Filed Under: Main Dish | Pasta | Seafood | Shrimp | Weeknight

Crispy Cajun Shrimp Fettuccine

Recipe By Tessa Arias
  |  
April 8th, 2013

This particular recipe can use either fresh or dried pasta and either way it’s delightfully addictive. Not to mention super simple and fast.

Yield: 2 servings

Crispy Cajun Shrimp Fettuccine

After posting my first video about how to make fresh pasta last week it seemed only fitting that I post a pasta recipe this week. This particular recipe can use either fresh or dried pasta and either way it’s delightfully addictive. Not to mention super simple and fast. It’s no wonder pasta is a staple menu item in so many households – it’s always a favorite and ridiculously fast to make. I think shrimp is the same way since it can be stored in the freezer and defrosted and cooked in minutes. What are your favorite pasta or shrimp dishes?

My birthday was a few weeks ago and I rounded up $75 in Amazon gift cards and I cannot. decide. what. to. buy. There are too many options. And I already have dozens and dozens of cookbooks. Any suggestions??

Recipe Rundown
Taste: Slightly spicy without feeling like your mouth and eyes are on fire.
Texture: The shrimp are perfectly cooked with a crisp exterior, the pasta is al dente, and the sauce is rich and creamy.
Ease: Very quick and easy! Great for a weeknight meal or even a special dinner for two.
Appearance: Use a nice plate and this dish will look as good as any restaurant’s.
Pros: Quick, easy, and positively scrumptious.
Cons: A little rich.
Would I make this again? I’ve already made this for dinner twice.

How to make
Crispy Cajun Shrimp Fettuccine

Yield: 2 servings
This particular recipe can use either fresh or dried pasta and either way it’s delightfully addictive. Not to mention super simple and fast.

Ingredients

  • 4 ounces dried or fresh fettuccine
  • 16 large shrimp, deveined and patted dry
  • 1 tablespoon cajun spice, plus more if desired
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 2 chopped fresh Italian parsley

Directions

  1. Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions, or until al dente.
  2. Place the shrimp in a medium bowl and sprinkle with the cajun spice and flour, tossing to coat.
  3. In a saute pan heat the olive oil and butter over high heat. Add the shrimp and cook on each side until crisped, firm, and opaque but not overcooked, about 2 minutes per side. Remove the shrimp to a paper towel lined plate.
  4. Add the chicken broth and cream to the saute pan, seasoning with additional cajun spice if desired. Bring the mixture to a simmer over medium-high heat and cook until slightly thickened. Add the Parmesan cheese and stir until melted and incorporated. Add the fettuccine and shrimp to the saute pan and toss to coat with sauce. Divide between two plates and garnish with parsley and additional Parmesan cheese.

Recipe Notes

Adapted from Jo Cooks
Course: Main Course
Cuisine: French
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Tracey — April 8, 2013 at 9:20 am

    That sounds so amazing Tessa! The shrimp look perfect, and that cheesy sauce – yum!

  2. #
    Elena — April 8, 2013 at 10:10 am

    This seems delicious and easy to make. Definitely gonna try!

  3. #
    Cassie | Bake Your Day — April 8, 2013 at 12:16 pm

    Ooo, love these flavors, Tessa!

  4. #
    Rachel @ Bakerita — April 8, 2013 at 5:29 pm

    This looks great!! Fresh pasta would be amazing here – I love it with seafood! As for your Amazon giftcards (so jealous), the Dahlia Bakery Cookbook is amazing if you don’t have it yet!

  5. #
    Ali | Gimme Some Oven — April 9, 2013 at 4:15 pm

    This looks amazing! I remember back in the day, I used to order something very similar to this at Chili’s and was crazy about it. Yours looks even better!!

  6. #
    Tieghan — April 11, 2013 at 5:45 am

    I made cajun shrimp tacos and they were SO good!! But putting them in pasta is genius!

  7. #
    Aggie — April 11, 2013 at 7:49 am

    This looks absolutely delicious. Love the crispy shrimp!

  8. #
    Rekha — April 23, 2013 at 11:39 am

    I made this for lunch today and it was AMAZING! This is definitely going in my recipe box! Question, the chicken broth, heavy cream, and grated parm cheese can be used as a basic white sauce?

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