My baby brother wanted shrimp and I wanted pasta. I’ve seen Cajun Shrimp Pasta before and figured you can’t go wrong with cajun spices, smoked shrimp, pasta and a cream sauce. So, here’s my take. Naturally it has bacon and smoked paprika.
- Pasta:
- 16 oz Fettuccine Pasta
- 1 Tablespoon Olive Oil
- Shrimp:
- 2 lbs Jumbo Shrimp; peeled & deveined
- 2 Tablespoon Olive Oil
- 2 Tablespoons Cajun Seasoning mix
- OR:
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Onion Salt
- 1/4 teaspoon Cracked Black Pepper
- Pinch of Red Pepper Flakes
- Cajun Bacon Alfredo Sauce:
- 1 slice of Bacon; finely chopped
- 1/2 cup Onion; minced
- 4 cloves Garlic; minced
- 1/4 cup Unsalted Butter
- 1/2 cup Heavy Cream
- 1 1/2 cup Milk
- 4 ounces Cream Cheese
- 1 1/2 cups Parmesan Cheese
- 1 teaspoon Smoked Paprika
- Pinch of Red Pepper Flakes
- Salt and Pepper to taste
- 1 Tablespoon Fresh Parsley; finely chopped
- Toss the shrimp in the herbs and spices, then skewer and place on a large flat dish. Cover and chill for at least 20 minutes (1-2 hours is best).
- Preheat smoker to 325°F.
- Meanwhile, heat a dutch oven or deep skillet over medium heat and add the bacon, butter and onion. Cook until the onion is tender before adding the garlic, sautéing until fragrant; about 2 minutes. Reduce the heat to medium-low and pour in the milk and cream. Add the cheeses, stirring until melted. You can whisk in more milk, 1/4 cup at a time if the sauce gets too thick.
- Add the shrimp skewers to the smoker and cook for 10-12 minutes or until pink.
- Heat a large pot of liberally salted water to a boil and add the pasta. Cook until almost al dente; about 10 minutes. Drain and add to the Alfredo sauce along with the shrimp. Toss and serve!
- Enjoy!
Looking for a side dish? Try one of these recipes!
