[RECIPE] Linguine Cajun Shrimp Alfredo

As I said a couple of weeks ago, I love cooking for my family and friends. It makes me feel special to witness my food being accepted.

I can’t eat seafood anymore, such as shrimp, crab meat, lobsters, etc., but my children are starting to enjoy so imagine you cooking something you can’t eat? Chefs usually taste their food before giving it to their customers and I usually do so but not with this dish.

Necessary Items

  • 1 1/2 teaspoons Tony Chachere’s or other Cajun seasoning

NOTE: I purchase 1 lb of raw peeled and deveined shrimp from the frozen section at the grocery store. Make sure that the shrimp is unthawed and patted dry before adding to the pan.


  1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 1 cup cooking water, then drain pasta.
  2. Heat a large straight-sided skillet over high heat. Add butter and let melt.
  3. Add shrimp and garlic, season with salt and cajun seasoning, and cook until just opaque, 2 to 3 minutes.
  4. Remove shrimp from pan, leaving garlic and cajun seasoning essence. Add cream and simmer on medium for 5 minutes.
  5. Stir in drained pasta and cheese.
  6. If needed, mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and cajun seasoning to taste.
  7. Add shrimp and serve sprinkled with cheese

Here’s another one: [RECIPE] Dupree’s Oven Baked BBQ Pork Ribs

I said I would publish more if you are interested in my recipes but you have to let me know. I really didn’t get a response so if you are interested in more, I really need to know.



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Wayne Dupree is owner and founder of He was named to the 2017 Newsmax’s 50 Most Influential African-American Republicans. He served in the USAF between 1987-1995. He saw time in Operation Desert Storm/Shield and is the father of three. He is the host of the Wayne Dupree Show.

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