You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Crispy Cajun Shrimp Fettuccini

Crispy Cajun Shrimp Fettuccini

For someone that doesn’t like seafood I sure cook it a lot, haha. But, A and K love it, and I don’t feel like K shouldn’t get seafood just because I don’t like it, so I make many dishes that I won’t even touch, haha. I do have salmon or tilapia once a month, as I’m slowly trying to get used to fish and kind of force myself to like it. So far, it’s not really working. 

This shrimp recipe is insanely fast – I actually made it while A ate her dinner, so that was a huge win for me. And, K says it’s delicious, so you should probably try it.


8 oz fettuccini, cooked according to package directions
1 lb. large shrimp, shell and tail removed
1 Tbsp. cajun seasoning
2 Tbsp. flour
2 Tbsp. butter
1 Tbsp. olive oil
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 Tbsp. fresh parsley


Cook fettuccini noodles according to package directions.
Sprinkle the shrimp with 1 Tbsp of cajun spice and toss well. Pour the flour over the shrimp and toss in a bowl, making sure each shrimp is covered in flour.
In a deep skillet add the butter and olive oil then heat over high heat. Add shrimp and cook on each side about 2 min, or until crisp. Remove shrimp from the skillet and set aside.
In the same skillet add the chicken broth and heavy cream. Season with additional cajun spice if desired. Bring to a boil, then add the Parmesan cheese and whisk to combine. Add fettuccine and shrimp back to the pot and toss.
Top with parsley and additional parmesan cheese, if desired.



Our Kind of Wonderful
Close Cookmode