Tonight’s menu: creamy, gently spicy Cajun shrimp fettuccine. With Valentine’s Day approaching, this recipe is my pick for a romantic dinner, but it’s equally great for a family meal or a casual weeknight. I built the flavors to be bold and satisfying without overwhelming heat — just enough spice to add depth and warmth. Simple ingredients come together for a luxurious, silky sauce that coats the pasta and highlights the shrimp. Ready to make a dreamy, creamy Cajun shrimp fettuccine? Let’s go.
I’ve used my Copper Chef Stainless-Steel Titan fry pan (9.5-inch with 8-inch pan) for years — it’s my go-to for one-pot meals. The lid and oven-safe design help retain heat and finish dishes beautifully.
🗒 More Delicious Creamy Pasta Recipes
Creamy Spinach Shrimp Pasta
Marry Me Chicken & Pasta💍
Shrimp Scampi
Creamy Spinach Lobster Ravioli
👝 How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water if the sauce has thickened.
🤔 Common Questions
Yes — thaw them completely, then peel and devein if needed and pat dry before seasoning.
A crisp side salad, garlic bread, or crostini complement the rich, creamy pasta nicely.
🎥 Items Featured in the Video
Click the image below to view the featured products.
Cajun Shrimp Fettuccine
Pin Recipe
Equipment
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Tongs
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Mixing Bowl
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Measuring Spoons
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Measuring Cup
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Wooden Spatula or Spoon
Ingredients
- 24 oz jumbo shrimp peeled & deveined, patted dry
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp onion powder
- 1 ½ tsp Tony’s Creole seasoning divided
- 4 tbsp butter divided
- 2 tbsp + 1 tsp vegetable oil divided
- ¾ lb fettuccine
- 1 yellow bell pepper chopped
- 1 small onion chopped
- 8 garlic cloves chopped
- 1 cup heavy cream
- ½ cup pasta water
- ½ cup crushed tomatoes
- 1 tbsp better than bouillon roasted chicken base
- Salt & cracked black pepper to taste
- ½ cup grated parmesan
- ¼ cup fresh parsley chopped
Instructions
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Place peeled, deveined, and patted-dry shrimp in a bowl. Season with garlic powder, Italian seasoning, paprika, onion powder, and ½ tsp Tony’s Creole seasoning. Toss to coat and set aside to marinate for at least 30 minutes.
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Heat a large pan over medium, add 2 tbsp butter and 2 tbsp vegetable oil. When hot, sauté the seasoned shrimp 6–7 minutes until pink and opaque. Transfer shrimp to a plate and set aside.
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Cook fettuccine in salted boiling water according to package directions until al dente. Reserve pasta water before draining.
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In the same pan, add 2 tbsp butter and 1 tsp vegetable oil. Sauté chopped yellow pepper, onion, garlic, and 1 tsp Tony’s Creole seasoning over medium heat until softened and translucent.
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Pour in heavy cream and add about ¼ cup reserved pasta water (use the cup to collect any remaining cream). Stir, then add crushed tomatoes and another ¼ cup pasta water (again swishing to gather all tomato). Stir in the chicken base and bring the sauce to a boil.
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Reduce to a simmer, season with salt and cracked black pepper to taste, then stir in grated pecorino or parmesan until melted and combined.
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Add the drained fettuccine to the sauce, letting some pasta water drip in. Toss to coat the pasta evenly. Return the cooked shrimp and any juices to the pan, add chopped parsley (reserve some for garnish), and toss everything together. Serve with extra grated cheese and parsley. Enjoy!
Video