THE BEST HOMEMADE CREAMY SHRIMP ALFREDO RECIPE | QUICK & EASY WEEKNIGHT MEAL
*************UPDATE: A correction needs to be made to the measurement of Parmesan! You should add 1 Cup (or more if you choose) of Cheese to 1 pint of heavy cream, or 1/2 Cup to 1/2 Pint. Sorry for the typo!! **************
Hey y’all! Here’s yet, another banger! Who doesn’t love a good Alfredo?? I’m sure we all do! This meal is quick, easy, and inexpensive for sure and takes no time at all to put together. Looking for something to make a long day after work during the week? You’ve made it to the right spot! ❤️ Check it out!
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FULL LIST OF INGREDIENTS:
- 1Lb Shrimp ( Peeled, Deveined, Tails Off)
- 1 package BUITONI Refrigerated Fettuccine (9 oz.)
*** Follow package instructions for cooking your pasta***
- 1 Pt Heavy Cream
- 1 Cup Parmesan Cheese, Shredded or Freshly Grated
- 2 Cloves Garlic, Minced
- 1/2 Small Onion, Diced
- 2 Tbsp Butter
- Salt
- Pepper
- Cajun Seasonings
-Old Bay, Paprika, Cayenne, and Lemon Pepper (optional)
- Parsley for Garnish (optional)
The BEST Cajun Chicken Pasta | THE GOLDEN BALANCE
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TikTok Recipe: Cajun Fettuccine Alfredo
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*disclaimer* This recipe is in no way authentic, but it's very tasty! If you're not a fan of spicy food just don't add the seasonings I marked as spicy in the listed ingredients down below.
Ingredients Used:
16 oz Fettuccine Pasta
2 cups of Heavy Cream or Heavy Whipping Cream
6oz of sausage
6oz of shrimp (If you don't want seafood, you can use chicken instead)
1/2 tbsp cayenne pepper (SPICY)
1/2 tbsp red chili flakes (SPICY)
1/2 tbsp seasoned salt
1/2 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp chili powder
2-4 tbsp of salted butter
1 tbsp chicken base/bouillon (add more or less to your liking, it's salty)
1 tbsp dried or fresh parsley
1/2 cup shredded parmesan cheese
Serves 3-4 people
#recipe #tiktok #cajun #alfredo #pasta #quick
How To Make The BEST Shrimp Fettuccine Alfredo: Homemade Cajun Shrimp Fettuccine Alfredo Recipe
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Ingredients
30 Uncooked Deveined Medium Shrimp
8oz Packaged Fettuccine Pasta
4 Tbs Margarine or Butter
1 Pt Whipping Cream
2 Cups Shredded Parmesan Cheese
1 Tsp Minced Garlic
2 Tsp Cajun Seasoning
1 Tsp Parsley Flakes (optional)
1/4 Tsp Black Pepper
Instructions
1. Ok so first things, first.... place your shrimp in a big mixing bowl and cover with cool water. Let them soak int he water until they defrost.
2. Next you're going to place your pot of water over high heat. We're going to wait until the water comes to a boil before adding the fettuccine pasta.
3. Once the water comes to a boil, add your fettuccine pasta to the boiling water and cook for 9 to 10 minutes, then drain and sit aside.
4. Now back to the shrimp, peel the skin and tail off each shrimp. Afterwards, give them a nice rinse and drain the water.
5. Season the shrimps with minced garlic, Cajun seasoning, and pepper, then massage seasonings in well. My Cajun seasonings was a bit salty.... if you feel you need salt you can add a little. I recommend adding salt if needed after the dish is done to avoid over-seasoning the shrimp.
6. Now we're going to sautee the shrimp. So place a skillet over high heat.
7. To the skillet add 2 tbs of butter or margarine. I always prefer butter over margarine though.
8. Once melted, add the shrimp and fry for 15 seconds per side (only fry 15 shrimp at a time), then sit aside.
9. Place a pot over low heat.
10. Add 2 tbs of butter or margarine to the pot.
11. Once the butter melts, add your whipping cream.
12. Follow that up by adding your shredded parmesan cheese.
13. Cook over low heat for 3 minutes, raise to high heat, and cook until cheese is fully melted. Make sure you stir as the cheese is melting. Now this part is critical. MAKE SURE YOU DO NOT COOK THE ALFREDO SAUCE until it is too thick because it's going to thicken as it chills.... Plus, be mindful that you're going to add the shrimp and fettuccine pasta to the sauce which will absorb some of the sauce leaving you with a dry dish and you DO NOT WANT THAT. So don't cook the alfredo sauce too long... you want it to be on the loose side so your dish can be saucey. Just watch the sauce carefully, but when you add the pasta and shrimp you want the alfredo sauce to be rather loose.
14. Add the fettuccine pasta and shrimp.
15. Fold the fettuccine and shrimp into Alfredo Sauce. Garnish with parsley flakes when served for decoration purposes. Enjoy!!!
Guy Fieri Makes Cajun Chicken Alfredo | Guy's Big Bite | Food Network
Blackened chicken adds a Cajun twist to Guy's Alfredo!
P.S. Look at all that Parm ????
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
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Cajun Chicken Alfredo
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 50 min
Prep: 30 min
Cook: 20 min
Yield: 4 servings
Ingredients
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Directions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
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Guy Fieri Makes Cajun Chicken Alfredo | Guy's Big Bite | Food Network
Valerie Bertinelli's Cajun Fettuccine Alfredo with Andouille | Food Network
Cook along with Valerie as she takes fettuccine Alfredo to a whole new level with bold spices and smoky andouille sausage!
#ValerieBertinelli #FoodNetwork #CajunFettuccineAlfredo #Andouille
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Cajun Fettuccine Alfredo with Andouille
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 20 min
Active: 15 min
Yield: 4 servings
Ingredients
Kosher salt
12 ounces fettuccine
1 tablespoon vegetable oil
6 ounces andouille sausage, sliced into rounds
4 scallions, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons flat-leaf parsley
Directions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
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Valerie Bertinelli's Cajun Fettuccine Alfredo with Andouille | Food Network