Add Aromatics: Stir in the minced garlic, allowing it to become fragrant, but be careful not to burn it.
Incorporate Fettuccine: Carefully add the uncooked fettuccine to the pot. Pour in enough water or broth to just cover the pasta, then give it a gentle stir.
Pressure Cook: Seal the lid and set the pressure cooker on high for 5 minutes. Once done, allow a natural release for 5 minutes before quickly releasing any remaining pressure.
Blend Creamy Sauce: Open the lid and add the cream cheese, heavy cream, and the rest of the Cajun seasoning. Give everything a good stir until the cream cheese is melted.
Add Shrimp and Cheese: Gently fold in the shrimp and the grated Parmesan cheese. Allow to simmer on low for 2-3 minutes until the shrimp are pink and cooked through.
Final Seasoning: Taste and adjust the seasoning with salt and pepper as needed.
Serve and Enjoy: Dish out the Cajun Chicken and Shrimp Alfredo into bowls, garnishing with extra Parmesan if desired.
Notes
This dish pairs beautifully with a crisp green salad or garlic bread. Store leftovers in an airtight container for up to 3 days.