Cajun Shrimp Alfredo

Spicy shrimp tossed in a rich and creamy alfredo sauce.

I am so excited to be sharing this recipe with y’all. It has been a favorite in our home for a while now because it’s a great weeknight OR weekend meal!

When my husband and I were just dating, I wasn’t a big seafood fan. I liked the basic fishes (salmon, tilapia. halibut etc.)  and there were a few different ways that I would eat shrimp. As time went by I started trying different kinds of seafood and ended up loving it! Well, loving it for the most part. You still won’t find me eating any sort of squid, no matter how it’s prepared.

As I became a little more adventurous with trying various seafood dishes I also decided that maybe I should start cooking with it too. Shrimp quickly became one of my favorites. It’s easy to cook and there are so many things that you can do with it!

I still remember to this day one of the very first shrimp recipes that I tried and loved. I was still in elementary school and my friend’s mom made Cajun shrimp for supper. It was delicious! It always stood out to me so before I left Canada to move to the United States, I asked her for the recipe (along with a few others) … and she kinda laughed. I thought it was maybe because it was top secret and she couldn’t imagine sharing it but it turns out it was because it was really simple. Simple recipes are delicious y’all.

So I decided to take this recipe and pair it with a super yummy alfredo sauce and toss it all together with pasta. Because who doesn’t like pasta?!

It’s all relatively simple. Trust me, you can do this. And you should. You can thank me later.

Fun fact: If you don’t want to make alfredo sauce from scratch (try it though, it’s easy!) you can easily make this recipe with your favorite jarred alfredo sauce!

For the Cajun seasoning, make your own! Mix spices together, store it in an airtight container and use as needed! I use the following recipe:

1 tablespoon smoked paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon red pepper flakes

So, a big thank you to the wonderful woman who introduced me to cajun shrimp! I hope you try this recipe for yourself and love it as much as we do!

Y’all come back now. 


Cajun Shrimp Alfredo

Yield: 4

Cajun Shrimp Alfredo


  • 16 oz uncooked long pasta (fettuccine or angel hair)
    For the shrimp
  • 12 oz shrimp, peeled & deveined (I use frozen and thaw it under running water for a few minutes)
  • 2 tbsp butter
  • 1-2 tbsp cajun seasoning
    For the alfredo sauce
  • 6 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/2 cup half & half
  • 2 cups freshly grated parmesan
  • salt & pepper


  1. Bring a large pot of salted water to a boil. Cook pasta until al dente (about 7 minutes for fettuccine, about 5 minutes for angel hair)
  2. Save about 1/2 cup of pasta water. Strain pasta and set aside
  3. In a large skillet, melt 2 tbsp of butter over medium-high heat
  4. Add shrimp and cajun seasoning. Stir to coat
  5. Cook shrimp until pink, about 3-5 minutes
  6. Transfer shrimp to a plate. Set aside
  7. Melt remaining 6 tbsp of butter in the skillet over medium heat
  8. Add cream and half & half
  9. Season with salt & pepper
  10. Add cheese, stir until completely melted
  11. Add shrimp
  12. Toss pasta in sauce to combine, thinning with pasta water if necessary
  13. Sprinkle with chopped parsley

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