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Cajun-Style Shrimp Alfredo

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Level: Easy

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Description

Tender shrimp in a creamy, garlicky Alfredo sauce with a bit of a kick. It’s really similar to the Cajun chicken pasta from Chili’s, but when it’s ready in 20 minutes, there’s no reason to go out!

Ingredients

  • 8 ounces, weight Penne Pasta
  • 1 pound Shrimp, Shells Off And De-veined
  • 1 teaspoon Cajun Seasoning
  • 4 Tablespoons Butter, Divided
  • 4 cloves Garlic, Minced
  • 2 cups Heavy Cream
  • 1 cup Milk
  • ½ teaspoons Lemon Pepper Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • ¼ teaspoons Garlic Powder
  • ½ cups Shredded Parmesan Cheese, Used To Taste

Preparation

Get a large pot of salted water to a boil, add the penne and cook according to package instructions for just barely al dente.

While the pasta is cooking, toss the shrimp with the Cajun seasoning to coat (a zip lock bag or a bowl works well).

Melt half of the butter in a large skillet over medium-high heat. Add the shrimp and saute. After 1 minute add the garlic, and continue to saute until the shrimp is just done and just turning pink, if not a minute before. It’s important not to over cook, as they will continue cooking in the sauce. Remove the shrimp to a plate, scraping out all of the garlic with it.

Add the remaining half of the butter to the now empty skillet, along with the heavy cream, milk, lemon pepper seasoning, salt, black pepper, and garlic powder. Whisk together, bringing to a boil, until sauce is starting to thicken. When the pasta is ready, drain it and add it to the sauce, along with the shrimp. Continue to cook for a few more minutes, until the sauce has thickened up a bit, and the pasta is the perfect consistency.

Stir in the Parmesan cheese to taste and serve.

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