Cajun Shrimp Alfredo: A Flavor Bomb You Need!

This recipe takes the rich, creamy comfort of Alfredo and infuses it with the vibrant, spicy kick of Cajun shrimp. The star of this dish is our homemade Cajun Alfredo sauce, a surprisingly easy and incredibly flavorful twist on a classic. We're using raw, pan-seared Cajun shrimp in this recipe, making it a fantastic way to elevate the flavors of your meal.

For the Homemade Cajun Alfredo Sauce:

  1 stick (1/2 cup) unsalted butter

  1 tablespoon minced garlic

  1 tablespoon Cajun seasoning

  Blaxican Fajita Seasoning to taste

  3 cups heavy whipping cream

  4 cups freshly grated Parmesan cheese

  1 teaspoon Italian seasoning

Ingredients for the Rest of the Dish:

  Cooked pasta of your choice (fettuccine, or rotini work well. For this one, I used linguine), about 1 pound

  2 lbs raw Argentina Red shrimp

  ½ shallot, finely minced 

Instructions:

Season the shrimp with The Blaxican Fajita Seasoning and some Cajun seasoning. Pan sear for 2-3 minutes per side. Remove from heat and set aside.

  Make the Cajun Alfredo Sauce: In a large saucepan or skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

  Stir in the Cajun seasoning and cook for another 30 seconds, allowing the spices to bloom and release their aroma. 

  Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally.

  Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

  Stir in the Italian seasoning. Taste the sauce and adjust seasoning if needed (you may want a little more salt or pepper, but remember the Cajun seasoning is adequately flavorful). Keep the sauce warm over low heat.

  Assemble the Dish: Cook your pasta according to package directions. Drain well.

  Add the cooked pasta and Cajun shrimp to the warm Alfredo sauce. Toss gently to coat everything evenly. Garnish with fresh basil and more Parmesan if desired.

  Serve: Divide the Cajun shrimp  Alfredo among plates or bowls. 

This was served with a mini caprese salad and homemade garlic bread. 

Salad

Red and yellow grape tomatoes sliced in half

12 oz mozzarella balls marinated

A handful of roughly chopped basil

Baby arugula

2 tbsp olive oil

Salt and pepper to taste

Balsamic glaze to drizzle

Enjoy this flavorful fusion dish! The creamy Alfredo sauce with that spicy Cajun kick is a match made in culinary heaven. Don't forget to subscribe to our newsletter for more delicious recipes and follow us on socials for more cooking inspiration!