Cajun Shrimp Fettuccine Alfredo

Every now and then you have to indulge. This is an indulgence pasta dish. There’s nothing light about it, but sometimes that just doesn’t matter one bit: the heart - and belly - want what they want. I like to give in, especially on rainy days. My belly was grateful.

Ingredients (serves 2):
120g fettuccini (or other pasta of your choice)
300g shrimp, peeled and deveined.
200g cherry tomatoes
1 tablespoon Cajun spices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter

Alfredo sauce
120g cream cheese
250ml whole milk
50g butter
1 cup finely grated parmesan
1/2 teaspoon Italian herbs
1 tablespoon freshly minced garlic
freshly ground black pepper to taste

fresh parsley to garnish

Instructions:
1. Cook the fettuccini according to the instructions on the packet. When it’s ready, set aside to use in step 4.

2. Rub the shrimp in Cajun spices, salt and pepper. Melt the tablespoon of butter in a skillet and add the shrimp. Cook for 3-4 minutes until they are pink, then add the cherry tomatoes. Cook for another 1-2 minutes. Remove the shrimp and set aside.

3. In the same skillet, add the 50g butter until melted, then add the garlic and stir for 30 seconds. Now add the cream cheese and Italian herbs. Stir to remove any lumps, and slowly add in the milk. Add in the parmesan and ground black pepper and cook for another 1-2 minutes.

4. Add in the pasta and mix until properly coated. Then add the shrimp. Plate, and top with a bit more pepper, some grated parmesan and chopped parsley.