Description
Indulge in the ultimate comfort food with our Cajun Shrimp Alfredo Pasta recipe. Learn how to create a creamy and flavorful dish that will satisfy your cravings!
Ingredients
- – 1 pound (454 g) medium shrimp – peeled and tails removed, patted dry with a paper towel
- – 1 tablespoon (15 ml) cajun seasoning
- – 4 tablespoons (60 ml) beef fat – divided
- – 1 teaspoon (5 ml) olive oil
- – 1 tablespoon (15 ml) minced garlic
- – 3 tablespoons (45 ml) flour
- – 475 ml milk – (see note)
- – 8 ounces (227 g) fettuccine noodles
- – 475 ml reserved pasta water
- – 1 cup (240 ml) freshly grated vegetarian parmesan cheese – (see note)
- – 1 teaspoon (5 ml) salt – or to taste
- – fresh chopped parsley
Instructions
- Prepare the fettuccine according to the instructions on the package. After draining the pasta (*save 2 cups of the cooking water*), lightly coat it with olive oil and set it aside.
- In a large pan, heat 1 tablespoon of beef fat. Mix in 1 teaspoon of olive oil.
- Place the shrimp into the pan and sprinkle them with Cajun seasoning, stirring for 4-7 minutes until they turn opaque.
- Use tongs or a slotted spoon to move the shrimp to a separate dish and cover them to maintain warmth.
- Without washing the pan, melt another portion of beef fat over medium heat and sauté the garlic for 1 minute until it releases its aroma.
- Incorporate the flour, stirring for 1 minute, then gradually whisk in the milk followed by the reserved pasta water.
- Add the parmesan cheese and salt, stirring until the cheese melts completely. Taste and adjust with salt and pepper if necessary.
- Return the cooked fettuccine to the pan and add the shrimp back into the mix. Toss everything together thoroughly.
- Finish with a sprinkle of freshly chopped parsley and extra parmesan if you like, and serve immediately.
Notes
- For a richer sauce, substitute whole milk or heavy cream for regular milk.
- Ensure shrimp are dried well to prevent excess moisture in the dish.
- Enhance the dish with a splash of lemon juice for a burst of freshness.
