Kitchen notes · a little help before you start
Crispy Cajun Shrimp Fettuccine
Crisp-edged Cajun shrimp give this creamy fettuccine a lively little kick. The sauce catches the Parmesan and the flavor left in the skillet, making a rich coating for the pasta. A handful of parsley across the top gives the finished bowl a fresh lift.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Seafood
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat the shrimp evenly
Toss the shrimp with Cajun seasoning, then toss again with flour until each shrimp is covered.
2. Set cooked shrimp aside
Remove the crisp shrimp from the skillet before adding broth and cream.
3. Use the same skillet
Make the cream sauce in the shrimp skillet before returning the pasta and shrimp.
Get to know the ingredients
Peeled, deveined shrimp
Prepare the raw shrimp as listed before adding the seasoning and flour.
Cajun seasoning
Try a salt-free blend so the finished pasta doesn't become too salty.
Grated Parmesan
Whisk the cheese into the boiling broth-and-cream sauce before tossing in the pasta.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crispy Cajun Shrimp Fettuccine
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley over the top
Garnish the tossed shrimp pasta with chopped parsley and optional additional Parmesan.
A little more help as you go
Cook the fettuccine first
Follow the pasta package while preparing the seasoned shrimp and skillet sauce.
Season the sauce to taste
The sauce stage allows salt and pepper, with additional Cajun seasoning if preferred.
A few questions you might have
Does the flour go into the sauce first?
Toss it over the seasoned shrimp so each one is coated before cooking.
Should I leave the shrimp in the cream?
Set them aside after crisping and return them when you toss in the fettuccine.
Which Cajun blend should I choose?
Use a blend without salt to help avoid an overly salty pasta.
When does Parmesan thicken the sauce?
Whisk it into the broth and cream once that mixture comes to a boil.
Can I use chicken?
Cubed chicken is another option you can use.
Any more cooking tips?
Try to buy a cajun seasoning with no salt to avoid making this recipe to salty. You can use cubed chicken for this recipe instead of shrimp. Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
