Cajun Shrimp Fettuccine
We're serving up a silky and tiny bit spicy cajun shrimp fettuccine for dinner! Now, we are getting dangerously close to Valentine's day which is why I decided to make this recipe. So, I added a little spice and everything nice to this dish to butter up your love for a romantic dinner. Of course, this dish is perfectly suitable for a family dinner, dinner party, or any night of the week, but the combination of flavors that I have created for this recipe are perfect to turn up the heat for you and your significant other. I purposefully made this recipe to where it's flavorful, but not too spicy. The spice is just enough to add an incredible flavor, but not too hot to handle like you! Simple ingredients but combined to perfection, let's make this creamy ultimately dreamy cajun shrimp fettuccine.
Ingredients
- 24 oz jumbo shrimp peeled & deveined (patted dry)
- ½ tsp garlic powder
- ½ tsp italian seasoning
- ½ tsp paprika
- ½ tsp onion powder
- 1 ½ tsp Tony's creole seasoning divided
- 4 tbsp butter divided
- 2 tbsp + 1 tsp vegetable oil divided
- ¾ lb fettuccine
- 1 yellow bell pepper chopped
- 1 small onion chopped
- 8 garlic cloves chopped
- 1 cup heavy cream
- ½ cup pasta water
- ½ cup crushed tomatoes
- 1 tbsp better than bouillon roasted chicken base
- Salt & cracked black pepper to taste
- ½ cup grated parmesan
- ¼ cup fresh parsley chopped
Instructions
- Add your peeled and deveined shrimp into a bowl and make sure they are patted dry. Now season them with garlic powder, italian seasoning, paprika, onion powder, and ½ tsp of Tony's creole seasoning. Toss that together until the shrimp are coated with the seasonings. Set that aside to marinate for at least 30 minutes.
- Set a large pan to medium heat and add in 2 tbsp of butter and 2 tbsp vegetable oil. Once the pan is hot, add in the seasoned shrimp, and saute them for about 6 - 7 minutes until they are pink and no longer translucent. Then remove them from the pan onto a plate and set the plate aside.
- Boil your fettuccine in salted water according to package directions until al dente.
- Now, in the same pan you cooked the shrimp in add 2 tbsp of butter and 1 tsp of vegetable oil. Then, add in the yellow pepper, onion, garlic, and 1 tsp of Tony's creole seasoning. Saute that on a medium heat until soft and translucent.
- Once the veggies are soft and translucent, pour in the heavy cream and add about ¼ cup of pasta water into that measuring cup. Swish the pasta water around in the measuring cup to get all the excess heavy cream out of it and then add it into the pan. Then pour in the crushed tomatoes and add about ¼ cup of pasta water into that measuring cup. Swish the pasta water around in the measuring cup to get all the excess crushed tomato out of it and then add it into the pan. Lastly, add in the better than bouillon chicken base, stir everything together, and bring the pan to a boil.
- Once the pan comes to a boil, lower it to a simmer, and add in salt and cracked black pepper if needed (to taste). Then, shake in the grated pecorino romano and stir that into the sauce until combined.
- Add in the al dente fettuccine, letting some of the pasta water drip in. Toss the pasta with the sauce until the pasta is coated. Add the cooked shrimp back in with all the accumulated juices and sprinkle in the chopped fresh parsley (save some parsley for garnish). Now, toss that all together. To serve, garnish with some more grated pecorino romano and chopped fresh parsley. Enjoy!
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