Ingredients
4
4 servings
- •1 pound fresh shrimp, peeled and deveined
- •1 tablespoon olive oil
- •1 tablespoon Cajun seasoning
- •6 ounces fettuccini pasta
- •1 tablespoon butter
- •3 cups fresh mushrooms, sliced
- •1 tablespoon chopped shallots
- •0.66666668653488 cup chicken broth
- •0.5 cup sour cream
- •1 tablespoon cornstarch
- •1 cup chicken broth
- •1 (7 ounce) jar roasted red bell peppers
- •1 tablespoon drained capers
Instructions
- Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp. Cook until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
- In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
Nutritional Facts
Per 4 servings
- Calories: 440
- Carbohydrate: 41g
- Fat: 16g
- Fiber: 3g
- Protein: 33g
- Sugar: 5g
Related Recipes
Shrimp & Scallop Stroganoff
Blackened Shrimp
Creamy Chicken and Mushroom Stroganoff
Roasted Shrimp
Shrimp Grain Bowl
Grain Bowl with Blackened Shrimp, Avocado, and Black Beans
Buffalo Shrimp
Chicken and Shrimp
Garlic Butter Shrimp Fettuccine
Creamy Shrimp Casserole
Zydeco Stomp Cajun Shrimp Alfredo
