Hiiiiii, friends!!! Can you believe that it’s October already?? I mean, wasn’t it just the beginning of summer?? I’m not ready for winter, y’all. Not even a little bit. Fall, sure. Winter…never. I am ready to make some yummy fall dishes. You know…soup, chili, pumpkin-y things. Then if we could just skip right over winter and head straight into spring, that would be fantastic. Don’t you agree?? Not only is the cold pretty terrible, but I lose my daylight around 6 o’clock instead of 8 or 9. Big boo to that. Big fat, I-can’t-take-pictures-if-it’s-dark, BOO.
Things have been pretty crazy lately, but my schedule is finally settling down. I got a promotion at work, cut down the days I’m working at my second job so I now have most of my weeknights and all of my weekend FREE!! You have no idea how excited that makes me. And alas, with those extra weeknights free, I actually have the time to cook and take pictures when there is actually still light outside. I told J last night, “Baby, it’s a miracle!! I actually got a picture of supper!!!” That’s how bad it’s been you guys. In case the two week silence didn’t let you know. But, I’m baaaaack!! And with a pretty killer recipe, too.
- 6 oz fettuccine
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 Tbsp blackened seasoning
- 2 Tbsp flour
- 1 cup chicken broth
- 1 cup heavy cream
- salt & pepper, to taste
- ½ cup Parmesan cheese, grated
- Cook fettuccine according to package instructions.
- While the pasta is cooking, place the shrimp in a large bowl. Sprinkle with blackened seasoning and toss to coat. Add more seasoning if you’d like. Sprinkle flour on shrimp and toss again to coat.
- Preheat a large skillet over medium-high heat, add oil and butter and allow butter to melt. Add shrimp and cook, without moving them, for 1-2 minutes to get a good sear and crispness. Carefully flip the shrimp and repeat the process for another minute or so. Remove shrimp to a plate.
- Add the chicken broth and heavy cream to the same skillet. Season with salt, pepper, and more blackened seasoning, if you’d like. Stir to break up any bits that may be on the bottom of the skillet and allow to cook for 3-5 minutes, until the sauce thickens a bit. Add in the parmesan and stir to combine.
- Add in the drained fettuccine and stir to coat in the sauce. Top with the reserved shrimp, garnish with some chopped parsley if you like, and serve with your favorite side salad and crusty bread!