Best 12 Cajun Shrimp Alfredo Recipes

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Indulge in a symphony of flavors with our tantalizing Cajun Shrimp Alfredo, a culinary masterpiece that seamlessly blends the bold zest of Cajun spices with the creamy elegance of Alfredo sauce. Plump shrimp, succulent and seasoned to perfection, take center stage in this delectable dish, complemented by a medley of colorful bell peppers and tender mushrooms. Tossed in a luscious Alfredo sauce, infused with the aromatic trinity of onion, garlic, and Creole seasoning, this dish promises an explosion of flavors that will tantalize your taste buds. Served over a bed of perfectly cooked pasta, this Cajun Shrimp Alfredo is an irresistible treat for any seafood lover.

But that's not all! This article offers a treasure trove of other culinary delights, catering to a wide range of preferences and dietary needs. Vegetarian enthusiasts will find solace in our hearty and flavorful Vegetable Alfredo, a symphony of fresh vegetables enveloped in a creamy Alfredo sauce, served over pasta or your favorite roasted potatoes. If you crave a lighter option, our Shrimp Scampi Alfredo presents a delightful combination of succulent shrimp, sautéed in a zesty scampi sauce, tossed with alfredo sauce, and served over pasta.

For those seeking a touch of indulgence, our Lobster Alfredo beckons with its luxurious blend of succulent lobster meat, tender shrimp, and Alfredo sauce, served over pasta. And if you're a fan of classic Italian flavors, our Chicken Alfredo will surely satisfy, featuring tender chicken breast, sautéed mushrooms, and a creamy Alfredo sauce, served over pasta.

With such an array of delectable Alfredo-inspired dishes, this article promises a culinary journey that will leave you craving for more. Whether you're a seafood aficionado, a vegetarian enthusiast, or a lover of classic Italian cuisine, there's something here to satisfy every palate. So, prepare to embark on a culinary adventure and savor the exquisite flavors of our Cajun Shrimp Alfredo and its delightful companions.

Let's cook with our recipes!

CAJUN SHRIMP FETTUCCINE ALFREDO



Cajun Shrimp Fettuccine Alfredo image

Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.

Provided by Bren

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 1

Number Of Ingredients 14

2 ounces dry fettuccine pasta
1 ½ teaspoons all-purpose flour
¾ teaspoon salt-free Cajun seasoning
5 ounces large shrimp, peeled and deveined
2 teaspoons unsalted butter
½ teaspoon olive oil
1 teaspoon finely grated garlic
¼ cup unsalted chicken stock
⅛ teaspoon white pepper
1 pinch red pepper flakes
3 tablespoons freshly grated Parmesan cheese
¼ cup light whipping cream (18%)
salt to taste
1 teaspoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
  • Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
  • Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
  • Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
  • Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g

ZYDECO STOMP CAJUN SHRIMP ALFREDO



Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
  • Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
  • Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  • Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
  • Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

CAJUN SHRIMP AND SAUSAGE ALFREDO



Cajun Shrimp and Sausage Alfredo image

I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.

Provided by mammak

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 14

¼ cup butter
2 tablespoons olive oil
1 (12 ounce) package pork sausage links, sliced
1 (10 ounce) package frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend)
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 pound uncooked medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce (such as Bertolli®)
½ cup grated Parmesan cheese
1 (16 ounce) box fettuccine noodles
2 tablespoons Italian bread crumbs
¼ cup chopped fresh parsley

Steps:

  • Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Saute until sausage is almost fully cooked, onions are tender, and any liquid from the frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.

Nutrition Facts : Calories 650.2 calories, Carbohydrate 53 g, Cholesterol 160.6 mg, Fat 34.8 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 13.9 g, Sodium 1466.9 mg, Sugar 4.6 g

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.

Provided by GIMMEYOURWILDS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 35m

Yield 6

Number Of Ingredients 12

½ pound andouille sausage, diced
¼ onion, diced
¼ cup diced celery
¼ cup diced red bell pepper
2 teaspoons Cajun seasoning
¼ teaspoon dried sage
1 pound raw shrimp, peeled and deveined
1 ¾ cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
1 tablespoon butter
½ cup freshly grated Parmesan cheese
2 teaspoons minced garlic, divided

Steps:

  • Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
  • Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 10.2 g, Cholesterol 156.3 mg, Fat 18.2 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 7.9 g, Sodium 1148 mg, Sugar 4.1 g

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.

Provided by Tmisen2980

Categories     Cajun

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined, without tails
2 tablespoons tony's creole seasoning
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
8 ounces sliced mushrooms
2 teaspoons garlic powder
1 cup tomatoes, diced, I used fresh from the garden
1 cup heavy cream
1 cup parmesan cheese, grated
1 egg yolk
1 cup onion, diced, divided
8 ounces linguine
1/2-1 tablespoon tony's creole seasoning

Steps:

  • Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
  • Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
  • Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
  • While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
  • When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
  • Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
  • When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

CAJUN SHRIMP & CRAB WITH ALFREDO SAUCE



Cajun Shrimp & Crab With Alfredo Sauce image

My recipe fed four hungry Cajuns. Reminder: Shrimp tends to produce water while cooking. If you do not want a thin sauce, half way cook the shrimp in a separate pot. Then spoon them out into your sauce. If you do not like Shrimp or Crab you can always leave whichever one you do not like out of the recipe. You can also use this same recipe but with Crawfish or Chicken. I baked garlic bread to eat with my dish.

Provided by Cajun Belle

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb noodles
3 tablespoons butter
1/2 yellow onion
2 tablespoons minced garlic
1 (16 ounce) can original rotel
2 teaspoons cayenne pepper
seasoning
1 quart heavy whipping cream
1 lb shrimp, boiled and cleaned
1/2 lb lump crabmeat, cartilage removed
1 cup parmesan cheese

Steps:

  • In your main saucepan, sauté garlic and 1/2 yellow onion with butter do not burn. Cook until onions become transparent.
  • In a separate pot, cook down your can of Rotel until soft. Then add to main saucepan.
  • Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
  • Add Shrimp & Crab. Cook till shellfish is done.
  • Season to your liking. I used Slap Ya Mama Cajun Seasoning and salt & pepper.
  • Add Parmesan cheese, stirring after about 1 minute. Stir in your cooked noodles. Mix all together.

CAJUN FETTUCCINE ALFREDO WITH CHICKEN & SHRIMP



Cajun Fettuccine Alfredo with Chicken & Shrimp image

This is one of my favorite meals. This recipe can also be made with shrimp only, chicken only, smoked sausage or any combination of meats your prefer.

Provided by Amy H.

Categories     Seafood

Time 45m

Number Of Ingredients 19

1 (12 oz) pkg fettucine pasta
2 c boneless skinless chicken breast, grilled and sliced. (i use frozen tyson grilled chicken or you can make your own)
1/2 lb andouille sausage (or to lighten up, use turkey smoked sausage or omit)
1 lb medium to large shrimp, peeled and deveined
2 1/2 c half & half (i use fat free)
1/3 c all purpose flour
1 c tomato sauce
1/2 red bell pepper, seeded & diced
4 clove garlic, minced
1 small onion, diced
4 oz fresh mushrooms, sliced
2 Tbsp butter
1 c fresh shredded parmesan cheese
cajun seasoning to taste (i use about 2 tbsp.)
salt & pepper to taste
1/4 c fresh basil leaves (optional)
1/4 c chopped, fresh parsley
1/4 c freshly grated parmesan
1/4 c fresh, diced tomatoes.

