It’s been a while… No excuses except the typical ones: work, life, projects, deadlines, exhaustion. : X
So today I will share my experience with making creamy cajun shrimp pasta. Trust me, you’re going to love it! I was thrilled to be able to use parsley from my own plant as a garnish. I need to get a basil plant as well… wouldn’t mind getting an herb garden going! If you have any experience with that, do tell.
There’s a 1/4 cup butter in this recipe, but that’s about it for fat. Not bad at all, considering how creamy it turns out.
- 1 package linguine
- 1/4 cup butter
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (I would try substituting with 3/4 whipping cream next time, flour lends a bit too much thickness to the sauce)
- 2 tablespoons Cajun seasoning
- 2 cups milk
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- Garnish with parsley
- 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. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta. Garnish with parsley.