I’m a sucker for pasta. It’s totally my go-to for comfort. As I’m sitting here, thinking of what to type- I am trying to think if I can ever recall a pasta dish that I didn’t like. Now, I’m sure there had to have been one somewhere along the way, but nothing came to mind.I made this Cajun Shrimp & Broccoli Fettuccine Alfredo for dinner tonight. I didn’t have any meat thawed, didn’t feel like something vegetarian, and certainly wasn’t going to head out into the snow to pick something up. I ALWAYS have shrimp in my freezer. It’s such a lean and fantastic protein. It’s fast, delicious and you can do so much with it. It takes less than 10 minutes to thaw in a pinch… and you can’t beat that. Plus, you can make things like 👇🏻 with it.

Not only is this pasta dish super tasty, but it’s also on your table in about a half hour. Boom.

Let me show you how I made this Cajun Shrimp & Broccoli Fettuccine Alfredo 👇🏻

Getting Started:

While you are preparing the shrimp and Alfredo portion of the dish, cook the fettuccine according to package instructions. I used whole grain fettuccine, but you could use regular ol’ Fettuccine or spaghetti or any other noodle that you think would be good for an alfredo.

In a medium bowl, combine 1 tsp of olive oil, 1 lb raw shrimp, 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp pepper. Stir the shrimp around until the shrimp are coated in the spices and set aside.

Now for the Cooking:

In a large skillet over medium-high heat, add 1/2 tbsp of olive oil. You’re going to cook the shrimp in 2 batches so they don’t get overcrowded. Add the shrimp and cook for about 2 minutes per side until the shrimp are pink and cooked through.

Remove the cooked shrimp to a plate. Add another 1/2 tbsp of olive oil to the skillet and cook the second batch of shrimp. When those are cooked, remove those to the plate as well and set aside.

Now add 1 Tbsp of olive oil to the same skillet over medium-high heat. Add 3 cups of broccoli florets and 1/2 of a diced sweet onion. Cook until the broccoli softens slightly (it will cook more in the alfredo) , about 2-3 minutes.

Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Now add 1/2 cup low-sodium chicken broth, 1 1/2 cups heavy cream and 2 tsp of Cajun seasoning.

Let the liquid simmer until it starts to slightly reduce, about 5 minutes. Add 1/2 cup grated parmesan cheese and cook until all of the cheese has melted and the alfredo has begun to thicken.

Assembly:

When the pasta is done cooking, remove it from its water and put it right into the skillet. Toss the pasta around, coating it in the alfredo. If it needs to thicken a little more, add a little more parmesan and stir. Add the shrimp back to the skillet and toss to coat in the alfredo as well. Taste for seasoning, adding more salt or pepper if necessary.

Divide the pasta among the bowls and top with a little more freshly grated parmesan cheese.

Enjoy!!

These are some of the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Cajun Shrimp & Broccoli Fettuccine Alfredo

You’re less than 30 minutes away from a fantastic pasta dish. This Cajun Shrimp & Broccoli Fettuccine Alfredo is creamy and delicious. You’ll love it!

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

Shrimp Seasoning-

1 Lb Raw Shrimp, peeled and deveined
2 Tsp Cajun Seasoning
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Olive Oil

Other-

8 Oz Whole Grain Fettuccine
3 Cups Broccoli Florets
1/2 Small Sweet Onion, diced
3 Garlic Cloves, minced
2 Tbsp Olive Oil, divided
1/2 Cup Low-Sodium Chicken Broth
1 1/2 Cups Heavy Cream
Salt and Pepper
1/2 Cup Freshly Grated Parmesan Cheese + more for serving

Instructions

While you are preparing the shrimp and alfredo portion of the recipe, cook the fettuccine according to package instructions.
In a medium bowl, combine the raw shrimp, 1 tsp olive oil, 2 tsp of Cajun seasoning, 1 tsp of salt, and 1/2 tsp pepper. Stir to coat the shrimp in the seasoning.
In a large skillet, heat 1/2 Tbsp of olive oil over medium-high heat. Cook the shrimp in 2 batches to not overcrowd them in the skillet. Cook 2 minutes per side until pink and cooked through. Remove to a plate when cooked. Then add another 1/2 Tbsp of olive oil and cook the second batch. Remove the second batch of cooked shrimp to a plate and set aside.
Add 1 Tbsp of olive oil to the skillet over medium-high heat. Add the broccoli and onion, season with salt and pepper. Cook until the broccoli starts to slightly soften (It will finish cooking in the alfredo), about 2-3 minutes.
Add garlic and cook until fragrant, about 30 seconds. Add the chicken broth, heavy cream, and 2 tsp of Cajun seasoning. Let simmer until the liquid starts to reduce slightly, about 5 minutes.
Add the parmesan cheese and cook until all of the cheese has melted and the sauce has thickened a little (it will thicken more after you add the pasta and shrimp).
When the fettuccine is done cooking, pull it from its water and place into the skillet with the alfredo. Toss the pasta in the sauce until it’s well coated. Add more parmesan cheese to thicken, if needed. Taste for seasoning, adding more salt or pepper if necessary.
Add the shrimp and toss it with the pasta and sauce. Divide between bowls and top with a little more grated parmesan cheese.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Name: Cajun Shrimp & Broccoli Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Lb Raw Shrimp, peeled and deveined; 2 Tsp Cajun Seasoning; 1 Tsp Salt; 1/2 Tsp Black Pepper; 1 Tsp Olive Oil; 8 Oz Whole Grain Fettuccine; 3 Cups Broccoli Florets; 1/2 Small Sweet Onion, diced; 3 Garlic Cloves, minced; 2 Tbsp Olive Oil, divided; 1/2 Cup Low-Sodium Chicken Broth; 1 1/2 Cups Heavy Cream; Salt and Pepper; 1/2 Cup Freshly Grated Parmesan Cheese (+ more for serving)