Cajun Shrimp with Garlic Parmesan Cream Sauce

Cajun-seasoned shrimp roasted in the oven while the fettuccine boils, then a quick garlic Parmesan cream sauce brings it all together. Thirty minutes, start to finish.

Serves 4. Prep 10 minutes, cook 20 minutes.

Ingredients

For the shrimp:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Kosher salt and freshly ground black pepper, to taste

For the pasta and sauce:

• 8 ounces fettuccine
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, or more, as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup half and half
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

1. Heat the oven. Preheat the oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray.
2. Season the shrimp. Lay the shrimp in a single layer on the baking sheet. Add the olive oil, garlic, and Cajun seasoning; season with salt and pepper to taste. Toss gently to coat.

3. Roast. Roast just until the shrimp are pink, firm, and cooked through, about 6–8 minutes. Set aside.
4. Boil the pasta. In a large pot of boiling salted water, cook the fettuccine according to the package directions; drain well.
5. Start the sauce. Melt the butter in a saucepan over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1–2 minutes. Whisk in the flour until lightly browned, about 1 minute.
6. Build the sauce. Gradually whisk in the milk, thyme, and oregano. Cook, whisking constantly, until everything is incorporated, about 1–2 minutes. Stir in the half and half and Parmesan until the sauce thickens slightly, about 1–2 minutes more. If it gets too thick, whisk in a splash more milk. Season with salt and pepper to taste.
7. Toss. Stir the pasta into the sauce and toss gently to coat.
8. Serve. Serve right away, topped with the Cajun shrimp and a sprinkle of parsley if you like.