Description
Restaurant-quality pasta dish that combines the rich, smoky heat of Cajun seasoning with sweet roasted red peppers and succulent shrimp, all bound together in a velvety alfredo sauce. Ready in just 45 minutes!
Ingredients
Scale
- For the Pasta and Shrimp:
- 12 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 bell pepper (any color), sliced into thin strips
- 2 green onions, chopped (for garnish)
- For the Roasted Red Pepper Alfredo Sauce:
- 3 large red bell peppers, roasted and peeled (or 1 jar roasted red peppers, drained)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (substitute half-and-half for extra richness)
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust according to spice preference)
- Salt and black pepper to taste
Instructions
- Prepare the Roasted Red Peppers: If using fresh peppers, preheat your oven to 450°F (230°C). Cut red peppers in half, remove seeds and membranes, and place cut-side down on a baking sheet. Roast for 20-25 minutes until skin blisters and blackens. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel away the skin. Skip this step if using jarred roasted peppers.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Toss with 1 tablespoon of Cajun seasoning until evenly coated. Let sit for 5-10 minutes to absorb flavors.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Sauté the Shrimp and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove to a plate. In the same pan, add onions and bell peppers, sautéing for 3-4 minutes until slightly softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Make the Roasted Red Pepper Alfredo Sauce: Place roasted red peppers in a blender or food processor and puree until smooth. In the same skillet used for the shrimp (after removing vegetables), melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps. Bring to a simmer until thickened, about 3-4 minutes. Stir in the red pepper puree, remaining Cajun seasoning, paprika, nutmeg, and cayenne. Reduce heat to low and gradually add Parmesan cheese, stirring until melted and incorporated. Season with salt and black pepper to taste.
- Combine Everything: Return the sautéed vegetables and shrimp to the skillet with the sauce. Add the drained pasta and toss everything together, adding reserved pasta water a little at a time if the sauce is too thick. Cook for 1-2 minutes until everything is heated through and well combined. Garnish with chopped green onions and serve immediately.
Notes
- You can roast peppers up to 3 days ahead and store them in the refrigerator to save time on cooking day.
- Keep the shrimp tails on for better presentation and extra flavor in the sauce, or remove them for easier eating.
- The pasta water contains starch that helps thicken the sauce and helps it cling to the pasta.
- Don’t overcook the shrimp! They’ll continue cooking slightly when added back to the hot sauce.
- For a silkier sauce, strain the red pepper puree through a fine-mesh sieve before adding to the cream mixture.
- Substitute chicken or tofu for shrimp if preferred.
- Use gluten-free pasta for a gluten-free version.
- Coconut cream can replace heavy cream for a dairy-free alternative.
- Nutritional yeast can substitute for Parmesan in a vegan adaptation.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 220mg
Keywords: cajun shrimp pasta, roasted red pepper alfredo, spicy pasta, creamy shrimp pasta, cajun alfredo, restaurant style pasta, weeknight dinner, seafood pasta
