Cajun Shrimp Fettuccine Alfredo

If you like shrimp – if you like Cajun – if you like creamy pasta dishes – THIS is the recipe for you! I was playing around in the kitchen and combined 3 different recipes along with my own twist to create this dish! Thanks to inspiration from Jean Reed’s delicious Alfredo sauce recipe, I have been having a blast with changing it up to use in other recipes.
 
My Cajun Shrimp Fettuccine Alfredo was AH-MAZING. So much flavor and It was hard to stop after just one serving (but I did). Basili did have a second plate and told me to add it to the list – so here I am, blogging away so I can share it with all of you!
 
I will say, if you make this one, allow yourself a little extra time to prep the sauce and the Cajun seasoning blend. A couple extra steps, but I PROMISE, it is worth it! Also, you may want to add some more milk to the sauce (add 1T at a time so it doesn’t thin out TOO much) if it is thick.
 
I hope you enjoy this recipe – it is 21 Day Fix approved and on the list here at the McGowan house too!. 🙂

Cajun Shrimp Fettuccini Alfredo
The cream sauce, after blending with my immersion blender.

Cajun Shrimp Fettuccini Alfredo
Shrimp is all spiced up and cooked! Isn’t it gorgeous!?

Cajun Shrimp Fettuccini Alfredo
Everything tossed together – get in my belly!

Cajun Shrimp Fettuccini Alfredo

 

Angela McGowan

Cajun Shrimp Fettuccine Alfredo - 21 Day Fix Style

HOLY YUM! This one is one for the books! We loved it! Yes, there are a few more steps, but SO worth it! The Cajun Seasoning Blend recipe will make more than what you need for this recipe, so you will already have that done for the next time you make this meal!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 oz Fettuccine I used Angel Hair quinoa pasta and measured out my serving separately when plating
  • 1 T coconut oil
  • 1 pound fresh shrimp peeled & de-veined
  • 1 T Cajun Seasoning Blend
  • 2 cloves garlic minced
  • 1/4 cup chicken or vegetable broth
  • 1 1/2 cups low fat cottage cheese
  • 1/2 cup Parmesan cheese shredded
  • 2 tsp Cajun Seasoning Blend
  • 4 T almond milk
  • 1 cup baby spinach leaves optional

Method
 

  1. Boil your pasta noodles.
Alfredo Sauce
  1. In a separate small sauce pan, ON LOW HEAT, add cottage cheese, parmesan, 2 tsp Cajun Seasoning Blend and 4 T almond milk. Mix well. Right after cheese melts, blend the ingredients until smooth with an Immersion blender (stick blender), in your regular blender or a food processor. Add 1 T at a time of almond milk to thin the sauce.
Putting it all Together
  1. In a 12" skillet, melt coconut oil over medium high heat and toss the shrimp with 1 T Cajun Seasoning Blend. Cook 2-3 minutes per side. Remove from skillet and set aside.
  2. Add garlic to the pan and sauté about 30 seconds. Then add chicken/veggie broth and the Alfredo sauce.
  3. Toss in pasta with the Alfredo sauce. Stir in spinach leaves and cook until wilted.
  4. Add in shrimp and serve!

Notes

Note:
If the dish is too thick, add 1T at a time of almond milk to thin it out.
21 Day Fix Counts:
1.5 red, 1/2 blue, 1 spoon, 1 yellow*
*I measured out my pasta separately in my yellow container, 8 oz of pasta will make a lot more than 4 servings (4 cups cooked, or so), but B will usually have more than 1/2 cup at dinner and I like having leftovers for his lunch the next day. I will play with the ratio next time of cooked vs uncooked to see how the rest of the recipe meshes together - this worked for me!
Adapted from Closet Cooking

3 Comments

  1. This looks really delicious! However, I’m allergic to all tree nuts, so the almond milk is a no go for me! Any ideas on what to use for a substitute? Thanks!

  2. This looks delicious!! Unfortunately I’m allergic to all tree nuts, what would you suggest to use as a substitute for the almond milk? Thanks

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