We at Venice Lifestyle are so grateful to our friends at Boca Royale Golf & Country Club and Executive Chef Mike Bidwell for sharing their 'Cajun Shrimp Fettuccine' recipe with us!
Ingredients: 6-8 Jumbo Gulf Shrimp peeled and deveined. 1/4 cup blistered grape tomatoes (roast 7-10 grape tomatoes in the over at 350 degrees for 15-20 minutes). 1/4 cup sliced mushrooms. 2-3 pieces of asparagus sliced thin. 1/2 cup fresh spinach. 1.5 - 2 tablespoons Cajun seasoning (The chef likes Paul Prudhomme Redfish Magic). 2 cloves chopped garlic. 1/3 cup shredded parmesan. 1/2 pound fettuccine. Fresh parsley for garnish.
In a large saucepan at medium to medium high heat add 2 teaspoons oil to the pan. Add the garlic, blistered tomatoes, asparagus and mushrooms. Sautee 3-4 minutes. Garlic should be slightly brown. Add shrimp and Cajun seasoning and continue to cook for three more minutes. Shrimp should be slightly undercooked.
Turn heat down to medium and add heavy cream. Simmer for 6-8 minutes until the cream starts to thicken. Add fresh spinach and parmesan cheese. Simmer for three more minutes until spinach is wilted and cheese has melted. At this point, you should have a thick, rich sauce. Throw in the cooked pasta and stir well. Pour into a large bowl and garnish with fresh parsley and shredded parmesan.
Boca Royale Golf & Country Club. 1601 Englewood Rd, Englewood. 941.475.6464. Bocaroyale.com.
