Smokey Cajun Shrimp Pasta

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.


16 oz. Fettuccine Pasta

1 Tablespoon Olive Oil


2 lbs Jumbo Shrimp; peeled & deveined

2 Tablespoon Olive Oil

2 Tablespoons Cajun Seasoning mix


½ teaspoon Smoked Paprika

¼ teaspoon Chili Powder

¼ teaspoon Cayenne Pepper

¼ teaspoon Garlic Powder

½ teaspoon Onion Salt

¼ teaspoon Cracked Black Pepper

Pinch of Red Pepper Flakes

Cajun Bacon Alfredo Sauce:

1 slice of Bacon; finely chopped

½ cup Onion; minced

4 cloves Garlic; minced

¼ cup Unsalted Butter

½ cup Heavy Cream

1 ½ cup Milk

4 ounces Cream Cheese

1 ½ cups Parmesan Cheese

1 teaspoon Smoked Paprika

Pinch of Red Pepper Flakes

Salt and Pepper to taste

1 Tablespoon Fresh Parsley; finely chopped

  1. 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).
  2. Preheat smoker to 325°F.
  3. 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, ¼ cup at a time if the sauce gets too thick.
  4. Add the shrimp skewers to the smoker and cook for 10-12 minutes or until pink.
  5. 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!
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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