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Shrimp fettuccine with a luscious creamy white sauce is unbeatable when you crave something rich and satisfying for dinner but do not want to spend all night cooking. This recipe comes together in well under an hour and is a guaranteed crowd-pleaser – a dish I started making on weeknights when comfort and speed were both nonnegotiable.
The first time I whipped this up, it was an end-of-the-week treat after a long day. My kids could not stop raving about the creamy sauce and juicy shrimp – it instantly joined our regular dinner rotation.
Ingredients
- Jumbo shrimp: plump and meaty look for firm, clean-smelling shrimp
- Butter: for velvety richness unsalted is best so you control the salt
- Slap Ya Mama Cajun seasoning: or your favorite Cajun blend for warmth and zesty heat
- Black pepper: freshly cracked for a peppery bite
- Flour: a touch helps thicken your sauce without lumps
- Heavy cream: the backbone of the sauce go full fat for flavor
- Parmesan cheese: shredded fresh adds savory depth skip the powdered stuff
- Dried basil and oregano: classic Italian herbs add fragrance
- Red pepper flakes: for a gentle spicy kick adjust to taste
- Fettuccine pasta: sturdy ribbons hold onto the sauce well use good quality that cooks al dente
- Pasta water: helps sauces cling and gives a silky finish just scoop some before draining
Pick plump shrimp from the seafood counter and real Parmesan from the cheese aisle for the best results.
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook fettuccine until just al dente usually about ten minutes depending on the brand. Reserve half a cup of pasta water before draining to help your sauce cling later. Set pasta aside.
- Sauté the Shrimp:
- Melt butter in a large frying pan over medium-high heat. Toss in shrimp and coat evenly with Cajun seasoning and pepper. Let shrimp cook for three minutes on each side until blushing pink and juicy. Do not overcook to keep them tender.
- Make the Creamy White Sauce:
- In a second large skillet melt butter over medium heat. Whisk in flour until you have a smooth blond paste and let it cook for two minutes to remove any rawness. Slowly add heavy cream stirring continuously until bubbling gently. Add Parmesan cheese handful by handful swirling until melted and velvety.
- Season and Simmer:
- Pour in reserved pasta water. Sprinkle in basil oregano more Cajun seasoning black pepper and red pepper flakes. Stir and let the sauce simmer for five minutes letting the flavors blend. Keep stirring so it stays silky.
- Toss Everything Together:
- Add the drained fettuccine and cooked shrimp to the bubbling sauce. Toss and stir patiently using tongs to coat every strand and shrimp bit with that luscious sauce. Keep the heat gentle so nothing splits.
- Serve:
- Dish up big spoonfuls on warm plates and enjoy piping hot with a bright green salad and crusty bread to sop up every bit of sauce.
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You Must Know
- A little pasta water turns your sauce glossy and helps it cling to noodles
- Shrimp cooks quickly so keep an eye out to avoid rubbery bites
- Cream and cheese make for a super decadent sauce
Shrimp is my absolute favorite part of this dish – especially when it is perfectly tender and soaks up just the right amount of Cajun heat. My family always fights over the shrimp tucked at the bottom of the pasta bowl and those last saucy noodles.
Storage Tips
Let leftovers cool completely before storing in an airtight container. They will keep in the fridge for two to three days. Reheat very gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving if possible the sauce can separate.
Ingredient Substitutions
No heavy cream on hand Use a mix of half and half with a splash of milk for lighter results though the sauce will not be as rich. Swap Parmesan for Pecorino Romano if you like things sharp. Chicken or scallops also work well if shrimp is not your thing.
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Serving Suggestions
A peppery arugula salad with a lemony vinaigrette pairs beautifully. Do not forget a basket of warm toasted bread to swipe through every bit of the creamy sauce. A crisp Italian white wine is the ultimate finish.
Cultural Context
Creamy fettuccine dishes have their roots in classic Italian American cuisine where rich sauces meet pasta in satisfying harmony. The addition of Cajun spice gives this recipe a nod to Southern US flavors.
Frequently Asked Questions
- → How do I prevent the sauce from curdling?
Maintain medium-low heat when adding cream and cheese, stirring constantly to ensure a smooth blend.
- → Can I use precooked shrimp?
Yes, add precooked shrimp at the very end and heat gently to avoid overcooking and chewy texture.
- → What pasta types work well besides fettuccine?
Linguine or tagliatelle are great alternatives, as their broad shapes hold the creamy sauce nicely.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and reheat gently with a splash of milk to loosen the sauce.
- → Can the dish be made ahead?
The sauce and shrimp can be prepared ahead. Combine with fresh pasta just before serving for best texture.