Ruth’s Chris Cajun Shrimp Alfredo – Steakhouse Twist

Instructions:

1. Cook the fettuccine in well-salted boiling water according to package directions. Reserve 1/2 cup of the pasta water, then drain.
2. Toss the shrimp with Cajun seasoning until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and lightly charred. Remove and set aside.
4. Reduce heat to medium. In the same skillet, melt the butter and add the garlic. Sauté for about 30 seconds, until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently.
6. Stir in the Parmesan cheese, black pepper, smoked paprika, and a pinch of salt. Continue stirring until the sauce is smooth and slightly thickened.
7. Add the cooked pasta to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
8. Return the shrimp to the skillet and gently toss to combine.
9. Finish with fresh parsley and, if desired, a drizzle of melted butter before serving.

Variations :

• Substitute grilled chicken or scallops for the shrimp.
• Add sautéed mushrooms or spinach for extra depth.
• Increase Cajun seasoning for a spicier version.
• Use linguine or penne if fettuccine is unavailable.

Tips :

• Do not overcook the shrimp; they should be just opaque and tender.
• Always use freshly grated Parmesan for the smoothest Alfredo sauce.
• Keep the heat moderate when adding cheese to prevent graininess.
• For a true steakhouse experience, serve with grilled asparagus or pair with a sliced filet for a surf-and-turf presentation.