Cajun Shrimp Alfredo Penne Pasta
This Cajun Shrimp Alfredo Penne Pasta is a perfect blend of spicy shrimp and creamy Alfredo sauce tossed with penne for a quick, indulgent weeknight meal.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- salt and pepper to taste
- chopped parsley for garnish
Instructions
Cook the Penne Pasta
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about a half cup of pasta water for later use.
Season and Sauté the Shrimp
- Pat the shrimp dry with paper towels. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Toss the shrimp with 1 tablespoon of Cajun seasoning, making sure each piece is well coated. Add the shrimp to the hot skillet in a single layer and cook for about 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Garlic Alfredo Sauce
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and stir to combine, scraping any browned bits from the bottom of the pan. Let the cream gently simmer for 2-3 minutes.
Add Parmesan and Seasonings
- Gradually whisk in 1 cup of grated Parmesan cheese until the sauce thickens and becomes smooth. Season with salt and freshly ground black pepper to taste. If the sauce gets too thick, stir in a splash of the reserved pasta water to loosen it up.
Combine Pasta, Shrimp, and Sauce
- Return the cooked shrimp to the skillet along with the drained penne pasta. Toss everything together gently to coat the pasta and shrimp evenly with the creamy Cajun Alfredo sauce. Heat for another minute or two until everything is warmed through.
Garnish and Serve
- Remove from heat and sprinkle generously with chopped fresh parsley. Serve immediately for the best texture and flavor.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Cups and Spoons
- Wooden spoon or silicone spatula
- Grater
Notes
- Use fresh or fully thawed shrimp for best texture and flavor.
- Make your own Cajun seasoning blend if unavailable for a customized spice level.
- Leftovers keep well refrigerated for up to 3 days; reheat gently adding cream or milk as needed.