Sunday, November 29, 2009

Cajun Shrimp Pasta

We're running low on groceries, and Tuesday is our grocery day, so I had to use what I had in the pantry/freezer today. I had 1/2 a carton of heavy cream and some frozen shrimp, so I decided to make up a recipe using those two main ingredients. It turned out so good!

1 package frozen shrimp (peeled and deveined)
1/2 large carton heavy cream
1/2 tablespoon blackening seasoning
1/2 tablespoon Tony Chachere's cajun seasoning
1/2 teaspoon minced garlic (or one clove, minced)
1/4 stick butter
pasta of your choice (I used angel hair.)
Parmesan cheese

Boil and drain your noodles. Set them aside.

In a sautee pan, melt your butter over medium heat. Toss in the garlic and let it cook for about one minute, or until fragrant. Throw your shrimp in and cook them until they're pink. With a slotted spoon, remove the shrimp, and then pour in the cream and seasonings. Cook over low-medium heat until the cream thickens and bubbles, stirring often. Toss the shrimp back in, turn the heat down to low, cover, and allow to cook for about twenty minutes. You'll need to stir regularly to keep it from sticking. Spoon the sauce over the noodles and sprinkle with Parmesan cheese.

1 comment:

  1. Thanks for using Tony Chachere's in your recipe and sharing with others!

    Cindy Adams-Ardoin
    Food Scientist
    Tony Chachere's