If you’re craving a dish that perfectly balances creamy indulgence with a fiery kick, this Spicy Cajun Shrimp Alfredo with Blackened Peppers recipe is your next go-to dinner. This flavorful pasta combines succulent shrimp seasoned with Cajun spices, vibrant bell peppers charred to perfection, and a luscious Alfredo sauce that coats every strand of fettuccine. Whether you’re cooking for a weeknight treat or impressing guests, this dish delivers bold flavors with a comforting texture.
What Sets This Recipe Apart
This Spicy Cajun Shrimp Alfredo with Blackened Peppers stands out because it masterfully blends the smoky depth of blackened peppers with the zesty heat of Cajun-spiced shrimp, all enveloped in a rich and creamy Alfredo sauce. Unlike traditional Alfredo dishes that lean heavy on the cream alone, the sautéed bell peppers add a vibrant crunch and sweetness that contrast beautifully with the spice. Plus, the Cajun seasoning gives the shrimp just the right amount of punch without overpowering the dish. It’s a harmonious dance of flavors and textures that makes every bite memorable.
Ingredient Rundown
- 1 pound shrimp, peeled and deveined: The star protein, offering a tender and juicy bite with a natural sweetness that balances the spices.
- 8 ounces fettuccine pasta: Wide, flat noodles perfect for holding onto the creamy Alfredo sauce.
- 2 tablespoons olive oil: Used for sautéing shrimp and peppers to achieve that perfect sear.
- 1 teaspoon Cajun seasoning: A flavorful spice blend that brings heat and complexity to the shrimp.
- 1 red bell pepper, sliced: Adds color and sweetness, perfect for blackening.
- 1 yellow bell pepper, sliced: Another colorful addition that enhances the dish’s visual appeal and flavor.
- 1 green bell pepper, sliced: Slightly more bitter to balance the sweetness of the red and yellow peppers.
- 2 cloves garlic, minced: Provides aromatic depth and a mild pungency to the sauce and shrimp.
- 1 cup heavy cream: The creamy base for the Alfredo sauce, giving it richness and smoothness.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty flavor that thickens the sauce and enhances its savory profile.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- Fresh parsley, chopped for garnish: Brightens the dish with a fresh, herbal note and adds a pop of color.
Appliances & Accessories
- Large pot: For boiling fettuccine pasta to al dente perfection.
- Large skillet or sauté pan: Ideal for cooking shrimp and blackening bell peppers.
- Colander: To drain pasta efficiently.
- Wooden spoon or spatula: For stirring the sauce and combining ingredients.
- Grater: To freshly grate Parmesan cheese, enhancing flavor.
- Knife and cutting board: For prepping shrimp, peppers, and garlic.
Spicy Cajun Shrimp Alfredo with Blackened Peppers Cooking Guide
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set aside, reserving about 1/2 cup of pasta water for later.
Step 2: Prepare the Shrimp
While the pasta cooks, toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
Step 3: Blacken the Bell Peppers
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers. Allow them to cook undisturbed for 3-4 minutes to get a nice char, then stir and cook for another 2 minutes until tender but still crisp. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 4: Make the Alfredo Sauce
Lower the heat to medium. Pour in the heavy cream, stirring to deglaze the pan and pick up all the flavorful bits from the shrimp and peppers. Let the cream simmer gently for 2-3 minutes, then add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
Step 5: Combine Everything
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the drained fettuccine, tossing well to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Step 6: Garnish and Serve
Transfer the Spicy Cajun Shrimp Alfredo with Blackened Peppers to plates or a serving dish. Sprinkle generously with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy!
Flavor-Forward Alternatives
- Swap the fettuccine for penne pasta for a different noodle texture that holds sauce beautifully.
- Try adding a splash of white wine to the Alfredo sauce for subtle acidity and complexity.
- For extra heat, mix in a pinch of cayenne pepper or crushed red pepper flakes alongside the Cajun seasoning.
- Replace heavy cream with coconut cream for a dairy-free twist with a hint of tropical flavor.
