Friday, April 18, 2014

Cajun Shrimp Fettucine Alfredo


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!) 
Cajun Shrimp Fettucine Alfredo

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:

Catherine said...

This is comfort food at its best!!
Blessings, Catherine

Carol at Wild Goose Tea said...

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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