Ingredients
12 ounce uncooked fettuccine noodles
1 lb jumbo gulf shrimp peeled and deveined
2-3 tablespoons creole seasoning blend
2 tablespoons butter
2 shallots thinly sliced
3 cloves garlic minced
1/2 cup chicken broth
1 1/4 cups heavy cream
2/3 cup freshly grated Parmesan cheese
Chopped fresh parsley
Instructions
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 the heat to low, add the cream, and simmer to reduce by almost 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. Garnish with a sprinkle of chopped fresh parsley.