CAJUN SHRIMP FETTUCCINE ALFREDO – This is incredibly simple to prepare. I’m sure it’ll become your new favorite pasta dish. Get rid of the jarred Alfredo sauce and make your own creamy, delectable Alfredo sauce!
CAJUN SHRIMP FETTUCCINE ALFREDO
— 1 lb raw large shrimp
— 1 tsp Herbes de Provence or Italian seasoning
— 3/4 of a 16oz pkg of Fettuccine pasta cooked
— 1 tsp onion powder
— 1 tsp garlic powder
— 2 tsp Cajun seasoning
— 1 tsp paprika
— 1/2 tsp lemon pepper
— 2 TBS butter
— 1 TBS olive oil
— 1 tsp minced garlic
— 2 cups heavy whipping cream
— 1/3 cup white wine I use Chardonnay or chicken broth
— 2/3 cup grated Parmesan cheese
— Fresh parsley to garnish
— Salt and pepper to taste
Season the shrimp with the onion powder, garlic powder, Herbes de Provence or Italian seasoning, lemon pepper, paprika, and 1 tsp of the Cajun seasoning.
In a pan, heat the olive oil over medium high heat.
Add in the shrimp and cook until they are pink. (Do not overcook.)
Remove the shrimp and tint with foil to keep warm.
Add the butter to the same pan.
Once it melts, add in the garlic and sauté for 30 secs.
Pour in the wine and stir to deglaze the pan.
After the wine reduces, pour in the heavy cream.
Bring it to a simmer.
Add in the Parmesan cheese and the other tsp of Cajun seasoning
Turn the heat to low and allow the sauce to simmer for 5-6 mins.
Taste and adjusting seasoning as needed.
Add the cooked pasta and shrimp (optional) to the sauce and toss well to coat.
Garnish with fresh parsley.
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