Shrimp Fettuccine Creamy Sauce (Print Version)
# Ingredients:
→ Shrimp Preparation
01 -
450 g jumbo shrimp, peeled, deveined, tails removed
02 -
28 g unsalted butter
03 -
5 g Cajun seasoning (e.g., Slap Ya Mama)
04 -
2 g freshly ground black pepper
→ Creamy White Sauce
05 -
227 g unsalted butter
06 -
8 g all-purpose flour
07 -
480 ml heavy cream
08 -
170 g Parmesan cheese, shredded
09 -
2 g dried basil
10 -
2 g dried oregano
11 -
5 g Cajun seasoning
12 -
2 g freshly ground black pepper
13 -
1 g red pepper flakes
14 -
120 ml reserved pasta water
→ Pasta
15 -
454 g fettuccine pasta
# Instructions:
01 -
In a large pot over medium-high heat, bring salted water to a boil. Add fettuccine and cook until al dente, following package timing. Reserve 120 ml pasta water, then drain and set pasta aside.
02 -
In a large frying pan, melt 28 g butter over medium heat. Add shrimp, Cajun seasoning, and black pepper. Sauté for about 3 minutes per side until shrimp are pink and opaque. Remove shrimp from pan and set aside.
03 -
In a large skillet, melt 227 g butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth. Gradually pour in heavy cream, continue whisking, then add shredded Parmesan. Stir until cheese is melted and sauce is smooth.
04 -
Add reserved pasta water, basil, oregano, Cajun seasoning, black pepper, and red pepper flakes to the sauce. Simmer for 5 minutes, stirring occasionally to allow flavors to develop.
05 -
Add cooked fettuccine to the sauce and toss to coat evenly. Gently fold in sautéed shrimp and mix until thoroughly combined and heated through.
06 -
Portion the shrimp fettuccine into warmed bowls. Serve immediately, optionally accompanied by a fresh green salad and crusty bread.
# Notes:
01 -
Reserve pasta water before draining; its starch helps emulsify and thicken the sauce.
02 -
For optimal flavor and texture, use freshly grated Parmesan rather than pre-shredded varieties.
03 -
Adjust seasoning to taste and garnish with additional herbs if desired.