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Gulf Coast Cajun Shrimp Fettuccine

Gulf Coast Cajun Shrimp Fettuccine reads umami 8.2, richness 6.1 and salinity 5.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 8.2 · Richness 6.1 · Salinity 5.8 · Marine & Briny 4.5 · Allium 4.1 · Sweetness 2.9 · Herbaceous 2.5 · Funk & Ferment 2.1 · Nutty 1.8 · Warm Spice 1.8 · Fruity 1.7 · Heat 1.3 · Earthy 1.2 · Bitterness 1.1 · Sourness 0.9 · Citrus 0.9 · Floral 0.7

What's in it (13)

• fettuccine — 340 g
• shrimp — 454 g
• creole seasoning — 30 g
• salt — 5 g
• unsalted butter — 41 g
• olive oil — 14 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• low-salt chicken broth — 237 g
• heavy cream — 237 g
• parmesan cheese — 114 g
• flat-leaf parsley — 7 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 180.3 kcal, 9.6 g protein, 9.6 g fat, 18.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of well-salted water to a boil. Add the fettuccine and cook until al dente according to the package directions, about 10 minutes; reserve 1 cup of the pasta water, then drain.
2. While the water comes to a boil, pat the shrimp dry and toss with 1 tablespoon of the Cajun seasoning and 1/2 teaspoon of the salt.
3. Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat until shimmering. Add the shrimp in a single layer and sear undisturbed until blackened at the edges and just opaque, 1 1/2 to 2 minutes per side. Transfer to a plate.
4. Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the onion and bell pepper and saute until softened, 4-5 minutes.
5. Add the garlic and the remaining 1 tablespoon Cajun seasoning; saute until fragrant, 30-45 seconds.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes.
7. Stir in the heavy cream and bring to a gentle simmer; cook, stirring occasionally, until slightly thickened, 3-4 minutes. Reduce the heat to low and whisk in the parmesan a handful at a time until smooth, then season with the remaining salt to taste.
8. Add the drained fettuccine to the sauce and toss to coat, loosening with splashes of the reserved pasta water until the sauce clings to the noodles.
9. Return the shrimp and any accumulated juices to the skillet; toss gently until warmed through, about 1 minute. Remove from heat, stir in the parsley, and serve immediately.

Dishes with a similar flavor shape

• Spinach and Ricotta Stuffed Shells — Italian
• Mirliton and Shrimp Casserole — Cajun/Creole
• Shrimp Fried Rice — Chinese-American
• Shrimp Alfredo — Italian-American
• Three-Cheese Stuffed Shells with Marinara — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.