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Creamy Cajun Shrimp Pasta

We made this dish for dinner the other night and we were both eww and ahhing over how delicious it was. I love a good pasta and this creamy cajun pasta with shrimp in it was such a treat. You can play around with how spicy you like it using more or less cajun seasoning and also feel free to omit the mushroom if those aren’t your thing, but I loved them in this dish. I loved buying a nice brand of fettuccini for this dish (you can use whatever type of pasta that you want) that made it taste more “homemade.” Matt and I both wished we had invited someone over for dinner the night we cooked this to share in the deliciousness 🙂
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Ingredients
  

  • 8 ounces uncooked fettuccine
  • 1.5 lbs shrimp I used small ones peeled & deveined
  • Juice of one lemon
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon + 1/2 tablespoon Cajun seasoning use a low or no salt variety
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms
  • 1 cup heavy/whipping cream
  • 4 ounces cream cheese I used 1/2 block of Philly
  • 2-3 cloves garlic minced
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Parsley for garnish if desired

Instructions
 

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Pat shrimp dry. Sprinkle the shrimp with lemon juice and sprinkle with the garlic powder and 1/2 tablespoon of Cajun seasoning.
  • Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
  • Add in the butter and sauté mushrooms.
  • Add cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Stir for a couple of minutes until the cream cheese has dissolved in the sauce.
  • Let the sauce bubble gently for about 2-3 minutes, or until it’s slightly thickened.
  • Stir in the parmesan and then add the shrimp back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.

Notes

I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!