CAJUN SHRIMP FETTUCCINE ALFREDO RECIPE #DINNER #SEAFOOD
My cousin, Shantel, called me a week ago. "Hello! I don't see a Shrimp Fettuccine formula on your YouTube channel. Would you be able to complete one?" Uhhh, YES! I'm so cheerful she called, on the grounds that I required a pasta formula. Why not a work of art?? This Alfredo sauce is really all inclusive. It's my staple white sauce formula. It's completely delectable and amazingly easy to make.
You wanna realize what granulates my riggings? When I see those little, serving of mixed greens shrimp in this dish. You NEED full, succulent shrimp for this! I tried to season them with the perfect measure of flavors to supplement the sauce.
The flavors I utilize are promptly accessible. The one in particular that might be a touch hard to discover is the Herbes de Provence. It's a french flavor mix that is stunning on fish and different meats. It ought to be in the flavor area of your nearby food merchant. However, you can sub Italian flavoring on the off chance that you can't discover it.
I set up my pasta as indicated by pasta directions until it's Al Dente. At that point, rather than depleting the water off, I expel the pot from the warmth, and enable the pasta to sit in the water while I set up the sauce. This will keep the pasta warm and furthermore keep it from drying out. When you're prepared to add the pasta to the sauce, just channel it and include it in. Try not to flush the pasta! Doing as such will water down the sauce and keep the sauce from "adhering to" the pasta.
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
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!
For more detail : http://bit.ly/2JP66QW
