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CAJUN SHRIMP PASTA

Cajun Shrimp Pasta

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This Cajun Shrimp Pasta is a flavor-packed dish that combines tender shrimp with a creamy, spicy sauce, served over fettuccine noodles. The shrimp are seasoned with a Creole seasoning blend and cooked to perfection, then tossed in a creamy sauce made with butter, shallots, garlic, chicken broth, heavy cream, and Parmesan cheese. Garnished with fresh parsley, this pasta is a delightful Cajun-inspired meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces uncooked fettuccine noodles
  • 1 lb jumbo Gulf shrimp, peeled and deveined
  • 2-3 tablespoons Creole seasoning blend
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 1/4 cups heavy cream
  • 2/3 cup freshly grated Parmesan cheese
  • Chopped fresh parsley

Equipment

  • Large Skillet
  • Large Pot
  • Cooking Spoon

Method
 

  1. Cook the fettuccine noodles according to the package instructions, then drain them well.
  2. Pat the shrimp dry with paper towels and sprinkle them evenly with 1 1/2 tablespoons of Creole seasoning, making sure to turn them halfway through to coat them well.
  3. In a large skillet over medium-high heat, melt the butter. Add the thinly sliced shallots and cook for about 5 minutes until softened. Add the seasoned shrimp to the skillet and cook for 2-3 minutes, flipping them halfway through. During the last 30 seconds of cooking, add the minced garlic to the skillet with the shrimp, stirring constantly. Avoid overcrowding the pan with shrimp; if necessary, cook them in batches. Once cooked, transfer the shallots, shrimp, and garlic mixture to a plate and set aside.
  4. In the same skillet, add the chicken broth and cook, allowing it to reduce by half while scraping the bottom of the skillet to loosen any browned bits. Reduce the heat to low, then pour in the heavy cream and simmer until it reduces by almost half, stirring often. Gradually whisk in the freshly grated Parmesan cheese. Season the sauce to taste with Creole seasoning.
  5. Return the cooked shrimp and shallot mixture to the skillet with the sauce. Add the cooked fettuccine noodles back to the skillet and toss everything together to coat the noodles evenly with the sauce.
  6. Serve the Cajun shrimp pasta hot, garnished with a sprinkle of chopped fresh parsley.

Notes

For an extra kick of heat, add a pinch of cayenne pepper to the Creole seasoning blend or sprinkle it over the finished dish.
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