This easy family friendly fettuccine pasta combines pan seared garlic shrimp with a creamy Cajun seasoned pasta sauce.
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 4 servings
12 ounce uncooked fettuccine noodles
1 lb jumbo gulf shrimp, peeled and deveined
2–3 tablespoons creole seasoning
2 tablespoons butter
2 shallots thinly sliced
3 cloves garlic minced
1/2 cup chicken broth
1 1/4 cups heavy whipping cream
2/3 cup freshly grated Parmesan cheese
Cook noodles according to package instructions and drain well.
Pat shrimp dry with paper towels and sprinkle them with 1 1/2 tablespoons creole seasoning turning halfway through.
In a large skillet melt butter over medium high heat. Add shallots and cook for 5 minutes. Add shrimp and cook for 2-3 minutes flipping halfway through. Add the garlic to the skillet with the shrimp in the last 30 seconds of cooking and stir constantly. Do not crowd the pan with shrimp. If necessary plate the shallots, shrimp and garlic then add a little butter to the skillet and cook the remaining shrimp. Remove mixture to a plate and set aside.
Add the chicken broth to the skillet and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce heat to low, add the cream and cook to reduce by half; stirring often. Slowly whisk in Parmesan cheese. Season to taste with creole seasoning. Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and toss to coat. Top with a sprinkle of chopped parsley.
or best results time the completion of the cooked fettuccine to coincide with the shrimp and sauce.
Use freshly grated Parmesan cheese and not the stuff in the canister as it has so more flavor and melts better.
If at all possible use fresh water large shrimp. I like to use 21-25 count shrimp. Don’t overcook them. They only need about 1-1 1/2 minutes on each side. They will be added back to the pan in the final step of the recipe.
Finely chopped onions can be substituted for the shallots if needed.
Creole or Cajun seasoning will work for this recipe. If you are sensitive to salt than watch how much you use or find a low or salt free version.