Crispy Cajun Shrimp Fettuccine
A creamy fettuccine tossed with crispy Cajun-seasoned shrimp and Parmesan.
Servings: 4 servings
Ingredients
- 8 ounce fettuccine
- 1 pound large shrimp deshelled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- salt and pepper to taste
- 1/2 cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside.
- Pat the shrimp dry. In a bowl, sprinkle 1 tablespoon Cajun seasoning over the shrimp, toss to coat, then add the flour and toss again so each shrimp is lightly coated.
- Heat the butter and olive oil in a large deep skillet over medium-high heat until the butter is melted and shimmering.
- Add the shrimp in a single layer and cook about 2 minutes per side, until crisp and opaque; remove the shrimp to a plate and reserve.
- In the same skillet, pour in the chicken broth and heavy cream; season with additional Cajun seasoning if desired and salt and pepper to taste, then bring to a simmer.
- Whisk in the grated Parmesan until the sauce is smooth and slightly thickened.
- Add the cooked fettuccine and shrimp back to the skillet and toss gently to coat in the sauce and heat through.
- Transfer to plates and garnish with chopped parsley and additional Parmesan if desired.
Equipment
- Large Pot
- Colander
- Large, deep skillet
- Mixing Bowl
- Tongs
Notes
- Use a low-sodium Cajun seasoning to control salt level.
- Shrimp may be substituted with cubed chicken if preferred.
- Pat shrimp dry before dredging to ensure a crisp exterior.
- Toss shrimp in flour lightly; excess flour will thicken the sauce.
- Adjust Cajun seasoning to taste in the sauce.