Creamy Cajun Shrimp Alfredo Recipe
Ready in just 30 minutes, this recipe for Cajun Shrimp Pasta Alfredo is rich, creamy and packed full of flavor with a fun spicy twist on the classic alfredo.
Here at Sizzlefish, our tender, juicy flavorful Wild Gulf Shrimp are caught in the Gulf of Mexico, a product of USA, peeled, deveined and frozen with no additives. Not only have we cut back on the work for you by making our shrimp easier for recipes like this Cajun Shrimp Pasta Alfredo, but there are some incredibly healthy nutrients in these little treats from the sea. Did you know that Wild Gulf Shrimp are high In Omega-3s? That’s right! Wild gulf shrimp provide a surprisingly high amount of Omega-3s, as well as supply important minerals. They are native to the eastern United States, its oldest shrimp fishery, first enjoyed by Native Americans. If you are a true shrimp lover, you simply must try these large succulent Key West Pinks!
We are so happy to share this recipe with you! If you crave restaurant quality meals, but want the ease of staying home, this is the recipe for you. Not only is this recipe incredibly simple to put together, but it’s a fun twist on classic alfredo. We started with a traditional alfredo sauce and added a punch of flavor by cooking the shrimp in a spicy Cajun seasoning. The creamy pasta marries so well with the spices on the shrimp giving you a nice background to balance out the richness and the heat from this dish. Ready in just 30 minutes, we are sure you will love this recipe!
8 ounces Pasta
1 TBSP Olive Oil
4 packages Sizzlefish Gulf Shrimp, thawed
2 tablespoons Cajun Seasoning
1 Medium Onion, diced small
4 Garlic Cloves, minced
1/3 cup Chicken Broth
1 cup Heavy Cream
1 cup Grated Parmesan Cheese
1 tsp Freshly Ground Black Pepper
1/4 - 1/2 tsp Cayenne Pepper, optional
Freshly Torn Parsley to garnish
Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Once cooked, set aside to use when ready to assemble the alfredo
Place olive oil in a large high sided heavy bottom pot and heat over medium heat
Once the oil is heated, season the shrimp with Cajun seasoning and add the shrimp to the pan
Cook the shrimp for 4-5 minutes or until the shrimp have cooked through. Remove shrimp from skillet and set aside.
Add the onion to the hot pan and add water as needed to keep the onions from sticking. Cook until the onions turn translucent, then add minced garlic and sauté for 1 minute or until garlic becomes fragrant
deglaze the pan by adding the chicken broth into the skillet, scraping the pan to release the brown bits from bottom and side
Add the heavy cream, Parmesan cheese, black pepper, and cayenne pepper to the skillet, stir well to combine.
Reduce heat to a simmer until the mixture begins to thicken
Just when the sauce begins to thicken, add the cooked pasta and shrimp to the sauce mixture gently
Serve immediately. If the sauce is too thick, add a little extra milk or chicken broth. If the sauce is too thin, allow the alfredo to cook for a few minutes over low heat