Cayenneshrimpfettuccine Recipes

CRISPY CAJUN SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package instructions.
• Clean the shrimp and season with 1 tbsp of cajun spice.
• Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
• In a deep skillet add butter and olive oil and heat over high heat.
• Add shrimp and cook on each side about 2 min until crisp.
• Remove shrimp from skillet and set aside.
• In the same skillet add chicken broth and heavy cream.
• Season with additional cajun spice if preferred.
• Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk.
• Add fettuccine and shrimp to the sauce and toss.
• Serve warm.

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.

CAYENNE SHRIMP FETTUCCINE

Steps:

• Cook noodles according to package.
• Melt butter with the oil in a large skillet over medium-high heat. Add garlic and shrimp, cook until shrimp turn pink, but do not allow garlic to brown.
• Add parsley, mushrooms, onions, and cayenne pepper; saute for 1 minute.
• Add flour, mix thoroughly and add wine. Simmer for 30 seconds then add cream and heat through.
• Drain noodles and add to sauce with half of the grated cheese. Fold in gently until cheese is melted. Salt lightly.
• If sauce is too thin, continue heating until sauce reduces. Garnish with chopped parsley and additional grated cheese. Serve immediately.

SHRIMP FETTUCCINE

Steps:

• Sauté onions, bell pepper, celery in butter.
• Add flour, parsley and shrimp cook 15 minutes.
• Add jalapeños, Velveeta, half-and-half, and garlic cook 15 minutes.
• Combine with cooked noodles, mix thoroughly.
• place in deep casserole pan, cover with parmesan cheese and bake at 350°F for 15-20 minutes.

SHRIMP FETTUCCINE

Steps:

• In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm--al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
• Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
• Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
• Remove from heat and sprinkle with cheese, tossing well.