8 oz fettuccine
2 Tbsp unsalted butter
2 cloves garlic, minced
2 Tbsp all-purpose flour
1-1/2 cups milk, or more, as needed
1/2 tsp dried thyme
1/2 tsp 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 Tbsp chopped fresh parsley leaves

For the Shrimp:
1 lb medium shrimp, peeled and deveined
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. 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.
6. 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.
7. Stir in pasta and gently toss to combine.
8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

4 servings


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