Creamy Cajun Shrimp Alfredo Pasta in Steps

• Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Once done, drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
• In a large skillet, heat the olive oil over medium-high heat. Toss the peeled and deveined shrimp with Cajun seasoning, ensuring each piece is well coated. Add the shrimp to the hot skillet and cook for about 2 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Add the softened cream cheese, stirring continuously until it melts smoothly into the cream.
• Gradually sprinkle in the grated Parmesan cheese, stirring until the sauce is thick and creamy. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
• Add the cooked fettuccine back into the skillet with the sauce. Toss gently to coat every strand of pasta. Then, fold the cooked Cajun shrimp into the pasta, distributing them evenly throughout the dish.
• Transfer the creamy Cajun shrimp Alfredo pasta to serving plates and sprinkle chopped parsley on top for a fresh pop of color and flavor. Serve immediately while warm and enjoy!