BEST CAJUN SHRIMP WITH GARLIC PARMESAN CREAM SAUCE RECIPE

INGREDIENTS:

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

FOR THE SHRIMP
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

DIRECTIONS:

• 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.

NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Source : https://damndelicious.net/2015/07/01/cajun-shrimp-with-garlic-parmesan-cream-sauce/