We're Meghan & Stacie

Armed with culinary prowess, practical advice, and microphones, Meghan and Stacie make life as the family cook easier. And funnier too?


more about us
What Are You Looking For?

Leave Us A Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!?

It’s true. Click below, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos. 

leave a voicemail
Apple Podcasts
Listen to The Podcast On:

Creamy Cajun Shrimp Pasta

Share This:

A lightening fast, lighter version of Alfredo with tons of flavor and quick-cooking shrimp. This 20-minute pasta is one of our back pocket meals and works as a vegetarian dish, made with chicken, or with quick-cooking shrimp taken straight from your freezer (as done here). If you want to keep this “light” you can steam the veggies and protein – this keeps everything tender and juicy without added fat. However you cook them, the sauce will have plenty of flavor to keep this dish totally delicious.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Cajun Shrimp Pasta recipe | Didn't I Just Feed You podcast

Creamy Cajun Shrimp Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Stacie and Meghan
  • Yield: 4 to 6 1x



1 lb fettuccine, cooked
1 lb medium peeled and deveined shrimp, thawed
1 red bell pepper, cut into 1/2-inch thick strips
2 tablespoons cajun seasoning, to taste
3 tablespoons olive oil, divided
3 cloves garlic, chopped
2 tablespoons flour
1 cup chicken broth (substitute vegetable broth for a vegetarian version)
1 cup milk (low fat works fine if you want to keep this lighter)
1 cup grated Parmesan
Salt and pepper
Chopped fresh parsley, for garnish (optional)


  1.  Cook the fettuccine according to package instructions. Drain (do not rinse!) and set aside. In the meantime, add the shrimp and pepper to a large bowl. Sprinkle with cajun seasoning and toss to coat well.
  2. Add 1 tablespoons of the oil to a large high-sided pan or skillet set over medium heat. Add the shrimp and pepper and sauté until the shrimp are opaque and the pepper is fork tender, about 3 to 5 minutes. Remove pan from heat and use a slotted spoon to transfer the shrimp and peppers to a plate.
  3. Return the pan to medium heat and add the remaining 2 tablespoons of oil. Once hot, add the garlic. Cook for about 2 minutes, until garlic is just fragrant, and then whisk in flour. Keep mixing until the flour and oil mixture is completely smooth.
  4. Add broth in a slow steady stream and whisk some more. Cook for 30 seconds or so and add milk in a slow steady stream. Keep whisking to make sure that your sauce stays smooth. Cook for 3 minutes or so, until the sauce thickens (it should part as you drag a silicone spatula through it). Be careful not to thicken the sauce too much since the cheese will also thicken it further.
  5. Remove the sauce from heat and whisk in the Parmesan; keep whisking until smooth again. Season with salt and pepper to taste.
  6. Add the cooked pasta, shrimp and peppers to the skillet and, using tongs, toss until everything is well coated. Finish with chopped parsley and serve immediately.

join now

Our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll find out what you’re cooking and eating now too.  

Join Our Private Listener's Community on Facebook

get social with us!

Get our Back-Pocket Meal Plan!

A meal plan — complete with recipes and a shopping list — that you can rely on all year long. Dinner, done! ✅