Cajun grilled shrimp with loaded veggie Alfredo noodles. This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor.
Fold the fettuccine and shrimp into Alfredo Sauce. Garnish with parsley flakes when served for decoration purposes. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). You can cook Cajun grilled shrimp with loaded veggie Alfredo noodles using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cajun grilled shrimp with loaded veggie Alfredo noodles
- You need 4 ounces of large shrimp.
- Prepare 2 tsp of Cajun seasoning.
- It's 1/2 tbsp of butter.
- It's 1 ounce of onion chooped.
- Prepare 2 cloves of garlic.
- It's 1 ounce of baby Bella mushroom.
- It's 1 ounce of chopped baby spinach.
- You need 3 ounces of bell pepper any color.
- It's 1 cup of chicken stock.
- Prepare 28 g of grated Parmesan cheese.
- It's 2 tbsp of low fat cream cheese.
- You need 2 ounces of red lentil pasta.
We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. When cooking the shrimp, make sure you have a single layer. If you overcrowd the pan, you risk. This is my version of Dave and Buster's Cajun Shrimp Alfredo.
Cajun grilled shrimp with loaded veggie Alfredo noodles instructions
- Start by melting butter in a stainless steel pan.
- Add onion, garlic, and mushroom.
- Add 1 cup of chicken stock to deglaze the pan.
- Add in cream cheese and incorporate well.
- Stir in Parmesan cheese.
- Add in noodles, spinach, and bell pepper. Reduce liquid and then remove from heat to thicken.
- While your pasta is setting. Coat raw shrimp in Cajun seasoning.
- Grill on surface of choosing and serve over pasta. Top with a lilt tale extra cheese and parsley.
- MFP information for pasta and shrimp.
This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really. I still cannot believe that summer has practically got it's foot out the door and fall is literally just around the corner! Now, for the grill, unless you're gonna do a quick stir on one of these kinds of trays, I usually pick the larger sized shrimp.