CAJUN SHRIMP PASTA

INGREDIENTS

• 12 ounces raw fettuccine pasta
• 1 pound jumbo Gulf shrimp, peeled and deveined
• 2-3 tablespoons Creole seasoning
• 2 tablespoons butter
• 2 shallots, thinly sliced ​​
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1 1/ 4 cups cream
• 2/3 cup freshly grated Parmesan cheese
• Chopped fresh parsley

INSTRUCTIONS

Cook pasta according to package instructions and drain well.
Pat shrimp dry with paper towels and sprinkle with 1 1/2 tablespoons Creole seasoning, turning halfway through.
In a large skillet, melt butter over medium-high heat. Add the shallots and cook for 5 minutes. Add the shrimp and cook for 2-3 minutes, turning halfway through.Add the garlic to the pan along with the shrimp in the last 30 seconds of cooking, stirring constantly. Do not fill the pan with shrimp. If necessary, arrange the shallots, shrimp and garlic on plates, then add some butter to the pan and fry the remaining shrimp. Pour the mixture onto a plate and set aside.
Add the chicken stock to the pan and cook until reduced by half. Scrape the bottom of the pan to remove any brown bits.Reduce the heat to low, add the cream and simmer until reduced by almost half. stir frequently. Slowly add the Parmesan cheese. Season to taste with Creole spices. Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and stir to combine.Sprinkle with a pinch of freshly chopped parsley.

NOTES

For best results, plan the preparation of the cooked fettuccine to coincide with the preparation of the shrimp and sauce.
Use freshly grated Parmesan cheese rather than the jarred stuff as it has more flavor and melts better.
Use large freshwater shrimp if possible. I like to use 21 to 25 shrimp.Don’t overcook them. You only need between 1 and 1 1/2 minutes per side. They are added back to the pan in the final step of the recipe.
If necessary, the shallots can also be replaced with finely chopped onions. Creole or Cajun seasoning
works for this recipe.If you are salt sensitive, be careful about the amount you use or look for a low-salt or no-salt option.

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