Cajun Shrimp Alfredo Pasta Bake

Instructions

1. 1. Cook the Pasta: Bring a large pot of salted water to a boil to help flavor the pasta from the inside out. Add the penne and cook according to package instructions until al dente—tender but still firm enough to hold its shape when baked. Drain thoroughly to avoid watering down the sauce later, then set aside while preparing the rest of the dish.
   2. Season & Sear the Shrimp: Pat the shrimp completely dry using paper towels, as excess moisture can prevent proper browning. Season them with 1 tablespoon of Cajun seasoning, ensuring every piece is coated evenly. Heat the olive oil in a skillet over medium-high heat until it begins to shimmer. Add the shrimp in a single layer and sear for 2–3 minutes per side, allowing them to develop light charred edges and turn opaque and pink. Remove promptly to avoid overcooking and set aside for assembly.
   3. Make the Creamy Cajun Alfredo Sauce: In the same skillet—using the flavorful bits left from the shrimp—melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant without browning. Stir in the heavy cream and milk, followed by the remaining 1 tablespoon Cajun seasoning, onion powder, and a pinch of salt and pepper. Allow the mixture to simmer gently for 3–4 minutes so it thickens slightly. Gradually add the Parmesan and mozzarella cheeses, stirring constantly until the sauce becomes creamy, smooth, and cohesive.