Sally's Recipe Of The Week: Cajun Shrimp Fettuccine
Cajun Shrimp Fettuccine
If you have a Cajun seasoning you like use it for this recipe or you can make your own, or you can just use salt and pepper. Cajun recipe at the end.
When it comes to the shrimp, I like smaller shrimp but you use the size you like. Also I did use precooked frozen shrimp, which in the past I have dissed but the small frozen precooked shrimp that Doris sells is fantastic.
If you have frozen raw shrimp, cook it before you add it to the dish.
6-8 scallions, thinly sliced on the bias – plus more for garnish
3 to 4 cloves garlic, thinly sliced
¾ cup dry white wine
2/3 cup mascarpone cheese
6 ounces spinach leaves
4 TBS unsalted butter
Cajun seasoning to taste – start with 2 TBS and add more to your taste
Salt and pepper if needed
Here is what you need to do:
Cook the pasta in boiling salted water until al dente. Make sure you save some of the pasta water if you are going to drain it in a colander. You may want to use it for the sauce.
In a pot melt the butter on medium high heat and add in the scallions. Season with a little salt and pepper. Cook for about a minute then add in the garlic and stir until fragrant, about another minute. Add in the wine and let it simmer until it’s reduced by half. Add in the mascarpone and stir until it’s well mixed. Add in the spinach and the Cajun season. Place the pasta in the sauce and mix it into the sauce. Finally add the shrimp. Since the shrimp is already cooked you just want to warm it up. Taste and adjust seasoning as you like if too thick add in some pasta water.
Place in a bowl and garnish with scallions. Let’s Eat!