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Cajun Shrimp with Garlic Parmesan Cream Sauce


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Serves 4 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

We keep frozen shrimp in the freezer at all times and this is a meal I know I can throw together with ingredients we always have in the pantry. This is a meal that comes together so quickly, and is to rich and delicious, that it even beats calling for takeout many times in our home.


Ingredients You'll Need

8 ounces fettuccine
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 pound medium shrimp, peeled and deveined
2 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste


Directions

In a large pot of boiling salted water, cook pasta according to package instructions. While the pasta is cooking, continue with the following steps; everything should be done around the same time.


Melt 2 tablespoons of butter in a large non-stick skillet over medium heat. Season the shrimp with the cajun seasoning and add to the pan when the butter is bubbling. Add half the garlic after 1 minute, and continue to cook the shrimp, turning once, until cooked through. Remove from the pan onto a plate.


Melt the last 2 tablespoons of butter in the same skillet (NOT cleaning it in between) over medium heat. Add the last half of the garlic, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.


Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper, to taste.


Stir in pasta and shrimp and gently toss to combine. Use leftover starchy pasta cooking water to marry the sauce and the pasta together; about 2 tablespoons.


Serve immediately, garnishing with parsley if desired.


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