Cajun Shrimp Pasta brings the heat with a creamy kick!

 

Cajun Shrimp Pasta brings the heat with a creamy kick! 

Ingredients :

4 tablespoon Cajun seasoning (store bought or homemade (see below))

Homemade Cajun Seasoning (Makes Approximately 4 tbsp)

3 teaspoon paprika

1 teaspoon salt

2 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon cayenne pepper

1 teaspoon dried thyme

Pasta

1 lb penne pasta (or pasta of choice)

1 lb shrimp (fresh or frozen, peeled and deveined)

1 tablespoon olive oil

2 tablespoon cajun seasoning (divided)

3 tablespoon unsalted butter (or salted butter)

3 cloves garlic (minced)

14 ounce can diced tomatoes (or canned crushed tomatoes )

1 ½ cups heavy whipping cream

½ cup parmesan cheese (grated)

Garnish

Parmesan cheese (grated)

2 tablespoon parsley to garnish (chopped)

Instructions :

If using frozen shrimp, thaw them first by running cold water over them, or let thaw in fridge.

NOTE: While you are preparing the shrimp and the sauce, you can start cooking the pasta according to the package instructions to al dente and drain when finished. Be sure to add salt to the pasta water. Reserve 1 cup of the cooked pasta water in case you need to thicken the sauce.

Toss the shrimp with half of the Cajun seasoning. In a deep skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp in a single layer and sauté for about 1-2 minutes per side, or until the shrimp is no longer translucent and turns pink. Remove the shrimp from the pan and cover to keep warm.

In the same pan make the sauce. Do not wipe the pan clean. Over medium heat, add the butter, minced garlic and remaining half of Cajun seasoning. Cook for about 1 minute, or until butter is completely melted and garlic is fragrant.

Add in the diced tomatoes and sauté for 1 – 2 minutes.

Reduce heat to low. Slowly pour in the cream, stirring well to combine. Add in the Parmesan cheese and let simmer until sauce thickens.

Return the shrimp to the pan and add in the cooked pasta. Stir until all the pasta is coated with the sauce.

Garnish with more Parmesan cheese and chopped parsley. Serve and enjoy!

CAJUN SHRIMP AND STEAK ALFREDO PASTA

 

INGREDIENTS

STEAK:

1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

1/2 cup + 1 Tbsp extra virgin olive oil, divided

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 Tbsp garlic powder

1 Tbsp Cajun seasoning

1 Tbsp hot sauce

1 Tbsp brown sugar

1 tsp ground black pepper

2 Tbsp butter

2 garlic cloves, minced

1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

½ tsp salt

1 Tbsp olive oil

1 Ib. Penne Pasta

SHRIMP:

10 oz shrimp, peeled and deveined (if frozen, thawed)

1 Tbsp olive oil

1 Tbsp cajun seasoning

Pinch of Salt

Pinch of freshly ground black pepper

ALFREDO SAUCE:

½ cup unsalted butter

4 oz. cream cheese softened to room temperature

2 cups (1 pint) heavy cream

1 Tbsp Cajun seasoning

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 and ½ cups freshly grated Parmesan

INSTRUCTIONS

Place the steak pieces inside of a Ziploc bag. Set aside.

Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

FOR THE PASTA:

Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

Heat 1 tablespoon of olive oil in the hot skillet.

Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally until golden brown.

 

Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

Cajun pasta be Poppin

So I seasoned the shrimp with the cajun season and cooked in butter… Browned the andouille sausage.

Seasoned chicken with cajun seasoning also and browned it. I used linguini pasta.

Add onion, bell pepper, and 1 tablespoon thyme; sautee in butter for 5 minutes, stirring occasionally.

Add red bell pepper, cook 3 minutes.

Add reserved 1/3 cup cooking liquid from pasta, salt, and tomatoes; bring to a boil.

Reduce heat, and simmer 5 minutes or until thickened.

