1 lb fettuccine, cooked
1 lb medium peeled and deveined shrimp, thawed
1 red bell pepper, cut into 1/2-inch thick strips
2 tablespoons cajun seasoning, to taste
3 tablespoons olive oil, divided
3 cloves garlic, chopped
2 tablespoons flour
1 cup chicken broth (substitute vegetable broth for a vegetarian version)
1 cup milk (low fat works fine if you want to keep this lighter)
1 cup grated Parmesan
Salt and pepper
Chopped fresh parsley, for garnish (optional)
1. Cook the fettuccine according to package instructions. Drain (do not rinse!) and set aside. In the meantime, add the shrimp and pepper to a large bowl. Sprinkle with cajun seasoning and toss to coat well.
2. Add 1 tablespoons of the oil to a large high-sided pan or skillet set over medium heat. Add the shrimp and pepper and sauté until the shrimp are opaque and the pepper is fork tender, about 3 to 5 minutes. Remove pan from heat and use a slotted spoon to transfer the shrimp and peppers to a plate.
3. Return the pan to medium heat and add the remaining 2 tablespoons of oil. Once hot, add the garlic. Cook for about 2 minutes, until garlic is just fragrant, and then whisk in flour. Keep mixing until the flour and oil mixture is completely smooth.
4. Add broth in a slow steady stream and whisk some more. Cook for 30 seconds or so and add milk in a slow steady stream. Keep whisking to make sure that your sauce stays smooth. Cook for 3 minutes or so, until the sauce thickens (it should part as you drag a silicone spatula through it). Be careful not to thicken the sauce too much since the cheese will also thicken it further.
5. Remove the sauce from heat and whisk in the Parmesan; keep whisking until smooth again. Season with salt and pepper to taste.
6. Add the cooked pasta, shrimp and peppers to the skillet and, using tongs, toss until everything is well coated. Finish with chopped parsley and serve immediately.
Keywords: pasta, shrimp, cajun, Alfredo, dinner