Cajun Shrimp Fettuccine

Let’s spice up life with the perfect dinner, cajun shrimp fettuccine. This dish has the perfect blend of spices mixed with the calming creamy fettuccine and it’s simply DIVINE! Make this on a date night, week night, family night, any night…just MAKE IT!

cajun shrimp fettuccini





cajun shrimp fettuccine


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cajun shrimp fettuccine

Cajun Shrimp Fettuccine

Melissa Jo


  • 1 1/2 lbs. large shrimp peeled & deveined
  • 1 lb. of fettuccine
  • 1 cup of heavy cream
  • 1 cup pasta water
  • 1 tsp. chicken base
  • 4 oz. of grated or shredded parmesan cheese
  • 1/2 cup crushed tomatoes
  • 1 yellow onion diced
  • 1/2 red pepper diced
  • 8 cloves of garlic minced
  • 1-2 tbsp. of butter
  • 1-2 tbsp. of canola oil
  • garnish: fresh parsley & cracked black pepper

Seasoning for Shrimp:

  • 1 tsp. Tony’s Creole
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. Italian seasoning

Seasoning for Dish:

  • 2 tbsp. of Slap Ya Mama


  • boil and salt a large pot of water. Boil the fettuccine al dente (refer to package directions)
  • save aside a cup or so of pasta water before draining the fettuccine
  • prepare the shrimp by patting them dry and bringing to room temperature
  • season with the shrimp seasoning
  • saute the shrimp in the butter & oil for about 2 minutes per side (don’t overcook)
  • remove the shrimp & set aside on a plate
  • in the same pan saute the peppers and onions
  • add the slap ya mama seasoning
  • once the onions are translucent add the garlic and saute another minute or so
  • add 1/2 cup of crushed tomatoes
  • add the pasta water
  • add the chicken base
  • add the heavy cream
  • bring to a boil and simmer for about 5-10 minutes
  • add the parmesan cheese and as soon as it melts add the fettuccine into the pan
  • add the shrimp and all the juices accumulated on the plate into the pan
  • toss it and garnish with fresh parsley and cracked black pepper
  • ENJOY!


  • Pasta Water: ladle out about a cup or so of pasta water before draining the fettuccini, this recipe calls for about a cup of pasta water, but grab more in case you need it.
  • Shrimp: I buy my shrimp already peeled and deveined. If you do not, don’t skip this step. Additionally, I removed the tails, but you could certainly keep them on the shrimp for a pretty appearance. 
  • Fresh or Frozen?: I used frozen shrimp in this recipe, but fresh or frozen works. Sometimes I find that frozen shrimp actually tastes fresher because it’s frozen right on the ship. 
  • Cheese: it’s important to shred the cheese instead of buying it pre shredded. The waxy film on the shredded cheese makes the cheese less creamy and delicious when melting. 
  • Seasonings: I used the DELICIOUS “Slap Ya Mama” & Tony’s Creole seasoning. If you can’t find it where you live here’s a link to each:   
Tried this recipe?Let us know how it was!

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