Spicy Cajun Shrimp Linguine Food

RIGATONI WITH SPICY SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

SPICY CAJUN SHRIMP

Steps:

• In a bowl, combine the seasonings. In another bowl, combine oil and 1-1/2 teaspoons of seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SPICY CAJUN SHRIMP LINGUINE

Steps:

• 1. In large deep skillet heat oil and half the butter over med-high heat. Dust shrimp evenly with Cajun seasoning and add to pan. Cook shrimp turning once, until just opaque and cooked through about 3 minutes. Transfer to a plate.
• 2. Cook pasta in salted boiling water according to package directions. Drain well
• 3. As the pasta cooks, melt remaining butter in shrimp pan. Add garlic and cook for 30 sec. Add broth and hot sauce. Bring to a simmer stir up any brown bits from the pan. Turn off heat and return shrimp to pan.
• 4. Toss the pasta in the shrimp sauce with 1/2 cup of scallions. Serve garnished with scallions (if you want). Top with parmesan cheese!

CAJUN SHRIMP PASTA

Steps:

• To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
• Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
• Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
• Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

CAJUN SHRIMP PASTA

Steps:

• Cook the pasta according to the package instructions. Marinate the shrimp with the Cajun seasoning.
• Heat up a skillet on medium heat, add the olive oil and butter. Saute the garlic until slightly browned, then add the shrimp. Stir a few times before adding the chicken broth and whipping cream. Season with salt and cayenne pepper.
• Transfer the pasta into the skillet, stir to combine well with the sauce. Add the cherry tomatoes and baby spinach. As soon as they start to wilt, turn off the heat. Add the Parmesan cheese, chopped parsley and serve immediately.

SHRIMP MACARONI SALAD

Steps:

• Cook pasta one minute less than package directions in well salted water. Rinse, drain and place in large bowl.
• Add all other ingredients to bowl and stir.
• Taste, and adjust seasonings if desired.
• Chill at least 30 minutes until ready to serve.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

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.

LINGUINE WITH SPICY CAJUN SHRIMP

Steps:

• In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
• Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
• Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
• Transfer the shrimp to a plate.
• In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
• Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
• Add the garlic and cook for 30 seconds.
• Add the broth and hot sauce.
• Bring to a simmer and stir up any browned bits from the pan.
• Turn off the heat and return the shrimp to the pan.
• Toss the pasta with the shrimp sauce and the ½ cup scallions.
• Serve garnished with scallions.
• Pass the Parmesan cheese at the table.

SPICY CAJUN SHRIMP

Steps:

• Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
• Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
• Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
• Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
• Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
• Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
• Put your french bread in the oven right now to get it warm and crispy for the meal.
• Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
• Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
• Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
• Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
• Remove shrimp and bread from oven.
• Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt.
• Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
• Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt.
• Stir to coat the shrimp in the spices.
• Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked.
• Remove and set aside.
• In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices.
• Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.
• Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon.
• Taste and adjust seasoning if necessary.
• Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
• Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional).