Alfredo Sauce with Fusilli and Cajun Shrimp Toppings

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Two nights ago, we had this paste dish for dinner except me because I am allergy to cheese and dairy products. I was happy with the result as I could not taste what the outcome of the dish. Well, if everyone was going for the seconds, it meant it was good. It is a very simple and cheesy dish, if you like cheesy foods you will surely love this dish. My son commented that the Cajun Shrimps did go well with the pasta and make a good presentation.



Cajun Shrimp…


1 pound medium/large raw shrimp, shelled and deveined, if frozen, thawed

3 tablespoons canola/vegetable/corn/olive oil

¼ teaspoon ground black pepper

¼ teaspoon garlic powder (no salt)

¼ teaspoon onion powder (no salt)

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper, if preferred hotter, add ½ teaspoon

¼ teaspoon hot chili powder, if preferred hotter, add ½ teaspoon

Salt to taste

1-2 tablespoons lemon juice


Heat a frying pan with canola/vegetable/corn/olive oil over medium-high heat. Add shrimps and stir-fry until the shrimps turned red color. Add salt to taste. Stir to combine well.

Sprinkle over the shrimps with black pepper, garlic powder, onion powder, dried thyme and oregano, cayenne pepper and hot chili powder. Toss with a spatula until all the seasonings are well incorporated with the shrimps. Add the lemon juice and stir and let shrimps fried until a little golden brown/darken.


Alfredo Sauce & Fusilli…


1 box Fusilli pasta, cooked according to manufacturer’s instructions

1½ cup Store-ready Velveeta melted cheese

1 cup grated parmesan cheese

3¼ cups half and half

1 teaspoon ground white pepper

5 cloves garlic, peeled and finely chopped

4 tablespoon canola/olive oil

5½ tablespoons unsalted butter

2 tablespoons finely chopped parsley


Heat a large saucepan with unsalted butter to melt and canola/olive oil over medium heat. Add finely chopped garlic, half and half cream, grounded white pepper and stir to combine and bring to a simmer. Keep an eye on the cream mixture to prevent from overflows and stir constantly. Cook for 3-5 minutes.

Reduce to low, add the grated parmesan cheese and simmer for 6-8 minutes or until the sauce is thickened and smooth with a shiny look. When sauce has thickened, add the Velveeta melted cheese and stir until smooth. Stir constantly. Add the cooked fusilli pasta and finely chopped parsley into the sauce, fold to combine until all the sauce coats the pasta. Turn of the heat. Transfer to a serving platter/individual dish and top with Cajun Shrimps. Enjoy!!



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