Cajun Creamshrimp Sauce Over Linguini Recipes

Steps:

• 1. Chop the shrimp into small pieces
• 2. Lightly cook the shrimp, over medium heat. They should still be pink. Remove from heat, place into a bowl, and reserve.
• 3. Melt the butter in a small saucepan, over medium heat.
• 4. When foaming subsides, add the cream, and the Creole seasoning, the salt, and the pepper.
• 5. Chef's Tip: Depending on the type of Creole seasoning you use (and how much), this dish might be salty enough. Remember: Taste, and then season... Taste, and then season.
• 6. Allow the sauce to slowly simmer, until thickened, about 6 to 8 minutes.
• 7. Chef's Note: Stovetop timings are based on the heat of your burner, so 6 to 8 minutes is just an average.
• 8. Stir in the shrimp and simmer for an additional 5 minutes. Remove from heat, and stir in the lemon juice.
• 9. Cook the pasta according to package directions to the al dente stage.
• 10. Chef's Tip: Time the cooking of the pasta, so that it will be ready when the sauce is ready.
• 11. Divide the pasta onto 4 plates, and ladle the warm shrimp sauce over the pasta. Enjoy.
• 12. Keep the faith, and keep cooking.

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
• Stir chicken bouillon into white wine and add to pan.
• Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
• In the meantime, cook your pasta to the al dente stage.
• Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
• Drain the pasta very well - add pasta to the crème sauce.
• Toss with freshly chopped parsley and Parmesan.
• Serve.