Blackened Shrimp Alfredo

img-9212.jpgSpecial Thanks to our friends over at Better With Biscuits for creating this recipe!
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Author: Cyn Robinson
Serves: 6
  • 10 ounces fettuccine pasta, cooked al dente according to pacakge directions and drained
  • 1½ pounds to 2 pounds extra large shrimp, peeled and deveined
  • 2 tablespoons A CAJUN LIFE® All Purpose Cajun seasoning
  • 2 teaspoons A CAJUN LIFE® Blackening Rub
  • ½ teaspoon sea salt
  • 2 tablespoons butter
Alfredo sauce
  • 8 tbsp (1 stick) butter
  • 2 cloves of garlic, minced
  • 2 cups of heavy cream
  • ½ cup whole milk
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • ¾ -1 cup freshly grated Parmesan cheese
  • parsley for garnish
  1. In a large pot of boiling salted water, cook pasta according to package instructions and drain.
  1. Toss the shrimp with the seasonings and melt 2 tablespoons butter in a large cast iron skillet over medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes per side. Cook in multiple batches if necessary but do not crowd the pan as this will cause the shrimp to steam. Transfer cooked shrimp to a plte and set aside.
Alfredo sauce
  1. Melt butter in the medium saucepan over medium heat. Add the garlic and cook for 2 minutes until it becomes fragrant, making sure not to burn the garlic. Add the cream,milk, salt and pepper bringing to a low boil. Reduce the heat to medium lwo and simmer for 8-10 minutes. Turn off the burner and add the cheese, stirring until cheese is melted and incorprated.
  1. Add pasta to sauce, tossing to combine with tongs. Serve pasta warm, garnish with shrimp, parsley, and parmesan cheese if desired.