Best 7 Cajun Shrimp Crab With Alfredo Sauce Recipes

CAJUN CRAB PASTA ALFREDO RECIPE

Steps:

• In large pasta pot, melt butter over medium/high heat. Add garlic and sauté for 1 minute.
• Add water, heavy cream, cajun spices, salt and pepper. Bring to a boil.
• Reduce heat to simmer then add pasta. Simmer for 8-12 minutes or until pasta is tender. Add more cream if needed during this time.
• Stir in crab, parsley, lemon juice and parmesan. Gently stir until parmesan melts into sauce.
• Salt and pepper to taste and serve.

FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT

Steps:

• In saucepan, sauté garlic and butter lightly- do not burn.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Parmesan cheese, stirring after about 1 minute.
• Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
• Garnish with chopped parsley.

CAJUN SHRIMP & CRAB WITH ALFREDO SAUCE

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 SHRIMP ALFREDO

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 FETTUCCINE ALFREDO

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.

CAJUN SHRIMP AND SAUSAGE ALFREDO

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.

CAJUN SHRIMP ALFREDO

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.