Louisana Shrimp With Garlic Cream Sauce & Fettuccini

15m
Prep Time
12-15m
Cook Time
27m
Ready In

Recipe: #22703

January 29, 2016



"An amazing shrimp dish!"

Original is 3-4 servings
  • FOR THE SHRIMP

Nutritional

  • Serving Size: 1 (410.3 g)
  • Calories 488.1
  • Total Fat - 28.5 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 247.5 mg
  • Sodium - 1189.8 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 7.2 g
  • Protein - 33.4 g
  • Calcium - 379.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 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. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.

Step 3

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 4

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.

Step 5

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.

Step 6

Stir in pasta and gently toss to combine.

Step 7

Serve immediately with cajun shrimp, garnished with parsley, if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying shrimp, look for ones that are medium in size and have been peeled and deveined.
  • For the Parmesan cheese, use freshly grated for the best flavor.

  • Substitute almond milk for whole milk: Almond milk is a great alternative for those who are lactose intolerant, or who are looking for a dairy-free option. Almond milk is lower in calories and fat than whole milk and is a good source of plant-based protein and calcium.
  • Substitute cauliflower for fettuccine: Cauliflower is a great low-carb alternative to traditional pasta. It is packed with vitamins and minerals and is a great source of dietary fiber. Additionally, swapping cauliflower for pasta will help to reduce the overall calorie count of the dish.

Cajun Chicken Replace the shrimp with 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. Increase the Cajun seasoning to 3 teaspoons. Roast the chicken in the oven for 12-15 minutes until cooked through.



Roasted Asparagus with Lemon and Parmesan: A simple and delicious side dish that pairs perfectly with the Louisiana Shrimp with Garlic Cream Sauce & Fettuccini. The roasted asparagus brings a fresh and earthy flavor, while the lemon and Parmesan add a nice zing and creaminess.


Grilled Corn and Tomato Salad: This light and flavorful salad is a great accompaniment to the Louisiana Shrimp with Garlic Cream Sauce & Fettuccini. The sweetness of the grilled corn and tomatoes is balanced by the freshness of the lemon juice and the crunch of the red onion. The addition of feta cheese adds a creamy, salty flavor that complements the other ingredients.




FAQ

Q: What type of cheese should I use?

A: Parmesan cheese is recommended for this recipe. You can also use other types of hard cheese such as Romano or Asiago.



Q: What temperature should I cook the dish?

A: Preheat your oven to 375°F (190°C) and cook the dish for 30-35 minutes. Check the dish halfway through and adjust the cooking time accordingly.

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Fun facts:

The Cajun seasoning used in this recipe is a traditional Louisiana seasoning blend, with its origins in the French-speaking Acadian settlers of the 18th century. It typically consists of paprika, garlic powder, onion powder, oregano, thyme, cumin, cayenne pepper, and black pepper.

The Parmesan cheese used in this recipe is most likely named after the city of Parma in Italy, where it was first made. It is a hard, sharp cheese that has been produced since the Middle Ages and is a favorite of many famous chefs, including Julia Child and Gordon Ramsay.