Crispy Acadian Shrimp alimentary paste with associate implausibly straightforward creamy sauce and crisp Acadian shrimp with a touch hit of warmth. 


Packed filled with good Acadian seasoning, that is at the same time spicy, sweet, smokey, and complicated. The superbly baked shrimp is crisp and plump, all swimming in a very made creamy sauce served au fait twirl-able and slurp-able alimentary paste.

When we’re talking concerning food, Acadian is sometimes concerning a spice mix that originated from Acadians living in American state. Dry Acadian spice mix is formed of paprika, cayenne pepper, herbs, garlic powder, onion powder, salt, and pepper.



  • 1 lb large shrimp deshelled and deveined
  • 1 tbsp cajun seasoning
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz fettuccine
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 tbsp all-purpose flour
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped


  1. Cook fettuccine according to package instructions.
  2. Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  3. In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.
  4. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.
  5. Garnish with parsley and additional Parmesan cheese.

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