Steps:

  • 1. Cook pasta according to package directions. Rinse, drain and set aside.
  • 2. Melt 1 T. butter in a large, deep skillet. Add sausage, mushrooms, onions and peppers. Saute until tender and sausage is browned. Add minced garlic and saute thirty seconds more. Remove from pan. Set aside.
  • 3. Sprinkle Cajun seasoning over shrimp. Melt remaining butter into pan and add shrimp to the pan. Saute over medium high heat until shrimp are pink and fully cooked. Set shrimp aside.
  • 4. Mix half & half with flour using a fork until smooth and no lumps. Add half & half mixture, parmesan cheese and tomato sauce to the pan. Stir until nicely thickened sauce. Add salt, pepper and cajun seasoning to taste.
  • 5. Add pasta, veggies, sausage & veggies, shrimp and chicken to the pan. Toss gently with sauce until thoroughly combined.
  • 6. Salt and pepper to taste.
  • 7. Spoon into a pasta bowl, top with fresh basil leaves, diced tomato and fresh chopped parsley. Sprinkle with a bit more fresh parmesan if desired.

FIERY CAJUN SHRIMP ALFREDO (CAN SUB CHICKEN)



Fiery Cajun Shrimp Alfredo (Can Sub Chicken) image

A winning recipe from Emeril Lagasse's Hot and Spicy Contest. If you like things less spicy, hold back on the cayenne, but the alfredo is meant to temper the heat. I prefer a less salty spice mix, too. Cutting back on the butter or full cream won't work; it changes the dish too drastically and makes it watery. Not diet food and probably not something you'd eat everyday, but would like to. Great for a Mardi Gras party. Just as good using chicken. (I've given warnings all along the way where to cut back on the heat and salt. Oh, okay so I made it not so fiery.)

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips)
6 tablespoons Emeril's Original Essence, recipe follows
2 tablespoons extra-virgin olive oil
10 ounces andouille sausages, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes (or less)
5 garlic cloves, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon fresh ground black pepper
1/2 teaspoon hot chili powder (can use mild)
kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce)
chopped fresh flat-leaf parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt (I use less)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (or less)
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
  • Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
  • Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
  • In the meantime, cook the pasta in boiling salted water according to package instructions.
  • To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
  • Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
  • Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
  • Sprinkle with parsley.

CAJUN SHRIMP FETTUCCINE ALFREDO RECIPE - (4.2/5)



Cajun Shrimp Fettuccine Alfredo Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 10

8 ounces fettuccine or your favourite pasta
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon cajun seasoning or to taste
1/4 cup green onion, sliced (optional)

Steps:

  • Start cooking the pasta. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside. Add the garlic to the pan and saute until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes. Toss the pasta in with the Alfredo sauce along with the shrimp and serve garnished with green onions.

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

This recipe is a keeper! I absolutely loved it. I didn't have Cajun Seasoning, but I found a great recipe online (I've posted it separately). I didn't have Gruyere so I used what I had on hand, and it was still phenomenal. Recipe courtesy of Family Circle May 2010 and Rebekah Diehl-Shipper of Sterling, Ohio.

Provided by AmyZoe

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb fettuccine
9 ounces frozen peas, thawed
1 tablespoon canola oil
1 onion, chopped
3 garlic cloves, minced
4 teaspoons cajun seasoning (see Wonderful Homemade Cajun Seasoning recipe)
1 lb medium shrimp (thawed, peeled, and cooked)
2 1/2 tablespoons unsalted butter
3 tablespoons flour
1 cup vegetable broth
1 cup milk
1 cup gruyere cheese, shredded

Steps:

  • Cook pasta following package directions, about 12 minutes.
  • Add peas to pasta water for last 2 minutes of cook time.
  • Drain and return to pot.
  • Meanwhile, heat oil in a large non-stick skillet over medium heat.
  • Cook onion and garlic for 3 minutes.
  • Stir in Cajun Seasoning and cook 1 minute.
  • Stir in shrimp and cook 2 minutes and set aside.
  • Melt butter in a medium saucepan over medium heat.
  • Whisk in flour and cook, whisking, for 1 to 2 minutes.
  • Slowly whisk in broth and milk.
  • Bring to a simmer and cook 3 minutes.
  • Stir in remaining 2 teaspoons Cajun Seasoning and Gruyere until smooth.
  • Pour into pasta pot along with shrimp mixture.
  • Toss to coat and serve immediately.

