Ingredients:

  • 12 oz (340 g) Fettuccine or Linguine
  • 1 tbsp Coarse Salt (for boiling water)
  • 5 lbs (680 g) Large Shrimp, peeled, deveined, tail off
  • 2 tbsp Cajun Seasoning (divided)
  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter (divided)
  • 1/2 cup (80 g) Yellow Onion, finely diced
  • 1/4 cup (40 g) Celery, finely diced
  • 1/2 cup (80 g) Red or Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced (about 1 tbsp)
  • 2 tbsp All-Purpose Flour
  • 1 cup (240 ml) Chicken Stock, warm, low sodium
  • 5 cups (360 ml) Heavy Cream (Double Cream), room temperature
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Ingredients: Finely dice the onion, celery, and bell peppers. Mince the garlic. Pat the shrimp thoroughly dry, then toss them with 1 tablespoon of Cajun seasoning.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the fettuccine until al dente (1–2 minutes shy of package directions). Crucially, reserve 1 cup (240ml) of the starchy cooking water before draining. Drain the pasta and set aside.
  3. Sear Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 1.5 to 2 minutes per side, just until opaque and pink. Immediately transfer the shrimp to a plate and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the first 2 tablespoons of butter to the skillet. Once melted, add the diced onion, celery, and bell pepper. Sauté gently for 5–7 minutes until softened, scraping up any browned bits (fond). Add the minced garlic and cook for 1 minute until fragrant.
  5. Make the Roux: Add the second 2 tablespoons of butter and sprinkle in the flour. Whisk continuously for 1–2 minutes to cook out the raw flour taste, forming the roux.
  6. Build the Sauce: Slowly whisk in the warm chicken stock until smooth and lump-free. Bring to a gentle simmer. Reduce heat to low. Whisk in the heavy cream and the remaining 1 tablespoon of Cajun seasoning. Continue stirring until the sauce is steaming hot but not boiling.
  7. Finish and Combine: Remove the pan from the heat. Stir in the Parmesan cheese until smooth and melted. Add the cooked al dente pasta and toss well to coat. If the sauce is too thick, add the reserved starchy pasta water a splash at a time until you reach a luscious consistency.
  8. Serve: Gently fold the seared shrimp back into the pasta, tossing briefly just to reheat (about 30 seconds). Garnish generously with fresh chopped parsley and serve immediately.