Ingredients
Method
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a bowl, toss the shrimp with Cajun seasoning and a pinch of salt and pepper until well coated.
In a large skillet, heat olive oil over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes per side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the cherry tomatoes and let it cook for about 2-3 minutes until the tomatoes soften.
Add Parmesan cheese to the sauce, stirring until melted and well combined. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Return the cooked shrimp to the skillet along with the drained fettuccine. Toss everything together until well coated in the creamy sauce. Adjust seasoning with salt and pepper as needed.
Remove from heat, garnish with fresh parsley, and give it one last gentle toss.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
- Presentation Tips: Serve the creamy pasta in shallow bowls, garnished with extra parsley and a sprinkle of Parmesan cheese. Add a few cherry tomato halves on top for color and garnish. Enjoy!