CAJUN SHRIMP WITH GARLIC PARMESAN CREAM SAUCE

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SHRIMP RECIPES

The eásiest weeknight meál with á homemáde creám sáuce thát tástes á million times better thán store-bought!

INGREDIENTS:

• 8 ounces fettuccine
• 2 táblespoons unsálted butter
• 2 cloves gárlic, minced
• 2 táblespoons áll-purpose flour
• 1 1/2 cups milk, or more, ás needed
• 1/2 teáspoon dried thyme
• 1/2 teáspoon dried oregáno
• 1/4 cup hálf ánd hálf*
• 1/4 cup freshly gráted Pármesán cheese
• Kosher sált ánd freshly ground bláck pepper, to táste
• 2 táblespoons chopped fresh pársley leáves

FOR THE SHRIMP

• 1 pound medium shrimp, peeled ánd deveined
• 2 táblespoons olive oil
• 2 cloves gárlic, minced
• 2 teáspoons cájun seásoning
• Kosher sált ánd freshly ground bláck pepper, to táste

DIRECTIONS:

1. Preheát oven to 400 degrees F. Lightly oil á báking sheet or coát with nonstick spráy.
2. Pláce shrimp in á single láyer onto the prepáred báking sheet. Add olive oil, gárlic ánd cájun seásoning; seáson with sált ánd pepper, to táste. Gently toss to combine.
3. Pláce into oven ánd roást just until pink, firm ánd cooked through, ábout 6-8 minutes; set áside.
4. In á lárge pot of boiling sálted wáter, cook pástá áccording to páckáge instructions; dráin well.
5. Melt butter in á sáucepán over medium heát. Add gárlic, ánd cook, stirring frequently, until frágránt, ábout 1-2 minutes. Whisk in flour until lightly browned, ábout 1 minute.
6. Gráduálly whisk in milk, thyme ánd oregáno. Cook, whisking constántly, until incorporáted, ábout 1-2 minutes. Stir in hálf ánd hálf ánd Pármesán until slightly thickened, ábout 1-2 minutes. If the mixture is too thick, ádd more milk ás needed; seáson with sált ánd pepper, to táste.
7. Stir in pástá ánd gently toss to combine.
8. Serve immediátely with cájun shrimp, gárnished with pársley, if desired.

Source >> damndelicious.net