Cajun Shrimp Fettuccine Alfredo

Cajun-seasoned shrimp is served over fettuccine and homemade Alfredo sauce in this quick weeknight dinner for one.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 820 Calories

Ingredients

• salt to taste
• 1 teaspoon chopped fresh parsley
• 3 tablespoons freshly grated Parmesan cheese
• 1 pinch red pepper flakes
• 2 teaspoons unsalted butter
• 1 teaspoon finely grated garlic
• 2 ounces dry fettuccine pasta
• 5 ounces large shrimp, peeled and deveined
• 0.5 teaspoon olive oil
• 0.125 teaspoon white pepper
• 1.5 teaspoons all-purpose flour
• 0.75 teaspoon salt-free Cajun seasoning
• 0.25 cup unsalted chicken stock
• 0.25 cup light whipping cream (18%)

Recipe Instructions

Step 1

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.

Step 2

Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.

Step 3

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.

Step 4

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.

Step 5

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.