Cajun Shrimp Alfredo Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve ½ cup of pasta water before draining, then set the pasta aside.

Pat the shrimp dry with paper towels and season with 1½ tablespoons of Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Transfer the shrimp to a plate.

Reduce the heat to medium. Melt the butter in the same skillet and add the minced garlic. Cook for about 30 seconds until fragrant. Pour in the heavy cream and stir in the remaining Cajun seasoning, Italian seasoning, black pepper, and salt. Simmer gently for 3–4 minutes. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

Add the cooked fettuccine to the skillet and toss until coated in the Alfredo sauce. If needed, stir in a little reserved pasta water to loosen the sauce. Return the cooked shrimp to the skillet and gently toss everything together until heated through.

Sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately while hot with garlic bread or a crisp side salad.