Ingredients
Scale
- 12 ounces fettuccine or penne pasta
- 1 pound large shrimp, peeled and deveined
- 1.5 cups heavy cream
- 0.5 cup chicken or vegetable broth
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 0.5 cup sun-dried tomatoes (packed in oil), drained and chopped
- 2 tablespoons Pappadeaux-style Cajun seasoning
Instructions
- Step 1: Cook the pasta according to package directions in salted water until al dente. Drain, reserving about 1/2 cup of the starchy pasta water, and set aside. While the pasta cooks, pat the peeled and deveined shrimp dry and season generously with 1 tablespoon of the Cajun seasoning.
- Step 2: In a large skillet or Dutch oven, melt 1 tablespoon of butter or heat olive oil over medium-high heat. Add the diced red bell pepper and cook for 3-4 minutes until it starts to soften but remains slightly crisp. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove the bell pepper and garlic from the skillet and set aside.
- Step 3: Add another tablespoon of butter or oil to the same skillet. Increase the heat to high. Add the seasoned shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside with the vegetables.
- Step 4: Reduce the heat to medium. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the heavy cream, the remaining 1 tablespoon of Cajun seasoning, and the chopped sun-dried tomatoes. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Step 5: Add the drained pasta, cooked shrimp, and sautéed bell pepper and garlic back into the skillet with the sauce. Toss everything gently to coat evenly. Cook for another 1-2 minutes, allowing the pasta to absorb some of the rich sauce.
- Step 6: Serve the "Tasty Pappadeaux Festivité De Février Pasta" immediately, optionally garnished with fresh chopped parsley or grated Parmesan cheese.
Notes
- Store any leftover pasta promptly in an airtight container in the refrigerator for up to 2 days, as creamy seafood dishes are best enjoyed fresh.
- To reheat, gently warm the pasta in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce and prevent the shrimp from becoming rubbery.
- Complement the richness of this pasta with a crisp green salad dressed in a bright vinaigrette, or serve alongside warm, crusty garlic bread to soak up every last drop of the delicious sauce.
- Don't skip deglazing the pan with broth; those browned bits (fond) from the bell pepper, garlic, and shrimp are packed with flavor that will truly elevate your sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 450g (approx. 1.5 cups)
- Calories: 980
- Sodium: 1900mg
- Fat: 70g
- Saturated Fat: 35g
- Trans Fat: 0.5g
- Protein: 8g