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 spicy around here for a while.

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.

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.

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!

And pasta.

You get pasta! So maybe it’s a 3 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.

Reasons to love this Cajun Shrimp Fettuccine Alfredo

  1. It’s delicious – duh.
  2. Andoullie sausage is a powerhouse of flavor and works perfectly with shrimp.
  3. 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.

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.

Love this Cajun Shrimp Fettuccine Alfredo? 

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

Cajun Shrimp Fettuccine Alfredo

Cajun Shrimp Fettuccine Alfredo

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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.

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
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Minced parsley

Instructions

  1. Set a large pot of salted water over high heat.
  2. Once the water is boiling add in the pasta and cook according to box directions. Drain and set aside until ready to use.
  3. Set a large high sided skillet over medium-high heat and add olive oil.
  4. Season the shrimp with Cajun seasoning and add to the skillet when the oil is hot.
  5. Cook for about 5 minutes or just until the shrimp turns pink and is cooked. Remove shrimp from the skillet and set aside.
  6. In the same skillet add sausage and onion.
  7. Sauté until the onion is translucent and the sausage is starting to brown.
  8. Add garlic and sauté for 30 seconds or until the garlic is fragrant.
  9. Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.
  10. Add the heavy cream, Parmesan cheese, black pepper and cayenne pepper to the skillet, stir to combine.
  11. Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
  12. Add in the cooked pasta and shrimp and toss to combine.
  13. 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.
  14. Serve with a sprinkle of parsley if desired.

Notes

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: 804 Total Fat: 51g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 363mg Sodium: 3661mg Carbohydrates: 38g Fiber: 2g Sugar: 4g Protein: 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.

17 Responses to “Cajun Shrimp Fettuccine Alfredo”

  1. #
    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!

  5. #
    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!

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

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

  8. #
    8
    Kaitlen — August 15, 2017 at 10:57 am

    I made this dish last night. 2 tsp of black pepper is WAY too much, I cook daily and 2 tsp pep seemed excessive so I ‘played it safe’ by only using 1 tsp…. wrong. Everything about this dish was excellent except the entire thing tasted overwhelmingly peppery, not spicy, but peppery. I will definitely make this again however I will use 1/2 tsp black pep and add a little cayenne for heat. Thank you for the recipe Nan 🙂

  9. #
    9
    Esther — October 13, 2017 at 2:33 pm

    I was tasked with making a spicy Cajun pasta for a work function. I loosely followed your recipe and it was so tasty!

    I doubled the recipe, used chicken thigh instead of shrimp, 3-4 cups of Italian cheese mix, 1 tsp of black pepper, 1 tsp of Cayenne (spicy), and three packages of frozen cheese tortellini.

    My only regret was making it for work and not home; they ate it all up 🙁 I foresee another batch in the near future 🙂

    Thank you for the recipe!

    • nutmegnanny replied: — October 25th, 2017 @ 1:37 pm

      Hi Esther! Thank you so much for letting me know how it turned out! I love the idea of serving it with cheese tortellini!

  10. #
    10
    John — February 25, 2018 at 8:14 pm

    Finish this with half a stick of butter, and you will have way better results.

  11. #
    11
    Ken — April 17, 2018 at 12:09 pm

    Wow! Delicious! My wife even went back for seconds and she never takes seconds. We like spicey food so I used 2 1/2 T. Cajun spice, 1/2 t. cayenne pepper and 1/2 of a jalapeno pepper minced. I also used 2 cups of pamigiano cheese and a little more cream and stock for more sauce. Great recipe. Thanks. Will definately make again.

  12. #
    12
    Wyatt Miller — February 9, 2019 at 9:53 pm

    The recipe has disappeared.

    • nutmegnanny replied: — February 11th, 2019 @ 12:27 pm

      Hi Wyatt! So sorry! I was in the middle of doing some site work but the recipe should be on the post now. Thank you!

  13. #
    13
    Bee — April 24, 2019 at 11:36 am

    Yum! This sauce sounds perfect with shrimp. I love how easily it comes together and all the tips you included.

  14. #
    14
    Christine — June 30, 2019 at 2:31 am

    I love all the flavors going on in this dish! The shrimp paired with the Andouille sausage is perfect!

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    15
    Ernest Owens — September 15, 2019 at 1:17 am

    Made this for my daughter birthday party it was a hit

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