Seafood is a favorite for many families, and shrimp seems to be especially popular. There’s nothing like fresh shrimp you get right on the Gulf, but most of us don’t have that option. However, the frozen varieties we find in our local grocery stores are tasty, too, particularly when used in pasta or Cajun recipes.
The following recipe is one of my family’s favorite. You can use any type of pasta, from shells or bow-tie to angel hair spaghetti or linguini. Also, I use condensed milk instead of the heavy whipping cream the recipe calls for, which saves a little money without sacrificing flavor.
Removing the tails, shells and veins from the shrimp takes a little time, but once that task is finished, the dish can be finished in minutes. Served with a salad and some garlic-cheese bread, the pasta makes a great dinner. Or, it can be a delicious side dish served with grilled or fried fish or even barbecue.
CREAMY CAJUN SHRIMP
1 pound uncooked shrimp (remove shells, tails and veins)
1 tablespoon Cajun seasoning
2 tablespoons butter
1/4 cup hot red peppers, chopped
1 teaspoon minced garlic
1 cup heavy whipping cream (or condensed milk)
1/2 cup grated Parmesan cheese
1/2 teaspoon basil
1/8 teaspoon black pepper
8 ounces pasta (shells, bowtie, angel hair or linguini), cooked al dente
Stir Cajun seasoning into shrimp until it’s coated. In large skillet, over medium-heat, melt butter and add seasoned shrimp and saute until the shrimp turns pink. Add red peppers and minced garlic and saute another minute or two.
Reduce heat to medium-low and add cream (or condensed milk), Parmesan cheese, basil and black pepper. Simmer about 10 minutes.
Cook the pasta while the sauce is simmering. Once the pasta is al dente, drain it and toss it in the shrimp mixture.
Note: If you like hot red peppers, it’s best to use those, but if you can’t tolerate the hot spice, I recommend using red sweet peppers instead, which gives you the pepper flavor without the heat.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
