Cajun Shrimp Alfredo
CAJUN SHRIMP SPAGHETTI SQUASH😍
Tender spaghetti squash strands with a creamy cajun alfredo, topped with juicy shrimp? Yes please. I love roasting a spaghetti squash on Sundays to save time during the week and serving it different ways. This cajun alfredo comes together in 5 minutes, meaning you can have a healthier version of your favorite on the table in no time. All the creaminess you love from a classic alfredo, yet way more flavorful and made healthier with spaghetti squash - you’re gonna love this one!
Serves 2.
Ingredients:
For the Cajun Shrimp Alfredo with Spaghetti Squash:
1 medium spaghetti squash
3 tbsps olive oil, divided
15 peeled and deveined shrimp
2 tsps cajun seasoning*, divided (homemade or store bought, homemade recipe below)
1 tbsp unsalted butter
2 cloves minced garlic
1 cup heavy cream
⅓ cup freshly grated parmesan
1 tsp lemon zest
1 tbsp lemon juice
Lemon wedges + parsley for serving
Homemade Cajun Seasoning*:
1 tbsp smoked paprika
2 tsps garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp cayenne (use ½ for less spice)
1 tsp celery salt
½ tsp dried thyme
*Note: you can use store-bought or homemade cajun seasoning. For store-bought, I typically get Tony Crachere’s creole seasoning but it can be quite salty, so I have been making my own (this will make more than you need for this recipe). Choose what works for you!
Directions:
For the Cajun Shrimp Alfredo with Spaghetti Squash:
Preheat the oven to 450 degrees.
Halve your spaghetti squash lengthwise (hot dog, not hamburger) and scrape out the seeds. Sometimes I like to cut little slits along where I would cut down the middle and microwave 1-2 minutes to soften it before cutting - it makes the cutting process a bit easier.
Drizzle with 1 tbsp olive oil and season with a pinch of salt, placing each half face down on a sheetpan.
Bake at 450 degrees for 25-35 minutes depending on the size. You can also air fry for about 20 minutes. Once it’s done, it should flake into strands easily with a fork. Use a fork to scrape the spaghetti squash into strands and set aside.
Season shrimp with 1 tbsp olive oil and 1 tsp cajun seasoning. If you are using store bought seasoning, they can be quite salty, so don’t add any extra salt. If you are using homemade, salt to taste.
Get a nonstick skillet to medium high heat and drizzle in 1 tbsp olive oil.
Once hot, add the shrimp in a single layer and cook about 1-1.5 minutes per side or until pink. You want to pull them as soon as they’re pink to not overcook them. Remove and set aside.
Reduce heat to low and add the butter and garlic, toasting for about 30 seconds or until butter is melted and garlic is fragrant.
Add in the heavy cream and 1 tsp cajun seasoning and cook, stirring every so often on medium low for 5 minutes or until slightly thickened.
Add in the parmesan cheese, lemon zest, and lemon juice and mix until the cheese has melted. Taste and adjust seasonings.
Toss the spaghetti squash with the the cajun alfredo and serve with the shrimp and parsley over top. Enjoy!