Cajun Shrimp and Pasta in Parmesan Cream Sauce

This dish is so delicious, I get a craving for it and I can’t stop thinking about it until I make it.

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The actual dish comes together in less than 20 minutes, but peeling and deveining the shrimp takes awhile.  So, the plan is to find a helper and make them peel and devein the shrimp, then you take all the credit for making a dinner that tastes like it costs $24.95 at a restaurant.

Good plan?

First, peel and devein the shrimp, or make someone else do it.  Then put on a pot of water to boil for the pasta.  The shrimp and sauce will be done almost the same time as the pasta.  Melt about 2 Tbs of butter in a large skillet and then add the pressed or minced garlic, saute for the garlic for just a bit.  Then add the shrimp and cook the for about one minute on each side and sprinkle with some Cajun seasoning and a little Old Bay.  Remove the shrimp from the pan.

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Deglaze the pan using a white wine or chicken stock.

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While the wine or stock is reducing, shred about 3/4 cup of parmesan cheese.  Once the stock or wine has reduced by about half (boil it on medium high for about 5 minutes), add heavy whipping cream and let it bubble and reduce, stir occasionally.

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Toss in the shredded parmesan cheese, let it melt, then add the drained pasta and shrimp back to the skillet.  Toss the pasta and shrimp in the sauce while warming the shrimp and pasta.  Serve sprinkled with shredded parm and parsley.  It’s extra delicious with fresh green beans and homemade Italian bread.

Try it!  And remember!

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Cajun Shrimp and Pasta in Parmesan Cream Sauce

By April 8, 2015

This recipe is a winner.  It tastes like a high-dollar dinner when actually, it helps stretch about 30 shrimp to feed a family.

  • Prep Time : 20 minutes
  • Cook Time : 20 minutes
  • Yield : for a family
  • Allergens :

Ingredients

Instructions

First peel and devein the shrimp.  Put on a pot of water to boil for the pasta, when the water boils, add the pasta, cook and drain.

While the pasta is cooking, melt 2 Tbs of butter in a large cast iron skillet and add 2 pressed or minced cloves of garlic.  Move the garlic around in the skillet for a minute, then add the shrimp.  Saute the shrimp on each side for about one minute,  sprinkling each side of the shrimp with Cajun or Creole Seasoning and a little Old Bay.

Remove the cooked shrimp from the skillet and deglaze the hot skillet with 2 cups of white wine or chicken stock.  Scrape all of the brown bits and butter from the bottom of the pan.  Allow the wine or stock to reduce to about half (this is when I shred the parmesan cheese), then add the 2 cups of heavy whipping cream.  Allow the heavy whipping cream and wine or stock combo bubble and reduce until it thickens, stirring occasionally.  Sprinkle with a little salt and pepper.  It doesn't take as long for the cream to reduce as it does the wine or chicken stock.

Toss in the shredded parmesan (reserve a little for garnish) and swirl the pan or stir a little until the parmesan is melted (just a few seconds).  Then add the pasta and shrimp back to the pot.  Let the pasta, shrimp and sauce cook for another minute or two, until the shrimp and pasta are reheated, then serve sprinkled with parmesan cheese and a little diced parsley or chives.  This dish does not tend to reheat well, so make just enough for your family.

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One Response to Cajun Shrimp and Pasta in Parmesan Cream Sauce

  1. Ann

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