Description
This Cajun Shrimp Pasta features perfectly seasoned shrimp sautéed in a rich and creamy Cajun-spiced sauce, tossed with al dente fettuccine pasta. The dish balances bold spices, smoky paprika, and a touch of heat from cayenne, complemented by a luscious cream sauce enriched with Parmesan and fresh parsley, making it a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Pasta
- 1 lb. fettuccine
Shrimp
- 1 1/2 lb. jumbo or large shrimp, peeled and deveined
- 2 tsp. Cajun seasoning (such as Old Bay or Tony Chachere’s)
- 1/2 tsp. cayenne pepper (optional)
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 2 tbsp. cooking oil (grapeseed, olive, or avocado oil)
Sauce
- 4 tbsp. unsalted butter
- 2 tbsp. garlic, minced or chopped
- 1 tbsp. flour
- 1 cup chicken broth
- 2 cups heavy cream
- 1 tbsp. lemon juice (about half a lemon)
- 1 tsp. lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp. fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Season the Shrimp: In a bowl, combine 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. Cajun seasoning. Add the peeled and deveined shrimp, stirring well to coat the shrimp evenly with the seasoning mixture.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and set it aside.
- Sear the Shrimp: Heat 2 tbsp. cooking oil and 1 tbsp. butter in a large skillet over medium-high heat. Add the seasoned shrimp and sear for about 3 minutes total, turning once until shrimp are browned and cooked through. Remove the shrimp from the skillet and set aside.
- Make the Roux: Reduce heat to medium. Add the remaining 3 tbsp. butter to the skillet and melt it. Sprinkle in the flour and whisk continuously to create a smooth, creamy roux, cooking for about 1-2 minutes without browning.
- Prepare the Sauce: Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the lemon juice, lemon zest, minced garlic, 2 tsp. Cajun seasoning, 1 tsp. onion powder, and a pinch of salt and pepper (keeping seasoning light to account for the Cajun seasoning’s salt content). Let the sauce simmer uncovered for 10 minutes, stirring occasionally to thicken.
- Add Cheese and Herbs: Stir in the freshly grated Parmesan cheese and chopped fresh parsley. Continue simmering for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken further.
- Toss Pasta with Sauce: Add the cooked fettuccine directly into the sauce, tossing well to ensure every strand is thoroughly coated with the rich Cajun cream sauce.
- Serve: Plate the pasta and top generously with the seared shrimp. Garnish with additional chopped parsley and a light sprinkle of Cajun seasoning if desired. Serve the dish warm and enjoy.
Notes
- Use jumbo or large shrimp for a more satisfying, meaty bite.
- For extra heat, add the optional cayenne pepper when seasoning the shrimp or sauce.
- Freshly grated Parmesan improves texture and flavor over pre-grated varieties.
- Use a high smoke-point oil like grapeseed or avocado for better shrimp searing.
- This dish is best served immediately to enjoy the creamy sauce at its peak.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid breaking the cream sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 190 mg
