Description
This Cajun Shrimp Pasta is a flavorful and creamy dish featuring perfectly seasoned jumbo shrimp sautéed and served over fettuccine in a rich Cajun-spiced cream sauce. With smoky paprika, garlic, and a hint of heat from cayenne, this recipe delivers a comforting yet vibrant meal ideal for seafood lovers looking for a quick and satisfying dinner.
Ingredients
Scale
Pasta
- 1 lb. fettuccine
Shrimp and Seasoning
- 1 1/2 lb. jumbo or large shrimp, peeled and deveined
- 2 tsp. Cajun seasoning (e.g., Old Bay or Tony Chachere’s)
- 1/2 tsp. cayenne pepper (optional)
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
Sauce Ingredients
- 2 tbsp. cooking oil (grapeseed, olive, or avocado oil)
- 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 of 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. Toss the peeled and deveined shrimp in this mixture until fully coated.
- 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 aside.
- Sear the Shrimp: Heat cooking oil and 1 tbsp. butter in a large skillet over medium-high heat. Add the seasoned shrimp and sear until browned on both sides, about 3 minutes total. Remove shrimp from skillet and set aside.
- Make the Roux and Sauce Base: Reduce heat to medium and add remaining 3 tbsp. butter to the skillet. Once melted, whisk in the flour until a smooth and creamy roux forms.
- Add Liquids and Seasonings: Gradually whisk in chicken broth and heavy cream, then bring the mixture to a simmer. Stir in lemon juice, lemon zest, minced garlic, 2 tsp. Cajun seasoning, 1 tsp. onion powder, and salt and pepper to taste. Allow the sauce to simmer uncovered for 10 minutes to thicken and develop flavor.
- Finish the Sauce: Stir in freshly grated Parmesan cheese and chopped fresh parsley. Continue simmering for an additional 5 minutes until the sauce is creamy and well blended.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy Cajun sauce.
- Serve: Top the pasta with the seared shrimp. Garnish with extra parsley and a light sprinkle of Cajun seasoning if desired. Serve warm immediately for best flavor.
Notes
- Use fresh jumbo shrimp for the best texture and flavor.
- Adjust cayenne pepper quantity to your desired spice level.
- Heavy cream gives the sauce its characteristic richness—substituting may change texture.
- Fresh parsley adds brightness and a pop of color as garnish.
- Drain pasta well to prevent watery sauce.
- This recipe serves 4 people generously.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 230 mg
