Name: Cajun Shrimp Fettuccine Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1 lb. fettuccine; 1 1/2 lb. jumbo or large shrimp, peeled and deveined; 1 tsp. smoked paprika; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. Cajun seasoning (Old Bay or Tony Chachere’s recommended); 2 tsp. Cajun seasoning; 1/2 tsp. cayenne pepper (optional); 2 tsp. onion powder; 2 tbsp. cooking oil (grapeseed, olive, or avocado); 4 tbsp. unsalted butter (divided); 2 tbsp. garlic, minced or chopped; 1 tbsp. flour; 1 cup chicken broth; 2 cups heavy cream; 1 tbsp. lemon juice (about half of a lemon); 1 tsp. lemon zest; 1/2 cup freshly grated Parmesan cheese; 2 tbsp. fresh parsley, chopped; Salt & pepper to taste

If you’re craving a rich, creamy pasta dish with a flavorful kick, you’re going to adore this Cajun Shrimp Fettuccine Recipe. I absolutely love how the spices play with the tender shrimp and silky fettuccine—it’s one of those meals that feels fancy but comes together quicker than you expect. Plus, it’s perfect for impressing friends or just treating yourself on a cozy night in. Stick with me because this recipe is fan-freaking-tastic, easy to follow, and packed with tips I’ve picked up along the way!

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Why You’ll Love This Recipe

Bold Cajun Flavors: The combination of Cajun seasoning, smoked paprika, and a hint of cayenne gives just the right amount of spice without overwhelming the creaminess.
Quick & Simple: You can whip this up in under 40 minutes, making it perfect for weeknight dinners or last-minute guests.
Rich Creamy Sauce: The homemade roux creates a velvety sauce that beautifully coats every strand of fettuccine.
A Crowd-Pleaser: My family goes crazy for this dish, and I know you’ll want to make it again and again.

A black pan filled with creamy pasta as the base layer, light beige with visible seasoning and herbs mixed in, topped with eight cooked shrimp arranged in a circular pattern. The shrimp are orange with charred spots and sprinkled with green herb pieces. The pasta strands are thick and tangled, coated in sauce, with small bits of herbs and spices. The pan is resting on a white marbled surface with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp Fettuccine, Cajun pasta recipes, shrimp pasta ideas, spicy creamy pasta, easy Cajun seafood dishes

Ingredients You’ll Need

The beauty of this Cajun Shrimp Fettuccine Recipe lies in its balanced ingredients—fresh shrimp, aromatic spices, creamy sauce, and that classic fettuccine pasta. When shopping, fresh shrimp really makes a difference, and stocking up on quality spices like smoked paprika brings that smoky depth.

Flat lay of uncooked fettuccine pasta nests, a handful of large raw shrimp with shells removed, a small white bowl of bright red smoked paprika powder, a small white bowl of finely minced fresh garlic, a small white bowl of golden cooking oil, a small white bowl of pale yellow unsalted butter cubes, a small white bowl of all-purpose flour, a small white bowl of light golden chicken broth, a small white bowl of thick heavy cream, half a fresh lemon with visible zest, a small white bowl of finely grated Parmesan cheese, a few sprigs of fresh green parsley with some chopped leaves scattered beside it, scattered whole black peppercorns and coarse sea salt crystals, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cajun Shrimp Fettuccine, Cajun pasta recipes, shrimp pasta ideas, spicy creamy pasta, easy Cajun seafood dishes

Fettuccine: I prefer fresh pasta if I can get it, but dried works perfectly and cooks nicely al dente.
Jumbo or large shrimp: Peeled and deveined shrimp save you prep time and ensure even cooking.
Cajun seasoning: I usually go with Tony Chachere’s or Old Bay for that authentic kick.
Cayenne pepper: Optional but adds a nice extra heat if you’re a spice lover like me.
Onion powder and garlic powder: Keep these handy in your spice rack for layering flavors.
Smoked paprika: My secret weapon for that warm, smoky backdrop.
Cooking oil: Grapeseed, olive, or avocado oil works well to sear shrimp without overpowering the taste.
Butter (unsalted): Adds creaminess and richness to both shrimp and sauce.
Garlic (minced): Fresh is best; it perks up the sauce beautifully.
Flour: The roux base thickens the sauce to silky perfection.
Chicken broth: Adds savory depth to the cream sauce.
Heavy cream: For that luscious, rich texture.
Lemon juice and zest: Brightens and balances the richness with a fresh citrus note.
Parmesan cheese (freshly grated): Melts smoothly and adds an irresistible umami touch.
Fresh parsley: For color and a pop of herbaceous freshness.
Salt & pepper: Adjust to taste, keeping in mind the saltiness of your Cajun seasoning.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch up this Cajun Shrimp Fettuccine Recipe depending on what’s in season or how spicy my mood is feeling. Feel free to make it your own—this recipe is super forgiving and adapts well to tweaks.

Adding veggies: I sometimes toss in sautéed bell peppers or spinach to add color and nutrients—my family doesn’t even notice the extra greens!
Using chicken or sausage: For a protein twist, swap shrimp for grilled chicken or spicy Andouille sausage for a different yet delicious spin.
Dairy-free option: Substitute heavy cream with coconut milk and use a vegan butter alternative; just keep an eye on seasoning for balance.
Less heat: Cut back or omit cayenne pepper if you prefer milder flavors without losing that Cajun essence.

How to Make Cajun Shrimp Fettuccine Recipe

Step 1: Season the Shrimp

Start by tossing your peeled and deveined shrimp in a mix of 1 tsp smoked paprika, garlic powder, 1 tsp onion powder, and 1 tsp Cajun seasoning. This coats the shrimp evenly and gives them that vibrant, spicy flavor. I find mixing it all in a bowl helps you spread the spices without overdoing any one bite.

