How To Make The BEST Shrimp Fettuccine Alfredo: Homemade Cajun Shrimp Fettuccine Alfredo Recipe
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Ingredients
30 Uncooked Deveined Medium Shrimp
8oz Packaged Fettuccine Pasta
4 Tbs Margarine or Butter
1 Pt Whipping Cream
2 Cups Shredded Parmesan Cheese
1 Tsp Minced Garlic
2 Tsp Cajun Seasoning
1 Tsp Parsley Flakes (optional)
1/4 Tsp Black Pepper
Instructions
1. Ok so first things, first.... place your shrimp in a big mixing bowl and cover with cool water. Let them soak int he water until they defrost.
2. Next you're going to place your pot of water over high heat. We're going to wait until the water comes to a boil before adding the fettuccine pasta.
3. Once the water comes to a boil, add your fettuccine pasta to the boiling water and cook for 9 to 10 minutes, then drain and sit aside.
4. Now back to the shrimp, peel the skin and tail off each shrimp. Afterwards, give them a nice rinse and drain the water.
5. Season the shrimps with minced garlic, Cajun seasoning, and pepper, then massage seasonings in well. My Cajun seasonings was a bit salty.... if you feel you need salt you can add a little. I recommend adding salt if needed after the dish is done to avoid over-seasoning the shrimp.
6. Now we're going to sautee the shrimp. So place a skillet over high heat.
7. To the skillet add 2 tbs of butter or margarine. I always prefer butter over margarine though.
8. Once melted, add the shrimp and fry for 15 seconds per side (only fry 15 shrimp at a time), then sit aside.
9. Place a pot over low heat.
10. Add 2 tbs of butter or margarine to the pot.
11. Once the butter melts, add your whipping cream.
12. Follow that up by adding your shredded parmesan cheese.
13. Cook over low heat for 3 minutes, raise to high heat, and cook until cheese is fully melted. Make sure you stir as the cheese is melting. Now this part is critical. MAKE SURE YOU DO NOT COOK THE ALFREDO SAUCE until it is too thick because it's going to thicken as it chills.... Plus, be mindful that you're going to add the shrimp and fettuccine pasta to the sauce which will absorb some of the sauce leaving you with a dry dish and you DO NOT WANT THAT. So don't cook the alfredo sauce too long... you want it to be on the loose side so your dish can be saucey. Just watch the sauce carefully, but when you add the pasta and shrimp you want the alfredo sauce to be rather loose.
14. Add the fettuccine pasta and shrimp.
15. Fold the fettuccine and shrimp into Alfredo Sauce. Garnish with parsley flakes when served for decoration purposes. Enjoy!!!
THE BEST HOMEMADE CREAMY SHRIMP ALFREDO DETAILED & EXPLAINED RECIPE | QUICK & EASY WEEKNIGHT MEAL
Hey guys! Here is the all new and detailed version of my Shrimp Alfredo! So many of you have asked for me to make a video of this with the explanation and here it is! I hope that you guys enjoy this new and improved but STILL DELICIOUS recipe!! As always, thank you soooo much for your support!
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FULL LIST OF INGREDIENTS:
- 1Lb Large Shrimp (21/25 CT- Peeled, Deveined, Cleaned, Patted Dry)
- 1Lb Buitoni Fettuccine Pasta
SEASONING MIX FOR THE SHRIMP:
- 1 Tsp Olive Oil
- 1 Tsp Cajun Seasoning
- 1/2 Tsp Black Pepper
- 1/2 Tsp Onion Powder
- 1/2 Tsp Paprika
- Dash of Cayenne Pepper (optional)
- Pinch of Salt
ALFREDO SAUCE:
- 1 Tbsp Butter
- 1 Diced Shallot (or any onion of your choice)
- 1 Tbsp Minced Garlic
- 1/4 Cup White Wine or Cooking Wine (Optional)
- 2 Cups Heavy Cream
- 1 Cup Shredded Parmesan Cheese (or more if you prefer)
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Paprika
- Parsley for Garnish
Crockpot Cajun Chicken Alfredo #Shorts
Crockpot Cajun Chicken Alfredo
Watch the full video here:
1 tbs Olive Oil
1 lb Chicken Breasts
1 lb Chicken Andouille Sausage
3 cups Heavy Cream
4 cups Chicken Broth
4 tbs Butter
2 tbs Creole Kick
2 cloves Garlic
1 lb of uncooked Penne Pasta
1/2 cup hot Water
8 oz freshly shredded Parmesan Cheese about 2 1/2 cups
kosher salt and black pepper
garlic powder
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Crockpot Cajun Chicken Alfredo | Crockpot Recipes
Crockpot Cajun Chicken Alfredo | Crockpot Recipes
Crockpot Cajun Chicken Alfredo Ingredients
1 tbs Olive Oil
1 lb Chicken Breasts
1 lb Chicken Andouille Sausage
3 cups Heavy Cream
4 cups Chicken Broth
4 tbs Butter
2 tbs Creole Kick
2 cloves Garlic
1 lb of uncooked Penne Pasta
1/2 cup hot Water
8 oz freshly shredded Parmesan Cheese about 2 1/2 cups
kosher salt and black pepper
garlic powder
Looking for a printable recipe? Click here!
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Smokin' and Grillin' with AB Signature Damascus Steel Chef Knife -
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Subscribe to my channel and press the bell button to get notifications every time I post a new recipes
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Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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How I Make Way Better Alfredo
Today we're making blackened chicken alfredo pasta. This dish is pure comfort and is really easy to make. I only used 9 ounces of pappardelle pasta and 1 chicken breast, but the dish is so heavy it still makes 4 good servings. If you want to use a full pound of pasta, just double the recipe. I hope you enjoy this chicken alfredo pasta!
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