CAJUN SHRIMP PASTA

CAJUN SHRIMP PASTA 12 ounce uncooked fettuccine noodles 1 lb jumbo gulf shrimp, peeled and deveined 2–3 tablespoons creole seasoning 2 tablespoons butter 2 shallots thinly sliced 3 cloves garlic minced 1/2 cup chicken broth 1 1/4 cup cream 2/3 cup freshly grated Parmesan cheese Chopped parsley Cook noodles according to package instructions and drain well. Pat shrimp dry with paper towels and sprinkle them with 1 1/2 tablespoons creole seasoning turning halfway through. In a large skillet melt butter over medium high heat. Add shallots and cook for 5 minutes. Add shrimp and cook for 2-3 minutes flipping halfway through. Add the garlic to the skillet with the shrimp in the last 30 seconds of cooking and stir constantly. Do not crowd the pan with shrimp. If necessary plate the shallots, shrimp and garlic then add a little butter to the skillet and cook the remaining shrimp. Remove mixture to a plate and set aside. Add the chicken broth to the skillet and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce heat to low, add the cream and cook to reduce by half; stirring often. Slowly whisk in Parmesan cheese. Season to taste with creole seasoning. Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and toss to coat. Top with a sprinkle of chopped parsley.