Best 4 Zydeco Stomp Cajun Shrimp Alfredo Recipes

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Welcome to the world of flavors where Cajun spices meet creamy Alfredo sauce in a tantalizing dance of taste. Get ready to embark on a culinary journey to create the ultimate Zydeco Stomp Cajun Shrimp Alfredo. This delectable dish is a harmonious blend of Louisiana's soulful spices and Italy's rich culinary heritage. With its vibrant colors, aromatic essence, and explosion of flavors, Zydeco Stomp Cajun Shrimp Alfredo promises an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

ZYDECO STOMP CAJUN SHRIMP ALFREDO



Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
  • Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
  • Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  • Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
  • Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

ZYDECO STOMP CAJUN SHRIMP ALFREDO



Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories     Shrimp Pasta

Time 30m

Yield 6

Number Of Ingredients 15

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
  • Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
  • Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  • Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
  • Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

BOUDREAUX'S ZYDECO STOMP GUMBO



Boudreaux's Zydeco Stomp Gumbo image

I found this on allrecipes.com. Pro member Lupe Boudreaux says, "Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 2h

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 cup boneless skinless chicken breast half, chopped
1/2 lb pork sausage link, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
beer
6 stalks celery, diced
4 roma tomatoes, diced (plum)
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chili peppers, with liquid
2 tablespoons chopped fresh red chili peppers
1 bunch fresh parsley, chopped
1/4 cup cajun seasoning
1 lb shrimp, peeled and deveined

Steps:

  • Heat oil in a medium skillet over medium-high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 427.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 73.5, Sodium 1326.7, Carbohydrate 17.8, Fiber 2, Sugar 4.1, Protein 18.3

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

This recipe is a keeper! I absolutely loved it. I didn't have Cajun Seasoning, but I found a great recipe online (I've posted it separately). I didn't have Gruyere so I used what I had on hand, and it was still phenomenal. Recipe courtesy of Family Circle May 2010 and Rebekah Diehl-Shipper of Sterling, Ohio.

Provided by AmyZoe

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb fettuccine
9 ounces frozen peas, thawed
1 tablespoon canola oil
1 onion, chopped
3 garlic cloves, minced
4 teaspoons cajun seasoning (see Wonderful Homemade Cajun Seasoning recipe)
1 lb medium shrimp (thawed, peeled, and cooked)
2 1/2 tablespoons unsalted butter
3 tablespoons flour
1 cup vegetable broth
1 cup milk
1 cup gruyere cheese, shredded

Steps:

  • Cook pasta following package directions, about 12 minutes.
  • Add peas to pasta water for last 2 minutes of cook time.
  • Drain and return to pot.
  • Meanwhile, heat oil in a large non-stick skillet over medium heat.
  • Cook onion and garlic for 3 minutes.
  • Stir in Cajun Seasoning and cook 1 minute.
  • Stir in shrimp and cook 2 minutes and set aside.
  • Melt butter in a medium saucepan over medium heat.
  • Whisk in flour and cook, whisking, for 1 to 2 minutes.
  • Slowly whisk in broth and milk.
  • Bring to a simmer and cook 3 minutes.
  • Stir in remaining 2 teaspoons Cajun Seasoning and Gruyere until smooth.
  • Pour into pasta pot along with shrimp mixture.
  • Toss to coat and serve immediately.

Nutrition Facts : Calories 444.4, Fat 14.5, SaturatedFat 6.5, Cholesterol 162.9, Sodium 193.3, Carbohydrate 51, Fiber 3.5, Sugar 3.5, Protein 26.8

Tips:

  • To save time, you can use pre-cooked shrimp or frozen shrimp that has been thawed.
  • If you don't have heavy cream, you can use milk and butter instead. For each cup of heavy cream, use 1 cup of milk and 1/4 cup of butter.
  • To make the sauce more flavorful, you can add a splash of white wine or lemon juice.
  • If you like your sauce spicy, you can add a pinch of cayenne pepper or diced jalapeños.
  • To make the dish more colorful, you can add some chopped fresh parsley or basil.

Conclusion:

Zydeco Stomp Cajun Shrimp Alfredo is a quick and easy dish that is perfect for a weeknight meal. It is also a great dish for entertaining guests. The combination of shrimp, Alfredo sauce, and pasta is always a winner. The sauce is creamy and flavorful, and the shrimp are cooked to perfection. This dish is sure to please everyone at your table.

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