Cajun Shrimp Alfredo
Cajun Shrimp Alfredo with Cajun Shrimp is delicious and creamy. This restaurant-inspired dinner is made with some healthy swaps and a simple homemade alfredo sauce and lots of rich parmesan cheese. Made in less than 30 minutes this easy meal is perfect for weeknights but still fancy enough for a weekend dinner party.
Ingredients
For the Cajun Shrimp:
- 1 recipe Cajun Shrimp
For the Alfredo Sauce:
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 1 cup half and half
- 2 ounces cream cheese, softened
- 1 ¼ cup parmesan cheese
- ½ teaspoon Italian Seasoning
- 2 tablespoons fresh parsley
To Finish the Dish:
- ½ pound fettuccine pastsa, cooked according to package instructions
- Garnish: parsley and parmesan cheese
Instructions
For the Cajun Shrimp:
- Follow the instructions for making Cajun Shrimp in the recipe link above. You can use this same pan to assemble the pasta and sauce.
For the Alfredo Sauce:
- Over medium heat in a large non-stick skillet, melt the butter.
- Add the minced garlic to the butter and sauté for 30 seconds.
- Turn down the heat to medium-low and add the milk or half and half and the softened cream cheese. Mix until well combined.
- To the sauce, add the parmesan cheese and Italian Seasoning.
- Stir until the sauce thickens to desired texture, which should be around 5-7 minutes. If the sauce is too thick, add some of the reserved pasta water.
To Finish the Dish:
- In the same pan you cooked the sauce, add the cooked pasta to the pan with the alfredo sauce and use tons to toss and coat the noodles. Toss in the parsley.
- Plate your pasta onto four plates. Put the Cajun Shrimp on top of the pasta.
- Garnish the pasta and Cajun shrimp with with the extra parmesan cheese and parsley.
Notes
Storage & Leftovers
Store any leftovers of this Cajun Shrimp Alfredo in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave under 30-second increments until warm. I like to add a few drops of milk to my alfredo before heating it to bring it back to life. I also like to reheat my shrimp separately because they can reheat differently and you want to microwave the fish for as little time as possible so it doesn't continue to cook and get dry. I would not recommend freezing this recipe.Cooking Note
When preparing the pasta, set aside some of the pasta water before dumping it in case the sauce is too thick.Nutrition
Calories: 623kcalCarbohydrates: 46gProtein: 45gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 303mgSodium: 804mgPotassium: 604mgFiber: 2gSugar: 5gVitamin A: 1007IUVitamin C: 4mgCalcium: 560mgIron: 2mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!