8 ounces fettuccine pasta, cooked according to package directions and drained
FOR THE SHRIMP:
2 tablespoons cajun seasoning
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1–1/2 pounds medium to large shrimp, peeled and deveined
2 tablespoons unsalted butter
FOR THE ALFREDO SAUCE:
1/2 cup unsalted butter
1 (8-ounce) package cream cheese, cubed
1/2 teaspoon Italian seasoning
1 tablespoon freshly minced garlic
2 cups whole milk
2 cups grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chopped parsley, for garnish
Begin cooking the pasta. While pasta is cooking, season shrimp with cajun seasoning, salt and pepper.
Melt the 2 tablespoons of butter for the shrimp in a large skillet over medium heat. Add shrimp to the skillet and cook for 3-4 minutes (stirring often), or until shrimp have just turned pink on both sides. Cook shrimp in 2 batches if necessary. Transfer shrimp to a plate and set aside.
In the same skillet over medium heat, melt the 1/2 cup of unsalted butter. Add garlic and saute (stirring constantly), until fragrant, about 30 seconds.
Add cream cheese cubes and Italian seasoning. Stir with a whisk to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
Add Parmesan cheese and pepper. Stir well to combine. Continue to cook and stir for 2-3 minutes, or until sauce reaches desired thickness.
Remove from heat and add pasta to skillet with sauce. Toss to coat evenly and top with shrimp. Garnish with parsley, if desired and serve immediately.