Shrimp Alfredo pasta recipes always bring a kind of cozy charm to the table, but when you add a Cajun twist, you’ve got something bold, creamy, and a little bit sassy. This Cajun Shrimp Alfredo Penne isn’t the sort of meal you whisper about—it’s the dish you proudly set in the middle of the table with a grin. We’re talking plump shrimp bathed in rich Alfredo sauce, the kind that clings lovingly to every piece of penne. Now, I’ve made plenty of pasta dinners, but this one? It’s special. Maybe it’s the way the Cajun spices wake everything up, or maybe it’s because it’s one of those seafood Alfredo recipes that manages to taste like it took all day when it really didn’t. If you’ve ever wondered what the best shrimp Alfredo recipe looks like, this might just be it. The real kicker is the Alfredo sauce itself. Some people ask me if I’ve got a recipe for Alfredo sauce that works every time, and the truth is, this one never lets me down. You could swap shrimp for lobster and turn it into a lobster Alfredo recipe, or stick to this Cajun Alfredo sauce recipe as written—it’s versatile, reliable, and always satisfying. So pull out that skillet, get your shrimp sizzling, and let’s talk creamy, dreamy pasta that’ll make you feel like you belong in your own kitchen show.

1) Key Takeaways
2) Easy Cajun Shrimp Alfredo Penne Recipe
3) Ingredients for Cajun Shrimp Alfredo Penne
4) How to Make Cajun Shrimp Alfredo Penne
5) Tips for Making Cajun Shrimp Alfredo Penne
6) Making Cajun Shrimp Alfredo Penne Ahead of Time
7) Storing Leftover Cajun Shrimp Alfredo Penne
8) Try these Main Course recipes next!
9) Cajun Shrimp Alfredo Penne Recipe
10) Nutrition

1) Key Takeaways

Shrimp Alfredo pasta recipes shine with creamy Cajun flair.
This dish balances spice, cream, and tender shrimp with penne pasta.
It’s quick enough for a weeknight but indulgent enough for company.
The Alfredo sauce adapts well for shrimp, lobster, or other seafood.

2) Easy Cajun Shrimp Alfredo Penne Recipe

I’ve made shrimp Alfredo pasta recipes more times than I can count, but this Cajun version always wins the table. The sauce is rich, the shrimp are juicy, and the penne soaks up every last drop. You don’t need a chef’s coat or a fancy kitchen—just a skillet, some shrimp, and the patience to stir that Alfredo sauce until it hugs every noodle. Twice in this first part, I’ll say it again, shrimp Alfredo pasta recipes feel like comfort in a bowl, especially when Cajun seasoning kicks in to give it some edge.

One reason I love this dish is how adaptable it is. If shrimp isn’t your thing, the same Cajun Alfredo sauce recipe works with chicken or even a medley of roasted vegetables. The sauce doesn’t demand perfection; it just wants your attention long enough to melt into something smooth and satisfying.

Another perk is the speed. Start to finish, you’re talking thirty-five minutes. That’s less time than it takes me to scroll through takeout menus. By the time you set the table, the kitchen smells like garlic and spice, and everyone wanders in asking what’s cooking. That’s the moment you know you’ve got a winner.

3) Ingredients for Cajun Shrimp Alfredo Penne

Penne Pasta: Penne has ridges that hold sauce beautifully. Each piece grabs the Cajun Alfredo sauce so no bite is bland.

Shrimp: I like large shrimp, peeled and deveined. They cook fast and taste sweet against the creamy sauce.

Cajun Seasoning: A mix of paprika, garlic, and pepper. It turns plain shrimp into something bold and zesty.

Olive Oil: Helps the shrimp sear without sticking, and adds a touch of richness that butter alone can’t bring.

Butter: Butter melts into the sauce, smoothing everything together with a silky finish.

Garlic: Fresh minced garlic makes the sauce smell and taste alive. Don’t skip it.

Heavy Cream: The backbone of Alfredo sauce, making it thick and dreamy.

Milk: Keeps the sauce from being too heavy, balancing the cream’s richness.

Parmesan Cheese: Freshly grated Parmesan melts into the sauce, giving depth and sharpness.

Salt and Pepper: Simple seasoning, but it matters. It pulls everything together.

Fresh Parsley: A handful on top makes the dish look fresh and adds a burst of green flavor.

4) How to Make Cajun Shrimp Alfredo Penne

Step 1. Cook penne pasta in salted water until al dente. Drain and set aside.

Step 2. Toss shrimp with Cajun seasoning in a bowl until each piece is coated.

Step 3. Heat olive oil in a skillet over medium heat. Cook shrimp for about two minutes per side, then set them aside.

Step 4. Melt butter in the same skillet. Add garlic and cook until fragrant.

Step 5. Pour in heavy cream and milk. Whisk in Parmesan until smooth.

Step 6. Season the sauce with salt and pepper, letting it simmer until thickened.

Step 7. Add pasta and shrimp back into the skillet. Toss until coated with sauce.

Step 8. Garnish with parsley and serve warm.

5) Tips for Making Cajun Shrimp Alfredo Penne

I’ve found a few tricks that make this recipe smoother every time. For one, don’t overcook the shrimp. They go rubbery fast, so as soon as they’re pink, pull them out. Another tip is to grate your Parmesan fresh. Pre-grated cheese can clump, and nothing ruins Alfredo faster than grainy sauce.

Use a heavy skillet if you’ve got one. The heat stays steady, which keeps the sauce from breaking. And stir more often than you think you need to. Alfredo sauce doesn’t forgive neglect. If you’re feeling adventurous, sprinkle in a pinch of red pepper flakes. That little hit of heat can be addictive.

Lastly, taste as you go. Alfredo sauce changes as it thickens, and sometimes it needs just a touch more salt or pepper to wake it up. Cooking like this is less about strict rules and more about listening to what the dish wants.

6) Making Cajun Shrimp Alfredo Penne Ahead of Time

Cooking ahead helps when life gets crowded. This pasta holds up well if you want to prepare it earlier in the day. I usually cook the pasta and shrimp, then keep them separate from the sauce. That way, nothing turns soggy before dinner.

The Alfredo sauce itself can be reheated gently over low heat. Stir in a splash of milk if it gets too thick. When ready, just toss everything together and it tastes nearly as good as fresh. The shrimp might lose a touch of tenderness, but the flavor is still spot-on.

If you’re planning for guests, this approach makes hosting easier. You won’t be stuck at the stove while everyone else laughs in the other room. Instead, you’ll be at the table, too, serving up bowls of creamy pasta like you had all the time in the world.

7) Storing Leftover Cajun Shrimp Alfredo Penne

Leftovers keep in the fridge for three days if sealed well. I reheat mine in a skillet with a splash of cream or milk, which brings the sauce back to life. Microwaving works in a pinch, but stir often to avoid uneven heating.

Sometimes the pasta absorbs more sauce overnight, so don’t be shy about adding liquid when warming it up. I’ve even saved a bit of the pasta water for this, and it works perfectly. Shrimp Alfredo pasta recipes don’t love the freezer though—the cream tends to split when thawed. So enjoy it fresh, or within a few days.

If you’ve got only a small portion left, throw it into a hot pan and let the pasta crisp slightly at the edges. It’s a whole new experience, and honestly, I kind of look forward to it the next day.

8) Try these Main Course recipes next!

9) Cajun Shrimp Alfredo Penne Recipe