Creamy Cajun Shrimp Pasta

Instructions

1. 1

   Dice the onion and both peppers, discarding the pepper stems and seeds. Use raw, peeled and deveined shrimp, fresh or fully thawed. Pat them dry and toss with 2 tsp Cajun seasoning, 0.5 tsp paprika and 0.5 tsp Italian seasoning.

2. 2

   Bring the water and salt to a boil in a 5-litre pot over high heat. Add the dry fettuccine and cook uncovered, stirring occasionally, until just tender, usually 10–12 minutes or according to the package. Prepare the shrimp and sauce while the water heats and the pasta cooks. Before draining, reserve 100 ml of the pasta water; drain the pasta as soon as it is ready.

3. 3

   Meanwhile, heat a 30 cm deep frying pan over medium-high heat for 1 minute. Divide the shrimp into two batches, using 1 tsp oil for each batch. Sear for about 2 minutes per side, until opaque and the thickest shrimp reaches 63°C/145°F. Transfer each cooked batch to a plate.

4. 4

   Reduce the pan heat to medium. Add the remaining 1 tsp oil, onion and both peppers. Cook for 6–7 minutes, stirring occasionally, until softened. Add the butter and tomato paste and stir for 1 minute.

5. 5

   Reduce the heat to medium-low. Stir in the half-and-half, remaining 1 tsp Cajun seasoning, remaining 0.5 tsp paprika, remaining 0.5 tsp Italian seasoning, garlic powder and black pepper. Bring to a gentle simmer and cook for 3–4 minutes, stirring regularly; do not let the sauce boil vigorously.

6. 6

   Add the drained fettuccine and the reserved 100 ml pasta water to the sauce. Toss over medium-low heat for 1–2 minutes, until the sauce lightly coats the pasta.

7. 7

   Remove the pan from the heat and fold in the freshly cooked shrimp and their juices. Divide among four bowls and serve immediately.