Cajun Shrimp Fettuccine Alfredo | Full Recipe in Description

Ingredients

For the shrimp

1½–2 lb raw shrimp, peeled & deveined

Olive oil (enough to coat generously)

Cuso’s Cajun Seasoning

Cuso’s Cowboy Butter Seasoning

For the sauce

1–2 tbsp TALO beef tallow – talocreations.com (code NACHO for 15% off)

1 tbsp butter

1 shallot, finely minced

6–10 cloves garlic, finely minced (adjust to taste)

½–¾ cup dry white wine

1½ cups heavy cream

Extra Cuso’s Cajun Seasoning, to taste

1½–2 cups freshly grated Parmesan cheese

Pasta & finishing

1 lb fettuccine (or pasta of choice)

Reserved pasta water

Fresh parsley, finely chopped

Extra Parmesan, for serving

Instructions

Marinate the shrimp
Add shrimp to a large bowl and coat generously with olive oil.
Season well with Cuso’s Cajun Seasoning and Cuso’s Cowboy Butter Seasoning.
Mix thoroughly and marinate for at least 30 minutes.

Prep aromatics
Finely mince the garlic and shallot. Set aside.

Cook the shrimp
Heat a deep pan over medium heat and add TALO beef tallow.
Cook shrimp 1–2 minutes per side, just until opaque.
Remove shrimp from the pan and set aside.

Build the sauce
Add butter to the same pan.
Sauté shallots until soft, then add garlic and cook until fragrant and lightly golden.

Deglaze
Pour in white wine, scraping up all the browned bits from the pan.
Let reduce slightly, 1–2 minutes.

Make it creamy
Add heavy cream and a little more Cuso’s Cajun Seasoning if desired.
Slowly stir in Parmesan until smooth and creamy.

Cook pasta
Boil pasta in well-salted water until al dente.
Reserve pasta water before draining.

Combine
Add pasta directly into the sauce, along with shrimp.
Add splashes of pasta water until the sauce perfectly coats everything.

Finish & serve
Stir in fresh parsley and extra Parmesan.
Taste, adjust seasoning, and serve immediately.