Cajun Shrimp Creamy Pasta (Printer-Friendly Version)
Creamy fettuccine with Cajun-spiced shrimp and Parmesan, perfect for cozy dinners and special gatherings.
# What You'll Need:
→ Pasta
01 -
12 ounces uncooked fettuccine noodles
→ Sauce and Shrimp
02 -
1 pound jumbo gulf shrimp, peeled and deveined
03 -
2 to 3 tablespoons creole seasoning blend
04 -
2 tablespoons unsalted butter
05 -
2 shallots, thinly sliced
06 -
3 cloves garlic, minced
07 -
1/2 cup chicken broth
08 -
1 1/4 cups heavy cream
09 -
2/3 cup freshly grated Parmesan cheese
10 -
Chopped fresh parsley, for garnish
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add fettuccine noodles and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
Pat shrimp dry with paper towels. Sprinkle 1 1/2 tablespoons creole seasoning evenly over the shrimp, tossing and turning shrimp to coat completely.
03 -
In a large skillet, melt butter over medium-high heat. Add sliced shallots and cook for about 5 minutes until softened. Add seasoned shrimp in an even layer and cook for 2 to 3 minutes, flipping halfway, until pink and just opaque. Add minced garlic during the final 30 seconds, stirring constantly until fragrant.
04 -
Pour chicken broth into the skillet, scraping browned bits from the bottom. Cook for 2 minutes until reduced by half. Lower heat to medium. Stir in heavy cream; simmer, stirring often, until sauce has thickened and reduced by nearly half.
05 -
Gradually whisk in grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust with additional creole seasoning if desired.
06 -
Return cooked shrimp and shallots to the pan. Add drained fettuccine and toss gently to coat in sauce until pasta and shrimp are evenly combined and warmed through.
07 -
Transfer pasta to serving plates. Garnish generously with chopped fresh parsley. Serve immediately while hot.
# Additional Tips:
01 -
Do not overcook the shrimp; remove from heat as soon as they turn pink and opaque for optimal tenderness.
02 -
For creamier sauce, allow heavy cream to reduce fully before combining with cheese.
03 -
Reserve some pasta cooking water; add by the tablespoon if the sauce requires thinning during final toss.