Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Once done, carefully drain the pasta in a colander, reserving about 1 cup of the pasta water to adjust the sauce later. Set it aside.

While the pasta is cooking, prepare your shrimp by placing them in a bowl. Generously sprinkle Cajun seasoning, along with salt and black pepper to enhance the flavor. Toss the shrimp until they are evenly coated in the spice mixture.

Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add the seasoned shrimp in a single layer. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.

In the same skillet used for the shrimp, lower the heat slightly and add the minced garlic. Sauté the garlic for about 30 seconds, stirring frequently until it becomes fragrant and lightly golden.

Pour the heavy cream into the skillet, stirring gently to combine with the sautéed garlic. Let the mixture simmer for 2-3 minutes, ensuring it thickens slightly.

Gradually whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated. If the sauce appears too thick, add small increments of the reserved pasta water until you achieve your desired consistency.

Return the cooked shrimp to the skillet and then add the drained fettuccine. Toss everything together, ensuring that the pasta is well-coated in the sauce and the shrimp are evenly distributed.

Serve the Cajun Shrimp Alfredo Pasta warm, garnishing each plate with a sprinkle of chopped fresh parsley. Enjoy this creamy, zesty meal.