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CAJUN SHRIMP PASTA


CAJUN SHRIMP PASTA

Ingredients

1 tablespoon of kosher salt
Penne Pasta 8 oz
1 pound raw shrimp designed, peeled, tail removed
2 tablespoons Cajun seasonings * see Note below
1 tablespoon of olive oil
1 tablespoon of oil
1 cup heavy cream
1/2 cup parmesan

Instructions


  1. Add salt to a pot of water and bring to a boil. Cook pasta for the elderly. Before draining, pour out at least 1/2 cup of cooking water. Drain pasta and set aside.
  2. While the pasta is cooking, cook the shrimp and sauce. Combine the shrimp with kajun and olive oil in a bowl. Throw to pool.
  3. Heat a large frying pan over medium heat. Add butter and melt. Add shrimp in one layer and cook until golden on each side, turning only once. You may need to cook the shrimp in two portions so that there is enough space. At the end of cooking, transfer the cooked shrimp to a clean plate and reduce the heat to medium.
  4. Add heavy cream to the pan and clean the bottom to release any food that is stuck at the bottom. Allow the cream to bubble. Reduce the heat to a minimum and add the Parmesan cheese to melt it. Add cooked pasta and shrimp and mix to coat. If the sauce needs to be diluted, add a paste of water one tablespoon at a time until the desired consistency is reached.

Notes

I had a few comments from the audience that this recipe was too salty. If you use my homemade kajun seasoning (link below), it will be absolutely delicious. If you use a Cajun seasoning you bought from a store that most likely contains a lot more salt than I use in my mix, you should start with a little flavor and continue to add to your liking.

This article is adapted from this site.

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