Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Sally's Recipe Of The Week: Cajun Shrimp Fettuccine

Cajun Shrimp Fettuccine

Serves 4

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.

Here is what you need:

12 ounces shrimp – cooked (if frozen cooked, thaw to room temperature)

12 ounces of fettuccine noodles

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!

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