Ingredients:
1 lb fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon cajun seasoning
6 ounces fettuccine pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon shallots, Chopped
2/3 cup chicken broth
1/2 cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7 ounce) jars roasted red peppers
1 tablespoon capers, Drained
Directions:
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.