Ingredients
Scale
- 1 pound shrimp, fresh or frozen, thawed and patted dry
- 2 tablespoons Cajun seasoning
- 3 tablespoons butter, unsalted
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces mushrooms, sliced
- 8 ounces pasta, egg noodles or linguine
- 1/4 cup fresh parsley, chopped
Instructions
- Boil water in a large pot over high heat.
- Add a generous pinch of salt once the water is bubbling.
- Toss in your pasta and cook according to package instructions until al dente, generally about 8-10 minutes.
- Drain the pasta and set aside without rinsing.
- Pat the shrimp dry with paper towels.
- Toss the shrimp with Cajun seasoning until well-coated.
- Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.
- Add the seasoned shrimp in one layer and cook for about 2-3 minutes per side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add another tablespoon of butter if needed and toss in sliced mushrooms.
- Sauté the mushrooms for about 5 minutes until browned and tender, stirring occasionally.
- Pour in chicken broth while scraping up any bits stuck on the pan and let it simmer for about 3 minutes.
- Stir in heavy cream and bring it back up to a gentle simmer before adding back the shrimp.
- Let everything mingle for another minute or two.
- Add the cooked pasta directly into the skillet with the shrimp mixture and gently fold everything together to coat each noodle in the sauce.
- Sprinkle with fresh parsley just before serving.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve over egg noodles or rice.
Use fresh spices for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg