Cajun Shrimp Fettuccini Alfredo
Servings 8
Ingredients
- 16 oz Fettuccini
- 1 lb Raw, Peeled, Deveined Shrimp
- 4 tbs Salted Butter
- 1 Onion, Diced
- 1 Red Pepper, Diced
- 8 Garlic Cloves, minced
- 1/2 Cup Fire Roasted, Diced Tomatoes From a can
- 1 tbs Chicken Flavored Better Than Bouil
- 2 Cups Heavy Cream
- 1.5 Cups Fresh Shaved Parmesan Cheese
- 1-2 Cups Reserved Pasta Water
Seasonings
- Garlic Powder
- Lawry's Seasoning Salt
- Onion Powder
- Smoked Paprika
- Black Pepper
- Slap Ya Mama or any other cajun seasoning blend
- Salt and Pepper
Instructions
- Get your pasta water boiling and add plenty of salt and 1 tbs chicken bouillon
- While pasta water is boiling, season your shrimp with the above spices. Omit the table salt.
- Melt 2 tbs of butter in a skillet over medium heat. Cook the shrimp just until they are pink and no longer translucent. Remove from the pan and set aside.
- Add 2 more tbs of butter to the same skillet, then add the onion and red bell pepper. Season with salt and pepper and cook down for about 5 minutes.
- Add the minced garlic and cook for about 2 more minutes, just until the garlic is fragrant.
- Add the fire roasted tomatoes and cook for about 3 more minutes.
- Stir in 1 tbs of the Chicken Flavored Better Than Bouillon
- Pour in the heavy cream. Stir that continuously until the sauce starts to thicken up. Add the parmesan cheese and some more Slap Ya Mama (if desired) and stir until the cheese is melted.
- Stir in 1 cup of pasta water, the cooked and drained pasta (do no rinse it) and the shrimp.
- Mix everything up really well and let simmer over a low heat until it is thickened up. If it is too thick, you can add the extra cup of pasta water.
- Garnish with parsley and serve hot.
Notes
This is a very heavy dish and can be served alone, but it pairs well with garlic bread and a side salad.
Be sure not to overcook the shrimp as they will become rubbery and chewy.