Spicy Cajun Pasta With Shrimp Recipes
SPICY CAJUN PASTA WITH SHRIMP
Make and share this Spicy Cajun Pasta With Shrimp recipe from Food.com.
Provided by Pate8738
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic and all spices in 2 tablespoons of olive oil.
- Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
- Cook desired amount of pasta until al dente.
- Add one cup of pasta water to sauce.
- Add frozen shrimp to sauce.
- As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
- Heat through and serve immediately with lemon slices on side.
- Pass Parmesan cheese to sprinkle on top.
Nutrition Facts : Calories 222, Fat 2.7, SaturatedFat 0.7, Cholesterol 294.7, Sodium 495, Carbohydrate 11, Fiber 1.2, Sugar 5.7, Protein 34.7
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
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- Bring a large pot of salted water to a boil. Prepare pasta according to the package instructions for al dente.
- Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Place the shrimp in a bowl and sprinkle with 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat. Once the oil is hot but not yet smoking, add the shrimp and cook just until they turn from gray to pink, are lightly firm, and fully cooked through, about 3 to 5 minutes. (Be careful not to overcook!) With a slotted spoon, immediately remove them to a large plate or large bowl. Reduce the skillet heat to medium.
- Heat 1 tablespoon butter over medium heat. Add the red, orange, and green bell peppers. Cook 3 minutes, then add the mushrooms and sprinkle with 1 teaspoon Cajun seasoning and the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the mushrooms are tender and have given off their liquid, about 5 additional minutes. Add the tomatoes and cook until most of their liquid has cooked off, about 3 minutes. Add two-thirds of the green onions. With a large spoon, scoop up the vegetables into the plate or bowl with the shrimp.
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- Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
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