Step 1

Cook the fettuccine according to the package instructions, and keep warm.

Step 2

Add the shrimp to a bowl, and drizzle in about 1 tablespoon of avocado oil, and sprinkle in the cajun creole seasoning, the granulated garlic, and a pinch or two of cayenne pepper, if using; toss to coat.

Step 3

Place a large cast-iron skillet over medium-high heat, and drizzle in about 2 tablespoons of the avocado oil; once hot, add the shrimp and sear it on the first side until golden-brown and crusty, about 2 minutes; flip and sear a minute or so more, until crusty on the other side; remove from the skillet and set aside.

Step 4

To that same skillet add in the butter plus another small drizzle of the avocado oil if needed, and add in the diced onion along with the diced roasted red peppers, and stir; saute together for about 2-3 minutes, until softened and slightly golden.

Step 5

Stir in the garlic and red pepper flakes (if using), along with the tomato paste, and cook for about 30 seconds or just until aromatic. (I even like to sprinkle in an extra dash of the cajun creole seasoning that I used on the shrimp at this point as well.)

Step 6

Add in the crushed tomatoes, the chicken broth and the heavy cream and stir to incorporate, and allow the sauce to gently simmer for about 2-3 minutes just to slightly thicken; then give it a little taste to see if any additional salt is needed.

Step 7

Add the cooked fettuccine into the sauce, along with about half of the shrimp plus about half of the chopped parsley, and gently toss to combine.

Step 8

If serving directly from the skillet, top with the rest of the shrimp and the parsley, and serve "family style". Or, pour the pasta into a serving dish or platter, and then top with the rest of the shrimp and sprinkle over the rest of the chopped parsley.

Step 9

Cook the fettuccine according to the package instructions, and keep warm.

Step 10

Add the shrimp to a bowl, and drizzle in about 1 tablespoon of avocado oil, and sprinkle in the cajun creole seasoning, the granulated garlic, and a pinch or two of cayenne pepper, if using; toss to coat.

Step 11

Place a large cast-iron skillet over medium-high heat, and drizzle in about 2 tablespoons of the avocado oil; once hot, add the shrimp and sear it on the first side until golden-brown and crusty, about 2 minutes; flip and sear a minute or so more, until crusty on the other side; remove from the skillet and set aside.

Step 12

To that same skillet add in the butter plus another small drizzle of the avocado oil if needed, and add in the diced onion along with the diced roasted red peppers, and stir; saute together for about 2-3 minutes, until softened and slightly golden.

Step 13

Stir in the garlic and red pepper flakes (if using), along with the tomato paste, and cook for about 30 seconds or just until aromatic. (I even like to sprinkle in an extra dash of the cajun creole seasoning that I used on the shrimp at this point as well.)

Step 14

Add in the crushed tomatoes, the chicken broth and the heavy cream and stir to incorporate, and allow the sauce to gently simmer for about 2-3 minutes just to slightly thicken; then give it a little taste to see if any additional salt is needed.

Step 15

Add the cooked fettuccine into the sauce, along with about half of the shrimp plus about half of the chopped parsley, and gently toss to combine.

Step 16

If serving directly from the skillet, top with the rest of the shrimp and the parsley, and serve "family style". Or, pour the pasta into a serving dish or platter, and then top with the rest of the shrimp and sprinkle over the rest of the chopped parsley.