Description
A rich and flavorful Cajun Shrimp Pasta featuring succulent shrimp seared to perfection and tossed with fettuccine in a creamy, spicy Cajun sauce made with heavy cream, Parmesan, and aromatic spices. This dish combines Cajun seasoning, garlic, and lemon zest to deliver a hearty and comforting meal perfect for seafood lovers.
Ingredients
Scale
Pasta
- 1 lb. fettuccine
Shrimp Seasoning
- 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)
Sauce and Cooking
- 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
Instructions
- Season the Shrimp: In a bowl, combine shrimp with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Cajun seasoning. Mix thoroughly to coat the shrimp evenly with the spices.
- Cook the Fettuccine: Boil salted water and cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
- Sear the Shrimp: Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Add the seasoned shrimp and sear for about 3 minutes total, flipping to brown both sides. Remove shrimp from skillet and set aside.
- Make the Roux: Reduce heat to medium. Add 3 tbsp butter to the skillet and melt. Stir in flour and whisk continuously until it forms a smooth and creamy roux, about 1-2 minutes.
- Prepare the Sauce: Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Then add lemon juice, lemon zest, garlic, 2 tsp Cajun seasoning, 1 tsp onion powder, and salt & pepper lightly (keeping in mind the Cajun seasoning is salty). Let the sauce simmer uncovered for 10 minutes to thicken and develop flavors.
- Add Cheese and Herbs: Stir in freshly grated Parmesan cheese and chopped parsley. Continue to simmer the sauce for another 5 minutes to meld the ingredients together.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss well to coat every strand in the creamy Cajun sauce.
- Serve: Place the seared shrimp on top of the pasta. Garnish with additional parsley and a sprinkle of Cajun seasoning if desired. Serve the dish warm to enjoy a flavorful and comforting meal.
Notes
- Plump and flavorful shrimp are key for this dish, perfectly seared and coated in a luscious Cajun cream sauce.
- Adjust the cayenne pepper to your spice preference; it’s optional but adds a nice heat.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- For a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 230 mg