Step 2: Cook the Fettuccine

Boil your fettuccine in generously salted water according to package instructions until just al dente—usually about 10-12 minutes. Don’t forget to reserve a cup of pasta water just in case the sauce needs loosening later, though often it’s perfectly creamy on its own.

Step 3: Sear the Shrimp

Heat your choice of oil (grapeseed, olive, or avocado) with 1 tbsp butter in a large skillet over medium-high heat. Sear the shrimp for about 3 minutes total—just until pink and lightly browned on both sides. The key here is not to overcrowd the pan to get a nice sear rather than steaming them. Once done, set shrimp aside.

Step 4: Make the Creamy Roux Sauce

Lower heat to medium and add 3 tbsp butter to the skillet. Once melted, whisk in flour until a smooth roux forms—this thickens the sauce beautifully. Slowly pour in chicken broth and heavy cream, whisking constantly to avoid lumps. Let this simmer gently to thicken up, about 2-3 minutes.

Step 5: Add Flavors and Simmer

Stir in lemon juice, lemon zest, minced garlic, 2 tsp Cajun seasoning, 1 tsp onion powder, and a few pinches of salt and pepper (remembering the Cajun seasoning already has salt). Let it simmer uncovered for 10 minutes to blend flavors and reduce slightly. That lemon zest and juice is a game-changer—it really brightens the whole dish.

Step 6: Finish with Cheese and Parsley

Mix in the freshly grated Parmesan cheese and chopped parsley, simmer for another 5 minutes until cheese melts and sauce is rich and creamy. This step makes the sauce irresistibly silky and flavorful.

Step 7: Combine Pasta and Shrimp

Add the drained fettuccine to the sauce, tossing gently to coat every strand. Then, nestle the seared shrimp on top. Garnish with a sprinkle of parsley and a dash of extra Cajun seasoning if you want a bit more kick. Serve immediately while everything’s warm and cozy.

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Pro Tips for Making Cajun Shrimp Fettuccine Recipe

Don’t Overcook Shrimp: Shrimp cook quickly—stop as soon as they’re pink to avoid rubbery texture.
Use Freshly Grated Parmesan: It melts better and adds a superior flavor compared to pre-grated varieties.
Balance the Heat: Start with less cayenne and adjust to your taste—it’s easier to add spice than tame it later.
Seal in Flavor with Citrus: Lemon juice and zest elevate the sauce and cut through the richness beautifully.

How to Serve Cajun Shrimp Fettuccine Recipe

A white plate is filled with creamy fettuccine pasta that is light beige in color, mixed with small bits of green herbs. On top of the pasta, there are six large cooked shrimp, arranged in a circle. The shrimp are orange with charred edges and sprinkled with chopped green herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp Fettuccine, Cajun pasta recipes, shrimp pasta ideas, spicy creamy pasta, easy Cajun seafood dishes

Garnishes

I love sprinkling fresh chopped parsley over the top for that burst of green and mild freshness. A little extra Cajun seasoning or a few lemon wedges can be served on the side if you want to amp up the flavors further. Sometimes I add a pinch of smoked paprika for color and visual appeal, too.

Side Dishes

This dish pairs wonderfully with a simple green salad dressed in lemon vinaigrette or some crusty garlic bread to mop up every last bit of that creamy sauce. I’ve even served it alongside roasted asparagus or sautéed green beans when I wanted to add a bit of crunch and color to the plate.

Creative Ways to Present

For a special occasion, try serving this Cajun Shrimp Fettuccine in individual pasta bowls, topped with a sprig of fresh parsley and a lemon twist for elegance. I’ve also plated it on large white platters with shrimp arranged artfully across the fettuccine, which makes it feel like you’re dining at a favorite bistro.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 days. The sauce thickens as it sits, so before reheating, I add a splash of chicken broth or cream to loosen it back up and keep that smooth texture.

Freezing

Freezing this dish isn’t my go-to because cream sauces can separate after thawing, but if you want to freeze, I recommend freezing the shrimp and sauce separately from the pasta. That way, you can reheat gently and combine them just before serving.

Reheating

I usually reheat leftovers slowly on the stovetop over low heat, stirring frequently and adding a bit of broth or cream to revive the sauce’s creaminess. Avoid the microwave if you can since it sometimes makes the shrimp rubbery or the sauce grainy.

FAQs

Can I use frozen shrimp for this Cajun Shrimp Fettuccine Recipe?

Absolutely! Just make sure to fully thaw and pat them dry before seasoning and cooking to prevent excess moisture that could affect the sear and sauce consistency.
Is there a way to make this recipe dairy-free?

Yes! Swap out the heavy cream for full-fat coconut milk and replace butter with a plant-based alternative. The flavor profile will shift slightly but will still be delicious and creamy.
What can I substitute for chicken broth?

You can use vegetable broth or even a fish stock for a seafood boost. If needed, water with a bit of added seasoning works too, but broth definitely adds more depth.
How spicy is this Cajun Shrimp Fettuccine Recipe?

The spice level is moderate and customizable. Since I include cayenne pepper as optional, you can dial the heat up or down easily depending on your preference or your audience.

Final Thoughts

This Cajun Shrimp Fettuccine Recipe holds a warm spot in my heart—it’s the perfect balance between comfort food and something a bit special. I remember the first time I made it, my family went crazy over how creamy and flavorful it was, and I’ve been making it regularly ever since. If you’re looking for a dish that’s approachable yet impressive, flavorful yet simple, give this recipe a try. I promise it’ll be a new favorite in your repertoire, too!