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.
Well, I went into my reserves and all but 2 of the recipes hanging out are Asian influenced.
I hope you don’t mind because things are about to get flavorful around here!
BUT today we are obviously not going the Asian route. Instead, 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 lots of 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 blends on the market but I personally always look for ones that are salt-free.
That way I can control the amount of salt I want to add to the dish without giving up any flavor by having to use less Cajun seasoning if it’s packed full of salt.
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.
And in my world pasta = comfort!
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! Plus, I just really love shrimp and want more than 5.
Who’s with me?
That’s why with this Cajun shrimp fettuccine alfredo you don’t just get shrimp you also get andouille sausage. It’s a 2 for 1 deal!
You get pasta! So maybe it’s a 3 for 1 deal?
Reasons to love this Cajun Shrimp Fettuccine Alfredo
- It’s delicious – duh.
- Andoullie sausage is a powerhouse of flavor and works perfectly with shrimp.
- It’s easy and quick to throw together!
Oh, and if you’re not a fan of things super spicy you can cut down on the black pepper or cayenne in the recipe.
Love this Cajun Shrimp Fettuccine Alfredo?
Why not try a few of my other delicious pasta recipes!
- Ratatouille Pasta
- One Pot Buffalo Chicken Pasta
- One Pot Ground Chicken Fajita Pasta
- Creamy Pumpkin Baked Ziti
- Pesto Chicken Caprese Pasta
- Chicken Broccoli Ziti
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 804Total Fat: 51gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 363mgSodium: 3661mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 47g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.