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!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.