This is such a scrumptious dish. And it can be prepared in the time that it takes your pasta to boil.
Having friends over at the last minute for dinner? This is your dish. Serve it up with some garlic bread and a fantastic green salad, and you’re good to go in under a half-hour.
Start by putting on a big pot of water to boil.
While you’re bringing that to a boil, take 2 cups of shrimp and sprinkle them with my favorite seasoning ever – Tony Chachere’s Original Creole Seasoning. For time purposes, I used pre-cooked, but usually, I use uncooked deveined and peeled shrimp. Use about a tablespoon and toss your shrimp around with a spoon to mix it all in. Add a bit more if it looks sparse.
Add one tablespoon of olive oil to a large saucepan. Let the oil begin to bubble and cook the shrimp for about 2 minutes (until it turns pink if uncooked, or about 4-5 minutes). Remove to a plate or bowl.
When the water in your pot boils, dump in one pound of fettucini pasta.
Bring this to a boil again, and let this cook for 12 minutes, stirring it a time or two to keep the pasta noodles from sticking to each other. You want your pasta to be “al dente”. Al dente pasta has a tiny bite to it instead of being soft and mushy.
Twelve minutes is more than enough time to make the sauce.
Throw 4 tablespoons of butter into a large saucepan. Add in 4 tablespoons of flour. Stir it around and make a roux and cook the flour taste out of it (it will look pastey) for about 3 minutes.
Then I dumped in 1 cup of heavy cream.
Measure out one more cup of heavy cream and have it ready. Slowly keep whisking it in a little at a time. If it gets too thick, add a little more cream.
The add in one cup of grated Parmesan cheese.
Just don’t tell the food police on me, okay?
Thank you for your help.
Take a whisk and stir this around in your pan for about 30 seconds.
If needed, add a little more cream to thin it or even some milk, and whisk some more to blend it nice and smooth.
Sprinkle one tablespoon of Tony Chachere’s into your sauce. Whisk baby, whisk!
Now, take a good serving of your pasta.
Put it on a plate. Spoon some of your heavenly sauce over top of it. Spoon some of your Cajun shrimp on it as well or just mix all the shrimp right into the sauce.
Think about the fact that you just made this entire loveliness in the blink of an eye.
Okay, maybe that’s an exagerration, but it was quick, for pete’s sake!
Sometimes I do a variation of this with chicken, which is also great. Whichever you choose, make this dish today! Your hips and your tummy will thank you!
Katie’s Printable Recipe – Fettucini Alfredo with Cajun Shrimp
|Lemony Ricotta Shrimp Pasta
On the nights Mr. Wonderful works late, I assume he'll eat at work. Those are the nights I make "girly...
|How to Do a Crab Boil
It's been a tradition of our family to let the kids pick what they want us to cook for their birthday...
|How to Make Shrimp Broth or Stock with Your Leftover Shrimp Shells
The next time you're making a shrimp dish and you've got a plate of shrimp shells and tails that have...
|Grilled Shrimp, Tomato, Corn and Avocado Salad
Have I ever mentioned to you my obsession with fresh sweet corn? Just ask my parents. Before I go...