Ingredients
- 230 g fettuccine
- 1 tbsp butter
- 500g prawns, peeled and deveined
- 1 tbsp Cajun seasoning
- 2 cloves garlic, chopped
- 1/4 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1 cup Parmesan, grated
- 1/2 tbsp cajun seasoning or to taste
- 1/4 cup green onion, sliced (optional)
Putting it all together:
Start cooking the pasta.
Melt the butter in a pan over medium-high heat, toss the prawns in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
Add the garlic to the pan and saute until fragrant, about a 30 seconds.
Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
Toss the pasta in with the alfredo sauce along with the prawn and serve garnished with green onions.