Cajun Shrimp with Garlic Parmesan Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Cajun Shrimp with Garlic Parmesan Cream Sauce
Description
This dish starts with shrimp tossed in olive oil, minced garlic, Cajun seasoning, salt, and pepper, then roasted in a hot oven until just pink and firm. Meanwhile, fettuccine pasta is cooked and drained. The creamy sauce is made by melting butter, cooking minced garlic briefly, then making a roux with flour. Milk, dried thyme, oregano, and half and half are whisked in and cooked until thickened, then freshly grated Parmesan cheese is stirred in for richness.
The pasta is combined with the sauce, creating a rich, silky coating flavored with herbs and garlic. The roasted shrimp add a slightly spicy and garlicky bite that contrasts with the creamy sauce. Serving this dish offers a blend of textures from tender pasta and firm shrimp along with balanced seasoning. It can be plated simply with the herbs used in the sauce for garnish.
Half and half can be substituted with mixtures of milk and cream if unavailable, as noted. Careful cooking of the sauce ensures it reaches a smooth, creamy consistency. The shrimp should be watched closely while roasting to avoid overcooking.
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk or more, as needed
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ cup half and half
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
For the shrimp
- 1 pound Shrimp peeled and deveined, medium
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons Cajun seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 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. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with cajun shrimp, garnished with parsley, if desired.
Notes
- Half and half is a mixture of whole milk and cream; it can be substituted with 3/4 cup whole milk plus 1/4 cup heavy cream or 2/3 cup low-fat milk plus 1/3 cup heavy cream.
- Watch the shrimp carefully while roasting to prevent overcooking; they cook through in about 6-8 minutes.
- Add additional milk if the cream sauce becomes too thick during cooking to reach desired consistency.
User Reviews
Overall Rating
5
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