This cajun shrimp pasta was so yummy, my husband has been begging me to make it again, I will have to add it to the shopping list next week. It ended up being so packed with flavor and the way you cook the shrimp makes it taste amazing (if you can’t handle too much spice you can cut the cajon seasoning down)! It reminded me of the delicious food we ate on my husband’s work conference in New Orleans last Fall. There are so many yummy cajun/creole recipes that are unique to that area that I am dying to learn how to cook. I keep kicking myself that I didn’t buy a cookbook while I was there. I guess I am just going to have to go back!
Just for fun, I added some pics from our trip below to help you get in a “Nawlins” mood while cooking.
- 1 lb. unccoked shrimp (remove shells, tails and veins)
- 1 Tbsp cajun seasoning
- 2 Tbsp. butter
- 1/4 c. red pepper, chopped
- 1 tsp. minced garlic
- 1 c. heavy whipping cream
- 1/2 c. grated parmesan cheese
- 1/2 tsp. basil
- 1/8 tsp. pepper
- 8 oz. linguine, cooked al dente
- Stir together and coat the shrimp in cajun seasoning. In a large fry pan over medium heat, melt the butter and add the seasoned shrimp and sauté until shrimp begins to turn pink. Add the red pepper and minced garlic and sauté another minute or two.
- Reduce heat to medium-low and add the cream, parmesan cheese, basil, and pepper and simmer for about 10 minutes (I like to cook the pasta while this is simmering).
- Toss in the cooked pasta and stir to coat.