Cajun Shrimp With Creamy Sauce Recipes

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

SHRIMP WITH CAJUN CREAM SAUCE

Steps:

• Set a large skillet over medium heat and add the butter and onion. Cook 4 minutes. Add the garlic, cook 1 more minute.
• Add 1 Tbsp of the Cajun seasoning, worcestershire sauce, chicken broth, and the heavy cream. Bring to a boil and reduce the heat to simmer for 9 to 10 minutes.
• While the sauce is simmering toss the shrimp with the olive oil and remaining 1 Tbsp Cajun seasoning. Put the shrimp on a baking sheet and into a 400 degree oven for 9 to 10 minutes.
• Serve the shrimp and cajun cream sauce over the rice with a lemon wedge and green onions.

CAJUN SHRIMP WITH CREAMY SAUCE

Steps:

• 1. Season the shrimp with the cajun seasoning. Add 3 tbsp of butter to saute pan and cook the shrimp on each side about 3 minutes per side. Remove from pan and set aside.
• 2. Add the rest of the butter to pan. Add garlic and the white parts of the scallions. Saute 2 minutes. Add the wine and let most evaporate scrapping up bits.
• 3. Add the flour and make a roux and cook 3 minutes. Add the heavy cream. Season to taste with salt.
• 4. Serve the sauce on the plate with shrimp on top and garnish with the green parts of the scallion.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE

Steps:

• Heat large skillet to med-high heat.
• Add butter, melt.
• Add onion, green pepper, celery, garlic and basil.
• Saute until onions are transparent but not browned.
• Add sausage and saute until browned.
• Add tomatoes and cook 5 minutes or until soft.
• Add beer and water and boil until reduced by 1/3 to 1/2.
• Add heavy cream, salt and Cajun seasonings.
• Stir in shrimp and cook until pink; about 3-5 minutes.
• Allow sauce to thicken.
• If sauce is too thin you can add about a tsp.
• flour or cornstarch dissolved in 1/4 cup water to the sauce.
• Make sure to stir frequently while sauce is thickening to prevent lumping.
• This can be served over your favorite rice or pasta.