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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This recipe is a keeper. I absolutely loved it. I didn't have Gruyere so I used what I had on hand, and it was still phenomenal. Recipe courtesy of Family Circle May 2010 and Rebekah Diehl-Shipper of Sterling, Ohio. Ingredients:
1 lb fettuccine |
9 ounces frozen peas, thawed |
1 tablespoon canola oil |
1 onion, chopped |
3 garlic cloves, minced |
4 teaspoons cajun seasoning (see wonderful homemade cajun seasoning recipe) |
1 lb medium shrimp (thawed, peeled, and cooked) |
2 1/2 tablespoons unsalted butter |
3 tablespoons flour |
1 cup vegetable broth |
1 cup milk |
1 cup gruyere cheese, shredded |
Directions:
1. Cook pasta following package directions, about 12 minutes.
2. Add peas to pasta water for last 2 minutes of cook time.
3. Drain and return to pot.
4. Meanwhile, heat oil in a large non-stick skillet over medium heat.
5. Cook onion and garlic for 3 minutes.
6. Stir in Cajun Seasoning and cook 1 minute.
7. Stir in shrimp and cook 2 minutes and set aside.
8. Melt butter in a medium saucepan over medium heat.
9. Whisk in flour and cook, whisking, for 1 to 2 minutes.
10. Slowly whisk in broth and milk.
11. Bring to a simmer and cook 3 minutes.
12. Stir in remaining 2 teaspoons Cajun Seasoning and Gruyere until smooth.
13. Pour into pasta pot along with shrimp mixture.
14. Toss to coat and serve immediately.
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