Seared Cajun shrimp and fettuccine in a cream sauce made right in the shrimp skillet. The shrimp are cooked first and set aside, the cream and Parmesan go into the same pan, and everything is tossed together at the end with parsley. The recipe serves 4 and takes 30 minutes, 10 of prep and 20 of cooking.
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The heat comes from Cajun seasoning, with garlic powder, onion powder, smoked paprika and cayenne added to the shrimp. Cayenne is the dial to adjust if you want it milder or hotter.
What Goes in the Pan
Amounts are in the recipe card.
- Fettuccine (8 ounces): cooked until al dente. Gluten-free pasta is an option.
- Large shrimp (1 pound): peeled and deveined. They cook quickly and take on the spices.
- Olive oil (2 tablespoons): for searing the shrimp.
- Spices: 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne, plus salt and pepper.
- Heavy cream (1 cup) and Parmesan (1/2 cup, grated): the cream is the base of the sauce, and the Parmesan melts into it for a savory note.
- Fresh parsley (1/4 cup, chopped): stirred in at the end for color and freshness.
Cooking the Shrimp and the Sauce
Cook the pasta first and reserve 1/2 cup of the pasta water before draining. Measure the spices, chop the parsley and have the shrimp peeled before you start, because the cooking goes quickly.
Heat the oil over medium-high heat until it shimmers. Season the shrimp with the spice mix and cook them 2 to 3 minutes per side, until pink and opaque. Overcooked shrimp turn rubbery, so watch them. Take them out of the pan.
Lower the heat to medium, pour in the cream and bring it to a simmer. Whisk in the Parmesan gradually until it melts and the sauce is creamy. Return the shrimp, add the fettuccine and toss until every strand is coated. Stir in the parsley, adjust the salt and pepper and serve immediately.
Sauce and Spice Adjustments
- Too thick: add a splash of the reserved pasta water until it reaches the consistency you want.
- Too thin: let it simmer a little longer. The sauce should cling to the pasta.
- Milder: use less cayenne or Cajun seasoning.
- Hotter: add a pinch more cayenne, a few dashes of hot sauce or some diced jalapeños. Taste as you go.
- Lemon: a squeeze of fresh lemon juice over the pasta before serving.
Variations
- Other proteins: bite-sized pieces of chicken breast or cubes of tofu can replace the shrimp. Cook them the same way.
- Vegetables: spinach, bell peppers or zucchini, sautéed along with the shrimp.
- Other pasta: penne or spaghetti, or zucchini noodles or spaghetti squash. Gluten-free pasta works if you need it.
- Lighter cream: half-and-half, or Greek yogurt with chicken broth. Coconut cream gives a dairy-free sauce with a slight coconut flavor. Any of these may change how creamy the sauce is.
What to Serve With It
A side salad of mixed greens, cherry tomatoes and cucumbers with a tangy vinaigrette gives a crisp contrast to the cream sauce. Garlic bread also goes with it. A dry red or white wine suits the spices, and sparkling water with lemon cleanses the palate.
Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or water to bring back the sauce, and avoid overcooking the shrimp.
Nutrition per Serving
One serving has about 550 calories, 30 grams of fat, 40 grams of carbohydrates and 30 grams of protein.
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely first, in the refrigerator overnight or under cold water for a quick thaw, then cook as for fresh.
How do you make it spicier?
Add more cayenne or Cajun seasoning, a few dashes of hot sauce or diced jalapeños.
What can replace the heavy cream?
Half-and-half, or Greek yogurt with chicken broth, or coconut cream for a dairy-free version. The sauce may be less creamy.
How long do leftovers keep?
Up to 2 days in the refrigerator. Reheat gently with a splash of cream or water.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Cajun Shrimp Pasta: A Flavorful Delight Awaits!
Ingredients
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the heavy cream. Stir to combine and bring to a simmer.
Gradually whisk in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked fettuccine and mix until well combined.
Stir in the chopped parsley and adjust seasoning with salt and pepper if needed. Serve immediately.
Notes
For added flavor, squeeze fresh lemon juice over the pasta before serving.
Substitute the shrimp with chicken or vegetables for a different protein option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 550 calories |
| Sugar Content | 0g |
| Sodium Content | 0mg |
| Fat Content | 30g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | 0mg |