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

Bring a large pot of lightly salted water to a boil. Cook fettuccine according to package directions until tender yet slightly firm to the bite, 7 to 8 minutes. Drain, reserving 1/4 cup of pasta water.

Step 2

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

Step 3

Heat butter and olive oil in a skillet over medium-high heat. When butter bubbles, add shrimp and cook until opaque and pink, about 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add broth to the skillet and scrape up any brown bits.

Step 4

Reduce heat to medium-low. Season broth with white pepper and red pepper flakes. Slowly whisk in cream and continue cooking for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet, add pasta, and toss to combine.

Step 5

Add reserved cooking water 1 tablespoon at a time, if sauce is too thick. Season with salt to taste. Serve sprinkled with parsley.