Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely and pat dry before sautéing to ensure proper browning and even cooking.

How spicy is this dish?

The heat level depends on your Cajun seasoning blend and hot sauce amount. Start with 1 tbsp hot sauce and adjust to taste.

Can I make this ahead?

Cook the pasta separately and store the shrimp-sauce mixture in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of pasta water or cream to restore creaminess.

What cheese can I substitute if I don't have Monterey Jack?

White cheddar, Asiago, or even mozzarella work well. Avoid aged cheeses; use melting varieties for a smooth sauce.

Can I use heavy cream instead of processed cheese?

Yes. Replace the processed cheese with 1 cup heavy cream or half-and-half, added after sautéing the shrimp, and stir in Monterey Jack and Parmesan for flavor.

Cheesy Cajun Shrimp Fettuccine

Name: Cheesy Cajun Shrimp Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb fettuccine noodles; salt, for pasta water; 1 stick unsalted butter (1/2 cup); 1 large onion, chopped; 1 green bell pepper, chopped; 2 sticks celery, chopped; Cajun seasoning, to taste; 1.5 lbs shrimp, peeled and deveined; 2 tbsp hot sauce; 2 large cloves garlic, minced; 1 (10 oz) can fire roasted diced tomatoes and green chiles; 1 (10.5 oz) can cream of celery soup; 1/2 cup seafood or chicken stock; 1 lb Mexican processed cheese block, cubed; 8 oz shredded Monterey Jack cheese; 1/2 cup heavy cream; 1/2 bunch green onions, sliced; 1 cup shredded Parmesan cheese; dried trinity seasoning blend, to taste

CookOSBeta

Cheesy Cajun Shrimp Fettuccine | CookOS

Ingredients

1 lb fettuccine noodles
salt, for pasta water
1 stick unsalted butter (1/2 cup)
1 large onion, chopped
1 green bell pepper, chopped
2 sticks celery, chopped
Cajun seasoning, to taste
1.5 lbs shrimp, peeled and deveined
2 tbsp hot sauce
2 large cloves garlic, minced
1 (10 oz) can fire roasted diced tomatoes and green chiles
1 (10.5 oz) can cream of celery soup
1/2 cup seafood or chicken stock
1 lb Mexican processed cheese block, cubed
8 oz shredded Monterey Jack cheese
1/2 cup heavy cream
1/2 bunch green onions, sliced
1 cup shredded Parmesan cheese
dried trinity seasoning blend, to tasteoptional

19 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions.
2
While the pasta cooks, melt a stick of unsalted butter in a large skillet over medium heat.
3
Add the chopped onion, bell pepper, and celery to the skillet. Season with Cajun seasoning and sauté until the vegetables are soft and translucent.
4
In a separate bowl, toss the shrimp with hot sauce and Cajun seasoning. Set aside.
5
Once the vegetables are soft, add the minced garlic to the skillet and cook for about one minute until fragrant.
6
Stir in the can of fire-roasted tomatoes and green chiles, followed by the cream of celery soup.
7
Rinse the soup can with seafood or chicken stock and add the liquid to the skillet. Stir to combine everything.
8
Add the cubed processed cheese, shredded Monterey Jack cheese, and heavy cream. Stir continuously until the cheeses are fully melted and the sauce is smooth.
9
Stir in the sliced green onions. Taste the sauce and adjust with more salt or seasonings if needed.
10
Add the seasoned raw shrimp to the cheese sauce. Cook for 8-10 minutes, stirring occasionally, until the shrimp are pink and cooked through.
11
Stir in the shredded Parmesan cheese until it's melted into the sauce.
12
Drain the cooked fettuccine and add it to the skillet with the sauce.
13
Gently fold the pasta into the sauce until everything is well-coated. Serve immediately.