Best 5 Crispy Cajun Shrimp Fettuccine Recipes

CRISPY CAJUN SHRIMP FETTUCCINE RECIPE - (4.5/5)

Steps:

• Combine all ingredients for the cajun spice and set aside. Cook fettuccine according to package instructions. Clean the shrimp and season with 1 tbsp of cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss. Serve warm.

CRISPY CAJUN SHRIMP FETTUCCINE

Steps:

• 1. Cook fettucine according to package instructions.
• 2. Clean the shrimp and season with 2 tablespoons Cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
• 3. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 minutes until crisp. Remove shrimp from skillet and set aside.
• 4. In the same skillet add chicken broth and heavy cream. Season with additional Cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
• 5. Serve warm.

CRISPY CAJUN SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package instructions.
• Clean the shrimp and season with 1 tbsp of cajun spice.
• Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
• In a deep skillet add butter and olive oil and heat over high heat.
• Add shrimp and cook on each side about 2 min until crisp.
• Remove shrimp from skillet and set aside.
• In the same skillet add chicken broth and heavy cream.
• Season with additional cajun spice if preferred.
• Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk.
• Add fettuccine and shrimp to the sauce and toss.
• Serve warm.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• 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, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.