New Orleans Style Shrimp Alfredo
Elevate your pasta night with this decadent New Orleans Style Shrimp Alfredo, a luxurious fusion of creamy Alfredo sauce and bold Cajun flavors. Succulent shrimp, seasoned to perfection with zesty Cajun spices, are seared for maximum flavor before being tossed with tender fettuccine and a rich, velvety sauce made from heavy cream, Parmesan, and a hint of cream cheese for extra creaminess. Finished with a sprinkle of paprika and fresh parsley, this irresistible dish strikes the perfect balance of smoky, spicy, and indulgent. Ready in just 40 minutes, this restaurant-quality meal is ideal for cozy family dinners or impressing guests with its vibrant Southern flair.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine pasta
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Pat the shrimp dry with paper towels, then season with 1 tablespoon of Cajun seasoning.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to prevent scorching.
Add Parmesan cheese, cream cheese, paprika, the remaining 1 tablespoon of Cajun seasoning, salt, and black pepper. Whisk until the cheeses melt and the sauce becomes smooth and creamy.
Reduce the heat to low and simmer the sauce for 5 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss to coat the fettuccine in the sauce.
Return the cooked shrimp to the skillet and gently toss to combine with the pasta and sauce.
Transfer the shrimp Alfredo to serving plates, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
