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This easy, family-friendly fettuccine pasta combines sauteed garlic shrimp with a creamy Cajun-spiced pasta sauce.


• Preparation time: 20

• Cooking time: 30

• Total time: 50 minutes


• Yield: 4 servings

• Category: Pasta

• Method: Sauté

• Cuisine: American

CREAM CAJUN PASTA RECIPE new york times recipes




• 12 ounces raw fettuccine pasta

• 1 pound jumbo Gulf shrimp, peeled and deveined

• 2-3 tablespoons Creole seasoning

• 2 tablespoons butter


• 2 shallots, thinly sliced ​​

• 3 garlic cloves, minced

• 1/ 2 cups chicken broth

• 1 1/4 cups heavy cream

• 2/3 cup freshly grated Parmesan cheese


• chopped fresh parsley

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CREAM CAJUN PASTA RECIPE new york times recipes



1. Cook the pasta according to the instructions on the package and drain well.

2. Pat shrimp dry with paper towels and sprinkle with 1 1/2 tablespoons Creole seasoning, turning halfway through.3. In a large skillet, melt butter over medium-high heat. Add the shallots and

cook for 5 minutes. Add the shrimp and cook for 2-3 minutes, turning halfway through. Add the garlic to the pan along with the shrimp in the last 30 seconds of cooking, stirring constantly.Do not

fill the pan with shrimp. If necessary, arrange the shallots, shrimp and garlic on plates, then add some butter to the pan and fry the remaining shrimp. Transfer the mixture to a plate and set aside.

4. Add the chicken broth to the pan and cook until reduced by half. Scrape the bottom of the pan to remove any brown bits.Reduce heat to low, add cream and simmer until reduced almost by half.


stir frequently. Slowly add the Parmesan cheese. Season to taste with Creole spices. Return the shrimp and shallot mixture to the pan with the sauce. Add the cooked fettuccine noodles back to the

pan and toss to combine.Sprinkle with a pinch of freshly chopped parsley.


• For best results, plan the preparation of the cooked fettuccine to coincide with the preparation of the shrimp and sauce.

• Use freshly grated Parmesan cheese rather than the jarred stuff as it has more flavor and melts better.

• If possible, use large freshwater shrimp. I like to use 21 to 25 shrimp.Don’t overcook them. You only need between 1 and 1 1/2 minutes per side. They are added back to the pan in the final step of

the recipe.

• If necessary, the shallots can also be replaced with finely chopped onions.

• Creole or Cajun seasonings are suitable for this recipe.If you are salt sensitive, be careful about the amount you use or look for a low-salt or no-salt option.

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