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Ingredients
1 lb raw large shrimp Don’t use those baby, salad shrimp in my dang recipe!
3/4 of a 16oz pkg of Fettuccine pasta cooked**
2 tsp Cajun seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp Herbes de Provence or Italian seasoning
1 tsp paprika
1/2 tsp lemon pepper
1 TBS olive oil
2 TBS butter
1 tsp minced garlic
1/3 cup white wine I use Chardonnay or chicken broth
2 cups heavy whipping cream
2/3 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley to garnish
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Instructions
- Season the shrimp with the onion powder, garlic powder, Herbes de Provence or Italian seasoning, lemon pepper, paprika, and 1 tsp of the Cajun seasoning.
- In a pan, heat the olive oil over medium high heat
- Add in the shrimp and cook until they are pink. (Do not over cook.)
- Remove the shrimp and tint with foil to keep warm
- Add the butter to the same pan.
- Once it melts, add in the garlic and sauté for 30 secs
- Pour in the wine and stir to deglaze the pan
- After the wine reduces, pour in the heavy cream.
- Bring it to a simmer.
- Add in the Parmesan cheese and the other tsp of Cajun seasoning
- Turn the heat to low and allow the sauce to simmer for 5-6 mins.
- Taste and adjusting seasoning as needed
- Add the cooked pasta and shrimp (optional) to the sauce and toss well to coat.
- Garnish with fresh parsley
- Enjoy!
Recipe Notes
**Make the “okay” sign with your hand. See that little circle your pointer finger and thumb made? That’s the amount of pasta that should be left over in the package. Cook the pasta according to package instructions. Once it’s done, turn off the heat, but do NOT drain off the water until you’re ready to put the pasta into the sauce. Just drain the water off then add it into the sauce. Do NOT rinse the pasta.
