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Cajun Shrimp Fettuccine Alfredo

Author: Brandy O'Neill
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.
4.51 from 402 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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

  • 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.

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

Serving: 1g | Calories: 804kcal | Carbohydrates: 38g | Protein: 47g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 3661mg | Fiber: 2g | Sugar: 4g
Course Main Course
Cuisine Cajun
Keyword cajun fettuccine alfredo, cajun shrimp fettuccine alfredo, fettuccine alfredo, shrimp alfredo
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