Cajun Shrimp with Garlic Parmesan Cream Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - fettuccine
  • 2 tablespoons - unsalted butter
  • 2 cloves - garlic, mined
  • 2 tablespoons - all-purpose flour
  • 1 1/2 cups - milk, or more, as needed
  • 1/2 teaspoons - dried thyme
  • 1/2 teaspoons - dried oregano
  • 1/4 cups - half and half
  • 1/4 cups - freshly grated Parmesan cheese
  • - Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons - chopped fresh parsley leaves
  • 1 pounds - medium shrimp, peeled and deveined
  • 2 tablespoons - olive oil
  • 2 cloves - garlic, minced
  • 2 teaspoons - cajun seasoning
  • - Kosher salt and freshly ground black pepper, to taste
  • Directions:

    1. Place shrimp in a single layer onto a clean plate. Season both sides with cajun seasoning.
    2. Add olive oil to a saute pan, and saute shrimp, about 2 minutes per side until pink and cooked through. Add the garlic and toss, cooking about 30 seconds until fragrant. Transfer everything, including any drippings, to a clean bowl.
    3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    4. Melt butter in the same saute pan used for the shrimp over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.
    5. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
    6. Stir in pasta, shrimp and leftover drippings and gently toss to combine.
    7. Serve immediately, garnished with parsley, if desired.

    Brief Description

    The easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought!

    Main Ingredient:

    shrimp, pasta

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    *The original recipe bakes the shrimp separately and then combines everything at the end. I like using just one pan not only for cleaning purposes, but it also keeps the cajun flavors prominent. Sure, the sauce isn't as stark white as a traditional alfredo sauce, but I find the flavor more than makes up for it.


    Damn Delicious

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    Posted On:

    November 29, 2017

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