Thin Cajun Shrimp Alfredo #pasta #food

Thin Cajun Shrimp Alfredo #pasta #food

Thin Cajun Shrimp Alfredo Pasta 

Thin cajun shrimp alfredo pasta. This one will be made frequently around here I think. So scrumptious, so natural, thus quick. Besides, it was excessively simple to make some plain shrimp and pasta (so exhausting ideal?) for the children that don't generally like sauce or flavor. Generally I simply influence them to eat whatever we're having on the grounds that I'm truly not one for making numerous dinners consistently. 

Be that as it may, sometimes, when it's anything but difficult to adjust stuff so I realize they'll like it, I do. Abandoning a portion of the pasta and shrimp plain is no additional exertion and everybody is upbeat. 

For the remainder of us however, who appreciate some flavor in our nourishment, cajun shrimp alfredo pasta is a phenomenal feast. It's anything but difficult to make and is prepared in 20 minutes. I even checked the dietary data on the sauce contrasted with a standard alfredo sauce (I was interested how thin it was) and it's a large portion of the calories of ordinary alfredo sauce, and we delighted in it the same amount of, so there's that. On the off chance that you have an alfredo pasta needing, this will work yet will be a lot more beneficial. What's more, you should top it with some cajun shrimp – clearly.

Thin Cajun Shrimp Alfredo #pasta #food

Also try our recipe : SESAME KALE PASTA #asianfood
Ingredients :
  • 8 ounces (225g) pasta (I used linguine, use whatever you like)
  • 1 pound shrimp (shelled)
  • 2 teaspoons olive oil
  • 3 teaspoons cajun seasoning
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 3/4 cup milk (I used 2%)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded parmesan cheese

Directions :
  1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
  2. Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
  3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
  4. Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.


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