Remove pan from heat; stir in shrimp/sausage/chicken and pasta.

Stir in heavy cream. Cook 1 minute over medium heat or until thoroughly heated.

Sprinkle with more thyme. Add cajun seasoning until you get the taste you want.

Seafood Mac N Cheese Recipe

 

Ingredients :

For the seafood:

¾ lb. bay scallops

¾ lb. uncooked shrimp, de-veined and tails off

¾ teaspoon salt free Cajun seasoning

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¾ teaspoon Kosher salt

1 teaspoon olive oil

For the sauce and pasta:

2-3 cups (8-12 oz) dried cavatappi pasta

⅓ cup unsalted butter

⅓ cup all purpose flour

2 cups whole milk

¾ cup half and half

¾ teaspoon Kosher salt

1 teaspoon salt free Cajun seasoning*

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

1 ½ cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided

3/4 cup shredded Pecorino Romano cheese, divided

Directions :

In a bowl, combine the bay scallops, shrimp, and all seasonings. Toss well to combine.

Heat a skillet over medium high heat. Add olive oil to coat. Add the seafood and cook until browned on both sides and no longer translucent, about 1.5-2 minutes per side. Remove to a plate and set aside.

Start a large pot of water to boil, adding about 1 Tablespoon of Kosher salt. When the water is boiling, cook pasta to al dente, according to package directions. Drain. If the sauce is not prepared yet, coat the pasta with olive oil so it doesn’t stick together.

While the pasta is cooking, prepare the sauce. Heat the milk in the microwave or on the stove top until very hot but not boiling.

In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in

the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Lower the heat.

Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk.

Increase the heat back to medium and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.

Lower the heat back to low and stir in the seasonings: salt, Cajun, cayenne, and paprika. Taste and additional seasonings if desired.

Add all of the Monterey Jack cheese and 1/2 cup each of the cheddar and Pecorino, stirring to melt. If the sauce becomes too thick, add a splash or two of warm milk to thin it out.

Add the sauce and shrimp mixture to the pasta, reserving about 1 cup of the cooked pasta. Test for creaminess. If it’s too saucy, stir in the remaining pasta.

Spoon the pasta into a deep dish pie plate or 9 x 9 inch square casserole dish. Sprinkle with remaining shredded cheese. Place under the broiler for 4-5 minutes or until cheese is melted and golden. Serve.

Enjoy !!

 

Cajun Lobster , Crab And Salmon Alfredo

Lobster fans, you can thank me later.

Ingredients

• 2 salmon fillet
• 4 lobsters tails
• 1 cup of carb meat in the can (Blue grab, claws)
• 32 oz Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• Pappardelle Egg Pasta

Seasoning for the salmon

• 1/2 tsp of old bay
• 1/2 tsp of Sazon tropical (green top)
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of brass cuisine experience
• 1/2 tsp of brass cuisine garlic pepper
• 1/2 tsp of paprika
• 1/2 of butter
• 1 tsp of olive oil.

Seasoning for the sauce

• 2 tsp of butter

FISH,SALTY

Cajun Lobster , Crab and Salmon Alfredo

 

Cajun Lobster , Crab And Salmon Alfredo

Lobster fans, you can thank me later.

Ingredients

• 2 salmon fillet
• 4 lobsters tails
• 1 cup of carb meat in the can (Blue grab, claws)
• 32 oz Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• Pappardelle Egg Pasta

Seasoning for the salmon

• 1/2 tsp of old bay
• 1/2 tsp of Sazon tropical (green top)
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of brass cuisine experience
• 1/2 tsp of brass cuisine garlic pepper
• 1/2 tsp of paprika
• 1/2 of butter
• 1 tsp of olive oil.

