Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tsp Cajun seasoning
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (red and green)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add fettuccine and cook according to package instructions until al dente, about 8-10 minutes.
- In a large skillet over medium heat, heat olive oil. Add shrimp seasoned with Cajun seasoning. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet.
- In the same skillet, sauté chopped bell peppers and minced garlic until fragrant and soft, around 3-4 minutes.
- Pour in heavy cream, stirring constantly until combined with vegetables. Simmer gently for about 2-3 minutes until slightly thickened.
- Return cooked shrimp to the skillet along with drained pasta. Mix well to coat everything in the creamy sauce.
- Stir in grated Parmesan cheese until melted into the sauce. Adjust seasoning with salt or more Cajun seasoning if desired.
Notes
Serve hot with a squeeze of lemon and extra grated Parmesan. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg