1. In large skillet, heat 2 tablespoons butter over medium-high heat; add shrimp and cook 3 minutes or until almost opaque throughout, turning once. Transfer to plate.
2. In same skillet, heat remaining 2 tablespoons butter over medium heat. Add vegetables and Cajun seasoning; cook 5 minutes or until tender-crisp, stirring frequently. Increase heat to medium-high; add stock and heat to a boil. Stir in shrimp; reduce heat to medium-low and simmer 3 minutes or until internal temperature of shrimp reaches 145°, stirring frequently.
3. Prepare fettuccine as label directs; drain. Add fettuccine to shrimp mixture and toss; serve garnished with basil or parsley, if desired. Makes about 8 cups.
Chef Tips: Customize this recipe by swapping the shrimp with tofu and/or the chicken stock with unsalted vegetable stock.
- 14 g Fat
- 8 g Saturated
- 82 mg Cholesterol
- 991 mg Sodium
- 46 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 20 g Protein
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Nutritional Information
- 14 g Fat
- 8 g Saturated
- 82 mg Cholesterol
- 991 mg Sodium
- 46 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 20 g Protein
Directions
1. In large skillet, heat 2 tablespoons butter over medium-high heat; add shrimp and cook 3 minutes or until almost opaque throughout, turning once. Transfer to plate.
2. In same skillet, heat remaining 2 tablespoons butter over medium heat. Add vegetables and Cajun seasoning; cook 5 minutes or until tender-crisp, stirring frequently. Increase heat to medium-high; add stock and heat to a boil. Stir in shrimp; reduce heat to medium-low and simmer 3 minutes or until internal temperature of shrimp reaches 145°, stirring frequently.
3. Prepare fettuccine as label directs; drain. Add fettuccine to shrimp mixture and toss; serve garnished with basil or parsley, if desired. Makes about 8 cups.
Chef Tips: Customize this recipe by swapping the shrimp with tofu and/or the chicken stock with unsalted vegetable stock.