Ingredients
- 12 ounces fettuccine or your pasta of choice
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 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
Feel free to substitute the shrimp with chicken or even tofu for a different protein twist. And if you’re out of Parmesan, a mix of Pecorino Romano can add a delightful sharpness!
Instructions
- Start by cooking the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside, remembering to reserve about a cup of the pasta water.
- While the pasta is cooking, toss the shrimp with the Cajun seasoning until well coated.
- In a large skillet over medium heat, add olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add butter and let it melt. Stir in the garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring gently to combine. Allow it to simmer for 2-3 minutes, letting it thicken slightly.
- Reduce the heat to low and add the Parmesan cheese, stirring continuously until the cheese melts completely into the sauce. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time to achieve your desired sauce consistency.
- Serve immediately, garnished with chopped parsley and a squeeze of fresh lemon juice for that extra zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International