Cajun Shrimp Pasta
Plump an flavorful shrimp in a Cajun cream sauce.
Ingredients
- 1 lb. fettuccine
- 1 1/2 lb. jumbo or large shrimp, peeled and deveined
- 2 tsp. Cajun seasoning I used Old Bay or Tony Chachere's
- 1/2 tsp. cayenne pepper optional
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 2 tbsp. cooking oil I use grapeseed, olive or avocado
- 4 tbsp. butter unsalted
- 2 tbsp garlic, minced or chopped
- 1 tbsp. flour
- 1 cup chicken broth
- 2 cups heavy cream
- 1 tbsp lemon juice about half of a lemon
- 1 tsp lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- salt & pepper to taste
Instructions
- In a bowl, season shrimp with 1 tsp. of smoked paprika, garlic powder, 1 tsp of onion powder, 1 tsp. of Cajun seasoning. Mix together.
- Cook fettuccine in salted water until al dente, according to package instructions. Drain and set aside
- Heat oil and tbsp of butter in a large skillet to medium-high heat. Sear shrimp on both sides until browned. About 3 minutes total. Remove from skillet, and set aside.
- Reduce heat to medium. Add 3 tbsp of butter to skillet and melt. Add flour and whisk together until a smooth, creamy roux is formed.
- Add chicken broth and heavy cream and bring to a simmer.
- Add lemon juice, lemon zest, garlic, 2 tsp cajun seasoning, tsp onion powder and a few pinches of salt and pepper (lightly, remember cajun seasoning has salt too). Let simmer uncovered for 10 minutes.
- Mix in the freshly grated Parmesan cheese and fresh parsley. Simmer and additional 5 minutes.
- Add cooked fettuccine to the sauce and toss until all pasta is coated.
- Top with shrimp. Garnish with parsley and a little cajun seasoning if desired. Serve warm.
Notes
Be sure to turn down heat to medium-low after searing shrimp. This way you will not burn the flour and butter.
Do not use too much salt. Cajun seasoning has salt too.
Cayenne pepper is not mandatory, but if you like your food spicy, do not skip that step.
Tried this recipe?Let us know how it was!