Go Back
Homemade Spicy Cajun Shrimp Alfredo with Blackened Peppers photo

Spicy Cajun Shrimp Alfredo with Blackened Peppers

This Spicy Cajun Shrimp Alfredo is creamy, fiery, and packed with smoky blackened peppers—perfect for an impressive yet easy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil divided
  • 1 teaspoon Cajun seasoning
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Colander
  • Wooden spoon or spatula
  • Grater
  • Knife and cutting board

Method
 

Spicy Cajun Shrimp Alfredo with Blackened Peppers Cooking Guide
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.