epicurious
Cajun Shrimp Pasta
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It's full of flavor without being too spicy.
π₯ 4 Servingsβ±οΈ Prep & Cook: 45 minπ€ Ryan Rondenoπ epicurious
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βknife
- βpot
- βpan
π Preparation Steps
1
Creole Rub
2
In a bowl, mix 2 Tbsp. paprika, 2 Tbsp. kosher salt, 2 Tbsp. granulated garlic, 1 Tbsp. granulated onion, 1 Tbsp. black pepper, ΒΌ tsp. white pepper, 1 tsp. cayenne pepper, 1 Tbsp. dried thyme, and 1 Tbsp. dried oregano until combined. Store in an airtight container.
. paprika2 Tbsp. (21β25) shrimp1 lb. kosher salt2 Tbsp. granulated garlic2 Tbsp. granulated onion1 Tbspmedium onion, small-diced1. black pepper1 Tbsp. cayenne pepper1 tsp. dried thyme1 Tbsp. dried oregano1 Tbsp
3
Pasta
4
Using a knife, cut 1 lb. homemade or store-bought pasta dough into 4 equal pieces. Roll one piece out at a time using the #4 or #5 setting on the KitchenAid pasta roller attachment. Cut the pasta sheets shorter than the strings on the chitarra to allow room as the dough will stretch as it is rolled. Lay a sheet of pasta on the chitarra and dust with flour. Roll the pasta over the chitarra strings using a rolling pin. Roll pasta two times to push through the strings.
. homemade or store-bought pasta dough1 lb. (21β25) shrimp1 lb
5
Bring a large pot of water to a boil. Once it comes to a boil, add kosher salt to taste. Cook pasta until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Kosher salt to taste
6
Tip: If you are making dried pasta, do not cook it longer than β±οΈ 8 minutes (unless it is angel hair pasta). You will get another β±οΈ 2 minutes of cooking time when you combine all of the ingredients together.
7
Shrimp Sauce
8
In a bowl, combine 1 lb. (21β25) shrimp, 2 Tbsp. Creole Rub, and 2 Tbsp. olive oil. In a 10" braising pan, heat another 1 Tbsp. olive oil over medium heat. Add shrimp and cook for 1ββ±οΈ 2 minutes, until cooked through. Remove shrimp from the pan and place on a plate.
. (21β25) shrimp1 lb. Creole Rub2 Tbsp. olive oil, divided4 Tbsp
9
Add the remaining 1 Tbsp. olive oil and 2 Tbsp. unsalted butter to the pan. SauteΜ 1 medium onion, small-diced, 1 red bell pepper, small-diced, and 1 green bell pepper, small-diced, for 3ββ±οΈ 4 minutes. Add 2 Tbsp. chopped garlic, grated zest and juice of 1 lemon, and one 14-oz. can fire-roasted diced tomatoes, drained. Cook for 2ββ±οΈ 3 minutes. Pour in 1 cup heavy cream and Β½ cup chicken stock or shellfish stock. Season with kosher salt and black pepper. Cook for 5ββ±οΈ 7 minutes, until the sauce has slightly thickened. Taste for seasoning adjustments. Fold in Β½ cup grated Parmesan cheese and shrimp. Return the pasta to the pan and cook for another β±οΈ 2 minutes. Toss until combined.
. (21β25) shrimp1 lb. olive oil, divided4 Tbsp. unsalted butter2 Tbsp. granulated onion1 Tbspmedium onion, small-diced1red bell pepper, small-diced1. chopped garlic2 TbspGrated zest and juice of 1 lemonfire-roasted diced tomatoes, drained1 (14-oz.) canheavy cream1 cup
10
Garnish
11
Place pasta in individual bowls. Garnish with 1 cup grated pecorino cheese, 1 bunch scallions, sliced, and 1 cup fresh parsley, chopped (if using).
grated pecorino cheese1 cupbunch scallions, sliced1fresh parsley, chopped (optional)1 cup
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