Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
1
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook fettuccine according to package directions until tender yet slightly firm to the bite, 7 to 8 minutes. Drain, reserving 1/4 cup of pasta water.
Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry, add to the bowl, and toss to coat.
Heat butter and olive oil in a skillet over medium-high heat. When butter bubbles, add shrimp and cook until opaque and pink, about 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add broth to the skillet and scrape up any brown bits.
Reduce heat to medium-low. Season broth with white pepper and red pepper flakes. Slowly whisk in cream and continue cooking for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet, add pasta, and toss to combine.
Add reserved cooking water 1 tablespoon at a time, if sauce is too thick. Season with salt to taste. Serve sprinkled with parsley.
Nutrition Facts (per serving)
| 820 | Calories |
| 48g | Fat |
| 62g | Carbs |
| 40g | Protein |
