Cajun Shrimp Alfredo Recipe

No Photo

Have you made this?

 Share your own photo!

Cajun Shrimp Alfredo

Patrick Johnson


This recipe takes a Italian alfredo and fuses it with flavors of the bayou. It is clearly too rich to enjoy often but it has earned me one or two get out of jail free cards.

★★★★★ 1 vote
15 Min
15 Min
Stove Top


1 1/2 lb
large shrimp, peeled, deveined
6 Tbsp
creole seasoning
2 Tbsp
extra-virgin olive oil
10 oz
andouille sausage (or other good smoked sausage)
1/2 medium
onion, minced
1 1/2 tsp
crushed red pepper flakes
5 clove
garlic, minced
1 Tbsp
worcestershire sauce
1 lb
2 c
heavy cream
1 c
whole milk
1 Tbsp
black pepper, freshly ground
1/2 tsp
hot chili powder
1/2 tsp
kosher salt
1 stick
butter, unsalted, sliced
1 1/2 c
parsley, chopped (for garnish)


1Place the shrimp and 3 tablespoons creole seasoning in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
2Heat a deep 3-quart skillet over medium-high heat.
3Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often.
4Add onions and saute for 2 minutes.
5Add crushed red pepper flakes and garlic and cook 1 minute and add Worcestershire sauce.
6Meanwhile, cook the pasta in boiling salted water according to package instructions.
7To the skillet, add cream, milk, remaining creole seasoning, black pepper, chili powder, and salt. Stir to a consistent color.
8Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
9Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
10Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
11Serve in a large pasta bowl. Sprinkle with parsley and creole seasoning for garnish.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Cajun/Creole