Seasoning for the sauce

• 2 tsp of butter
• 1 1/2 Tbsp of minced garlic
• 1/3 cups of sun dried tomatoes
• Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• 2 tsp of Florida crab boil
• 3 tsp of slap yo momma
• 1 1/2 tsp of garlic powder
• 1 1/2 tsp of onion powder
• 2 tsp of paprika
• 2 tsp of Garlic pepper (Brass cuisine)
• 1 cup of shaved Parmesan cheese
• Salt and pepper to taste.
• Lobster
• 1 tsp of slap yo momma
• 1 tsp of garlic powder
• 1 tsp of paprika
• 2 Tbsp of butter
• 1 tbsp of parley butter
• 1 1/2 tbsp of minced garlic
• 1 tsp of garlic powder
• A dash of salt
• 1 tbsp of choppped parsley
• 1/2 of lemon (squeezed)

Directions

1. First, clean your meat and pat dry. Add a large pot of water on high heat. Let that come to a boil then add your pasta. Cook for about 8 minutes. Drain and place to the side.
2. Next,season your salmon. Place a large skillet on medium heat. Add your olive oil and butter. Once your butter is melted all the way down, add your salmon. Cook for about 3 minutes on each side or until golden brown. Squeeze some lemon juice on top , and place to the side. Time to make your sauce.
3. On medium heat, add your butter to the pan. Once melted, add your minced garlic. Mix well,then add you sun dried tomatoes and crab boil seasoning. Give it a nice whisk. Slowly add you heavy whipping cream, while you continue to whisk. Once that come to a light simmer, add your cream cheese .Slowly stir.Once your cream cheese is melted all the way down , add your chicken broth and seasoning. Mix, then add your Parmesan cheese. Whisk well until cheese melts. Once it come to a simmer, turn your heat on low.
4. Next, turn your broil on high. Season your lobster with slap o momma, garlic powder and paprika. Place it in the oven for 5 minutes. While your lobster in the oven, Add your butter,minced garlic,garlic powder, parsley and a dash of salt and lemon juice to a cup. Put it in the microwave for 30 seconds so the butter can melt. Once the 5 minutes is up, take your lobster out and drizzle your garlic butter on top and place it back in the oven for another 5 minute.
5. Then take it out .
6. Last. chop up your salmon. Add your pasta, crab meat and to the sauce and mix well. Add your salmon : give it a nice tossed. Plate your pasta and lobster tail. Drizzle some of your sauce on top of the lobster and there you have it.

Enjoy!!

Fried catfish with shrimp

 

I cooked this over a year ago although I basically make Alfredo the same each time. I'm pretty sure this is what I did

INGREDIENTS

• linguini 

• 1 1/2 pounds jumbo Shrimp 

• 2 tablespoons butter

• 2 handfuls of baby spinach

• salt 

• pepper

• 2 cloves minced garlic 
• Cajun seasoning 


• heavy cream


• pinch of nutmeg 


• cream cheese


• grated parmesan cheese



INSTRUCTIONS

1. Season peeled and deveined shrimp with salt pepper and Cajun seasoning (Use your judgement when seasoning your food. I don't measure but I'm sure it was no more than a 1/4 teaspoon of salt and pepper, maybe 1 teaspoon Cajun seasoning) 
2. Bring pan to med high heat 
3. Add EVOO 
4. Cook shrimp about one minute per side then remove from pan and set aside
5. Pour any excess oil from the pan then add the minced garlic, spinach and butter 
6. stir about a minute. Reduce heat to med low 
7. Cook pasta per package directions 
8. Add heavy cream, ( I really don't measure when I'm cooking but I can tell you that I usually get a quart of heavy cream and I use about 3/4 of it)  grated parmesan cheese, and a pinch of nutmeg.   I like to put a lil red pepper flakes in mine
9. Let simmer 5 minutes 
10. Add 1 or two tablespoons cream cheese (optional) Whenever I make dishes with a cream sauce I like to add cream cheese, I think it gives it a smooth silky texture 
11. Add shrimp back to the pan reserving 5 or 6 to place on top 
12. Toss well with pasta. Then plate putting the reserved shrimp on top of the pasta.