Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) Cajun seasoning blend
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 teaspoon (2.5ml) red pepper flakes
  • 1/4 cup (60ml) all-purpose flour
  • 1 1/2 cups (360ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (59ml) grated Parmesan cheese
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • 1 pound (454g) fettuccine pasta

Instructions:

  1. Cook fettuccine according to package directions until al dente. Drain and set aside.
  2. Toss shrimp with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper in a bowl.
  3. In a large skillet, sauté shrimp over medium-high heat until pink and cooked through (about 2-3 minutes per side). Remove from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add onion and bell pepper and sauté until softened (about 5 minutes). Add garlic and red pepper flakes and cook for 1 minute more. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens slightly (about 3-5 minutes). Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  5. Add cooked pasta and shrimp to the sauce. Toss to coat. Garnish with fresh parsley and serve immediately.