{"id":32000,"date":"2025-09-07T21:04:25","date_gmt":"2025-09-07T14:04:25","guid":{"rendered":"https:\/\/9amchef.com\/?p=32000"},"modified":"2025-09-07T21:04:25","modified_gmt":"2025-09-07T14:04:25","slug":"cajun-alfredo-shrimp-stuffed-pasta-shells","status":"publish","type":"post","link":"https:\/\/9amchef.com\/cajun-alfredo-shrimp-stuffed-pasta-shells\/","title":{"rendered":"Cajun Alfredo Shrimp Stuffed Pasta Shells"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Imagine a dish called Shrimp Stuffed Pasta Shells with Cajun Alfredo Sauce! If I had to choose just one pasta dish to eat forever, it would definitely be these stuffed pasta shells! Picture a fusion of Cajun Pasta and Alfredo Pasta, with added shrimp, creating the ultimate pasta experience!<\/p>\n\n\n\n

Here’s what you need:<\/p>\n\n\n\n

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Cajun Alfredo Shrimp Stuffed Pasta Shells<\/h2>\n\t\t

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**Shrimp and Pepper Filling:**<\/h4>
  • 1 tablespoon olive oil<\/li>
  • 1 tablespoon unsalted butter<\/li>
  • 1 red bell pepper (diced)<\/li>
  • 1 green bell pepper (diced)<\/li>
  • 1 pound raw large shrimp (peeled, deveined, and chopped)<\/li>
  • 2 teaspoons chili powder mix<\/li>
  • 1\/2 teaspoon salt (adjust to taste)<\/li>
  • 1 teaspoon paprika<\/li>
  • 1 teaspoon garlic powder<\/li>
  • 1\/2 teaspoon onion powder<\/li>
  • 1\/2 teaspoon oregano<\/li>
  • Pinch of cayenne powder (optional)<\/li><\/ul>

    **Cajun Alfredo Sauce:**<\/h4>
    • 1\/2 cup unsalted butter<\/li>
    • 1 tablespoon fresh minced garlic<\/li>
    • 2 cups heavy cream<\/li>
    • 1 to 2 tablespoons Cajun seasoning<\/li>
    • 1 teaspoon dried basil<\/li>
    • 1\/2 teaspoon salt (adjust to taste)<\/li>
    • 1\/2 to 3\/4 teaspoon black pepper (adjust to taste)<\/li>
    • 1 1\/2 cups freshly grated Parmesan cheese<\/li>
    • 2 tablespoons cream cheese (at room temperature)<\/li>
    • Squeeze of lemon juice<\/li>
    • 2 tablespoons finely chopped fresh parsley<\/li><\/ul>

      **Other:**<\/h4>
      • 18 to 24 jumbo pasta shells (cooked al dente)<\/li>
      • Salt (for boiling pasta)<\/li>
      • 1 to 2 cups mozzarella cheese<\/li>
      • Parmesan cheese (for garnish)<\/li>
      • Parsley (for garnish)<\/li>
      • Red pepper flakes (for garnish)<\/li><\/ul>\t<\/div>\n\t
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        **Shrimp Filling:**<\/h4>
        1. Heat a large pan over medium heat.<\/li>
        2. Add olive oil, butter, diced bell peppers, shrimp, chili powder, salt, paprika, garlic powder, onion powder, oregano, and cayenne powder.<\/li>
        3. Saute for 7 to 9 minutes until the shrimp is cooked and the peppers are soft.<\/li>
        4. Remove the shrimp and peppers from the pan.<\/li><\/ol>

          **Cajun Alfredo Sauce:**<\/h4>
          1. In the same pan, melt butter with garlic over medium heat.<\/li>
          2. Add heavy cream, Cajun seasoning, basil, salt, and black pepper.<\/li>
          3. Whisk and simmer for 5 to 6 minutes until thickened.<\/li>
          4. Add Parmesan, cream cheese, and lemon juice. Whisk until smooth.<\/li>
          5. Remove from heat, add parsley, and set aside.<\/li><\/ol>

            **Cook Pasta and Assemble:**<\/h4>
            1. Boil water in a large pot, salt it generously, and cook pasta shells until al dente. Drain and dry.<\/li>
            2. Preheat oven to 350\u00b0F.<\/li>
            3. Pour 1 cup of Cajun Alfredo sauce into an oven-safe dish.<\/li>
            4. Fill each shell with shrimp filling and arrange in the dish.<\/li>
            5. Pour remaining sauce over shells, sprinkle with cheese.<\/li>
            6. Cover with foil and bake for 25 minutes.<\/li>
            7. Uncover, broil for 3 to 4 minutes until golden brown.<\/li>
            8. Garnish with parsley, red pepper flakes, and more Parmesan if desired.<\/li><\/ol>\t<\/div>\n\t
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              Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
              \n\t

