Creamy Louisiana Cajun Shrimp Alfredo
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Feeding yourself is undeniably essential, but sometimes, so is vegging on the couch with your HBO queue. Instead of settling for a utilitarian bowl of cereal, make this delicious and low-effort creamy Louisiana Cajun shrimp alfredo (from Jocelyn Delk Adams’s new cookbook, Everyday Grand) while you catch up on The Last of Us.
“This recipe can be on the table in about half an hour,” she writes, “letting you spend less time in the kitchen and more time just being. The best part is, it tastes so spectacular, you won’t even believe in took mere minutes to prep.”
Excerpted with permission from Everyday Grand. Copyright © 2023 by Jocelyn Delk Adams. Photographs copyright © 2023 by Brittany Conerly. Published by Clarkson Potter, an imprint of Random House.
Ingredients
No-Salt Cajun Seasoning
1 tablespoon garlic powder
2½ teaspoons smoked paprika
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon onion powder
Creamy Louisiana Cajun Shrimp Alfredo
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 pound medium shrimp—peeled, deveined and patted dry
2½ teaspoons No-Salt Cajun Seasoning, divided, plus more for garnish
Kosher salt
8 ounces penne
1½ tablespoons minced or finely grated garlic (about 3 large cloves)
½ cup heavy cream
⅓ cup seafood stock, chicken stock or vegetable stock
2 tablespoons fresh lemon juice, plus more to taste
⅓ cup finely chopped fresh flat-leaf parsley, plus more for garnish
¼ cup grated Parmesan cheese, plus more for garnish
1 tablespoon fresh basil chiffonade
½ teaspoon onion powder
Freshly ground black pepper
Directions
1. Make the Seasoning: In a small bowl, whisk together the garlic powder, paprika, cayenne, black pepper, white pepper, oregano, thyme, and onion powder until combined. Store in a lidded jar in a cool, dark place for up to 4 months.
2. Make the Alfredo: In a large nonstick skillet, combine the butter and olive oil over medium-high heat. In a medium bowl, toss the shrimp with 2 teaspoons of the Cajun seasoning until thoroughly coated. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, then drain and set aside.
3. Add the shrimp to the skillet and season with a generous pinch of salt. Cook, stirring occasionally, about 2 minutes on each side or until pink and opaque. Transfer the shrimp to a bowl and slide to the side. Reduce the heat to medium, add the garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add the cream, stock and lemon juice and stir to combine. Stir in the parsley, Parmesan, basil, onion powder, the remaining ½ teaspoon Cajun seasoning and black pepper to taste. Bring to a simmer and let the sauce thicken slightly, about 2 minutes. Return the shrimp to the skillet and stir to coat it in the sauce.
5. Reduce the heat to medium-low, then toss in the pasta until evenly coated.
6. Divide the shrimp Alfredo among six bowls, garnish with additional Parmesan, Cajun seasoning and parsley, and serve.
365 calories
16g fat
31g carbs
23g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.