Home » Lifestyles » Cajun Shrimp Pasta to cure your cravings
A wise person once said, “you can’t miss what you don’t know.” I’m not sure who, but at some point, it must have been said, because it is the phrase that comes to mind when I think about Cajun and Creole food. Electric Coffee Bean Grinder
Somehow, in all of my 23 years of living in the South, I never made it to New Orleans until this year. I just never had the opportunity.
This meant that for me, New Orleans was the stuff of legend, movies and television shows.
And then, my best friend asked me if we could go there for her bachelorette party in July. As the matron of honor, I was determined to give her the trip of her dreams, but I was also determined to try as much Cajun and Creole food as possible.
The first night we were in New Orleans, we were preparing to go out sightseeing when I found a restaurant just five minutes from the apartment we were staying in. As we were walking down the street, with music and noise coming from all sides, I smelled the food wafting from the restaurant’s door and knew it had to be our first stop.
When we got into the restaurant, each of us ordered a different entree, which we all agreed would be passed around and served between us so we could all try everything. It may have been the best decision we made on the trip (though some might say that’s not high praise— it was a bachelorette party, after all).
I won’t say it was my first time ever eating Cajun or Creole-flavored food. My mom cooked me red beans and rice growing up. But it was my first time eating those foods where I wished the plate would never end. During the meal, we had all kinds of seafood including shrimp and grits and a seafood pasta that was to die for. (To. Die. For.)
Ever since that trip, I’ve had the strongest food cravings of my life. Po’Boys, jambalaya, gumbo, seafood boils, beignets and remoulade sauce have consumed my waking thoughts.
Cooking most of it is simply not possible in my small kitchen. Plus, I am limited in my cultural understanding of those foods and my ability to replicate them. I don’t know all of the history that goes into them, and I haven’t been practicing for years and years like most of the cooks and chefs in New Orleans.
Landlocked back at home in Mississippi, it felt like I was just going to have to go without. But when I came across this Cajun Shrimp Pasta recipe on Natasha’s Kitchen, I couldn’t resist at least trying.
When I saw the ratios in the recipe, I knew I wanted to make a few small changes. I’ve always hated when a shrimp pasta is mostly pasta and three pieces of shrimp. So I doubled the protein and added extra seasonings for my own enjoyment.
I also added just a little bit of extra red pepper (I know, sacrilege), just because I like having a kick to make the pasta feel less one-note.
Feel free to leave that out, if you prefer it with just the normal balance of peppers and powders in Cajun seasoning.
I make no claims that this is the best Cajun pasta, because I am not Cajun. I have spent exactly three days in Louisiana my whole life.
But what I will say is that it helped the cravings to die down just a little bit, after eating this plate of creamy seafood pasta. And another one. And another one.
I need to go back to New Orleans.
Ingredients 12 oz. penne pasta 2 lbs. large shrimp, peeled and deveined 1 Tbsp. olive oil 3 Tbsp. cajun seasoning, divided (whichever brand you prefer) 2 Tbsp. unsalted butter 2 garlic cloves, minced 1/2 c. diced tomatoes 1 1/2 c. heavy whipping cream 1/2 c. grated Parmesan cheese, plus more to serve 1/2 tsp. red pepper flakes (optional, based on preferred spice level) Salt and pepper to taste
■ 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 1/2 Tbsp. of the cajun seasoning. In a deep skillet, heat 1 Tbsp. of oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 2 minutes per side, or until the shrimp is no longer translucent. Remove from the skillet and cover to keep warm. (There may be a little liquid left in the pan from shrimp cooking. Keep it in the pan!) ■ In the same skillet, melt 2 Tbsp. butter with the minced garlic and cook for 30 seconds until fragrant. Add in the diced tomatoes and saute for about 3 minutes. ■ Pour in the heavy whipping cream, remaining 1 1/2 Tbsp. cajun seasoning and grated parmesan cheese, along with red pepper flakes, if preferred. Bring to a simmer then reduce to medium/low heat and continue for 2-3 minutes or until the sauce thickens. (If you have time to leave it longer, reduce to low and leave it cooking a bit longer. I let it gently bubble for about 5 more minutes. It helps to marry the flavors.) Add salt and pepper to taste. ■ Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with extra Parmesan and serve immediately.
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