Here is a recipe for a side dish of scalloped corn that our family adores.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 2 ounces dry fettuccine pasta
- 1 ½ teaspoons all-purpose flour
- ¾ teaspoon salt-free Cajun seasoning
- 5 ounces large shrimp, peeled and deveined
- 2 teaspoons unsalted butter
- ½ teaspoon olive oil
- 1 teaspoon finely grated garlic
- ¼ cup unsalted chicken stock
- ⅛ teaspoon white pepper
- 1 pinch red pepper flakes (Optional)
- 3 tablespoons freshly grated Parmesan cheese
- ¼ cup light whipping cream (18%)
- salt to taste
- 1 teaspoon chopped fresh parsley
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
- Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
- Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
- Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
- Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
Nutrition Facts
| Calories | 820 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 293 mg |
| Dietary Fiber | 3 g |
| Protein | 40 g |
| Saturated Fat | 22 g |
| Sodium | 818 mg |
| Sugars | 2 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Such a fantastic dish! I had to use a combination of parm, pepper jack and swiss but it was still great! Simmered till thick and served over fettuccine or (for me) a low carb soy pasta, sooooo good! I added extra heat, but this is a really good Cajun dish! Thank you! Will make again!
Easy prep, easy cook, simple ingredients. ? all I added was a little nutmeg and a little extra Parmesan and it was perfect!?
It was my first time making this and it was pretty easy.
I can’t believe I haven’t written a review! this was absolutely delicious and I loved that it was sized for one serving.
I used Cappello’s gluten free fettucine noodles and sorghum flour (gluten free) instead of the noodles and flour called for in the recipe. The recipe was delicious! I doubled it as the recipe said it served one but it ended up feeding my husband and me twice! He was skeptical about it at first but LOVED it. I will definitely make this again.