Cajun Shrimp alimentary paste Cream is my new favorite! It tasted superb and that i couldn't stop intake it. I felt a bit greedy. currently i do know for next time. This delicious dish are going to be served!

This Cajun prawn alimentary paste is extremely fast and simple to form. you'll be able to have your dinner prepared in but twenty minutes. you'll be able to additionally simply customise this direction for your personal preference. 


I created this alimentary paste exploitation home-cured Cajun seasoning. I extremely advocate creating your own, it's terribly simple and you're up to the mark of your flavor and warmth. Speaking of warmth, this alimentary paste contains a spicy kick, it's a Cajun. If you wish to tone it down, use less seasoning. If you like it hot, add some additional chilies to your bowl.

First, if you're exploitation frozen prawns, soften them by walking below cold water. take away all tails before change of state shrimp. whereas you're creating prawns and sauces, boil your alimentary paste per the package directions and drain once done. And confirm you add salt to the alimentary paste water.



  • 1 lb. Shrimp raw peeled and deveined / jumbo or extra-large (tail-off)
  • 12 ounces bow tie pasta
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons Cajun seasoning homemade or store-bought (homemade recipe link in notes)
  • 1/3 cup white wine I used Sauvignon blanc
  • 1/4 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups Parmesan cheese finely grated
  • 1 15 oz. can diced tomatoes drained - no salt added


  1. If you are using frozen shrimp, thaw them first by running under cold water. Remove all the tails prior to cooking the shrimp. While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
  2. In a large saute pan, heat the oil over medium heat then add 1 tablespoon of cajun seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side or until the shrimp are pink, opaque and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set aside. Tent with foil to keep warm.
  3. Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 - 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
  4. Stir in the heavy cream and 1 tablespoon of Cajun Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the diced tomatoes, pasta and cooked shrimp. Serve hot and enjoy!

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