Description
Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!
Ingredients
- ½ (16 ounce) package dry fettuccine pasta
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons salt-free Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons salted butter
- 1 tablespoon freshly minced garlic
- 1 (8 ounce) package cream cheese, cubed
- ½ teaspoon salt-free Cajun seasoning
- 2 cups 1% milk
- 2 cups freshly grated Parmesan cheese
- ½ (1 pound) package frozen fire-roasted pepper and onion blend
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh parsley
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite
- about 8 minutes.
- Meanwhile
- season shrimp with Cajun seasoning
- salt
- and pepper.
- Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque
- about 4 minutes. Transfer shrimp to a plate and set aside.
- Melt butter for Alfredo sauce in the same skillet. Cook garlic
- stirring constantly
- until fragrant
- about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk
- about 1/4 cup at a time
- while continuing to whisk.
- Add Parmesan cheese
- roasted pepper blend
- and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness
- 2 to 3 minutes. Remove from heat.
- Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6