Ingredients:

• 1 pound medium shrimp (peeled, tails removed, and patted dry)
• 1 tablespoon Cajun seasoning
• 4 tablespoons butter (divided)
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 3 tablespoons flour
• 2 cups milk (see note)
• 8 ounces fettuccine noodles
• 2 cups reserved pasta water
• 1 cup freshly grated Parmesan cheese (see note)
• 1 teaspoon salt (or to taste)
• Fresh chopped parsley for garnish

Instructions:

1. Cook the Fettuccine: Prepare fettuccine noodles according to the package instructions. Drain, reserving 2 cups of pasta water. Toss noodles with a bit of olive oil and set aside.
2. Cook the Shrimp: In a large skillet, melt 1 tablespoon of butter with 1 teaspoon of olive oil. Add the shrimp, sprinkle with Cajun seasoning, and cook for 4-7 minutes, until the shrimp turn opaque. Transfer the shrimp to a plate and cover to keep warm.
3. Make the Alfredo Sauce: Without cleaning the skillet, melt the remaining butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1 more minute. Gradually whisk in the milk and reserved pasta water, then stir in the Parmesan cheese and salt. Continue stirring until the cheese melts and the sauce thickens. Taste and adjust the seasoning if needed.
4. Combine: Add the cooked fettuccine noodles and shrimp back into the skillet. Toss everything together to coat the pasta in the creamy sauce.
5. Serve: Garnish with fresh chopped parsley and extra grated Parmesan if desired. Serve hot and enjoy!

Notes:

• Storing Leftovers: Keep in the fridge for up to 3 days. Freezing is not recommended.
• Parmesan Cheese: Use freshly grated Parmesan for the best melt and texture in the sauce. Pre-shredded cheese contains additives that can affect melting.
• Grating Parmesan: A microplane works best for finely grated Parmesan, but any fine side of a box grater will do.
• Milk Options: You can use fat-free half-and-half, heavy cream (for a richer sauce), or whole milk, depending on your preference.