Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
21
High
Nutrition per serving
Calories972.4 kcal (49%)
Total Fat53.4 g (76%)
Carbs65.8 g (25%)
Sugars3.2 g (4%)
Protein58 g (116%)
Sodium1754.5 mg (88%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbdried fettuccine
kosher salt
for water
Olive oil
1.5 lbshrimp
peeled and deveined
3 Tbspunsalted butter
0.5white onion
finely chopped
1 ½ TbspCajun seasoning
1 tspfile seasoning
5cloves garlic
minced, or grated
1 Tbspred wine vinegar
1 ½ cupheavy cream
1 cupshredded parmesan
1 tspkosher salt
Fresh parsley
or chives, chopped
Instructions
Step 1
Dry the shrimp with a paper towel. Season with salt and pepper. Heat a skillet over medium high heat. Season with olive oil. Sear the shrimp for 2 minutes per side until fully cooked and pink. Remove from the skillet.
Step 2
Fill a stock pot 2/3 the way with water. Add 2 tbsp of kosher salt. Bring to a boil. Cook pasta according to package and remove from the water 2 minutes before al dente.
Step 3
Adjust the heat to medium. Add butter to the skillet. Add white onion, a pinch of salt, cajun seasoning and gumbo file. Cook 5-7 minutes until onions are softened. Add the red wine vinegar and let it bubble for 2-3 minutes. Add garlic. Cook another 2 minutes, then add heavy cream and 2/3 cup Parm. Stir together until a sauce forms. Transfer the pasta to the skillet and toss in the sauce. Add the shrimp back into to the pasta.
Step 4
Plate the pasta. Add parsley on top along with remaining Parm and a sprinkle of cajun seasoning.
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