For the record, I absolutely love seafood. I also love pasta. So meals like this are usually pretty high up on my favorites list. And this one is no exception. Each ingredient just added so much to the flavors and textures of this dish. When Blake took a bite, his words were, “Wow that’s really packed with flavor!”
I was a bit nervous it would be too spicy, but it wasn’t spicy it all. You could definitely taste the Cajun seasoning, but it wasn’t overbearing. If you wanted to wanted to make this a vegetarian dish, you could just take out the shrimp, and it would still be really really good. This is easily a restaurant quality dish, that I definitely recommend you try!
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon light butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 2/3 cup fat free chicken broth
- 1/2 cup light sour cream
- 1 tablespoon cornstarch
- 1 cup fat free chicken broth
- 1 (7 ounce) jar roasted red bell peppers, drained and diced
- 1 tablespoon drained capers
- 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.