Follow by Email

Wednesday, April 6, 2016

Creamy Cajun Shrimp Fettuccini

I am really enjoying have that bag of frozen shrimp in my freezer.  They thaw in just a few minutes and they have already been shelled.  The only bad thing is you do have to clean them out, if you know what I mean.  But they are easy, quick and good.  So if you have been thinking about buying some go ahead.  You can use them for lots of things.  This is another one of those less than 30 minute meals.  The thing that takes the longest is cooking the noodles.
I love these bowls for pasta.  It gives you a nice side to twirl the pasta on.  They aren't just for Valentine's Day.
 I have started keeping a small thing of heavy cream in my fridge.  It usually has a pretty good date on them.  You would be surprised at the recipes that calls for just a little bit of heavy cream.  I might end up having to throw some away that doesn't get used before it expires but it is worth it to have it on hand to make a recipe like this one.
 In a zip lock bag add 1 Tablespoon of Cajun seasoning
 Add the shrimp and shake until they are coated.
 Then in a skillet melt 1 Tablespoons butter.
 While you are waiting on the butter to melt and the shrimp to cook, measure out the other ingredients.  1 cup heavy cream.
 1 cup grated fresh parmesan cheese
 1/4 cup chicken broth
 The shrimp are cooking.  Cook them a couple of minutes on one side
 Then turn them and cook a couple of minutes on the other side.
 Cook you pasta per the pkg directions.
 Remove the shrimp and deglaze the skillet with 1/4 cup chicken broth.
 Stir around and remove the good little bits on bottom.
 Add the cup of heavy cream
 The cheese
 1/2 Tablespoon cajun seasoning.
 Stir, stir, stir
 Until it begins to thicken.
 After you drain your pasta, put it back in the pot and add the sauce.  Stir around
 Add the shrimp
Then dish up and add some additional Parmesan cheese on top.

Creamy Cajun Shrimp Fettuccini Recipe
pasta
1 Tablespoon butter
1 lb shrimp
1 Tablespoon Cajun seasoning
2 cloves garlic
1/4 cup chicken broth
1 cup heavy cream
1 cup grated fresh Parmesan cheese
1/2 T Cajun seasoning



No comments:

Post a Comment