Crispy Cajun Shrimp Fettuccine
Crispy Cajun Shrimp Fettuccine with an incredibly simple creamy sauce and crispy cajun shrimp with a little hit of heat. This can all be on your dinner table in 20 minutes tops!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: cajun food, fettuccine, shrimp
Servings: 4
Calories: 659kcal
- 8 ounce fettuccine
- 1 pound large shrimp deshelled and deveined
- 1 tablespoon cajun seasoning
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- salt and pepper to taste
- ½ cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
Cook fettuccine according to package instructions.
Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.
In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.
Garnish with parsley and additional Parmesan cheese.
- Try to buy a cajun seasoning with no salt to avoid making this recipe to salty.
- You can use cubed chicken for this recipe instead of shrimp.
- Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
Serving: 1serving | Calories: 659kcal | Carbohydrates: 48g | Protein: 32g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 281mg | Sodium: 890mg | Potassium: 436mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2333IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 2mg