Try to buy a cajun seasoning with no salt to avoid making this recipe to salty. You can use cubed chicken for this recipe instead of shrimp.

8 oz fettuccine
1 lb large shrimp deshelled and deveined
1 tbsp cajun seasoning
2 tbsp all-purpose flour
2 tbsp butter
1 tbsp olive oil
1 cup chicken broth low sodium
1 cup heavy cream
salt and pepper to taste
1/2 cup Parmesan cheese grated
1 tbsp fresh parsley chopped

8 oz fettuccine 1 lb large shrimp deshelled and deveined 1 tbsp cajun seasoning 2 tbsp all-purpose flour 2 tbsp butter 1 tbsp olive oil 1 cup chicken broth low sodium 1 cup heavy cream 1/2 cup Parmesan cheese grated 1 tbsp fresh parsley chopped

1. Cook fettuccine according to package instructions.

2. Sprinkle the shrimp with 1 tbsp of cajun spice and toss well.

3. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

4. In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.

5. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper.

6. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.

7. Garnish with parsley and additional Parmesan cheese.