Cajun Seafood Alfredo
Cajun Seafood Alfredo
Ingredients
For the Seasoned Shrimp
- 2 pounds gulf shrimp, fresh, peeled and deveined
- 2 tablespoons Cajun Power Garlic Sauce, or as needed
- 1 tablespoon Kfreds Kajun Seasoning, or as needed
For the Alfredo Sauce
- 1 tablespoon olive oil
- 1 green bell pepper, small, finely diced
- 1 yellow onion, small, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup water
- 3 tablespoons minced garlic
- 1 quart heavy whipping cream
- 4 ounces cream cheese, room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder, or to taste
- 1 teaspoon Kfreds Kajun Seasoning
- 1 teaspoon dried parsley
- 5 ounces Parmesan cheese, grated, plus more as needed
For Assembly and Serving
- 16 ounces fettuccine, cooked according to package directions
- 1 pound Louisiana crawfish tails
- 1/4 cup green onions, fresh, sliced
- 4 slices garlic bread, for serving
Instructions
- 1
In a medium bowl, combine the fresh gulf shrimp with Cajun Power Garlic Sauce and 1 tablespoon of Kfreds Kajun Seasoning. Toss until all shrimp are well coated. Cover the bowl and refrigerate for 1 hour to marinate.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pot or deep pan over medium heat. Working in batches, sear the marinated shrimp for 1 to 2 minutes per side, until fully cooked and pink. Remove the cooked shrimp from the pot and set aside.
⏱️ 10 min
- 3
To the same pot, add the finely diced green bell pepper, yellow onion, and red bell pepper. Add 1/4 cup of water to help deglaze the bottom of the pot. Sauté the vegetables for about 20 minutes, stirring occasionally, until they are fully soft and translucent.
⏱️ 20 min
- 4
Add 3 tablespoons of minced garlic to the sautéed vegetables and cook for an additional 1 minute, until fragrant.
⏱️ 1 min
- 5
Reduce the heat to low. Pour in 1 quart of heavy whipping cream. Add the 4 ounces of room temperature cream cheese. Stir continuously until the cream cheese melts and is fully combined with the cream, creating a smooth base.
⏱️ 5 min
- 6
Season the sauce with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne powder, 1 teaspoon of Kfreds Kajun Seasoning, and 1 teaspoon of dried parsley. Mix everything thoroughly to combine. Allow the sauce to gently warm through.
⏱️ 3 min
- 7
Once the sauce is warm, gradually add 5 ounces of grated Parmesan cheese, stirring constantly until it is fully incorporated and the sauce begins to thicken. If a thicker sauce is desired, add more Parmesan cheese, 1 ounce at a time, until the desired consistency is reached.
⏱️ 5 min
- 8
Add the cooked fettuccine, cooked shrimp, and 1 pound of Louisiana crawfish tails to the sauce. Top with the fresh sliced green onions.
⏱️ 1 min
- 9
Give everything a good mix until all ingredients are well combined and coated in the creamy sauce. Serve immediately with garlic bread on the side.
Kitchen Tools
Nutrition Facts (per serving)
Cajun Seafood Alfredo
For the Seasoned Shrimp
- 2 pounds gulf shrimp, fresh, peeled and deveined
- 2 tablespoons Cajun Power Garlic Sauce, or as needed
- 1 tablespoon Kfreds Kajun Seasoning, or as needed
For the Alfredo Sauce
- 1 tablespoon olive oil
- 1 green bell pepper, small, finely diced
- 1 yellow onion, small, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup water
- 3 tablespoons minced garlic
- 1 quart heavy whipping cream
- 4 ounces cream cheese, room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder, or to taste
- 1 teaspoon Kfreds Kajun Seasoning
- 1 teaspoon dried parsley
- 5 ounces Parmesan cheese, grated, plus more as needed
For Assembly and Serving
- 16 ounces fettuccine, cooked according to package directions
- 1 pound Louisiana crawfish tails
- 1/4 cup green onions, fresh, sliced
- 4 slices garlic bread, for serving
Instructions
- 1
In a medium bowl, combine the fresh gulf shrimp with Cajun Power Garlic Sauce and 1 tablespoon of Kfreds Kajun Seasoning. Toss until all shrimp are well coated. Cover the bowl and refrigerate for 1 hour to marinate.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pot or deep pan over medium heat. Working in batches, sear the marinated shrimp for 1 to 2 minutes per side, until fully cooked and pink. Remove the cooked shrimp from the pot and set aside.
⏱️ 10 min - 3
To the same pot, add the finely diced green bell pepper, yellow onion, and red bell pepper. Add 1/4 cup of water to help deglaze the bottom of the pot. Sauté the vegetables for about 20 minutes, stirring occasionally, until they are fully soft and translucent.
⏱️ 20 min - 4
Add 3 tablespoons of minced garlic to the sautéed vegetables and cook for an additional 1 minute, until fragrant.
⏱️ 1 min - 5
Reduce the heat to low. Pour in 1 quart of heavy whipping cream. Add the 4 ounces of room temperature cream cheese. Stir continuously until the cream cheese melts and is fully combined with the cream, creating a smooth base.
⏱️ 5 min - 6
Season the sauce with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne powder, 1 teaspoon of Kfreds Kajun Seasoning, and 1 teaspoon of dried parsley. Mix everything thoroughly to combine. Allow the sauce to gently warm through.
⏱️ 3 min - 7
Once the sauce is warm, gradually add 5 ounces of grated Parmesan cheese, stirring constantly until it is fully incorporated and the sauce begins to thicken. If a thicker sauce is desired, add more Parmesan cheese, 1 ounce at a time, until the desired consistency is reached.
⏱️ 5 min - 8
Add the cooked fettuccine, cooked shrimp, and 1 pound of Louisiana crawfish tails to the sauce. Top with the fresh sliced green onions.
⏱️ 1 min - 9
Give everything a good mix until all ingredients are well combined and coated in the creamy sauce. Serve immediately with garlic bread on the side.