Recipe by ThatSouthernBelle
Top Review by jacquelynjane
Wow! This is really good. I used 1 12oz can of 2% evaporated milk in place of the half and half and reduced the butter to 4 Tbsp, also used a 9 oz pkg of fresh spinach, I reserved 1/3 cup of the parmesan cheese and sprinkled it on top when done along with some fresh nutmeg. Thanks for the recipe! Will definitely make again.
- 1⁄2 lb fettuccine
- 1 lb shrimp
- 6 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 1⁄2 cups half-and-half
- 1 1⁄3 cups parmesan cheese, grated
- 1 tablespoon flour
- 1 (16 ounce) box frozen chopped spinach, thawed and drained
- cajun seasoning
- 1⁄2 teaspoon fresh ground pepper (approximately)
Directions See How It's Made
- Heat the water for the pasta.
- Rinse, peel, and devein your shrimp.
- Sprinkle the shrimp with Cajun seasoning and set aside.
- In a small bowl stir together the flour and grated parmesan.
- Add your pasta to the boiling water.
- Heat 4TBSP of butter in one skillet over medium heat, add four cloves of minced garlic and sautee for a minute.
- Add drained spinach and stir often until heated through.
- While the spinach is heating, melt 2TBSP butter in a second skillet over medium to medium high heat. Watch this pan carefully you do not want to burn the butter.
- Stir 1 1/2 cups half and half into the spinach.
- Slowly sprinkle in the parmesan/flour combination stirring well.
- Reduce heat to low, season with pepper and stir occasionally.
- Add shrimp to the butter in the second skillet, reduce heat to medium and stir. The shrimp will cook quickly and it is important to remove them from the heat as soon as they are pink and the flesh is no longer translucent. If the shimp is overcooked it will become rubbery.
- Drain the pasta.
- To give your plates a professional look, scoop a serving of fettucini into the center of the plate and with tongs give the whole bunch a twist. This brings the noodles into a nice pile.
- Scoop a ladlefull of sauce over the noodles and arrange the shrimp on top.