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Cajun Shrimp Fettuccine Alfredo

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Cajun Shrimp Fettuccine Alfredo



Ingredients :

  • 2 ounces dry fettuccine pasta
  • 1 ½ teaspoons all-purpose flour
  • ¾ teaspoon salt-free Cajun seasoning
  • 5 ounces large shrimp
  • peeled and deveined
  • 2 teaspoons unsalted butter
  • ½ teaspoon olive oil
  • 1 teaspoon finely grated garlic
  • ¼ cup unsalted chicken stock
  • ⅛ teaspoon white pepper
  • 1 pinch red pepper flakes (Optional)
  • 3 tablespoons freshly grated Parmesan cheese
  • ¼ cup light whipping cream (18%)
  • salt to taste
  • 1 teaspoon chopped fresh parsley
  • Methods :

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
  • Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
  • Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
  • Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
  • Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
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