1 lb raw large shrimp Don’t use those baby, salad shrimp in my dang recipe!
3/4 of a 16oz pkg of Fettuccine pasta cooked**
2 tsp Cajun seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp Herbes de Provence or Italian seasoning
1 tsp paprika
1/2 tsp lemon pepper
1 TBS olive oil
2 TBS butter
1 tsp minced garlic
1/3 cup white wine I use Chardonnay or chicken broth
2 cups heavy whipping cream
2/3 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley to garnish.
Onion powder, garlic powder, Herbes de Provence or Italian spice, lemon pepper, paprika, and 1 teaspoon Cajun seasoning season the shrimp.
Heat the olive oil in a pan over medium-high heat.
Cook until the shrimp are pink, then add them to the pan. (Be careful not to overcook.)
To keep the shrimp warm, remove them from the pan and wrap them in foil.
In the same pan, melt the butter.
Once it has melted, add the garlic and cook for 30 seconds.
Pour the wine into the pan and swirl to deglaze it.
Pour in the heavy cream when the wine has reduced.
Bring it to a low boil, then reduce to a low heat.
Combine the Parmesan cheese and the remaining tsp of Cajun seasoning in a mixing bowl.
Reduce the heat to low and cook the sauce for 5-6 minutes.
Seasoning to taste and adjust as needed
Toss the cooked pasta and shrimp (if used) into the sauce to coat well.
Serve with fresh parsley as a garnish.