Cajun Shrimp Fettuccini Alfredo
This Cajun Shrimp Fettuccini Alfredo is a rich hearty dish and one of my all time favorite pasta dishes. It is simple to throw together and can be on the table in about 30 minutes! The fusion of flavors in this dish will have you coming back to the kitchen again and again to serve this amazing meal to your family!
The first thing you will want to do is boil your fettuccine. Be sure to add plenty of salt to the water and for extra flavor I always add about a tablespoon of chicken flavored bouillon. Boil to al dente and be sure to reserve a couple cups of the water toward the end of cooking. This will be used in the sauce later.
Next you will season your shrimp. Be sure to use raw shrimp. You can find this in the freezer section. Just make sure to thaw it correctly before using.
Melt 2 tbs of butter in a skillet over medium heat.
Add your shrimp and cook until they are pink and non-translucent. This should only take 3-5 minutes depending on the size of the shrimp.
Be very careful not to overcook because they will get rubbery and chewy. Once cooked remove from the pan and set aside.
Add 2 more tbs of butter to the same pan.
Add a diced onion and a diced red bell pepper.
Season with salt and pepper, cook for about 5 minutes, then add about 8 minced garlic cloves. Cook for about 2 more minutes, just until the garlic is fragrant, being very careful not to burn the garlic.
Next, add 1/2 cup of fire roasted diced tomatoes and stir them in well.
Mix in 1 tbs of chicken flavored Better than Bouillon.
Stir in 2 cups of heavy cream.
Continuously stir this for about 8-10 minutes or until it begins to thicken up.
Add a 5 oz container of fresh shaved parmesan cheese and stir until the cheese is completely melted.
If you want it really spicy, stir in some more Slap Ya Mama or cajun seasoning of choice.
Stir in a cup of that reserved pasta water.
Mix in the cooked and drained pasta. DO NOT rinse the pasta though!
Add the shrimp back in, and I like to add some dried parsley for some color. Mix very well, then let it sit for about 5 minutes to allow it to thicken up.
Cajun Shrimp Fettuccini Alfredo
Ingredients
- 16 oz Fettuccini
- 1 lb Raw, Peeled, Deveined Shrimp
- 4 tbs Salted Butter
- 1 Onion, Diced
- 1 Red Pepper, Diced
- 8 Garlic Cloves, minced
- 1/2 Cup Fire Roasted, Diced Tomatoes From a can
- 1 tbs Chicken Flavored Better Than Bouil
- 2 Cups Heavy Cream
- 1.5 Cups Fresh Shaved Parmesan Cheese
- 1-2 Cups Reserved Pasta Water
Seasonings
- Garlic Powder
- Lawry's Seasoning Salt
- Onion Powder
- Smoked Paprika
- Black Pepper
- Slap Ya Mama or any other cajun seasoning blend
- Salt and Pepper
Instructions
- Get your pasta water boiling and add plenty of salt and 1 tbs chicken bouillon
- While pasta water is boiling, season your shrimp with the above spices. Omit the table salt.
- Melt 2 tbs of butter in a skillet over medium heat. Cook the shrimp just until they are pink and no longer translucent. Remove from the pan and set aside.
- Add 2 more tbs of butter to the same skillet, then add the onion and red bell pepper. Season with salt and pepper and cook down for about 5 minutes.
- Add the minced garlic and cook for about 2 more minutes, just until the garlic is fragrant.
- Add the fire roasted tomatoes and cook for about 3 more minutes.
- Stir in 1 tbs of the Chicken Flavored Better Than Bouillon
- Pour in the heavy cream. Stir that continuously until the sauce starts to thicken up. Add the parmesan cheese and some more Slap Ya Mama (if desired) and stir until the cheese is melted.
- Stir in 1 cup of pasta water, the cooked and drained pasta (do no rinse it) and the shrimp.
- Mix everything up really well and let simmer over a low heat until it is thickened up. If it is too thick, you can add the extra cup of pasta water.
- Garnish with parsley and serve hot.
