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.
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.
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