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Cajun Garlic Shrimp with Creamy Cajun Alfredo Fettuccine

Rich, spicy Cajun garlic shrimp served over creamy Alfredo fettuccine—a quick and flavorful Southern comfort classic perfect for weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Garlic Shrimp
  • 1 lb raw shrimp peeled and deveined
  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 4 cloves garlic minced
  • 1.5 tsp Cajun seasoning divided
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt for shrimp seasoning
  • 0.25 tsp black pepper for shrimp seasoning
  • 0.5 tsp lemon juice
For the Creamy Cajun Alfredo Fettuccine
  • 12 oz fettuccine pasta
  • 1 tbsp butter remaining
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1 cup Parmesan cheese grated
  • 0.5 cup mozzarella cheese shredded
  • 0.5 tsp Italian seasoning
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 1 tbsp salt for pasta water

Equipment

  • Large Pot
  • Large Skillet
  • Tongs or Spatula

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until tender, about 10-12 minutes. Drain and set aside, but don’t rinse.
  2. Step 2: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until melted and bubbly.
  3. Step 3: Add minced garlic to the skillet and cook for 30 seconds to 1 minute until fragrant, being careful not to brown it.
  4. Step 4: Add shrimp, sprinkle with 1 1/2 teaspoons Cajun seasoning, smoked paprika, salt, and black pepper. Toss and cook shrimp 2-3 minutes per side until pink and opaque.
  5. Step 5: Drizzle lemon juice over shrimp, toss gently, then remove shrimp from skillet and set aside.
  6. Step 6: In the same skillet, melt remaining 1 tablespoon butter over medium heat. Slowly pour in heavy cream and milk, stirring continuously to warm gently without boiling.
  7. Step 7: When sauce thickens slightly, stir in Parmesan and mozzarella cheeses until melted and smooth.
  8. Step 8: Add remaining 1/2 teaspoon Cajun seasoning, Italian seasoning, garlic powder, and onion powder. Mix well.
  9. Step 9: Add cooked fettuccine to skillet and toss to coat evenly with sauce.
  10. Step 10: Return shrimp to skillet and fold gently into pasta and sauce. Toss once more and serve immediately.

Notes

Store leftovers in an airtight container in the fridge up to 2 days. Reheat gently with a splash of milk or cream to keep sauce creamy. Avoid overcooking shrimp when reheating to prevent toughness.