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Cajun Shrimp Alfredo
In our book, any Alfredo is a home run; but add Cajun spice and shrimp and you have a grand slam. This is easy to put together and even easier to eat. The key is to use quality shrimp: plump, flavorful Fresh From Florida shrimp like our Key West Pinks or brown hoppers. You can do this in a half hour to make a midweek meal that you’ll remember clear into next month.
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16 ounces uncooked fettucine pasta
2 tablespoons olive oil
1 pound medium peeled, deveined raw shrimp
2 teaspoons Cajun seasoning
1 cup finely chopped yellow onion
½ cup finely chopped celery
2 garlic cloves, minced
⅓ cup chicken stock
1 cup heavy cream
4 ounces Parmesan cheese, grated (about 1 cup)
1 teaspoon coarsely ground pepper
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
⅓ cup sliced scallions, for garnish
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Cook pasta according to package directions. Drain and set aside.
Add oil to a large skillet over medium-high; tilt to coat skillet.
Toss together shrimp and Cajun seasoning in a medium bowl to coat.
Add shrimp to skillet; cook until opaque, about 2 minutes per side. Transfer shrimp to a plate.
Add onion, celery, and garlic to skillet; cook, stirring often, until onion is tender, about 3 minutes.
Add chicken stock; stir to loosen browned bits from bottom of skillet.
Stir in heavy cream, Parmesan, pepper, salt, and cayenne. Cook, stirring often, until thickened, 4 to 5 minutes.
Add cooked pasta; toss to coat. Top with shrimp; sprinkle with scallions.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755