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One of the most delicious and easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought!

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

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

For Shrimp:

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons cajun seasoning

Salt and freshly ground black pepper, to taste

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.

*Half and half are equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

 

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