This cajun shrimp fettuccine pasta is one of my favorite dinners to make and I find myself craving it often. I think it was about a year ago that I made my first homemade pasta sauce and realized how simple it is. This sauce is way better (and healthier) than the jar of white alfredo sauce at the grocery store!
This recipe will make about 4-5 servings making it perfect for families, or couples because then you have leftovers for lunch the next day! It’s a great dish all on its own, but you could add a side of veggies and/or bread for something extra if you like.
Before you start this recipe be sure to read my tips below!
I’m not a huge fan of spicy food and the cajun seasoning has just the right amount of kick for me. If you can’t handle any spice at all, or you have young children that may not like the it, I suggest adding a little less cajun seasoning. Of course, you can add more if you like it real hot too!
When cooking your fettuccine noodles, be sure to salt your pasta water and stir often or the ends will stick together. This used to happen to me a lot and it’s super frustrating.
Another tip for cooking your pasta is to not drain the water immediately so it doesn’t dry out while the sauce is still cooking. Simply remove the pot from the heat and let the pasta sit in the water until you’re ready to add it to the sauce. When you drain the pasta, do NOT rinse it.
I buy a bag of frozen shrimp and thaw them right before making this recipe. Make sure the shrimp you buy is medium or large, and raw, deveined, skinless and has the tail off. You don’t want wimpy little salad shrimp in your yummy fettuccine. 😉
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Have you made something like this before? Let me know if you make mine and if you enjoyed it!
Looking for more easy dinner recipes? Try my sheet pan sausage and potato dinner by clicking here!