White Truffle Cajun Shrimp Alfredo
This White Truffle Cajun Shrimp Alfredo is exactly what I make when I want to impress without overcomplicating things. It’s rich, silky, gently spiced, and finished with white truffle oil for that unmistakable, elevated aroma.
Ingredients
- 1 package or 16 ounce fettuccine
- 1½ pound large shrimp, deveined, tail removed
- salt and freshly ground black pepper
- ¼ cup olive oil
- 1 tbsp cajun seasoning
- 3 tbsp garlic butter
- 2 cloves garlic, grated
- 2 cups heavy cream
- 2 cups parmesan, shaved
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp Truffle oil
Instructions
- Cook the Pasta. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8–10 minutes until al dente. Reserve ½ cup pasta water before draining.
- Season the Shrimp. In a bowl, combine shrimp with salt, pepper, and Cajun seasoning. Toss to coat evenly.
- Sauté the Shrimp. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until opaque. Remove and set aside. (Do not overcook.)
- Build the Sauce. Lower heat to medium. Add garlic butter and grated garlic. Sauté 30 seconds until fragrant.Pour in heavy cream and bring to a gentle simmer. Stir continuously and cook 3–5 minutes until slightly thickened.Gradually stir in Parmesan cheese until fully melted and smooth.
- Combine. Return shrimp to the skillet. Add drained pasta and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
- Finish with Truffle Oil. Turn off heat. Drizzle white truffle oil over the pasta and gently toss.