Ingredients:
8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups Central Dairy milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
For the shrimp:
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and Cajun seasoning; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta per package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme, and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with Cajun shrimp, garnished with parsley, if desired.
