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Cajun shrimp alfredo in a frying pan-.
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Cajun Shrimp Alfredo

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

  • 8 ounces fettucine 225g
  • 1 lb shrimp 450g, thawed, peeled and deveined
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon frying oil
  • 1 tablespoon butter
  • 2 cloves garlic
  • 1 tablespoon flour
  • 1/4 cup dry white wine
  • 1 teaspoon lemon juice
  • 1/2 cup heavy cream 120g
  • 1/2 milk 120g
  • 1/2 cup chicken broth 120g
  • 1 cup grated Parmesan cheese 90g
  • lemon juice to squeeze over shrimp
  • chopped parsley to garnish

Instructions

  • Cook the pasta al dente in well-salted water (it should be soft but it should still have a bite to it). Drain and set aside.
  • Pat dry shrimp with paper towels, toss with Cajun seasoning (mine already contains salt so I'm not adding any).
  • Heat oil and butter in a large frying pan over medium-high heat. Cook shrimp in two batches, until browned on both sides and cooked through. Make sure the shrimp is not overcrowded. Place the shrimp in a pan in a clockwise pattern. When it's browned start to flip it one at a time starting with the first shrimp you have put in the pan going also clockwise (use kitchen tongs or two forks). Transfer the shrimp to a plate.
  • Reduce the heat to low, add minced garlic (add some more butter if the pan is too dry). Cook it for 30 seconds.
  • Add flour, cook it, whisking, for a minute.
  • Add white wine and lemon juice. Cook it, whisking, until the wine is almost evaporated.
  • Add cream, milk, and broth. Cook for 1-2 minutes until well combined. Make sure to scrape all the browned bits at the bottom of the pot.
  • Gradually add cheese, whisking after each addition and waiting for the cheese to melt.
  • Cook the sauce for 1-2 minutes, until thickened. It should be rather runny at this point - it will thicken considerably while cooling.
  • When all the cheese is melted and the sauce is smooth, season it with salt and pepper and toss with cooked pasta.
  • Arrange the pasta with sauce on plates, top with cooked shrimp. Squeeze a small amount of lemon juice over shrimp and sprinkle with chopped parsley.
  • Enjoy!

Notes

  • If you don't cook with wine you can add 1 tablespoon of lemon juice to the sauce instead but it tastes better with wine.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 496kcal