Creamy Cajun Shrimp Pasta

Bienvenue!  Laissez les bons temps rouler!

Good day blog fans!  As I've mentioned in previous blogs, we are from South East Texas.  Well my hometown, Deweyville, is actually RIGHT on the Louisianna border.  What this means is that our culture, food and way of life is influenced heavily by the cajun french culture and we love it! 

 

In fact, we miss the great cajun food sooo much that we try very hard to re-create the flavors and tastes in our kitchen here in Kissimmee, FL.   I made one of our favorite dishes this week which is Creamy Cajun Shrimp Pasta.  I will warn you, if you're not careful with the cajun seasoning salt on this one it could end up A LOT hotter than you'd bargained for! 

I would just like caution my health conscious people, this is NOT a super healthy recipe there is a ton of sodium from the cajun seasoning and a lot of carbs.  So be careful if your watching those sorts of things. 

It is hard to give credit for the recipe today because I found this recipe online a long time ago, I'm not sure where from because I make it from memory now. 

 

 

Ingredients:

• 16 oz of small shrimp (peeled and deviened)
• 8 oz of your favorite pasta (we used thin spaghetti but it works well with anything!)
• 1/4 cup butter or margarine (you could also use olive oil for heart healthiness!)
• 1 clove minced garlic
• 1/4 cup all-purpose flour (I added a pinch more for a thicker sauce)
• Cajun seasoning, such as Tony Chachere's*  (see special notes)
• 2 cups milk
• 1 Tbsp of lemon juice

Instructions:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Season with lemon juice. Return shrimp to sauce, heat for an additional minute and spoon over cooked pasta.

*Special Notes*:

1.  I did not put an amount to the Cajun seasoning and the reason why is because the original recipe called for like 2 Tbsp or something to that effect and the dish was ENTIRELY too hot for us, and Shannon likes hot food.  So my advice would be to add dashes of the seasoning until you have it to your liking.  And we prefer Tony's over any other cajun seasoning except for maybe Zataran's but that is hard to find here. 

 

 

 

 

Nutritional Info: