The first time I tossed shrimp into Alfredo sauce, I knew it needed something extra. A little heat, a little depth, something to cut through the richness. Cajun seasoning turned out to be exactly what was missing.
The mix of smoky paprika, garlic, and just enough spice made the shrimp stand out, giving the sauce a bold kick without overpowering the creaminess.
This Creamy Cajun Shrimp Alfredo brings together buttery shrimp, smoky spice, and a rich, silky sauce that clings to every strand of pasta. It’s the kind of dish that feels indulgent but comes together quickly. Whether for a weeknight dinner or a meal that needs to impress, this recipe delivers big on flavor with minimal effort.
Why This Cajun Alfredo Stands Out
This isn’t just a bowl of creamy pasta—it’s a mix of bold spices, juicy shrimp, and the kind of sauce that makes you go back for seconds. Each bite balances heat, richness, and the natural sweetness of shrimp, creating a dish that’s anything but boring.
- Creamy and Spiced to Perfection – The Cajun seasoning adds just enough heat to balance the richness of the sauce.
- Perfectly Cooked Shrimp – Seared until golden, the shrimp stay juicy and tender.
- Sauce That Coats Every Bite – The mix of cream, Parmesan, and butter creates a thick, velvety sauce that clings to the pasta.
- Quick and Easy – Made in under 30 minutes, this dish works for both busy nights and special occasions.
The contrast of rich Alfredo and smoky Cajun heat makes this dish a must-try.
What You’ll Need for a Flavorful Cajun Alfredo
A great Alfredo starts with a well-seasoned base, high-quality cream, and perfectly cooked shrimp. These ingredients bring layers of richness and spice to the dish.
- Shrimp – Large shrimp work best, absorbing the flavors while staying tender.
- Fettuccine or Linguine – The perfect pasta for holding the creamy sauce.
- Cajun Seasoning – A blend of paprika, garlic, onion powder, cayenne, and herbs that gives the dish its signature kick.
- Heavy Cream – The base of the sauce, making it smooth and rich.
- Parmesan Cheese – Adds a salty, nutty flavor that thickens the sauce.
- Garlic & Butter – Infuses the shrimp and sauce with deep, savory notes.
- Chicken Broth – A splash helps balance the heaviness of the cream while adding depth.
Each ingredient works together to create a sauce that’s silky, full-bodied, and just the right amount of smoky-spicy.
How to Make Creamy Cajun Shrimp Alfredo
This dish comes together fast, so having everything prepped makes the cooking process smooth. The key is to build layers of flavor while keeping the shrimp tender and the sauce velvety.
- Cook the Pasta – Boil fettuccine or linguine in salted water until al dente. Reserve a little pasta water before draining.
- Sear the Shrimp – Toss shrimp in Cajun seasoning, then cook in butter and garlic until lightly golden. Remove and set aside.
- Make the Sauce – In the same pan, add more butter, then stir in Cajun seasoning, heavy cream, and chicken broth. Let it simmer and thicken.
- Melt in the Parmesan – Stir in grated Parmesan, letting it melt into the sauce for a smooth finish.
- Combine Everything – Add the shrimp back to the pan, toss in the pasta, and stir until well coated. Adjust seasoning if needed.
- Serve Hot – Plate immediately, topping with extra Parmesan, fresh parsley, and a sprinkle of Cajun seasoning.
The sauce clings to every strand of pasta, and the shrimp soak up just enough spice to stand out.
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Best Sides to Serve with Cajun Shrimp Alfredo
A rich pasta dish pairs well with lighter, fresher sides that add contrast without overpowering the meal.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crispy, buttery bread soaks up extra sauce. |
| Simple Green Salad | A fresh, tangy contrast to the creamy pasta. |
| Roasted Asparagus | Lightly charred asparagus adds texture and balance. |
| Steamed Broccoli | A simple way to bring freshness to the plate. |
| Grilled Zucchini | Smoky, slightly crisp, and great with Cajun flavors. |
Adding a crisp, green side keeps the meal balanced while letting the Alfredo shine.
How to Store and Reheat Leftovers
Leftovers can be just as good the next day with the right reheating method.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat on the Stove: Warm slowly in a pan over low heat, adding a splash of cream or milk to loosen the sauce.
- Avoid Microwaving on High: Heat in short intervals, stirring in between to keep the sauce smooth.
Reheating gently keeps the pasta creamy instead of dry or clumpy.
Frequently Asked Questions
1. Can I use a different protein?
Yes! Chicken, scallops, or even sausage work well with this sauce.
2. How do I make this spicier?
Increase the Cajun seasoning or add a pinch of cayenne or red pepper flakes.
3. Can I use milk instead of heavy cream?
Milk will make the sauce thinner, so mix it with a little extra Parmesan or butter to thicken it.
4. What’s the best pasta for this dish?
Fettuccine and linguine hold the sauce well, but penne or rigatoni also work.
5. Can I make this ahead of time?
It’s best fresh, but you can prep the sauce and shrimp separately, then reheat and combine when ready to serve.
Creamy Cajun Shrimp Alfredo
Equipment
- Large pot For cooking the pasta
- Skillet For searing the shrimp and making the sauce
- Tongs For tossing the pasta with the sauce
- Ladle For serving the sauce evenly over the pasta
Ingredients
- 12 oz fettuccine or linguine
- 1 lb large shrimp peeled and deveined
- 2 tablespoons butter
- 2 teaspoons Cajun seasoning
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese grated
- 1 tablespoon olive oil
- fresh parsley chopped, for garnish
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Season the shrimp with Cajun seasoning. Heat a skillet over medium-high heat, add butter, and sear the shrimp for 1-2 minutes per side until golden. Remove and set aside.
- In the same skillet, add olive oil and garlic. Sauté for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese and mix until melted and smooth.
- Add the cooked pasta and shrimp to the sauce, tossing until evenly coated.
- Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan.
Notes
- Use fresh Parmesan for a smoother, creamier sauce.
- For extra spice, add a pinch of cayenne or red pepper flakes.
- If the sauce thickens too much, add a splash of pasta water to loosen it.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!