoning and add cayenne pepper for additional heat.