Creamy Cajun Shrimp and Seafood Pasta

A few months ago I was talking with someone I know, who mentioned a restaurant serving a Cajun shrimp pasta dish, which peaked my saliva glands. Instead of going to visit the restaurant, I decided to seek out a recipe for myself, and after a few relatively minor tweaks I found one to my liking. Those minor tweaks include: adding lots of fresh minced garlic, adding fresh mushrooms, adding scallops (or other seafood). To me, it tastes restaurant quality. And while the recipe calls for penne, I use linguine.

One thing of note is that the recipe also calls for homemade Cajun seasoning, which uses a LOT LESS salt than store bought.

Recipe is easy as hell, and may not look like much, but is delish AF.



Pasta of choice.

1lb Shrimp, raw, and or other seafood
2 Tbsp Cajun seasoning (see below)
1-2 Tbsp Olive oil
2 Tbsp butter
1 cup heavy creamy, or whipping cream
8oz sliced mushrooms
Fresh garlic to taste ( I used 1/2 bulb, minced or micro grated)
1/2 cup Parmesan cheese, *plus* grated Parm for garnish
**1/2 cup reserved pasta water

Peel & de-vein shrimp. Add to bowl with olive oil and Cajun seasoning. Also add other seafood/scallops if using. Toss to coat/combine well.

Heat water for pasta, and when boiling cook.

Meanwhile...

In large skillet, add butter. When melted, add seasoned shrimp/seafood and cook in a single layer, turning once, 2-3 minutes per side until almost done. Transfer to plate.

In the same skillet, add mushrooms and sauté for 2-3 minutes until they get moist. Add garlic and sauté for 1-2 minutes until they release their juices and aroma.

Add cream to skillet and scrap to release Cajun Drippings. Once cream begins to bubble, add Parmesan cheese.

Stir well and add pasta/shrimp/seafood back to skillet. Toss to coat. Add pasta water to thin, if needed.

Serve with fresh grated Parm and....Enjoy.


Cajun seasoning:

1 T smoked paprika
2 t garlic powder
1 t ground pepper
1 t onion powder
3/4 t salt
1 t cayenne pepper
1 t dried oregano
1 t dried thyme
1/2 t red pepper flake

That looks and sounds delicious! I will bookmark this to try in the future when I have a carb binge.

Noted you said fresh Minced garlic, and it made me think how I had got so used to using Garlic powder I had forgotten how different it tastes to fresh, it came about because every time I added Garlic powder to Beef, it would taste repulsive to me, til I tried fresh again, totally different!

Also, Americans seem to add Oregano to everything ...

a reply to: valiant

I used to use minced garlic in a jar for convenience. Throw that # out.

Once you go fresh you'll never go back. And if you're worried about carbs, maybe try some of that veggies pasta?

a reply to: Liquesence

I still use powder or minced for some things, but yes there really is a massive difference between fresh and the others, I am pretty sure Garlic lasts a while in the fridge too, I have never had any go bad before I used it personally.

I can't do them, tried Konjac noodles, black bean noodles .... just doesn't feel the same as some good old fresh Pasta, My Diabetes thanks me, but my mouth and stomach hate me!

a reply to: Liquesence

Nice. Looking good. I made some crawfish yesterday. I like the seafood game.

a reply to: TheAlleghenyGentleman

That looks amazing!



a reply to: Liquesence

OP so does your dish. I'm a sucker for linguine and shrimp. To hell with penne!

a reply to: NarcolepticBuddha

Thanx. Im on a huge rice kick. I bought a zojirushi rice cooker and now I haven’t looked back. Rice with almost every meal now for months.

a reply to: Liquesence

Looks scrumptious
Nice to see you here!

a reply to: Liquesence

You had me at "creamy"!

Looks and sounds delicious. And my husband loves shrimp! This will make him a happy camper.

Thank you!!!

a reply to: Liquesence

Bookmarked !

Sounds quick, easy and delish !

a reply to: Liquesence

Throw in a little white wine with the butter and garlic when you cook those shrimp.

And in summer, we grow basil, thyme and oregano fresh on our patio - if you have a good source, go fresh. I'd love to keep them through the winter, but the cats eat them and I've never found a good window.

a reply to: ketsuko

Throw in a little white wine with the butter and garlic when you cook those shrimp.

White wine in the shrimp scampi, yes.

Generally I grow Basil every year, and dry a bunch of it. Also have rosemary outside, which is luckily cold tolerant.

originally posted by: zosimov
a reply to: Liquesence

Looks scrumptious

Nice to see you here!

a reply to: Boadicea

Oh, it's pretty damned creamy. Sexy creamy...

And of course the key, with any shrimp, is not to overcook it.

You're welcome

a reply to: ketsuko

Throw in a little white wine with the butter and garlic when you cook those shrimp.

Oh yes!

Duly noted.

a reply to: Liquesence

We found a variety of thyme that seems to be perennial, so it comes back every spring, but that doesn't help in the winter when it's dormant.

a reply to: valiant

I still use powder or minced for some things

I'll use powder for rubs, marinating teriyaki chicken in a bag, or seasoning burgers, but if I'm skillet cooking any kind of pasta dish, fresh is the way to go.
It lasts a while, but tends to dry out over time.

I can't do them, tried Konjac noodles, black bean noodles

I've used veggie rotini and penne for certain baked dishes, including mac and cheese, but that's about it. Also tied whole wheat pasta but it's definitely not the same.

Need to start making my own pasta.

a reply to: Liquesence

Tried your recipe tonight.
It was a big hit !

Lip smacking good!

Cheers.

originally posted by: Timely
a reply to: Liquesence

Tried your recipe tonight.
It was a big hit !

Lip smacking good!

Cheers.

Awesome! Glad you all enjoyed it!

a reply to: NarcolepticBuddha

I disagree. I had a nice bowl of penne last night.

Wish I could make stuff like in the OP but it's too expensive as I'm cooking for just one. I don't eat enough pasta to use up the ingredients before they go bad.