 | I have a complete Cajun pasta obsession. It is nearly as bad as my Carbornara obsession at this point. When I saw this recipe for Cajun Shrimp Fettucine Alfredo from Closet Kitchen on Pinterest, I knew I had to make it. This is the perfect weeknight dinner for Miss F and myself. She had to eat her pasta separate from the shrimp, but she ate it all without issue. I inhaled mine, it was delicious. I still have issues cooking fettucine. I always get noodles that stick together no matter how big of pot I use. There is something about it that just doesn't work for me. But they are the best noodles for this dish. And Miss F didn't mind a bit (neither did I!) |
12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced
Prepare the pasta per package directions.
Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.
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2 comments:
This is comfort food at its best!!
Blessings, Catherine
I would be right with you inhaling this dish. I love pasta and shrimp, but I have never tried with Cajun spice. I think that is an inspired and actually obvious pairing.
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