Blackened Shrimp Alfredo
A bold and creamy pasta dish featuring spicy blackened shrimp served over rich Alfredo sauce-coated fettuccine—a flavorful fusion of Cajun spice and Italian comfort.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun or blackened seasoning
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Toss shrimp with olive oil and blackened seasoning until evenly coated.
- Heat a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until opaque and slightly charred. Remove from pan and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Season sauce with salt and black pepper to taste.
- Add cooked fettuccine to the sauce and toss to coat evenly.
- Top with blackened shrimp and garnish with chopped parsley before serving.
Notes
- Use fresh or frozen shrimp—just ensure they’re fully thawed before cooking.
- Adjust Cajun seasoning for desired heat level.
- Reserve some pasta water to thin the sauce if needed.