I like to make Cajun/Creole meals more often than I do and when Mary posted the recipefor Cajun Shrimp and Linguine on her Deep South Dish, I quickly saved it. I made a few changes to the recipe but it is primarily as she made it – my changes this time are in orange and I show changes I'll make next time - you can see Mary's original by clicking on the above link.
Cajun Shrimp And Pasta – Adapted form Deep South Dish
1/2 pound pasta (I like shaped with shrimp and used penne)
1/2 tablespoon olive oil
1 pound medium shrimp, peeled, deveined, (note 2)
1/2 teaspoon Tony Cachere’s Creole seasoning (note 1)
1/2 teaspoon Old Bay seasoning (note 1)
2 tablespoons unsalted butter, divided
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1 tablespoon minced garlic
1 cup sliced mushrooms
1 tablespoon AP flour (note 3)
14.5 ounce can diced tomatoes, drained
1 cup chicken stock or broth
1/2 cup heavy cream
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper
1½ tablespoon fresh parsley
Note 1: After slicing, I just laid the shrimp out on a plate and sprinkled on a little of the two seasonings.
Note 2: I sliced the shrimp lengthwise to spread them throughout the dish more.
Note 3: Next time, I would want a thicker sauce so I’ll stir in a tablespoons of flour to the veggies when they are about done to make a roux when the liquids are added.
1. Prepare pasta al dente according to package directions; drain and set aside.
2. While the pasta is cooking, heat olive oil in skillet over medium high heat. Toss shrimp with Cajun seasoning and Old Bay, add to skillet and cook until shrimp are pink and no longer translucent, about 5 minutes; remove from pan and set aside.
3. Reduce heat to medium and add 1 tablespoon of the butter to the pan drippings. Add the onion, bell pepper, celery and garlic; saute, stirring regularly for about 3 minutes.
4. Add mushrooms and cook a few minutes before stirring in the flour and cooking a couple of minutes (next time).
5. Add tomatoes and chicken broth and bring to a boil; add cream and reduce to a simmer.
6. Add shrimp; toss to warm through. Add pasta, salt, pepper and parsley
with remaining tablespoon of butter (not needed with the roux).
7. Taste and adjust seasonings as needed.
We all thought it was delicious and I thought the heat level was perfect but the no-heat fans would have liked just a little less, but they could still enjoy it. I would definitely make it again with a thicker sauce.
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Have a great day and thanks for stopping by Almost Heaven South.
7/28/20 event date