Bourbon Street Shrimp

"A twist on shrimp alfredo with a kick."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Heirloom photo by Heirloom
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Heirloom photo by Heirloom
Ready In:




  • Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
  • While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
  • Add shrimp and cook until hot.
  • Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
  • If desired you can add a small can of finely diced olives.
  • Serve hot sauce over hot pasta.

Questions & Replies

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  1. Soledad
    I made this tonight for dinner. I also added diced red peppers like PSU Lioness and some chopped onions. I didn't have fettucine so I used bow-tie pasta instead which did a good job of holding the sauce. For those who are sensitive to hot spices just use 1 teaspoon of Cajun spice instead of two. I served this with French bread. Very delicious.
  2. Anonymous
    Sounds super! I'll make my own Alfredo Sauce though.
  3. ltemple99
    This recipe is delicious. Only used 1 TSP of Cajun seasoning, so not too spicy for the kid. I served the dish with spaghetti noodles. Yummy.
  4. Joni D.
    This recipe was amazing! I had shrimp in the freezer forever and wasn't sure how I was ever going to use them, then I came upon this recipe. It was instantly a family favorite.
  5. camile75_12261269
    I tried this dish last night. It was hit with the family. I however, had Kroger steam the shrimp for me in cajun seasonings. I also used diced tomato in the can with chiles. A little kick but this will become a regular in my househould.


  1. Pat H.
    For the Tomato I used a can of rotele Tomatos with green chile and also added mushrooms
  2. Anonymous
    My own Alfredo Sauce.
  3. PSU Lioness
    Wow! Delicious! I agree that this is not for the faint of heart because of the spices, but I expected it when I saw "Bourbon Street" in the title. The only think I changed is that I used penne pasta instead of fettucine and I diced some red peppers and added them to get some veggies in there. I thought it was fabulous. I will be making it again.


Hi I am a new mom. I have a 10 week old Daughter named Annabelle who is the love of my life right after my husband Darin who is in the USAF. I have no formal training but I was a cook at the officer's club on base for over a year and I learned a lot and loved it. My favorite cookbook is the joy of cooking. <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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