- Stir in chopped sun-dried tomatoes or roasted corn kernels to add bursts of sweetness.
Behind the Recipe
This Spicy Cajun Shrimp Alfredo with Blackened Peppers is inspired by classic Cajun flavors from Louisiana, blended with the rich comfort of Italian Alfredo pasta. The idea was to create a dish that marries smoky, spicy, and creamy elements in a single plate. Using fresh bell peppers blackened in the pan adds an unexpected depth, while the Cajun-seasoned shrimp brings the heat without overwhelming the creamy base. It’s a recipe that’s both approachable for home cooks and exciting enough to elevate weeknight meals.
Make-Ahead & Storage
You can prepare the components of this dish ahead of time to make dinner a breeze. Cook the pasta and shrimp in advance and store them separately in airtight containers in the refrigerator for up to 2 days. The blackened peppers and Alfredo sauce can also be made ahead and reheated gently on the stove. When ready to serve, combine all the ingredients, adding a splash of reserved pasta water to loosen the sauce if needed. This method preserves the flavors and textures, ensuring your Spicy Cajun Shrimp Alfredo with Blackened Peppers tastes fresh and delicious.
Spicy Cajun Shrimp Alfredo with Blackened Peppers Q&A
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works well as long as you thaw it completely before cooking. Pat the shrimp dry to avoid excess moisture and ensure a nice sear when sautéing.
Is it possible to make this dish dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based heavy cream alternative, and use a dairy-free Parmesan substitute or nutritional yeast for a cheesy flavor.
How spicy is the Cajun seasoning used here?
The Cajun seasoning typically adds a moderate heat level balanced with herbs and garlic. If you prefer more or less spice, adjust the amount of seasoning accordingly or add crushed red pepper flakes for extra kick.
Can I substitute the bell peppers with other vegetables?
Definitely. Zucchini, mushrooms, or asparagus make excellent substitutes that complement the creamy sauce and shrimp well. Just be sure to adjust cooking times to maintain the right texture.
What to Make After This
- For another shrimp-based creamy delight, try the Creamy Chipotle Shrimp Mac with its smoky, spicy flavors.
- If you love Cajun-inspired soups, the Creamy Cajun Shrimp And Corn Chowder is a comforting next step.
- Looking for a lighter pasta option? The Lemon Pepper Chicken Alfredo Penne offers bright citrus notes paired with creamy sauce.
Final Bite
This Spicy Cajun Shrimp Alfredo with Blackened Peppers is the perfect marriage of creamy richness and bold spice, elevated by the smoky sweetness of charred bell peppers. It’s a dish that invites you to savor each bite, whether you’re enjoying a quiet night at home or treating friends and family. The balance of flavors and textures makes it a standout recipe to have in your culinary rotation.
Rich, creamy, spicy, and packed with vibrant colors—this pasta will quickly become a favorite when you want to impress without fussing. So grab your skillet, boil that pasta, and get ready to indulge in a plateful of comfort with a fiery twist.
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Spicy Cajun Shrimp Alfredo with Blackened Peppers
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set aside, reserving about 1/2 cup of pasta water for later.
- While the pasta cooks, toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers. Allow them to cook undisturbed for 3-4 minutes to get a nice char, then stir and cook for another 2 minutes until tender but still crisp. Add the minced garlic and sauté for 30 seconds until fragrant.
- Lower the heat to medium. Pour in the heavy cream, stirring to deglaze the pan and pick up all the flavorful bits from the shrimp and peppers. Let the cream simmer gently for 2-3 minutes, then add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the drained fettuccine, tossing well to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Transfer the Spicy Cajun Shrimp Alfredo with Blackened Peppers to plates or a serving dish. Sprinkle generously with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy!
Notes
- Use frozen shrimp thawed and patted dry for convenience and a good sear.
- Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a dairy-free version.
- Adjust Cajun seasoning and add crushed red pepper flakes for extra heat.
- Make ahead by cooking components separately and storing refrigerated up to 2 days; reheat gently before combining.
- Try swapping fettuccine for penne or adding white wine to the sauce for flavor variations.
