PASTA WITH CAJUN CREAM SAUCE
This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, ir desired.
Provided by Outta Here
Categories Cajun
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large stockpot, boil water for pasta.
- In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
- Stir chicken bouillon into white wine and add to pan.
- Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
- In the meantime, cook your pasta to the al dente stage.
- Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
- Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
- Drain the pasta very well - add pasta to the crème sauce.
- Toss with freshly chopped parsley and Parmesan.
- Serve.
Nutrition Facts : Calories 1022.9, Fat 56.5, SaturatedFat 30.9, Cholesterol 174.1, Sodium 432.8, Carbohydrate 96.4, Fiber 5.1, Sugar 6, Protein 23.4
PASTA WITH CREAMY CAJUN SAUCE
I found this recipe on steamykitchen.com. It has a lot of cream, but it is so worth it! This recipe has two different reductions, which makes the sauce have more concentrated flavors and evaporates the liquid. It was very good, and definitely a comfort food! (The preparation and cooking time is probably off a little because I made it a while ago and can't really remember how long it took.)
Provided by elisechristiane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large stockpot, boil water for pasta.
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
- Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
- Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
- Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes. Drain the pasta well - add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.
SAUSAGE PASTA WITH CAJUN CREAM SAUCE
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a cajun cream sauce. It's delicious and everyone loves it. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.
Nutrition Facts : Calories 496 calories, Fat 26g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 909mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
JAMBALAYA PASTA IN A CAJUN CREAM SAUCE
With this recipe you can be bold and experiment! add Ham, Scallops to this as well .Garnish with sliced scallions and Parmesan cheese. Serve with hot bread. My favorite Ice Tea.
Provided by Josephine Quick
Categories Pasta
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. For the sauce, place the marinara sauce in a heavy-bottomed saucepan and add the cream, chicken broth, Cajun seasoning, and Worcestershire sauce. Bring to a simmer over medium-low heat and then simmer slowly for about 40 minutes or until the liquid is reduced to about 4 cups.
- 2. Pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and turn down the heat to medium-high. Simmer, uncovered, for 10 to 12 minutes, stirring often, until pasta is al dente.
- 3. Remove the pan from the heat and carefully strain through a large colander. Run briefly under cold running water to stop the cooking process. Drain the pasta well and reserve.
- 4. Prepare the jambalaya, place the chicken breast in a shollow bowl, drizzle with 2 tablespoon of the olive oil, and season with salt and pepper. Grill the chicken for 5 minutes, turn the chicken over and cook for 5 minutes longer, until cooked through and the internal temperature reaches 165F on a meat thermometer. Cut the chicken breast into 1/2-inch dice and reserve.
- 5. Pour remaining 3 tablespoons of olive oil into a large saucepan and set over medium-high heat. When hot, add the garlic and saute for 1 minutes, stirring until it begins to turn golden brown. Add the shrimp and sausage and saute for about 3 minutes, stirring often, until shrimp are no longer translucent and just cooked through. Add wine and reduce until the liquid has all evaporated. Add the cooked chicken meat and the ressrved tomatoe cream sauce. Bring the sauce to a simmer and add the parslely and the cooked pasta. Stir togther until until through. serve ware psta and garnish with the scallions an Parmesan cheese Enjoy!!!.
CAJUN CHICKEN PASTA
Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!
Provided by Carol Spradling
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
- Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
- Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g
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