Ingredients:

  • 450 g (1 pound) Fettuccine or Linguine pasta
  • 2 tsp Sea Salt (for the boiling water)
  • 680 g (1.5 pounds) Large Shrimp, raw, peeled, and deveined
  • 2 Tbsp (30 ml) Olive Oil
  • 2 Tbsp (30 ml) Cajun Seasoning
  • ½ tsp Smoked Paprika
  • ¼ tsp Salt, or to taste
  • 115 g (8 Tbsp) Unsalted Butter, divided
  • 4 cloves Garlic, minced
  • 240 ml (1 cup) Chicken Stock or Broth (low sodium)
  • 480 ml (2 cups) Heavy Cream (Double Cream)
  • 180 g (1 ½ cups) Freshly Grated Parmigiano Reggiano cheese
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ tsp Cayenne Pepper (Optional)
  • ¼ cup Fresh Parsley, chopped
  • A pinch of extra Cajun Seasoning (to dust)

Instructions:

  1. Prep the Components: Pat the peeled shrimp very dry. In a bowl, toss the shrimp with 2 Tbsp olive oil, 2 Tbsp Cajun seasoning, smoked paprika, and any additional salt/pepper. Grate the Parmesan and mince the garlic.
  2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, aiming for al dente.
  3. Reserve Water: Just before draining, scoop out 240 ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.
  4. Sear the Shrimp: Return the large skillet to medium-high heat. Add the reserved 2 Tbsp of butter. Wait until the butter foams and subsides. Add the seasoned shrimp in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and charred. Remove shrimp to a clean bowl and set aside, leaving the spiced butter and seasoning in the pan.
  5. Sauté Garlic and Deglaze: Reduce the heat to medium-low. Add the remaining 6 Tbsp of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits (fond) from the bottom of the pan. Let this simmer for 1 minute.
  6. Build the Sauce: Pour in the heavy cream. Bring the mixture just to a gentle simmer, then immediately reduce the heat to the lowest setting. Add salt, pepper, and optional cayenne. Crucially, remove the pan from the heat. Gradually whisk in the freshly grated Parmesan cheese, adding a handful at a time, until the sauce is smooth, velvety, and slightly thickened. Use reserved pasta water if the sauce is too thick.
  7. Combine and Serve: Add the drained al dente pasta directly to the skillet and toss gently to coat. Fold the seared Cajun shrimp back into the mixture. Cook for just 1 minute on low heat to warm through. Transfer to serving bowls and garnish liberally with fresh chopped parsley and a light dusting of Cajun seasoning. Serve immediately.