Sunday, November 9, 2008
If you're looking for a quick weeknight meal, this recipe is for you. We had a bag of frozen, cooked shrimp in the freezer to use and I though this recipe sounded great - and it was! Since the shrimp I had was already cooked, I skipped sauteing them in a pan and just seasoned with the cajun seasoning in a bowl and saved until the end to add to the rest of the sauce.
Adapted from: Elly Says Opa!
4 oz. cooked pasta of your choice (I used fettucine)
1 Tbsp. butter
1/2 lb. shrimp, peeled/deveined
4 oz. sliced mushrooms
1/2 small onion, diced
1 cup sliced bell peppers (I used green and chocolate)
2 cloves garlic, minced
2 Tbsp. flour
1 cup heavy cream
1/4 cup shredded parmesan cheese
salt, pepper and Cajun seasoning to taste
Heat the butter over medium heat in a skillet. Sprinkle the shrimp liberally with Cajun seasoning, and then saute in the pan for 1 minute per side (you are not cooking it through here). Remove with a slotted spoon.
To the skillet, add the onions, peppers, mushrooms and garlic. Saute until the vegetables are tender. Add the flour and stir it for a minute or two, to cook off its rawness. Add the cream and stir until thick. Add the shrimp into the skillet to cook through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.