Creamy Cajun Shrimp and Pasta

 photo Shrimp_Radiatore_027.jpg

Shrimp in a cream base served with pasta is a very popular dish here in south Louisiana. There seems to be two versions: the cloyingly cheesy one made from Velveeta cheese and any number cans of cream of whatever-soup or the sinfully delicious one made with whipping cream and freshly grated parmesan cheese. I’m not knocking Velveeta cheese – I love Rotel dip! But, if you’re going to go to the trouble of peeling and deveining shrimp, you may as well make the effort worthwhile. So, whipping cream and real cheese, please!

Use your favorite pasta shape; I have used spiralized zucchini as the base, and I loved it. Actually, the husband loved it, too, but he didn’t know he was eating zucchini!!! I used the radiatore shape for this batch, which worked quite well, actually. The crevices are perfect for the decadent sauce. Fettucine is traditional.

This recipe comes together quite quickly if you’ve peeled your shrimp beforehand. If not, well, it’s going to take a little more time. An alternative would be chicken breasts; so if you’re not in the mood for peeling shrimp or they’re just not available, feel free to substitute chicken.

Creamy Cajun Shrimp and Pasta
1/2 cup unsalted butter
1/2 cup sliced green onions
2 tablespoons minced garlic
1 quart whipping cream
2/3 cup freshly-grated Parmesan cheese
2 tablespoons Blackened Redfish Magic Seasoning or your favorite Cajun seasoning blend
2 lbs peeled and deveined shrimp
1 lb pasta, cooked al dente (Use spiralized zucchini for low-carb)
Minced green onions, to garnish

Melt butter in large saucepan.
Add green onions and garlic to melted butter.
Cook on low until green onions are wilted.
Pour in whipping cream and whisk in blackened redfish seasoning.
Cook on medium to low heat until cream has reduced by half.
Add Parmesan cheese and cook on low until cheese blends into the cream.
Add the shrimp and cook until shrimp are pink and cooked through.
Stir in the pasta and heat on low for just 2-3 minutes, until pasta is well-coated with the sauce.
Sprinkle on minced green onions, if using.
Serve immediately and enjoy!

Note: If you want to take this to a pot-luck, spoon into a buttered pan, sprinkle with additional Parmesan cheese, and reheat in 350 degree oven.


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2 thoughts on “Creamy Cajun Shrimp and Pasta

  1. Real cream and cheese for me too please! Your Creamy Cajun Shrimp and Pasta looks amazing, Louanne! So creamy and delicious! It’s lovely that it can be reheated as well. I’ve pinned your recipe and will share on FB as well. Thank you for sharing another delicious recipe with us at the Hearth and Soul hop!

  2. This sounds really good! I also love the ruffle pasta hehe my favourite shaped pasta 😀 Thanks for sharing the recipe.

    I found your blog via the Hearth & Soul Hop this week.

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