Ingredients
The following ingredients have 4 Servings
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (or more, as needed)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup half and half*
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley leaves
- 1 pound medium shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper (to taste)
Instruction
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with cajun shrimp, garnished with parsley, if desired.
