Cajun Shrimp Fettuccine Alfredo
December 15, 2019Being from Louisiana, I have to share with you a tasty recipe that I know you will love.
My husband is born and raised in Missouri and I had to convince him that cajun food is amazeballs, but it took many years for me to make that happen. Lots of cooking and making him taste it just to turn his nose up in disdain.
The old saying that if you try or taste it at least three times you will start to like it, is true. It took persistence and lots of failed attempts but I finally got him to eat all the things I enjoy that he never liked...crawfish, shrimp, chicken, sausage, gumbo, etc he will eat now!!
He asked me to make this for supper tonight, so here ya go!
Being from Louisiana, I have to share with you a tasty recipe that I know you will love.
My husband is born and raised in Missouri and I had to convince him that cajun food is amazeballs, but it took many years for me to make that happen. Lots of cooking and making him taste it just to turn his nose up in disdain.
The old saying that if you try or taste it at least three times you will start to like it, is true. It took persistence and lots of failed attempts but I finally got him to eat all the things I enjoy that he never liked...crawfish, shrimp, chicken, sausage, gumbo, etc he will eat now!!
He asked me to make this for supper tonight, so here ya go!
Ingredients
- 1 lb raw large shrimp
- 3/4 of a 16oz pkg of Fettuccine
- 2 tsp Cajun seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Herbes de Provence or Italian seasoning
- 1 tsp paprika
- 1/2 tsp lemon pepper
- 1 TBS olive oil
- 2 TBS butter
- 1 tsp minced garlic
- 1/3 cup white wine or chicken broth
- 2 cups heavy whipping cream
- 2/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- 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 over cook.)
- 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
- Enjoy!
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