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Creamy Cajun Shrimp Pasta

Seared Cajun shrimp, bell peppers and fettuccine in the creamiest Cajun Parmesan sauce. Restaurant-level in 30 minutes!
Print Recipe
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning divided
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the fettuccine in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
  2. Toss the shrimp with 1 tbsp Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the shrimp 2 minutes per side. Remove and set aside.
  3. In the same skillet, melt the butter. Sauté the bell peppers 3 minutes, then add the garlic and cook 1 minute more.
  4. Stir in the heavy cream, chicken broth, and remaining 1 tbsp Cajun seasoning. Simmer 3 minutes, then whisk in the Parmesan until melted and smooth.
  5. Return the shrimp to the skillet, add the fettuccine, and toss to coat, loosening with reserved pasta water as needed. Top with parsley and serve hot!

Notes

  • Reserve 1/2 cup pasta water before draining; use it to loosen the sauce as needed.
  • Divide the Cajun seasoning: 1 tbsp for the shrimp, 1 tbsp for the sauce.