Prep: 5 minutes
Cook: 15 minutes
Total Prep: 20 minutes
8 ounces fettuccine
1 pound large shrimp, de-shelled and de-veined
1 tablespoon Cajun seasoning
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1 cup heavy cream
salt and pepper for taste
1/2 cup grated Parmesan cheese
1 tablespoon fresh chopped parsley
Cook your pasta according to the directions on the package.
Place uncooked shrimp in bowl and sprinkle shrimp with the entire tablespoon of cajun spice, and toss well.
Next, sprinkle all-purpose flour on top of the seasoned shrimp and toss well. Coat well.
Put butter and oil in a deep skillet and cook on high heat.
Add your shrimp to skillet and cook for about 2 minutes on each side.
Remove shrimp from skillet and set aside.
Add chicken broth and heavy cream to the same skillet, whisking continuously until remaining ingredients are added.
Season with salt and pepper (or additional cajun spice if you prefer!)
Still whisking, bring mixture to a boil.
Add Parmesan cheese.
Add fettuccine and shrimp back into the pot and toss.
Garnish with additional Parmesan cheese and parsley on top.
(Note to chef: try to buy a Cajun seasoning without salt to avoid making this recipe too salty.)
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