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.

Pasta:
16 oz. Fettuccine Pasta
1 Tablespoon Olive Oil
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Shrimp:
2 lbs Jumbo Shrimp; peeled & deveined
2 Tablespoon Olive Oil
2 Tablespoons Cajun Seasoning mix
or:
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
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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

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, ¼ 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!