No lie, I just sat down to write up this post about my amazing recipe for Cajun Shrimp Alfredo and immediately the song “Baby, I Love Your Way” popped into my head. That is how good these juicy, slightly spicy shrimp in a distinctly non-heavy alfredo sauce are. I’m positive that if Peter Frampton himself were here he would tell you not to hesitate. Making this Cajun Shrimp Alfredo just can’t wait.
Mkay, now that we’ve moved past that moment, let’s talk about the shrimp you’re going to use in this cajun shrimp alfredo recipe. Unless you live like RIGHT on the water, there is a good chance that even the shrimp at your local store’s seafood counter has been previously frozen. It should say right on the sign in the display, but usually it’s in tiny print that a lot of people don’t even notice. I say this because, unless you live on the coast (please let me move in with you) you can decide if you want to get the shrimp from your seafood counter or if you want to pick up a bag of shrimp in the frozen section. They are the exact same thing except that your seafood counter has defrosted them for you. I find that unless there is a sale going on, the frozen shrimp in the bag is usually a little less expensive. I would also highly recommend buying deveined shrimp. I don’t really find removing shells to be a big pain in the butt but removing that little digestive track can be. You can easily find shelled and deveined shrimp though if you just don’t want to mess with anything.
I’m typically a fan of homemade spice seasoning blends, but I do have one exception and that is Tony Chachere’s creole seasoning. If you have never tried this, I beg of you to get your hands on a can ASAP and then write in to tell me how your life has forever changed for the better. It’s basically a seasoning salt that’s got just the right blend of spicy seasonings to give food a bite without totally burning your tongue off. I use this stuff in everything that needs a kick of flavor: eggs, soups, mix with mayo for a great pasta salad dressing or sandwich spread, roasted veggies, and all kinds of meat and seafood. I can usually find the smaller cannisters at my grocery store, but I find that the best deal is on Amazon especially if you go for the two-cannister package.
Finally, let’s talk about the alfredo portion of this creole shrimp alfredo. I chose to use half and half for this recipe instead of heavy cream because, let’s face it, alfredo can get really heavy really fast. Half and half, or even a higher fat regular milk, can thicken up just as well without leaving you feeling like you have a brick in your stomach. A brick made of regret. Plus, the splash of dry white wine helps to further lighten and brighten things up.
- 1 lb fettuccine
- 1.5 lb medium or large shrimp, peeled and deveined
- 8 oz mushrooms
- 2T oil, divided
- 1 small onion, finely chopped
- 2T butter
- 1 garlic clove
- ⅓ cup dry white wine such as chardonnay
- 2 cups half and half
- 1 cup asiago cheese, grated
- 1T plus 1t Tony Chachere's Creole Seasoning, divided
- Salt and pepper to taste
- Parsley for garnish, optional
- Toss the shrimp in 1 T Tony's seasoning and set aside.
- Fill a large pot with water and cook fettucini to al dente, following package instructions. Be sure to salt the water for extra flavor. Drain but do not rinse.
- While the pasta is cooking, add the oil to a large pan and heat over medium-medium high heat.
- Add the shrimp to the pan and cook just 1-2 minutes on each side. Shrimp should be just barely done. Remove from the pan and set aside.
- Without cleaning the pan, add 2 T of butter and 1T of oil and saute the onions and mushrooms until the mushrooms have released their juices and cooked off.
- Stir in the garlic and cook another minute.
- Pour in the wine and scrape the bottom of the pan to deglaze. Allow to reduce by a quarter.
- Pour in half and half and allow to simmer for about 2 minutes or until thickened. Add asiago cheese and stir until creamy and smooth.
- Sprinkle in a teaspoon of Tony's seasoning.
- Turn off the heat and add the shrimp and cooked, drained fettucini to the pan. Stir to combine. Garnish with parsley and serve.
-You can sub whole milk or even 2% for the half and half but you’ll need to simmer it a bit longer to get it to thicken up. It’s possible to use skim milk, but the sauce will be really thin and won’t stick well to the noodles.
-If you can’t use or don’t have white wine, sub in some chicken stock. If it’s missing the brightness that white wine would give, you can also grate in some lemon zest.
-You can sub any hard Italian cheese for the asiago. Try parmesan, grana padano, or pecorino.
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