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Homemade Crispy Cajun Shrimp Fettuccine photo

Crispy Cajun Shrimp Fettuccine

A creamy fettuccine tossed with crispy Cajun-seasoned shrimp for a quick, flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • large deep skillet
  • Colander
  • Mixing Bowl
  • Tongs or pasta fork

Ingredients
  

  • 8 ounce fettuccine
  • 1 pound large shrimp shells removed and deveined
  • 1 tablespoon Cajun seasoning
  • 2 tablespoon all-purpose flour
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a little pasta water if desired.
  • In a bowl, sprinkle 1 tablespoon Cajun seasoning over the shrimp and toss to coat. Add the flour and toss until each shrimp is lightly coated in flour.
  • Heat the butter and olive oil in a large deep skillet over medium-high heat until hot and shimmering.
  • Add the shrimp in a single layer and cook about 2 minutes per side, until crisp and opaque. Remove the shrimp to a plate and set aside.
  • In the same skillet, pour in the chicken broth and heavy cream. Season with salt and pepper and additional Cajun seasoning if desired, then bring to a gentle boil.
  • Whisk in the grated Parmesan until the sauce is smooth and slightly thickened.
  • Add the cooked fettuccine and the shrimp back to the skillet and toss to coat in the sauce; use a splash of reserved pasta water if needed to loosen the sauce.
  • Garnish with chopped parsley and additional Parmesan if desired, then serve immediately.

Notes

  • Choose a low- or no-salt Cajun seasoning to control sodium.
  • Chicken can be used in place of shrimp if preferred.
  • Let shrimp rest briefly after cooking to avoid overcooking when returned to the sauce.