Ingredients: |
Ingredients: 8 ounces fettuccine 2 tablespoons unsalted butter 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 1/2 cups milk, or more, as needed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 cup half and half* 1/4 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves For the shrimp: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons cajun seasoning Kosher salt and freshly ground black pepper, to taste
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Directions: |
Directions:Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with cajun shrimp, garnished with parsley, if desired. |