Cajun Shrimp Fettuccine Alfredo Recipe 425

CAJUN SHRIMP PASTA WITH ALFREDO SAUCE

Steps:

• Bring a pot of lightly salted water to a boil.
• Melt butter in a large skillet over medium-high heat. Saute garlic until fragrant, about 1 minute. Add Cajun seasoning, salt, and pepper. Add shrimp and cook for 1 to 1 1/2 minutes. Turn shrimp over and cook, about 1 to 1 1/2 minute more. Transfer to a bowl and cover with aluminum foil to keep warm, leaving the butter in the skillet.
• Place pasta in the boiling water; cook until tender yet firm to the bite, 8 to 10 minutes.
• Add flour to the butter in the skillet; cook for 30 seconds. Add milk, cream, lemon juice, and soy sauce. Reduce heat to medium-low. Cook and stir until flavors blend, about 5 minutes. Add the shrimp and cook until well coated and opaque, about 5 minutes more.
• Spoon the shrimp and sauce on top of the cooked pasta.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

CAJUN SHRIMP ALFREDO

Steps:

• Bring a large pot of water to boil and cook pasta according to box directions for al dente.
• Meanwhile, cook onion, pepper, and shrimp in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft and shrimp is pink and cooked through. Set aside.
• Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
• Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
• Stir in Parmesan cheese and 2 teaspoons Cajun seasoning until smooth and thick. Add more Cajun seasoning as desired. Stir in onions, peppers, shrimp, and drained cooked pasta.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.