Cajun Shrimp Alfredo Recipe

Get ready for a dinner that’s both comforting and just the right amount of spicy: Cajun Shrimp Alfredo is the ultimate weeknight treat for anyone who loves bold flavors and creamy pasta dishes. This recipe takes juicy shrimp, tender strips of steak, a luscious Alfredo sauce, and a gentle kick of Cajun seasoning to create a meal that’s bursting with warmth and personality. It’s the kind of dinner that brings everyone to the table, eager for seconds and maybe even thirds!

Ingredients You’ll Need

One of the best things about Cajun Shrimp Alfredo is that it’s made with everyday ingredients, each of which has an important job in bringing life and excitement to your plate. Every element—whether it adds spice, creaminess, or texture—plays a starring role in the final dish.

• 1 lb boneless sirloin steak: Choose steak that’s nicely marbled for the most succulent, flavorful bites in your Alfredo.
• 1 tbsp olive oil: A touch of olive oil helps our steak and shrimp stay juicy and pick up a gorgeous sear.
• 1 tsp paprika: Paprika delivers mild heat and a beautiful red hue to your meat.
• 1/2 tsp cayenne pepper: For anyone who likes an extra kick, cayenne is what brings the Cajun warmth!
• 1/2 tsp garlic powder: Garlic powder adds irresistible depth and aroma to both the steak and shrimp.
• 1/4 tsp black pepper: A hint of pepper wakes up every other flavor in this dish.
• 1 lb shrimp, peeled and deveined: Go for large, fresh or frozen shrimp—they’ll taste sweet and meaty, perfect in Alfredo sauce.
• 1 tbsp olive oil: More olive oil for sautéing ensures a quick, even cook on the shrimp.
• 1/2 tsp paprika: Paprika again gives the shrimp color and a little smoky flavor.
• 1/4 tsp garlic powder: Garlic pairs especially well with the shrimp’s natural sweetness.
• 1/4 tsp black pepper: Black pepper emphasizes the shrimp’s savory notes.
• 1 (10.75 oz) can condensed cream of mushroom soup: For an ultra-creamy sauce with depth, this is our flavor shortcut.
• 1 cup milk: Milk helps loosen the sauce and make everything silky.
• 1/2 cup grated Parmesan cheese: Real Parmesan adds salty, nutty richness to your Alfredo.
• 1/4 tsp dried oregano: Oregano gives a fresh, herby undertone that cuts through the creaminess.
• 1/4 tsp garlic powder: Another layer of garlic brings extra depth to the Alfredo sauce.
• 1/4 tsp black pepper: Finish the sauce with a bit of spice for balance.
• 1 lb penne pasta: Penne holds onto all that creamy sauce, giving you the perfect bite every time.

How to Make Cajun Shrimp Alfredo

Step 1: Cook the Pasta

Fill a large pot with water and bring it to a boil, adding a generous pinch of salt. Cook the penne pasta according to the package instructions until it’s just al dente—the pasta will cook a little more once it meets the sauce. Drain and set aside, but don’t forget to save about half a cup of the pasta water in case your Alfredo needs a little loosening later.

Step 2: Season the Steak and Shrimp

In a big mixing bowl, combine the olive oil, paprika, cayenne pepper, garlic powder, and black pepper. Add your thinly sliced sirloin steak and shrimp to the bowl, tossing to coat everything evenly. This quick Cajun rub is what gives the meat its signature rosy color and mouthwatering aroma.

Step 3: Cook the Steak

Heat a skillet or grill pan over medium-high and drizzle in a bit more olive oil if needed. Sear the steak strips for just a couple of minutes on each side—how long depends on your favorite level of doneness. Once the steak is caramelized and cooked through to your liking, slide it onto a plate and set aside while you prepare the shrimp.

Step 4: Cook the Shrimp

In the same pan (there’s flavor in those browned bits!), add a touch more oil if the pan is dry, then toss in your seasoned shrimp. Sauté for 3 or 4 minutes, turning them as they pink up and start to curl. Once they’re opaque and juicy, take them off the heat and add them to the steak plate.

