Cajun Shrimp Pasta
A delicious Cajun Shrimp Pasta dish that combines succulent shrimp with fettuccine in a rich, creamy sauce, perfect for any occasion.
Ingredients
Pasta and Shrimp
- 12 ounces uncooked fettuccine noodles These long, flat noodles are perfect for holding onto the creamy sauce.
- 1 pound jumbo shrimp (peeled and deveined) Sweet, tender shrimp that cook quickly and add a delightful seafood flavor.
Sauce Ingredients
- 2-3 tablespoons Creole seasoning blend A zesty mix that brings a kick of flavor and warmth, essential to Cajun cuisine.
- 2 tablespoons butter Adds richness and depth to the dish.
- 2 shallots, thinly sliced Brings a nuanced sweetness to the dish.
- 3 cloves garlic, minced Provides a fragrant kick.
- 1/2 cup chicken broth Enhances the flavors.
- 1 1/4 cups heavy cream Adds a velvety texture.
- 2/3 cup freshly grated Parmesan cheese Gives the sauce a creamy finish.
- to taste Chopped fresh parsley for garnish Adds a fresh touch for presentation.
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the fettuccine and cook until al dente (8-10 minutes). Drain and set aside.
Preparing the Shrimp
- Pat the shrimp dry and season with the Creole seasoning blend.
- In a large skillet, melt the butter over medium-high heat.
- Add the shallots and sauté for about 5 minutes until softened.
- Add the seasoned shrimp and cook for 2-3 minutes until pink. Add minced garlic for the last 30 seconds.
- Remove the shrimp mixture from the skillet and set aside.
Making the Sauce and Combining
- In the same skillet, add the chicken broth and reduce by half (3-4 minutes).
- Lower the heat and stir in the heavy cream until it thickens slightly.
- Whisk in the Parmesan cheese until melted.
- Return the shrimp mixture and fettuccine to the skillet. Toss until coated.
- Garnish with chopped parsley and serve immediately.
Notes
Serve with a crisp green salad and crusty bread. Tips: Avoid overcooking shrimp and ensure the pasta water is salted.