Description
Cajun Shrimp Pasta is fettuccine and fresh shrimp in a delectable creamy creole seasoned sauce. This mouthwatering dish is easy enough for a weeknight meal yet elegant enough for company.
Ingredients
- 12 ounces, weight Uncooked Fettuccine Noodles
- 1 pound Jumbo Gulf Shrimp, Peeled And Deveined
- 3 Tablespoons Creole Seasoning, Divided
- 2 Tablespoons Butter
- 2 Shallots, Thinly Sliced
- 3 cloves Garlic, Minced
- 1 cup Chicken Broth
- 1 cup Cream
- ¼ cups Freshly Grated Parmesan Cheese
- Chopped Parsley
Preparation
Cook noodles according to package instructions and drain well.
Pat shrimp dry with paper towels and sprinkle with 1 1/2 tablespoons creole seasoning turning halfway through.
In a large skillet melt butter over medium high heat. Add shallots and cook for 5 minutes. Add shrimp and cook for 2–3 minutes, flipping halfway through. Add garlic to the skillet with the shrimp in the last 30 seconds of cooking and stir constantly. Do not crowd the pan with shrimp. If necessary, plate the shallots, shrimp and garlic then add a little butter to the skillet and cook remaining shrimp. Remove mixture to a plate and set aside.
Add chicken broth to skillet and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce heat to low, add cream and cook to reduce by half, stirring often. Slowly whisk in Parmesan cheese. Season to taste with remaining creole seasoning.
Add shrimp and shallot mixture back to the pan with the sauce. Add cooked fettuccine noodles back to pan and toss to coat. Top with a sprinkle of chopped parsley.
