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A delicious serving of Cajun Shrimp Pasta with fettuccine and shrimp, garnished with herbs.
Layla

Spicy Cajun Shrimp Fettuccine

A rich and flavorful pasta dish combining succulent shrimp with a creamy Cajun sauce, finished with bell peppers and a hint of heat that will transport you straight to New Orleans.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz fettuccine pasta dry pasta
  • 1 tsp salt for pasta water
For the Shrimp and Sauce
  • 1.5 lbs shrimp large, peeled and deveined
  • 2 tbsp Cajun seasoning divided
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 medium onion diced
  • 1 cup heavy cream at room temperature
  • 3/4 cup chicken broth low sodium
  • 1/2 cup Parmesan cheese freshly grated, plus extra for garnish
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large Pot
  • Large skillet
  • Colander
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Pasta
  1. Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and the fettuccine. Cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
  2. Drain the pasta in a colander and set aside. Toss with a small amount of olive oil to prevent sticking if not using immediately.
Prepare the Shrimp
  1. In a bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook.
  3. Remove the shrimp from the skillet and set aside on a plate.
Prepare the Sauce
  1. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until translucent.
  2. Add the bell peppers and cook for an additional 3-4 minutes until they begin to soften.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Sprinkle in the remaining 1 tablespoon of Cajun seasoning and stir to coat the vegetables.
  5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
  6. Lower the heat to medium-low and slowly stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.
  7. Stir in the Parmesan cheese, lemon juice, cayenne pepper (if using), salt, and black pepper. Taste and adjust seasoning as needed.
Combine and Serve
  1. Add the cooked shrimp back into the sauce, tossing to combine.
  2. Add the drained fettuccine to the skillet along with about 1/4 cup of reserved pasta water. Toss everything together until the pasta is coated in the sauce. Add more pasta water if needed to loosen the sauce.
  3. Sprinkle the chopped parsley over the top and give it one last toss.
  4. Serve immediately with extra Parmesan cheese on the side.

Notes

To make this dish milder, reduce the Cajun seasoning and omit the cayenne pepper. For extra richness, use half-and-half instead of heavy cream. Leftovers can be stored in the refrigerator for up to 2 days.