Crispy Cajun Shrimp Fettuccine

Crispy cajun shrimp fettuccine with homemade creamy sauce and jumbo shrimp that are coated in a homemade cajun spice. 


OK, so probably you’re saying to yourself that all you can see in this dish are these gigantic shrimp. Me too!

I can explain this. I was craving fettuccine, but I got tired of chicken or bacon so I look in my freezer and I find these gigantor shrimp.

Seriously. That’s what the bag said, Gigantor Shrimp, and there were about 16-20 shrimp in the bag. Now let me backtrack a bit here. I’ve been determined to cook less portions of a meal. For example usually my dishes are for 4 to 6 people. There are only two of us here at JoCooks headquarters. And nobody here loves leftovers. So what do we do with a lot of the leftovers? Well we have a dog, but as you know we can’t give her people food, though we cheat sometimes and give her the meat and throw out everything else. But what the dog doesn’t get, the garbage does.

So I was determined here to only make two portions of this fettuccine. So I did. So this is what happened. You end up with very little fettuccine and a lot of shrimp.

Now if you want to make this recipe, you do not need these gigantor shrimp, nor do you need so many, unless they’re the real small ones. Needless to say these huge shrimp are amazing. I did want to prove to you that there was actually fettuccine in this dish, so here you go. It’s in there, underneath the gigantor shrimp.

Oh and I did not forget. Happy New Year my friends!


3.8 from 5 reviews
Crispy Cajun Shrimp Fettuccine
Prep time
Cook time
Total time
Serves: 2 srevings
  • 4 oz fettuccine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 gigantor shrimp or 16 large shrimp
  • 1 tbsp cajun spice (you can find recipe here)
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
  1. Cook fettuccine according to package instructions.
  2. Clean the shrimp and season with 1 tbsp of cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  3. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
  4. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
  5. Serve warm.



  1. Susan Figg says

    I made this dish tonight. I had small scallops on hand, so I used them instead of the shrimp. It was so delicious, and I just wanted to thank you for sharing.

  2. Marie D. says

    So excited to try this!! I was wondering is it possible to substitute the Chicken broth for a homemade sauce or not?

  3. Sara says

    is there a difference between heavy cream and heavy whipping cream? i am using the whipping and its not thickening…..

    • says

      Not exactly. There are differences in milk-fat content. All cream contains at least 18 percent milk fat: “whipping cream” is made up of 30 percent, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent or more.

  4. Janelle says

    I too am someone who came across this awesome recipe on pinterest and made it last night. I used half a box (8oz) of pasta instead of just 4oz but kept everything else the same… there was enough sauce to still cover the extra noodles. I didn’t have fresh shrimp, used pre-cooked defrosted ones and it was still yummy. I think next time I will leave the shrimp out and just top the past so they remain crispy. I did a side of steamed broccoli and loved it!

  5. says

    Great recipe. Totally delicious!! My new go to when i want to eat out but dont want to spend the money… Just trying to figure outhhowany calories/WW points this is…

  6. Linda says

    Made this last night and it was a huge hit. My son asked if he could lick his plate! I did substitute evaporated milk for the heavy cream and needed the flour to thicken. It was delicious! Thought I was in a restaurant!

  7. Don says

    I made this tonight, and all I can say is wow! I’ll admit, I substituted Old Bay for Cajun (because we aren’t fond of Cajun), which I generously sprinkled on the shrimp, but the rest of the recipe I followed to the letter. The shrimp (before sauce) was ah-mazing! I was glad I had extras to do a little “quality check” prior. I will make this again!

  8. Erin says

    This was so good! I found the recipe on Pinterest and wanted to give it a try. My BF is a super pick eater and he even really liked it. Thank you for the recipe!

  9. Kim says

    Made this last night and it was de-lish! It’s even better the next day! Loved how simple, yet amazingly tasty it was. Thanks!

  10. Inga says

    What a terrific and simple recipe! Have had my eye on this for awhile, finally made it for dinner tonight. No “gigantor” shrimp, what a bummer, will continue my quest to find those! My only change was I used corn starch instead of flour. No problem with the sauce thickening, just let it bubble away! To make it extra pretty, I added some sliced scallion to the top. Add a bag caesar and some garlic toast and dinner to the table in just under 20 minutes. Thank you!

  11. Ted says

    Now that is what I call food for the soul and everyplace else. Thank God Zucchini and Kale dropped below the fence.

  12. Missy says

    Girl! Slam dunk on this recipe! I love that there’s not 100 ingredients and that it’s so quick yet tastes like it was way more complicated :) Made this for my picky eaters last night and it turned out great! Only thing is my sauce was a little too thin so I just added a few shakes of flour before adding the cheese. My first time using one of your recipes but not the last – Thanks and God bless :)

  13. Meg says

    I made this dish last night and it was a huge hit!! Absolutely delicious!!! I told my friends about it and had to print out 3 recipes for them!! Thank you for sharing this amazing dish!!

  14. Shannon says

    This was delish but my sauce was thin. How long should it cook to thicken up? I had to remove it from heat for a bit while I soothed my crying toddler and thought maybe I messed up there. Other than that we all loved it!

    • says

      Hi Shannon, it shouldn’t take longer than 3 minutes, and as soon as you add the Parmesan cheese it should thicken some more. Now if the sauce is still too thin you can add another tsp of flour and whisk it in, it should thicken up quickly.

  15. lucy says

    I am new to the cooking world. I tried your stuff shells and sex in a pan…LOVED IT!!!!!!!! please explain to me what heavy cream is. I will be making this on wedesday :) thank you

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