Description
A delicious and easy Cajun Shrimp Pasta recipe that combines succulent shrimp with creamy sauce and fettuccine.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions in a large pot of salted boiling water 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, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the heavy cream. Bring to a simmer, then stir in the cherry tomatoes and cook for about 2-3 minutes until the tomatoes soften.
- Add the cooked fettuccine and shrimp back into the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- Stir in the grated Parmesan cheese until melted and well combined. Remove from heat and garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes when cooking the shrimp.
- To make it lighter, substitute the heavy cream with half-and-half or a non-dairy alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg