Cajun Shrimp with Garlic Parmesan Cream Sauce

By PineyCook

Ingredients

• 8 ounces fettuccine
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, or more, as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup half and half*
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• For the shrimp
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste

Details

Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine.
Serve immediately with cajun shrimp, garnished with parsley, if desired.

Notes


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.