              Cajun Alfredo Shrimp Stuffed Pasta Shells<\/h2>\n\t\t

              \n\t\t\t<\/p>\n\t

              \n\t\t\t<\/div>\n\t
              \n\t\t

              **Shrimp and Pepper Filling:**<\/h4>
              • 1 tablespoon olive oil<\/li>
              • 1 tablespoon unsalted butter<\/li>
              • 1 red bell pepper (diced)<\/li>
              • 1 green bell pepper (diced)<\/li>
              • 1 pound raw large shrimp (peeled, deveined, and chopped)<\/li>
              • 2 teaspoons chili powder mix<\/li>
              • 1\/2 teaspoon salt (adjust to taste)<\/li>
              • 1 teaspoon paprika<\/li>
              • 1 teaspoon garlic powder<\/li>
              • 1\/2 teaspoon onion powder<\/li>
              • 1\/2 teaspoon oregano<\/li>
              • Pinch of cayenne powder (optional)<\/li><\/ul>

                **Cajun Alfredo Sauce:**<\/h4>
                • 1\/2 cup unsalted butter<\/li>
                • 1 tablespoon fresh minced garlic<\/li>
                • 2 cups heavy cream<\/li>
                • 1 to 2 tablespoons Cajun seasoning<\/li>
                • 1 teaspoon dried basil<\/li>
                • 1\/2 teaspoon salt (adjust to taste)<\/li>
                • 1\/2 to 3\/4 teaspoon black pepper (adjust to taste)<\/li>
                • 1 1\/2 cups freshly grated Parmesan cheese<\/li>
                • 2 tablespoons cream cheese (at room temperature)<\/li>
                • Squeeze of lemon juice<\/li>
                • 2 tablespoons finely chopped fresh parsley<\/li><\/ul>

                  **Other:**<\/h4>
                  • 18 to 24 jumbo pasta shells (cooked al dente)<\/li>
                  • Salt (for boiling pasta)<\/li>
                  • 1 to 2 cups mozzarella cheese<\/li>
                  • Parmesan cheese (for garnish)<\/li>
                  • Parsley (for garnish)<\/li>
                  • Red pepper flakes (for garnish)<\/li><\/ul>\t<\/div>\n\t
                    \n\t\t

                    **Shrimp Filling:**<\/h4>
                    1. Heat a large pan over medium heat.<\/li>
                    2. Add olive oil, butter, diced bell peppers, shrimp, chili powder, salt, paprika, garlic powder, onion powder, oregano, and cayenne powder.<\/li>
                    3. Saute for 7 to 9 minutes until the shrimp is cooked and the peppers are soft.<\/li>
                    4. Remove the shrimp and peppers from the pan.<\/li><\/ol>

                      **Cajun Alfredo Sauce:**<\/h4>
                      1. In the same pan, melt butter with garlic over medium heat.<\/li>
                      2. Add heavy cream, Cajun seasoning, basil, salt, and black pepper.<\/li>
                      3. Whisk and simmer for 5 to 6 minutes until thickened.<\/li>
                      4. Add Parmesan, cream cheese, and lemon juice. Whisk until smooth.<\/li>
                      5. Remove from heat, add parsley, and set aside.<\/li><\/ol>

                        **Cook Pasta and Assemble:**<\/h4>
                        1. Boil water in a large pot, salt it generously, and cook pasta shells until al dente. Drain and dry.<\/li>
                        2. Preheat oven to 350\u00b0F.<\/li>
                        3. Pour 1 cup of Cajun Alfredo sauce into an oven-safe dish.<\/li>
                        4. Fill each shell with shrimp filling and arrange in the dish.<\/li>
                        5. Pour remaining sauce over shells, sprinkle with cheese.<\/li>
                        6. Cover with foil and bake for 25 minutes.<\/li>
                        7. Uncover, broil for 3 to 4 minutes until golden brown.<\/li>
                        8. Garnish with parsley, red pepper flakes, and more Parmesan if desired.<\/li><\/ol>\t<\/div>\n\t
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                          \n\t\t
                          Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                          Imagine a dish called Shrimp Stuffed Pasta Shells with Cajun Alfredo Sauce! If I had to choose just one pasta dish to eat forever, it would definitely be these stuffed pasta shells! Picture a fusion of Cajun Pasta and Alfredo Pasta, with added shrimp, creating the ultimate pasta experience! Here’s what you need:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13988,130],"tags":[],"class_list":["post-32000","post","type-post","status-publish","format-standard","hentry","category-dinner","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32000"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32000\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}