Description
This Cajun Shrimp Pasta features succulent jumbo shrimp seasoned with a flavorful blend of Cajun spices, nestled in a rich and creamy Parmesan sauce tossed with al dente fettuccine. The dish combines spicy, smoky, and tangy flavors with a luscious texture, making it a perfect comforting yet elegant meal for seafood lovers.
Ingredients
Scale
Pasta
- 1 lb. fettuccine
Shrimp and Seasoning
- 1 1/2 lb. jumbo or large shrimp, peeled and deveined
- 2 tsp. Cajun seasoning (Old Bay or Tony Chachere’s recommended)
- 1/2 tsp. cayenne pepper (optional)
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
Cooking Fats
- 2 tbsp. cooking oil (grapeseed, olive, or avocado oil)
- 4 tbsp. unsalted butter
Sauce Ingredients
- 2 tbsp. garlic, minced or chopped
- 1 tbsp. flour
- 1 cup chicken broth
- 2 cups heavy cream
- 1 tbsp. lemon juice (about half of a lemon)
- 1 tsp. lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp. fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Season Shrimp: In a bowl, combine 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. Cajun seasoning. Toss the peeled and deveined shrimp in this spice mix until evenly coated.
- Cook Pasta: Boil salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sear Shrimp: Heat 2 tbsp. cooking oil and 1 tbsp. butter in a large skillet over medium-high heat. Add the seasoned shrimp and sear for about 3 minutes total, turning to brown both sides. Remove shrimp from the skillet and set aside.
- Make Roux: Reduce heat to medium. Add remaining 3 tbsp. butter to the skillet and melt. Sprinkle in the flour and whisk continuously until a smooth, creamy roux forms, about 1-2 minutes.
- Create Sauce: Gradually whisk in chicken broth and heavy cream. Bring the mixture to a gentle simmer.
- Season Sauce: Stir in lemon juice, lemon zest, minced garlic, 2 tsp. Cajun seasoning, 1 tsp. onion powder, and a few pinches of salt and pepper. Let the sauce simmer uncovered for 10 minutes to thicken and develop flavors.
- Add Cheese and Herbs: Mix in the freshly grated Parmesan cheese and chopped fresh parsley. Continue simmering the sauce for an additional 5 minutes, stirring occasionally.
- Toss Pasta: Add the cooked fettuccine to the sauce, tossing gently until the pasta is thoroughly coated with the creamy Cajun sauce.
- Serve: Arrange the seared shrimp on top of the pasta. Garnish with extra parsley and a light sprinkle of Cajun seasoning if desired. Serve warm immediately.
Notes
- Using jumbo shrimp adds a plump and meaty texture that complements the creamy sauce.
- Adjust the cayenne pepper or Cajun seasoning for your preferred spice level.
- The lemon juice and zest provide a bright contrast to the richness of the cream sauce.
- For a gluten-free option, substitute the flour with a gluten-free thickener.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg
