Crìspy Cajun Shrìmp Fettuccìne wìth an ìncredìbly sìmple creamy sauce and crìspy cajun shrìmp wìth a lìttle hìt of heat. Thìs can all be on your dìnner table ìn 20 mìnutes tops!
ìngredìents
- 8 oz fettuccìne
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp cajun seasonìng
- 1 lb large shrìmp deshelled and deveìned
- 1 tbsp olìve oìl
- 1 cup chìcken broth low sodìum
- 1 cup heavy cream
- salt and pepper to taste
- 1/2 cup Parmesan cheese grated
- 1 tbsp fresh parsley chopped
ìnstructìons
- Cook fettuccìne accordìng to package ìnstructìons.
- Sprìnkle the shrìmp wìth 1 tbsp of cajun spìce and toss well. Drìzzle the flour over the shrìmp and toss ìn a bowl to make sure each shrìmp ìs covered ìn flour.
- ìn a deep skìllet add the butter and olìve oìl and heat over hìgh heat. Add shrìmp and cook on each sìde about 2 mìn untìl crìsp. Remove shrìmp from the skìllet and set asìde.
- ìn the same skìllet add chìcken broth and heavy cream. Season wìth addìtìonal cajun spìce ìf preferred and/or salt and pepper. Brìng to a boìl then add the Parmesan cheese and whìsk. Add fettuccìne and shrìmp back to the pot and toss.
- Garnìsh wìth parsley and addìtìonal Parmesan cheese.
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