Nutrition Facts : Calories 444.4, Fat 14.5, SaturatedFat 6.5, Cholesterol 162.9, Sodium 193.3, Carbohydrate 51, Fiber 3.5, Sugar 3.5, Protein 26.8

EASY CAJUN SHRIMP ALFREDO



Easy Cajun Shrimp Alfredo image

Creamy and Cheesy with just the right heat.

Provided by barbara lentz

Categories     Seafood

Time 30m

Number Of Ingredients 10

8 oz angel hair pasta or your favorite
2 Tbsp butter
1 lb shrimp peeled and deveined
1 Tbsp cajun seasoning
3 clove garlic minced
1/4 c white wine
2 c heavy cream
2 c parmigiano-reggiano, grated
1 tsp cajun seasoning
1/4 c green onions sliced

Steps:

  • 1. Start cooking the pasta in salted boiling water. Toss the shrimp with the 1 tbsp Cajun seasoning.
  • 2. Melt the butter in large saucepan. Cook the shrimp 2 minutes per side and remove from pan and set aside.
  • 3. Add garlic to pan cook 30 seconds. Deglaze with the wine and add the heavy cream, 1 tsp Cajun seasoning and parmigian-reggiano. Cook until thickened a bit.
  • 4. Drain the pasta and toss in the alfredo with the shrimp. Garnish with the green onions

CAJUN CHICKEN SHRIMP BROCCOLI ALFREDO RECIPE - (4.2/5)



Cajun Chicken Shrimp Broccoli Alfredo Recipe - (4.2/5) image

Provided by maniro

Number Of Ingredients 12

1 bag shrimp
3-4 boneless, skinless chicken breast halves
4 tablespoon cajun seasoning
2 tablespoon butter
3 cups heavy cream
2 tablespoon butter
1 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon garlic powder
1-2 bags shredded white cheese of your choice
1 bag frozen broccoli
Pasta of your choice

Steps:

  • Cut chicken into bite sized pieces. Slightly moisten shrimp/chicken with water. Shake chicken/shrimp and cajun seasoning in container until thoroughly coated. Cook pasta following directions. In large skillet, sautee in 2 tbsp butter, over medium heat, turning when necessary. When half-way done, combine heavy cream, 2 tbsp butter, and remaining seasonings in pot over medium heat, stirring occasionally. Cook broccoli according to directions. When cream mixture begins to bubble, lower heat and add cheese to taste. Combine cooked pasta, sauce, broccoli and chicken and toss.

Tips:

  • Use fresh, succulent shrimp. Frozen shrimp can work in a pinch, but fresh shrimp will give your Alfredo sauce a more robust flavor.
  • Don't overcook the shrimp. Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
  • Use a good quality Alfredo sauce. You can use a store-bought Alfredo sauce, or you can make your own. If you're making your own Alfredo sauce, be sure to use fresh ingredients and plenty of Parmesan cheese.
  • Add some Cajun spices to the Alfredo sauce. This will give the sauce a bit of a kick and make it more flavorful.
  • Serve the shrimp Alfredo over pasta. You can use any type of pasta you like, but I recommend using a long, thin pasta like spaghetti or fettuccine.
  • Garnish the shrimp Alfredo with fresh parsley or chives. This will add a pop of color and freshness to the dish.

Conclusion:

Cajun shrimp Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, Alfredo sauce, and Cajun spices is sure to please everyone at the table. So next time you're looking for a quick and tasty dinner recipe, give Cajun shrimp Alfredo a try.

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