Ingredients
Scale
- 8 oz fettuccine or pasta of your choice
- 1 lb shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 large bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- to taste Salt and pepper
- to taste Fresh parsley, chopped
- to taste Parmesan cheese, grated (optional)
Instructions
- In a large pot, boil salted water. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
- In a large skillet over medium heat, add olive oil. Once hot, add the diced bell pepper and onion. Sauté for about 3-4 minutes, until softened.
- Push the veggies to the side of the skillet and add the seasoned shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- In the same skillet, pour in the chicken broth and heavy cream. Stir well and let it simmer for about 3-4 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce. If it seems too thick, add a little reserved pasta water.
- Return the shrimp and veggies to the pan and mix well to combine. Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley and grated Parmesan cheese, if desired.
- Prep Time: 10
- Cook Time: 20