Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Lemon wedges, for serving (optional)
If you’re missing an ingredient or two, don’t fret. You can substitute the fettuccine with any pasta you have on hand. And if you prefer a milder taste, reduce the Cajun seasoning slightly. Cooking should be about creativity and adaptability, just as my abuela taught me.
Instructions
- Start by cooking the fettuccine pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
- In a medium bowl, toss the shrimp with Cajun seasoning to coat evenly. This seasoning is the key to infusing the dish with that bold, spirited flavor I adore.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute. This step reminds me of watching my abuela stir her simmering pots, filling the kitchen with heavenly aromas.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta and shrimp to the skillet, tossing everything together until the pasta is well-coated in the sauce. Let it cook for another 2 minutes, allowing the flavors to meld beautifully.
- Garnish with chopped parsley and serve with lemon wedges on the side, if desired. The freshness of the parsley and lemon adds a lovely brightness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International