Ingredients:

  • 1 lb (450 g) Fettuccine pasta
  • 2 Tbsp (30 g) Coarse sea salt (for the cooking water)
  • 5 lbs (680 g) Large shrimp (peeled, deveined, tail off or on)
  • 2 Tbsp (30 ml) Olive oil (plus more for cooking)
  • 2 Tbsp (30 g) Cajun seasoning blend (high quality)
  • ½ tsp (2.5 ml) Smoked paprika
  • Pinch Black pepper
  • 6 Tbsp (85 g) Unsalted butter (cut into cubes)
  • 3 cloves Garlic (finely minced)
  • 2 cups (480 ml) Heavy cream (room temperature)
  • 1 ½ cups (120 g) Freshly grated Parmesan cheese
  • ½ tsp (2.5 g) Salt
  • ¼ tsp (1.2 g) White pepper
  • A splash Lemon juice (optional)
  • ¼ cup (60 ml) Pasta water (reserved from cooking)
  • 2 Tbsp Fresh parsley (chopped, for garnish)

Instructions:

  1. Prep the shrimp by patting them dry. In a bowl, toss the shrimp with 2 Tbsp olive oil, Cajun seasoning, smoked paprika, and pepper. Ensure the cream and butter are at room temperature, and grate the Parmesan fresh.
  2. Bring a large pot of water to a rolling boil. Add the salt and the fettuccine. Cook until al dente according to package directions. Just before draining, reserve about 1 cup (240 ml) of the starchy pasta water. Drain the pasta and set aside.
  3. Return the large skillet to medium-high heat. Add 1 Tbsp olive oil. Sauté the seasoned shrimp in a single layer for 1.5 to 2 minutes per side until pink and just cooked through. Remove the shrimp immediately to a clean plate, leaving the residual flavor (fond) in the pan.
  4. Reduce the heat to medium-low. Add the cubed butter to the skillet, scraping up the fond. Once the butter is melted, add the minced garlic and sauté for 30–60 seconds, until fragrant (do not let it brown).
  5. Pour in the heavy cream. Bring the mixture to a very gentle simmer. Cook for 3–5 minutes, stirring occasionally, until the cream has reduced slightly and thickened enough to lightly coat the back of a spoon. Remove the pan entirely from the heat.
  6. Wait 30 seconds, then gradually whisk in the freshly grated Parmesan cheese, a handful at a time. Whisk continuously until the sauce is smooth, glossy, and emulsified.
  7. Taste the sauce. Add the salt, white pepper, and the splash of lemon juice (if using). If the sauce is too thick, whisk in a tablespoon or two of the reserved pasta water.
  8. Add the drained al dente pasta into the sauce. Toss well using tongs until every strand is coated thoroughly. Gently fold the seared Cajun shrimp back into the pasta mixture. Heat through for just 30 seconds.
  9. Plate immediately. Garnish generously with fresh chopped parsley and a final dusting of Parmesan.