Cajun-Style Shrimp Fettuccine Alfredo
with Sweet Pepper & Cherry Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
When easy becomes the Big Easy! Everybody needs a vacation sometimes, including alfredo. Take the classic sauce on a trip to Louisiana, where its creamy profile can pick up some Cajun pointers. Swirled with fresh fettuccine, the wonderfully rich base gets smoky, mustardy and herby flavours from a Southern-inspired spice blend—plus a finishing sprinkling of Grana Padano. Tender seared shrimp, along with pan-softened shards of sweet pepper and cherry tomatoes, add more local colour.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 140g Multicoloured cherry tomatoes
- 1 Sweet pepper
- 225g Fresh fettuccine
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Eggs, Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
13 g
Sodium
1470 mg
Total Carb
74 g
Sugars
6 g
Protein
41 g
Fibre
7 g
Preparation
Sauté the vegetables
Bring a medium pot of salted water to a boil. Core and thinly slice the sweet pepper lengthwise. In a large pan, heat a drizzle of oil on medium-high. Add the tomatoes and sweet pepper. Sauté, 4 to 6 min., until beginning to soften; season with ½ the spices and S&P.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of vegetables, add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce & combine the pasta
To the pan of shrimp and vegetables, add the cream, pasta, 1 tbsp butter (double for 4 portions), ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