Step 5: Prepare the Alfredo Sauce

Now the magic step: Make your creamy Alfredo sauce by adding the condensed cream of mushroom soup, milk, Parmesan cheese, oregano, garlic powder, and black pepper to a large skillet or saucepan. Whisk gently over medium heat, letting the sauce bubble and thicken for 15 to 20 minutes. Stir often so nothing sticks—and watch as the sauce transforms into a rich and silky blanket.

Step 6: Combine Steak and Shrimp with the Sauce

Slide your cooked steak and shrimp into the thickened Alfredo sauce. Stir and toss well, making sure every morsel is coated with creamy, spiced perfection. The sauce will take on the savory notes from the meat and the warmth of the Cajun spices, becoming even more irresistible.

Step 7: Toss with Pasta and Serve

Finally, add your drained penne to the skillet of sauce, steak, and shrimp. Toss (or fold, if your skillet is full!) until every piece of pasta is slicked with sauce and studded with shrimp and steak. Plate it up immediately, maybe with a sprinkle of extra Parmesan, and get ready for major applause.

How to Serve Cajun Shrimp Alfredo

Garnishes

The perfect garnish for Cajun Shrimp Alfredo is a flurry of freshly chopped parsley, which adds color and a bright pop, plus a light shower of extra grated Parmesan cheese. For those who like it hot, a dash of cayenne or red chili flakes up top looks pretty and gives a little extra kick!

Side Dishes

Serve your Cajun Shrimp Alfredo with a crisp green salad or oven-roasted asparagus for freshness. A slice of crusty French bread or homemade garlic bread is pretty much essential—you’ll want it for mopping up that velvety Alfredo sauce!

Creative Ways to Present

Impress guests by serving portions of Cajun Shrimp Alfredo in shallow pasta bowls, twirled high with tongs for drama. You can also portion it into pre-warmed ramekins, or even stuff the saucy pasta into roasted bell peppers for a playful, colorful twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cajun Shrimp Alfredo, store it in an airtight container in the fridge for up to 3 days. The sauce will get a bit thicker, but the flavors will become even more developed, making leftovers downright crave-worthy.

Freezing

You can freeze Cajun Shrimp Alfredo, but keep in mind creamy sauces sometimes separate when thawed. To freeze, portion into airtight containers, cool completely, and freeze for up to one month. When ready to use, thaw overnight in the fridge.

Reheating

Gently reheat Cajun Shrimp Alfredo in a skillet over low heat, adding a splash of milk to keep the sauce creamy and loosen it up. Stir occasionally and don’t overheat, especially since shrimp can get tough if reheated too long.

FAQs

Can I use chicken instead of steak?

Absolutely! This recipe adapts beautifully to chicken; just use sliced boneless, skinless chicken breast or thighs, season the same way, and cook until golden and cooked through before adding to the Alfredo.

How spicy is Cajun Shrimp Alfredo?

Cajun Shrimp Alfredo has a warm, gentle spice from the paprika and cayenne, but it’s easy to adjust the heat. If you like it milder, just use less cayenne pepper; for serious spice fans, add a little more or toss in hot sauce!

What pasta shapes work best for this recipe?

Penne is perfect because it holds the sauce and savory tidbits in every tube, but you can easily swap in rigatoni, fettuccine, or even spaghetti. Just be sure to cook the pasta al dente so it keeps its texture in the creamy sauce.

Can I make Cajun Shrimp Alfredo ahead of time?

You can! The pasta can be cooked ahead and tossed with a bit of olive oil. The sauce, steak, and shrimp can be prepped in advance and gently reheated together when you’re ready—the flavors actually get even better as they mingle.

Is there a way to make this lighter?

Yes, you can use half-and-half or a combination of milk and chicken broth in place of the whole milk for a lighter sauce, and feel free to load up on extra vegetables like sautéed bell peppers or spinach.

Final Thoughts

If you’re looking for a creamy, spicy, and completely satisfying dinner that will make any night feel a little more special, this Cajun Shrimp Alfredo is your answer. Give it a try and see just how quickly it becomes a staple at your table!

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