Alfredo with a kick! Spicy Cajun Shrimp Fettuccine Alfredo

Spicy Cajun Shrimp Fettuccine Alfredo

My family is originally from New Orleans, so spicy shrimp is definitely one of my favorite dishes. And, as has already been established, I love anything that involves butter and garlic. Heavy cream is a plus, too! So, I modified my favorite alfredo sauce recipe to include the NOLA spice that I love so much.

I've tweaked the recipe since its initial creation to add more spice and pop. You can change it up, too, if spice just isn't your thing, just cut down on the chili powder and cayenne. If you feel like it, you can add other spices to the shrimp or whatever suits your fancy. If it isn't spicy enough for you, add some Tabasco sauce.

Not too many ingredients required, I promise! You can add or subtract based on your tastes.

Don't worry if you can't get fresh shrimp. I actually use frozen shrimp from the grocery store. Defrost them in the sink under cold running water and de-shell them. Make sure you take out your trash immediately after you get rid of the shrimp shells, unless you want to have your kitchen smell like the dumpster at the fish market. If you can't take out your trash right away, or the garbage man already came for the week, put the shells in a bag and keep them in the freezer until next garbage day.

Mmmmm...spicy.

Shrimp and alfredo. Match made in heaven.

As far as the alfredo sauce, I recommend adding the Parmesan sllloooowwwwly while stirring the hot cream. This helps prevent unappealing clumps in your otherwise heavenly sauce. This might require an assistant to stir while you pour. (My spouse is a stirring professional.) It makes fairly decent leftovers, but is definitely best served fresh.

Spicy Cajun Shrimp Fettuccine Alfredo 

Garnish with some extra Parmesan and parsley for extra flair.

12oz shrimp, defrosted and peeled
3 tbl olive oil
2 cloves garlic, minced
2 tsp chili powder
1 tsp oregano
1 tsp basil
1/2 tsp cayenne
1/4 tsp salt


8oz fettuccine, cooked according to package and drained
3 tbl butter
1 cup heavy whipping cream
1/4 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

Heat olive oil in a large pan over medium heat. Add garlic and fry for 30 sec. Add shrimp, chili powder, oregano, basil, cayenne, and salt. Stir well to coat shrimp. Continue to stir until shrimp are opaque, about 5 minutes. Set aside and keep warm.
Melt butter in a large sauce pan over medium-high heat. Add whipping cream, remaining salt, and pepper.  Bring mixture to a boil, then reduce heat to medium-low. Continue to boil for about 5 minutes or until mixture starts to thicken. While stirring, add the Parmesan cheese slowly. It should melt while you add it and go in smoothly. Add the cooked shrimp to the cream, scrapping out the spices and oil from the pan used to cook them. Adjust salt and pepper as needed. Serve over fettuccine immediately.