Saturday, February 10, 2018

Creamy Cajun Shrimp Alfredo


We love pasta Alfredo. A lot. I wish I could say we loved something really healthy like tofu stir-fry. OK - not really. We do love pasta though, and I make Alfredo sauce lots of different ways. This was an easy dish that followed my New Orleans theme. It got rave reviews!


Here's a look at the Mardi Gras-themed tablesetting. You can see it all here.


You probably have everything you need for this recipe in your cabinets. Frozen shrimp would be fine, but I did have Gerald stop at the fish market on the way home for shrimp. It was a special occasion!

Creamy Cajun Shrimp Alfredo

1 1/2 pounds large shrimp (peeled and tails removed)
1 pound box of fettuccine
2 tbsp Cajun seasoning
3 tbsp butter
1 tbsp EVOO
2 cups chicken broth
2 cups heavy cream
salt and pepper to taste
1/2 cup grated Parmesan cheese
fresh parsley to garnish

Bring a large pot of water to a boil. Add your fettuccine. Cook to al dente. Toss shrimp in Cajun seasonings. Coat well. In a large saute pan, melt butter along with EVOO. When hot, add shrimp and saute until just done. Remove to a plate. Add chicken broth and cream. Add another teaspoon of the Cajun seasoning. Bring to a boil, reduce to simmer for five minutes or until thickened. Add pasta, Parmesan, and shrimp. Heat through. Garnish with fresh parsley. Serve warm.


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1 comment:

  1. This looks over-the-top delicious! I'm definitely going to have to try this recipe. YUMMM!

    ReplyDelete

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