Cajun Alfredo Shrimp Stuffed Pasta Shells

30 minutes
60 minutes
90 minutes
6 people
If I could only make one pasta dish for the rest of my life, it would have to be these stuffed pasta shells! Imagine we took Cajun Pasta and combined it with Alfredo Pasta, added shrimp, and then this recipe was born. It has everything you could want in the perfect pasta dish!
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Cajun Alfredo Shrimp Stuffed Pasta Shells

If I could only make one pasta dish for the rest of my life, it would have to be these stuffed pasta shells! Imagine we took Cajun Pasta and combined it with Alfredo Pasta, added shrimp, and then this recipe was born. It has everything you could want in the perfect pasta dish!

The Shrimp Pepper Filling

The first step to this recipe is making the shrimp filling! It has an insane amount of flavor that can literally just be eaten on its own. You’ll need large raw shrimp that has been peeled, deveined, and tail off. Chop each shrimp into 3 to 4 smaller pieces. Now here is everything else you need:

  • olive oil
  • unsalted butter
  • green bell pepper
  • red bell pepper
  • salt
  • chili powder
  • paprika
  • garlic powder
  • onion powder
  • oregano

Over medium heat, add a drizzle of olive oil and a spoonful of butter. Add the bell peppers, shrimp, and all the spices listed above. Cook for 7 to 8 minutes over medium heat until the shrimp is fully cooked and the peppers have a nice sear to them. Once done, take off the heat. Moving on to the sauce!

Cajun Alfredo Sauce

Now there is a cajun pasta and a fettucini alfredo recipe on the blog so what we’re going to do is combine those two into one!

For the sauce, start by melting down unsalted butter in a saucepan. Add the garlic and saute for about 1 to 2 minutes. Now add in the heavy creamy along with all the spices (cajun seasoning, salt, black pepper, and dried basil). Add a little salt at a time because the cajun seasoning already has salt in it.

*NOTE: Different brands of cajun seasoning have different salt and spice levels so make sure to add to your taste and don’t add salt until you’ve tried the sauce with the cajun seasoning. My favorite brand of cajun seasoning that has the best flavor and texture in my opinion is McCormick!

Allow the heavy cream to simmer for about 5 minutes or until smooth and reduced. Then add in the parmesan and cream cheese and whisk to melt it all in. Taste it and tweak anything to your liking. Now would be a good time to add the salt in if needed.

Finally, add in the chopped parsley and mix together. Take off the heat and set aside.

Assembly and Baking

I know that there is a lot of steps to this recipe but I promise it’ll be so worth it! We’re almost at the finish line.

You’ll need jumbo pasta shells that have been cooked to al dente in salted water. Make sure the shells have been drained and dried out. Then fill them with shrimp and peppers.

To the bottom of a baking dish, spread a layer of the cajun alfredo sauce on the bottom. Arrange the stuffed shells in rows to fill the dish. Add more cajun alfredo sauce on top. Cover with shredded mozzarella!

Seal the dish with foil and pop it in the oven to first bake for 25 minutes, then uncover and broil to crisp up the top!

I like to garnish it with parsley, red pepper flakes, and more parmesan to enjoy.

Craving More Pasta? Try These Recipes Out!

  • Pesto Pasta Salad
  • Gochujang Tofu Pasta
  • Chorizo and Chicken Pasta
  • Sun Dried Tomato Pasta
  • Fettucini Alfredo

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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Cajun Alfredo Shrimp Stuffed Pasta Shells

If I could only make one pasta dish for the rest of my life, it would have to be these stuffed pasta shells! Imagine we took Cajun Pasta and combined it with Alfredo Pasta, added shrimp, and then this recipe was born. It has everything you could want in the perfect pasta dish!

If I could only make one pasta dish for the rest of my life, it would have to be these stuffed pasta shells! Imagine we took Cajun Pasta and combined it with Alfredo Pasta, added shrimp, and then this recipe was born. It has everything you could want in the perfect pasta dish!

30 minutes
60 minutes
90 minutes
6 people

Ingredients

SHRIMP AND PEPPER FILLING
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 pound raw large shrimp (deveined, tail off, and chopped)
  • 2 teaspoons chili powder blend
  • 1/2 teaspoon salt, more to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • pinch of cayenne powder, optional
CAJUN ALFREDO SAUCE
  • 1/2 cup unsalted butter
  • 1 tablespoon fresh garlic, minced
  • 2 cups heavy cream
  • 1 to 2 tablespoons cajun seasoning 
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 to 3/4 teaspoon black pepper, to taste
  • 1 1/2 cup parmesan freshly grated
  • 2 tablespoons cream cheese, room temp
  • squeeze of lemon juice
  • 2 tablespoons fresh parsley, finely chopped
OTHER
  • 18 to 24 jumbo pasta shells, cooked to al dente
  • salt, to boil pasta
  • 1 to 2 cups mozzarella cheese
  • parmesan, to garnish
  • parsley, to garnish
  • red pepper flakes, to garnish

Instructions

SHRIMP FILLING
  1. Heat a large pan over medium heat.
  2. Add olive oil, butter, diced bell peppers, shrimp,  chili powder, salt, paprika, garlic powder, onion powder, oregano, and cayenne powder.
  3. Mix together and saute for 7 to 9 minutes until the shrimp is cooked and the peppers have seared and softened.
  4. Remove the shrimp and pepper filling from the pan and to the same pan, we will make the sauce.
CAJUN ALFREDO SAUCE
  1. In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.
  2. Add the heavy cream, cajun seasoning, dried basil, salt, and black pepper. Whisk together and bring to a simmer for 5 to 6 minutes to reduce and thicken.
  3. Add the parmesan, cream cheese, and a small squeeze of lemon juice. Whisk again until the sauce is smooth and thick.
  4. Take off the heat, add the chopped parsley, mix again, and set aside.
COOK PASTA AND ASSEMBLE
  1. Heat a large pot of water to a boil. Once it comes to a boil, generously salt your water. Then drop the pasta shells in and cook according to package directions to al dente. Drain and dry the shells before filling.
  2. Preheat oven to 350°F.
  3. To the bottom of a large oven-safe baking dish, add about 1 cup of the cajun alfredo sauce to cover the bottom.
  4. Fill each jumbo shell with shrimp filling and arrange in rows in a large oven-safe baking dish.
  5. Pour the remaining cajun alfredo sauce on top of the shells, adding as little or as much sauce as you'd like. I suggest not filling it with sauce to the top. That way the pasta shells can crisp up in the oven.
  6. Sprinkle the top with cheese, cover the dish with foil, and pop in the oven to bake for 25 minutes.
  7. Uncover, turn the oven setting to broil, and cook for another 3 to 4 minutes until the top is golden brown and crispy. Monitor closely as it can burn quickly.
  8. Take out of the oven and garnish with parsley, red pepper flakes, and more parmesan if desired.
5 based on 2 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

Yumm! We just had this for dinner and it was delicious! Definitely an indulgent meal with the sauce! It was well received by family (2 kids included)

Loved this recipe! Turned out great. Thank you.

Amazing. Soooo good 15/10 pasta this was

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