Discover the ultimate Creamy Cajun Shrimp Pasta recipe! This dish features succulent jumbo shrimp seasoned with a perfect blend of Creole spices, tossed with fettuccine noodles, and coated in a rich, Parmesan-infused cream sauce. It’s an easy, restaurant-quality meal that’s perfect for weeknight dinners or special occasions. With simple ingredients and step-by-step instructions, you can create a delicious, comforting pasta dish that the whole family will love.

Table of Contents

Ingredients Needed

12 ounces fettuccine noodles, uncooked
1 lb jumbo Gulf shrimp, peeled and deveined
2-3 tablespoons Creole seasoning blend
2 tablespoons butter
2 shallots, thinly sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 1/4 cups heavy cream
2/3 cup freshly grated Parmesan cheese
Chopped fresh parsley for garnish

How to Make This Recipe

Cook the Pasta: Cook fettuccine according to package instructions, drain, and set aside.
Season the Shrimp: Pat shrimp dry and sprinkle with 1 1/2 tablespoons of Creole seasoning.
Sauté the Shrimp: In a skillet, melt butter over medium-high heat. Cook shallots for about 5 minutes, then add shrimp and cook until pink. Stir in minced garlic in the last 30 seconds. Remove from skillet and set aside.
Make the Sauce: Add chicken broth to the skillet, scraping browned bits. Reduce by half, then lower heat and add heavy cream. Simmer until thickened.
Finish the Sauce: Whisk in Parmesan until smooth. Season with additional Creole seasoning.
Combine and Serve: Return shrimp and fettuccine to the skillet, tossing to coat in the sauce. Garnish with parsley before serving.

Tips for Cooking the Perfect Shrimp

Ensure shrimp are patted dry to get a good sear.
Cook shrimp quickly over medium-high heat to avoid overcooking.
Use wild-caught shrimp for the best flavor.

Expert Tips

Timing is key; finish the fettuccine as the sauce is nearly done for a fresh dish.
Freshly grated Parmesan melts better than pre-grated cheese.
Use reserved pasta water to adjust sauce consistency if needed.

Variations

Substitute shallots with finely chopped onions.
Add vegetables like mushrooms, bell peppers, or asparagus for color and flavor.
Experiment with different pasta shapes like penne or linguine.

Frequently Asked Questions

Can I use frozen shrimp? Yes, just ensure they are fully thawed and patted dry before cooking.
Can I make this dish ahead of time? It’s best served fresh, but you can prepare the sauce in advance and reheat it.

Serving Suggestions

Serve with a side salad or garlic bread.
Pair with a crisp white wine for a delightful meal.

Storage Recommendations

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or pasta water.

Creamy Cajun Shrimp Pasta Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Savor this creamy fettuccine with jumbo Gulf shrimp seasoned with a flavorful Creole blend. Tossed in a rich Parmesan cream sauce and garnished with fresh parsley, it’s a delightful dish perfect for any occasion.

Ingredients

12 ounces fettuccine noodles, uncooked
1 lb jumbo Gulf shrimp, peeled and deveined
2-3 tablespoons Creole seasoning blend
2 tablespoons butter
2 shallots, thinly sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 1/4 cups heavy cream
2/3 cup freshly grated Parmesan cheese
Chopped fresh parsley for garnish

Directions

Cook the Pasta: Cook the fettuccine noodles according to the package instructions. Drain well and set aside.
Season the Shrimp: Pat the shrimp dry with paper towels. Sprinkle with 1 1/2 tablespoons of Creole seasoning, turning the shrimp halfway to ensure even coating.
Sauté the Shrimp: In a large skillet, melt the butter over medium-high heat. Add the shallots and cook for about 5 minutes until softened. Add the shrimp and cook for 2-3 minutes, flipping halfway through. In the last 30 seconds, add the minced garlic and stir constantly. Avoid overcrowding the pan; if needed, cook the shrimp in batches, adding more butter as necessary. Remove the shrimp mixture from the skillet and set aside.
Make the Sauce: Add the chicken broth to the skillet, scraping the bottom to loosen any browned bits. Cook until the broth is reduced by half. Lower the heat to low and add the heavy cream. Simmer, stirring often, until the cream is reduced by almost half.
Finish the Sauce: Slowly whisk in the Parmesan cheese until fully melted and the sauce is smooth. Season to taste with additional Creole seasoning.
Combine and Serve: Return the shrimp and shallot mixture to the skillet, along with the cooked fettuccine. Toss everything together to coat the pasta in the creamy sauce. Garnish with chopped fresh parsley before serving.

Notes

Timing: For best results, try to time the completion of the fettuccine to coincide with the shrimp and sauce.
Cheese: Use freshly grated Parmesan cheese for superior flavor and melting.
Shrimp: If possible, use wild-caught large shrimp (21-25 count). Avoid overcooking; shrimp need only about 1-1 1/2 minutes per side.
Substitutions and Additions: Finely chopped onions can replace shallots if needed. For added color and flavor, consider including mushrooms, diced peppers, bell peppers, or asparagus.
Consistency: If the pasta is too thick, thin it with a little reserved pasta water, adding 1-2 tablespoons at a time.