Chesapeake Bay Cajun Shrimp Alfredo

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle’s Chesapeake Bay Sea Shell
4 Tbsp. butter
1 lb. raw shrimp, peeled & deveined
1/2 tsp. salt, divided
1 tsp. black pepper, divided
1-1/2 Tbsp. minced garlic
1 cup white onion, chopped
1 cup red bell pepper, ribs & seeds removed, chopped
1 jalapeño pepper, deseeded & chopped
1/2 tsp. thyme
1/2 cup dry white wine
2 Tbsp. all-purpose flour
1 tsp. paprika
2 cups heavy cream
1 cup shredded Gouda cheese
2 oz. tomato, diced
Green onion, chopped, for garnish
Asiago cheese, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  2. Heat 1 Tbsp. of butter in a large skillet over medium-high heat. Season shrimp with half of the salt & pepper. Add to the skillet and cook until no longer translucent, about 2-3 minutes per side. Set aside.
  3. Melt remaining butter in skillet and add garlic, onion, bell pepper, jalapeño and thyme. Sauté until onions are soft, about 3-5 minutes. 
  4. Lower heat to medium and add white wine to skillet. Reduce liquid by half, about 5 minutes.
  5. Lower heat to a simmer and whisk in all-purpose flour, remaining salt & pepper and paprika until thickened, about 5-7 minutes. Add heavy cream and Gouda, stirring until incorporated and cheese is melted.
  6. Add shrimp and pasta to the skillet, tossing until evenly coated.
  7. Pour the cajun shrimp pasta into serving dishes and garnish with tomatoes, green onions, and Asiago. Serve and enjoy!