CAJUN SHRIMP WITH GARLIC PARMESAN CREAM SAUCE

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.
CAJUN SHRIMP WITH GARLIC PARMESAN CREAM SAUCE

Source >> damndelicious.net

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