Creamy Cajun Shrimp Fettuccine

1.Cook the pasta Bring a large pot of salted water to a boil. Cook the 500 g fettuccine according to package directions until al dente. Before draining, reserve 1–1.5 cups of the starchy pasta water. Drain the pasta and set aside.

2.Season & sear the shrimp Pat the 450 g shrimp dry, then season with 2 Tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until lightly golden, pink, and opaque. Remove the shrimp from the skillet and set aside.

3.Start the sauce Reduce the heat to medium. Add 2 Tbsp butter and 1 Tbsp olive oil to the same skillet. Once melted, add the 250 g sliced mushrooms and sauté for 5–7 minutes, until they release their moisture and begin to brown.

4.Build the flavour base Add the minced shallots and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant—avoid letting it brown.

5.Deglaze the pan (no wine needed) Pour in 3 Tbsp lemon juice, scraping up the browned bits from the bottom of the pan. Add 4–5 Tbsp hot pasta water and let it bubble for about 30 seconds to form a light base.

6.Add the liquids Pour in 1½ cups heavy cream and ½ cup chicken broth. Bring to a gentle simmer, stirring occasionally. Let the sauce cook for 3–4 minutes, or until slightly thickened.

7.Combine pasta, shrimp, and sauce Add the cooked fettuccine and the seared shrimp back into the skillet. Toss gently to coat everything evenly in the sauce.

8.Adjust consistency If the sauce feels too thick, add more of the reserved pasta water a splash at a time until you reach the texture you like.

9.Serve Remove from heat. Garnish generously with chopped fresh parsley and extra Parmesan (optional). Serve immediately.