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December 29, 2020Cajun Shrimp Pasta
“Quick enough for last minute, elegant enough to impress”
The Ingredients & Instructions:
Ingredients
- 1 lb. large peeled and deveined SHRIMP
- 1 tbsp. CAJUN SEASONING
- 2 tbsp. BUTTER
- 2 tbsp. ALL-PURPOSE FLOUR
- 3/4 cups HEAVY CREAM
- 1/2 cup freshly grated PARMESAN
- 1/4 c. chopped fresh PARSLEY
- 1lb. LINGUINE NOODLES
- 1/2 cup PASTA WATER
Instructions
- Cook LINGUINE as directed, drain, and reserving 1 cup PASTA WATER.
- Meanwhile heat the OLIVE OIL over medium heat in a large skillet
- Season the SHRIMP with the CAJUN SEASONING and cook until pink and then transfer to a plate.
- In the same skillet add BUTTER and once melted, stir in the FLOUR and whisk until golden
- Add HEAVY CREAM and whisk until creamy,
- Whisk in the PARMESAN and 1/2 cup of the reserved PASTA WATER.
- season with salt and pepper.
- Add the PASTA to skillet and toss until creamy, then add SHRIMP and PARSLEY and toss until combined.
ENJOY!
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