Ingredients
- Fettuccine pasta: 1 pound
- Large shrimp (peeled and deveined): 1 pound
- Heavy cream: 2 cups
- Cajun/Creole seasoning: 2 tablespoons
- Garlic (minced): 4 cloves
- Diced red bell pepper: 1/2 cup
- Grated Parmesan cheese: 1/2 cup
- Unsalted butter: 4 tablespoons
Instructions
- Step 1: Cook the fettuccine pasta according to package directions, cooking until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
- Step 2: In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Toss the shrimp with 1 teaspoon of Cajun seasoning, then sear the shrimp for 2-3 minutes per side until pink and opaque. Remove the shrimp and set them aside.
- Step 3: Add the remaining 2 tablespoons of butter to the skillet. Sauté the diced red bell pepper and minced garlic for 3 minutes until the vegetables begin to soften. Stir in the remaining Cajun seasoning and cook for 1 minute until fragrant.
- Step 4: Reduce the heat to medium-low and pour in the heavy cream. Bring the mixture to a low simmer, stirring occasionally. Once simmering, whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
- Step 5: Return the cooked shrimp to the cream sauce. Add the drained pasta to the skillet and toss everything together thoroughly until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is achieved, then serve immediately.
Notes
- Leftovers keep well in an airtight container for up to two days, though the cream sauce will thicken significantly and require extra moisture when reheated.
- For best results, gently reheat small portions in a saucepan over low heat, stirring in a splash of milk or reserved pasta water to refresh the creamy texture.
- To complement the richness of the cream and spice, serve this pasta immediately with a side of crusty garlic bread and a crisp green salad.
- Chef's Tip: Sear the shrimp quickly and remove them from the pan right before they are fully cooked, as they will finish cooking when they return to the hot cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American