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0 from 21 votes

Cajun Shrimp with Garlic Parmesan Cream Sauce

The easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk or more, as needed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ cup half and half*
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves
For the shrimp
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 teaspoons Cajun Seasoning
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  5. 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.
  6. 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.
  7. Stir in pasta and gently toss to combine.
  8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

Notes

  • *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
  • *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.